We’ve pulled together the essential facts you should know about the program at BRCC. It is offered at the Undergraduate Certificate level. Jump to any of the following sections:
The table below lists every degree level granted in personal & culinary services at BRCC, along with how many graduates complete each level annually.
| Degree Level | Annual Graduates |
|---|---|
| Undergraduate Certificate | 27 |
For the most recent IPEDS reporting year, Baton Rouge Community College handed out 27 undergraduate certificate degrees in personal & culinary services.
BRCC is not currently ranked for personal & culinary services at the undergraduate certificate level.
Information about average full-time undergraduate tuition and fees is shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $3,237 | $3,237 |
| Fees | $1,084 | $1,084 |
Learn more about BRCC tuition and fees.
Among recent graduates, 26% of personal & culinary services undergraduate certificate degrees went to men and 74% went to women.
The largest share of personal & culinary services undergraduate certificate degree graduates at BRCC are Black or African American. Approximately 78% of graduates fell into this category.
The following table and chart show the ethnic background for students who recently graduated from Baton Rouge Community College with a undergraduate certificate in personal & culinary services.
| Ethnic Background | Number of Students |
|---|---|
| Asian | 0 |
| Black or African American | 21 |
| Hispanic or Latino | 1 |
| White | 4 |
| Non-Resident Aliens | 0 |
| Other Races | 1 |
BRCC granted 21 undergraduate certificate degrees in culinary arts/chef training in the most recent reporting year — 67% to women and 33% to men. The most common background among these graduates was Black or African American (81%).
BRCC conferred 6 undergraduate certificate completions in cosmetology/cosmetologist, general recently — 100% to women and 0% to men. Most of these graduates identified as Black or African American (67%).
More about our data sources and methodologies.