Information about the types of higher education institutions that grant degrees in Restaurant, Culinary, & Catering Management and the types of students that study this field. Le Cordon Bleu College of Culinary Arts-Scottsdale awards the most degrees in graphic design in the US, but Le Cordon Bleu College of Culinary Arts-Scottsdale and Jna Institute of Culinary Arts have the highest percentage of degrees awarded in Restaurant, Culinary, & Catering Management. Tuition costs for Restaurant, Culinary, & Catering Management majors are, on average, $3,828 for in-state public colleges, and $29,226 for out of state private colleges. The largest share of institutions with Restaurant, Culinary, & Catering Management programs are Public, 2-year institutions.
Information on the businesses and industries that employ Personal & Culinary Services graduates and on wages and locations for those in the field. Restaurants & Food Services is the industry that employs the most Personal & Culinary Services majors both by share and by number, though the highest paying industry for Personal & Culinary Services majors, by average wage, is Grocery & related product merchant wholesalers.
Demographic information on those who earn a degree in Personal & Culinary Services in the US. The average age of a person in the workforce with a degree in Personal & Culinary Services is 38.5, and the most common degree type these workers hold is a Bachelor's degree. Female employees are more likey to hold Personal & Culinary Services degrees, and White students earn the majority (1,193) of the degrees.
Data on the critical and distinctive skills necessary for those working in the Restaurant, Culinary, & Catering Management field from the Bureau of Labor Statistics. Restaurant, Culinary, & Catering Management majors need many skills, but most especially Monitoring. The revealed comparative advantage (RCA) shows that Restaurant, Culinary, & Catering Management majors need more than the average amount of Management of Financial Resources, Management of Material Resources, and Operation and Control.
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 Restaurant, Culinary, & Catering Management 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 Management of Financial Resources is very distinctive for
majors, but the Monitoring, Critical Thinking, and Coordination are the three most important skills for people in the field.