| Program Name: | Professional Cooking Certificate of Proficiency |
| Program Length (Credits/Weeks): | 25 credits/ 30 weeks |
CIP (Classification of Instructional Programs) Code: Classification of Instructional Programs (CIP)- provides a taxonomic scheme that supports the accurate tracking and reporting of fields of study and program completions activity | 12.0504 |
SOC (Standard Occupational Classification) Code(s): | 35-1011.00 |
| SOC Occupation(s): | Chefs and Head Cooks |
| SOC Occupation(s) Links: | http://www.onetonline.org/link/summary/35-1011.00 |
Tuition & Fees*: Tuition/fees- the amount charged to complete the program in a normal time-frame (see disclosures below) | In-County | Out-of-County | Out-of-State |
| | $2,635.74 | $4,129.74 | $4,939.74 |
Books & Supplies*: Books and Supplies- the amount of required books and supplies in order to complete a program | $788.00 |
| *For completion within published program length | Additional information about costs can be found on pages 23-24 of the 2011-2012 Catalogue (http://www.howardcc.edu/academics/program_information/catalog/)
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Median Loan Debt, Title IV: Median Loan Debt- the middle value of loan debt students acquired during this program | Not required due to number of students in program |
Median Load Debt, Private Loans: Median Loan Debt- the middle value of loan debt students acquired during this program | Not required due to number of students in program |
On-time completion rate- the amount of time necessary for a student to complete all requirements for the program as provided in the institution’s catalog or other promotional materials
On-Time Completion Rate: (2010-2011 program graduates) |
| Not required due to number of students in program |
Placement Rate: | Not required by the State of Maryland or Middle States Commission on Higher Education |
| Placement Rate Source/Methodology Description: | Not required by the State of Maryland or Middle States Commission on Higher Education |
