Meat Cutting
Add ComparisonIn 2021, the locations with the highest concentration of Meat Cutting degree recipients are Raymond, MS, Madison, WI, and Logan, UT. In 2021, the locations with a relatively high number of Meat Cutting degree recipients are Wilburton, OK, Raymond, MS, and Logan, UT. The most common degree awarded to students studying Meat Cutting is a 1 to 2 year postsecondary certificate.
Information about the types of higher education institutions that grant degrees in Meat Cutting and the types of students that study this field. Hinds Community College awards the most degrees in Meat Cutting in the US, but GateWay Community College-Central City and Bridgerland Technical College have the highest percentage of degrees awarded in Meat Cutting.
The most common sector, by number of institutions, that offers Meat Cutting programs are Public, 2-year institutions (3 total). The most common sector, by number of degrees awarded, is Public, less-than 2-year (14 completions).
The most common sector, by number of degrees awarded in Meat Cutting, is Public, less-than 2-year (14 completions in 2021).
The following chart shows the share of universities that offer Meat Cutting programs, by the total number of completions, colored and grouped by their sector.
Hinds Community College has the most Meat Cutting degree recipients, with 10 degrees awarded in 2021.
The following bar chart shows the state tuition for the top 5 institutions with the most degrees awarded in Meat Cutting.
Out of all institutions that offer Meat Cutting programs and have at least 5 graduates in those programs, GateWay Community College-Central City has the highest percentage of degrees awarded in Meat Cutting, with 0.98%.
This map shows the counties in the United States colored by the highest number of degrees awarded in Meat Cutting by year.
This map shows the counties in the United States colored by the highest growth in degrees awarded for Meat Cutting.
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 1 to 2 Year Postsecondary Certificate. Male 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 (20 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 Meat Cutting are 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 Meat Cutting.
This chart shows the number of degrees awarded in Meat Cutting 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 1 to 2 Year Postsecondary Certificate recipients in Meat Cutting.
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 Meat Cutting field from the Bureau of Labor Statistics. Meat Cutting majors need many skills, but most especially Active Listening. The revealed comparative advantage (RCA) shows that Meat Cutting majors need more than the average amount of Operation and Control, Repairing, Equipment Maintenance, Troubleshooting, Operation Monitoring, Quality Control Analysis, Equipment Selection, Active Listening, Social Perceptiveness, Service Orientation, Speaking, Management of Personnel Resources, Monitoring, Coordination, Time Management, Instructing, Critical Thinking, Judgment and Decision Making, Learning Strategies, Complex Problem Solving, Negotiation, Active Learning, Systems Evaluation, Management of Material Resources, Systems Analysis, Reading Comprehension, Persuasion, Management of Financial Resources, Mathematics, Writing, Operations Analysis, Science, Technology Design, Installation, and Programming.
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 Meat Cutting 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 Operation and Control is very distinctive for majors, but the Active Listening, Speaking, Operation Monitoring, Operation and Control, Critical Thinking, Quality Control Analysis, Monitoring, Social Perceptiveness, Coordination, Time Management, Service Orientation, Judgment and Decision Making, Reading Comprehension, Complex Problem Solving, Instructing, Active Learning, Troubleshooting, Management of Personnel Resources, Learning Strategies, Systems Analysis, Systems Evaluation, Negotiation, Writing, Persuasion, Mathematics, Equipment Maintenance, Repairing, Management of Material Resources, Management of Financial Resources, Equipment Selection, Operations Analysis, Science, Technology Design, Installation, and Programming are the three most important skills for people in the field.
