Program Name: Commis(TM) de Cuisine
Program Length (clock hours/weeks) 872 hours/30 weeks
CIP Codes 12.0503
SOC Code/s 35-1011, 35-2013, 35-2000, 35-2012, 35-2019, 35-2014
SOC Occupations Chefs, Executive, Certified Personal, Private Chefs, Sous chefs, personal chefs, head cooks, cooks, banquet cooks, restaurant cooks, food preparation workers, cooks, all other
Tuition and Fees* $21548 tuition,$230 registration/application fees/State Tuition Recovery Fund
Books & Supplies* $1630 (This fee is for the student kit that includes the cost of books, uniforms, and knife kit)
*For completion within published program length.
Median Loan Debt, Title IV: $7773
Median Loan Debt, Private Loans: $10439
Median Loan Debt, Institutional Financing: $1626.50
On-Time Completion Rate: 84.4%
Placement Rates 82% for State ACCET - Accrediting agency rates
Placement Rate Source/Methodology Description: Placement Rate
The placement rate, calculated by dividing the number of graduates
(completers) employed in the field by the number of graduates available for employment.
“Graduates available for employment” means the number of graduates minus the number of graduates unavailable for employment.
“Graduates employed in the field” means graduates who are gainfully employed within six months of graduation in a position for which the skills obtained through the education and training provided by the institution are required or provided a significant advantage to the graduate in obtaining the position.
“Graduates unavailable for employment” means graduates who, after graduation, die, become incarcerated, are called to active military duty, are international students that leave the United States or do not have a visa allowing employment in the United States, or are continuing their education at an accredited or bureau-approved postsecondary institution.