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French Culinary Institute: Accreditation, Admissions and Tuition Expenses

Tuition, Fees, and Estimated Student Expenses

Largest Program Program Length Average Completion
Culinary Arts/Chef Training 600 contact hours 6 months
Detailed Expenses 2006-2007 2007-2008 2008-2009 2009-2010 % change 2008-2009 to 2009-2010
Tuition and fees $37,650 $37,650 $40,100 $41,750 4.1%
Books and supplies $750 $750 $750 $750 0.0%
Living arrangement          
On Campus          
Room and board $12,000 $12,000 $12,000 $12,000 0.0%
Other $3,720 $3,720 $3,720 $3,720 0.0%
Off Campus          
Room and board $13,800 $13,800 $13,800 $13,800 0.0%
Other $5,700 $5,700 $5,700 $5,700 0.0%
Off Campus with Family          
Other $5,700 $5,700 $5,700 $5,700 0.0%
Total Expenses 2006-2007 2007-2008 2008-2009 2009-2010 % change 2008-2009 to 2009-2010
On Campus $54,120 $54,120 $56,570 $58,220 2.9%
Off Campus $57,900 $57,900 $60,350 $62,000 2.7%
Off Campus with Family $44,100 $44,100 $46,550 $48,200 3.5%
Next largest programs 2009-2010
Program Program Length Average Completion Tuition and fees Books and supplies
Baking and Pastry Arts/Baker/Pastry Chef 600 contact hours 6 months $39,750 $750
Baking and Pastry Arts/Baker/Pastry Chef 240 contact hours 2 months $9,225 $375
Culinary Arts/Chef Training 880 contact hours 6 months $47,750 $750
Baking and Pastry Arts/Baker/Pastry Chef 880 contact hours 6 months $45,750 $750

Admissions

Undergraduate application fee (2009-2010): $100
  • Admission is open to all students. Please contact the institution for detail.

 

Accreditation

Institutional Accreditation
Agency Periods of Accreditation Status
Accrediting Commission of Career Schools and Colleges of Technology 3/31/1985 -   Accredited