Dallas College School of Business, Hospitality and Global Trade
Culinary Arts and Bakery/Pastry- Food Hospitality and Management Completion Rates
by Cohort and Academic Year Completion
|
CIP |
CIP Description |
2020-21 | |
2021-22 | |
2022-23 | |
2023-24 | |
|---|
|
12.0501 |
Bakery and Pastry Arts/Baker/Pastry Chef |
# |
% |
# |
% |
# |
% |
# |
% |
|
2020 Cohort- 80 |
3 |
3.8% |
7 |
8.8% |
13 |
16.3% |
17 |
21.3% |
|
2021 Cohort- 76 | | |
2 |
2.6% |
9 |
11.8% |
18 |
23.7% |
|
2022 Cohort-122 | | | | |
0 |
0 |
13 |
10.7% |
green shading = 2-year completion rate; blue shading = 3-year completion rate
|
CIP |
CIP Description |
2020-21 | |
2021-22 | |
2022-23 | |
2023-24 | |
|---|
|
12.0503 |
Culinary Arts/Chef Training |
# |
% |
# |
% |
# |
% |
# |
% |
|
2020 Cohort-3,321 |
47 |
1.4% |
80 |
2.4% |
97 |
2.9% |
115 |
3.5% |
|
2021 Cohort- 150 | | |
5 |
3.3% |
11 |
7.3% |
24 |
16.0% |
|
2022 Cohort- 166 | | | | |
5 |
3.0% |
26 |
15.7% |
green shading = 2-year completion rate; blue shading = 3-year completion rate
The cohorts include AAS, C1, and C2 programs selected as the primary student programs of study with a program begin
date
from August 01 through the academic year followed for completion of AAS, C1 and C2 awards within 1 year, 2 years, 3
years or 4 years based on the cohort completion up to end of 2023-24 academic year.
|
Program
|
Outcome Measures
|
2020-21
|
2021-22
|
2022-23
|
2023-24
|
|---|
| Culinary Arts | Job Placement Rate | 100% | 100% | 100% | 100% |
| | ACF Entry Level Certification Rate | 0 | 0 | 0 | 0 |
| Bakery/Pastry | Job Placement Rate | 100% | 100% | 100% | 100% |
| | ACF Entry Level Certification Rate | 0 | 0 | 0 | 0 |
| Food and Hospitality Management | Job Placement Rate | 100% | 100% | 100% | 100% |