Culinary Science
Add ComparisonIn 2021, the locations with the highest concentration of Culinary Science degree recipients are Indianapolis city (balance), IN, Providence, RI, and Denton, TX. In 2021, the locations with a relatively high number of Culinary Science degree recipients are Kenmore, WA, Marshall, MN, and Indianapolis city (balance), IN. The most common degree awarded to students studying Culinary Science is a bachelors degree.
Information about the types of higher education institutions that grant degrees in Culinary Science and the types of students that study this field. Ivy Tech Community College awards the most degrees in Culinary Science in the US, but Culinary Institute of America and Johnson & Wales University-Providence have the highest percentage of degrees awarded in Culinary Science.
Tuition costs for Culinary Science majors are, on average, $8,230 for in-state public colleges, and $33,875 for out of state private colleges.
The most common sector, by number of institutions, that offers Culinary Science programs are Private not-for-profit, 4-year or above institutions (8 total). The most common sector, by number of degrees awarded, is Public, 2-year (102 completions).
The most common sector, by number of degrees awarded in Culinary Science, is Public, 2-year (102 completions in 2021).
The following chart shows the share of universities that offer Culinary Science programs, by the total number of completions, colored and grouped by their sector.
Ivy Tech Community College has the most Culinary Science degree recipients, with 102 degrees awarded in 2021.
The following bar chart shows the state tuition for the top 5 institutions with the most degrees awarded in Culinary Science.
Out of all institutions that offer Culinary Science programs and have at least 5 graduates in those programs, Culinary Institute of America has the highest percentage of degrees awarded in Culinary Science, with 4.87%.
This map shows the counties in the United States colored by the highest number of degrees awarded in Culinary Science by year.
This map shows the counties in the United States colored by the highest growth in degrees awarded for Culinary Science.
Information on the businesses and industries that employ Personal & Culinary Services graduates and on wages and locations for those in the field.
The average salary for Personal & Culinary Services majors is $56,478 and the most common occupations are Chefs & head cooks, Cooks, and Morticians, undertakers, & funeral directors.
The industry that employs the most Personal & Culinary Services majors is Restaurants & Food Services, though the highest paying industry, by average wage, is Offices of physicians.
The average salary for Personal & Culinary Services majors is $56,478 and the most common occupations are Chefs & head cooks, Cooks, and Morticians, undertakers, & funeral directors.
This chart shows the average annual salaries of the most common occupations for Personal & Culinary Services majors.
This map shows the public use micro areas (PUMAs) in the United States colored by the average salary of Personal & Culinary Services majors.
Note that the census collects information tied to where people live, not where they work. It is possible that Personal & Culinary Services majors live and work in the same place, but it is also possible that they live and work in two different places.
The most common occupations Personal & Culinary Services majors, by number of employees, are Chefs & head cooks, Cooks, and Morticians, undertakers, & funeral directors.
Compared to other majors, there are an unusually high number of Personal & Culinary Services majors working as Morticians, undertakers, & funeral directors, Chefs & head cooks, and Embalmers & funeral attendants.
The highest paid occupations by median income for Personal & Culinary Services majors are Chief executives & legislators, Lawyers, & judges, magistrates, & other judicial workers, and Industrial production managers.
The number of Personal & Culinary Services graduates in the workforce has been declining at a rate of 1.24%, from 53,156 in 2020 to 52,499 in 2021.
The largest single share of Personal & Culinary Services graduates go on to work as Chefs & head cooks (16.9%). This chart shows the various jobs filled by those with a major in Personal & Culinary Services by share of the total number of graduates.
The most common industries that employ Personal & Culinary Services majors, by number of employees, are Restaurants & Food Services, Funeral homes, & cemeteries & crematories , and Traveler accommodation.
The highest paying industries of Personal & Culinary Services majors, by average wage, are Offices of physicians, Computer Systems Design, and Waste management & remediation services.
