2023 Schools for an Associate Highly Focused on Food Preparation/Professional Cooking/Kitchen Assistant Major in the Southwest Region
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Ranked Colleges
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Degrees Awarded
Students have lots of options to chooose from today when trying to decide which college to attend. Our mission at College Factual is to arm you with as much information as we can to help you make that decision. Our “Schools for an Associate Highly Focused on Food Preparation/Professional Cooking/Kitchen Assistant Major in the Southwest Region” ranking is one tool we have developed to help in this regard.
In 2021-2022, 786 people earned their degree in food preparation/professional cooking/kitchen assistant, making the major the 1267th most popular in the United States.
Across the Southwest region, there were 25 food preparation/professional cooking/kitchen assistant graduates with average earnings and debt of $0 and $0 respectively. At the associate degree level specifically, there were 13 food preparation/professional cooking/kitchen assistant graduates with average earnings and debt of $36,470 and $15,074 respectively.
The colleges and universities that top this list are recognized because their food preparation/professional cooking/kitchen assistant program is one of the largest majors offered at the school.
Check out our ranking methodology for more information.
More Ways to Rank Food Preparation/Professional Cooking/Kitchen Assistant Schools
When choosing the right school for you, it’s important to arm yourself with all the facts you can. To that end, we’ve created a number of major-specific rankings, including this “Schools for an Associate Highly Focused on Food Preparation/Professional Cooking/Kitchen Assistant Major in the Southwest Region” list to help you make the college decision.
To further help you make the college decision, we’ve developed a unique tool called College Combat that allows you to compare schools based on the factors that matter the most to you. Go ahead and give it a try, or bookmark the link so you can check it out later.
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