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Southeast Culinary & Hospitality College

Southeast Culinary & Hospitality College is an Associate's college with 94 students located in Bristol, VA.

23
Selectivity
Offers Associate Degrees, Open Admissions

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Southeast Culinary & Hospitality College's Full Profile

Student Life

Student Life

Student Services

  • Career And Alumni Services
  • Libraries
  • Remedial Coursework

Academics

Academics

Popular Majors

Culinary Arts/Chef Training (76%), Baking and Pastry Arts/Baker/Pastry Chef (23%), Restaurant, Culinary, and Catering Management/Manager (0%), Hospitality Administration/Management (0%)

Majors Offered

Associates

A program that prepares individuals to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveler facilities. Includes instruction in principles of operations in the travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries; hospitality marketing strategies; hospitality planning; management and coordination of franchise and unit operations; business management; accounting and financial management; hospitality transportation and logistics; and hospitality industry policies and regulations.

Job Opportunities:

Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Lodging Managers
Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations.

Associates

A program that prepares individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments. Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service.

Job Opportunities:

Chefs and Head Cooks
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Bakers
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.

A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.

Job Opportunities:

Chefs and Head Cooks
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
First-Line Supervisors of Food Preparation and Serving Workers
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Cooks, Private Household
Prepare meals in private homes. Includes personal chefs.
Cooks, Restaurant
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Cooks, All Other
All cooks not listed separately.

A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations.

Job Opportunities:

Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Chefs and Head Cooks
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
First-Line Supervisors of Food Preparation and Serving Workers
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Cooks, Private Household
Prepare meals in private homes. Includes personal chefs.

Administration & Faculty

President Richard K. Erskine
Accredited by Council on Occupational Education
Student : Faculty Ratio 11 : 1

Admissions

Admissions

Selectivity

Selectivity Score: 22/100
22
Selectivity

Finance

Finance

Average Net Tuition

The average student pays $21,834 for tuition, fees, and other expenses, after grants and scholarships.

Household Income Real Cost
$0-$30K $22,299
$30K-$48K $21,950
$75K-$110K $21,950

Sticker Price

Total stated tuition is $19,500, in-state and on-campus, before financial aid.

On-Campus Off-Campus
Stated Tuition $19,500 Same as On-Campus
Fees $675 Same as On-Campus
Housing N/A $12,468
Books $2,100 $2,100
Total (before financial aid) $22,275 $34,743

Students Receiving Aid

100% of students receive some form of financial aid.

Undergrads Receiving Aid Average Aid Amount
Federal Loans 63% $315
Federal Scholarships/Grants 50% $231
Institutional Grants 100% $500
Other Loans 4% $6,000
Pell Grants 50% $231
Student Loans 67% $670

Alumni and Outcomes

Alumni and Outcomes

Graduation Rates

63% of students graduated in six years.

40% of full time students continued studying at this school after freshman year.

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