The number of Personal & Culinary Services graduates in the workforce has been growing at a rate of 1.24%, from 53,156 in 2020 to 52,499 in 2021.
The industry which employs the most Personal & Culinary Services graduates by share is Restaurants & Food Services, followed by Funeral homes, & cemeteries & crematories . This visualization shows the industries that hire those who major in Personal & Culinary Services.
This map shows the public use micro areas (PUMAs) in the United States where there are a relatively high population of Personal & Culinary Services majors.
Note that the census collects information tied to where people live, not where they work. It is possible that Personal & Culinary Services majors live and work in the same place, but it is also possible that they live and work in two different places.
Demographic information for those who earn a degree in Personal & Culinary Services in the United States.
The average age of a person in the workforce with a degree in Personal & Culinary Services is 38.7.
The most common degree type these workers hold is a Bachelors Degree. Female employees are more likely to hold Personal & Culinary Services degrees, and White students are the most common race/ethnicty group awarded degrees in Personal & Culinary Services (120 students).
This chart shows distribution of ages for employees with a degree in Personal & Culinary Services. The most common ages of employees with this major are 32 and 30 years old, which represent 4.66% and 4.48% of the population, respectively.
The most common degree types awarded to students graduating in Culinary Science are Bachelors Degree, 1 to 2 Year Postsecondary Certificate, and Associates Degree.
The most common degree types held by the working population in Personal & Culinary Services are Bachelors Degree, Masters Degree, and Professional degree.
This chart shows the granted degrees by sex at the 5 institutions that graduate the most students in Culinary Science.
This chart shows the number of degrees awarded in Culinary Science for each race & ethnicity. White students earned the largest share of the degrees with this major.
This chart illustrates the differences by sex for each race & ethnicity of Bachelors Degree recipients in Culinary Science.
There are a relatively high number of people that were born in France that hold Personal & Culinary Services degrees (7.54 times more than expected), and the most common country of origin by total numbers for non-US students earning a degree in this field is Mexico (1,571 degree recipients).
Data on the critical and distinctive skills necessary for those working in the Culinary Science field from the Bureau of Labor Statistics. Culinary Science majors need many skills, but most especially Reading Comprehension. The revealed comparative advantage (RCA) shows that Culinary Science majors need more than the average amount of Quality Control Analysis, Science, Troubleshooting, Operation Monitoring, Operation and Control, Equipment Selection, Systems Analysis, Systems Evaluation, Monitoring, Negotiation, Complex Problem Solving, Active Learning, Writing, Judgment and Decision Making, Critical Thinking, Persuasion, Mathematics, Reading Comprehension, Instructing, Active Listening, Speaking, Technology Design, Time Management, Service Orientation, Learning Strategies, Coordination, Management of Personnel Resources, Social Perceptiveness, Management of Material Resources, Programming, Operations Analysis, Management of Financial Resources, Installation, Equipment Maintenance, and Repairing.
These two visualizations, one a radial chart and one a bar chart, show the same information, a rating of how necessary the following skills are for Culinary Science majors. Toggle between "value" and "RCA" to see the absolute rating of that skill (value) and the revealed comparative advantage (RCA), or how much greater or lesser that skill's rating is than the average. The longer the bar or the closer the line comes to the circumference of the circle, the more important that skill is. The importance of Quality Control Analysis is very distinctive for majors, but the Reading Comprehension, Critical Thinking, Active Listening, Writing, Speaking, Monitoring, Complex Problem Solving, Active Learning, Judgment and Decision Making, Quality Control Analysis, Systems Analysis, Systems Evaluation, Science, Time Management, Coordination, Persuasion, Instructing, Negotiation, Mathematics, Social Perceptiveness, Service Orientation, Learning Strategies, Operation Monitoring, Management of Personnel Resources, Troubleshooting, Operation and Control, Operations Analysis, Management of Material Resources, Management of Financial Resources, Technology Design, Programming, Equipment Selection, Installation, Equipment Maintenance, and Repairing are the three most important skills for people in the field.
