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Personal & Culinary Services at Northeast Wisconsin Technical College

We've pulled together some essential information you should know about the program, including how many students graduate each year, the ethnic diversity of these students, and more. We've also included details on how NWTC ranks compared to other colleges offering a major in personal & culinary services.

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Personal & Culinary Services Degrees Available at NWTC

NWTC Personal & Culinary Services Rankings

The personal & culinary services major at NWTC is not ranked on College Factual’s Best Colleges and Universities for Personal & Culinary Services. This could be for a number of reasons, such as not having enough data on the major or school to make an accurate assessment of its quality.

How Much Does a Bachelor’s in Personal & Culinary Services from NWTC Cost?

$4,904 Average Tuition and Fees (In-State)

NWTC Undergraduate Tuition and Fees

Out-of-state part-time undergraduates at NWTC paid an average of $236 per credit hour in 2022-2023. The average for in-state students was $163 per credit hour. The following table shows the average full-time tuition and fees for undergraduates.

In State Out of State
Tuition $4,386 $6,579
Fees $518 $518
Books and Supplies $2,200 $2,200

Learn more about NWTC tuition and fees.

Does NWTC Offer an Online Bachelor’s in Personal & Culinary Services?

NWTC does not offer an online option for its personal & culinary services bachelor’s degree program at this time. To see if the school offers distance learning options in other areas, visit the NWTC Online Learning page.

Personal & Culinary Services Majors

Personal & Culinary Services students may decide to major in one of the following focus areas. Individual majors may not be available for all degree levels.

Major Annual Graduates
Culinary Arts 9

Majors Similar to Personal & Culinary Services

Related Major Annual Graduates
Mechanic & Repair Technologies 160
Precision Production 109
Construction Trades 91

View All Personal & Culinary Services Related Majors >

References

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