2010-2011 Undergraduate Tuition and Fees Per Semester

* Tuition and fees effective July 1, 2010, unless otherwise noted, and are subject to change without notice.

Baccalaureate and Associate Degrees

Tuition $8,965 Student Activity Fee $129

Baccalaureate Comprehensive Fees 

• Culinary Management $2,600
(Junior & senior semesters. Students who started classes prior to Fall 2010.)
• Culinary Management $2,551
(Freshmen through Senior years effective the start of Fall 2010)
• Hospitality Management $703
(freshman through senior years effective the start of Fall 2009)
• Hospitality Management $1,171
(freshman & sophomore semesters for starts after Fall 2007 thru Spring 2009)
• Hospitality Management Elective $532
Lab Fee (per credit hour) 

Associate Comprehensive Fees

Culinary Arts $4,601
(Freshman & sophomore semesters)

Study Abroad/practicum

Room, board, field trips, and courses to
study in Ireland at the Virginia Park Campus
are included in the comprehensive fee for
students who started after Fall 2007. No Cost

Students who started prior to $3,752
Spring 2008 may study in Ireland -- Room, board, field trips and courses (one time fee).

Certificate in Professional Skills Culinary Arts — Day Program*

Tuition $8,535
Student Activity Fee $129
Comprehensive Fee $2,908

Certificate in Professional Culinary Arts — Evening Program*

Tuition $6,988
Student Activity Fee $129

Student Housing (as applicable)

(fees are charged per student and per semester)
Private Room (one occupant) $5,954
Double Room (two occupants) $3,308
Triple Room (three occupants) $2,888
Health Center (mandatory) $60

 Meal Plan 

(all housing students must have the meal plan)
(fees charged per student, per semester)

Meal Plan $1,323

10 meals per week
Monday - Friday (2 meals per day) 

*Tuition and fees effective July 1, 2010, unless otherwise noted, and are subject to change without notice.

* Study abroad at the Ireland Virginia Park campus is available. Contact the Registrars office.

~ Accelerated and transfer students will be charged additional comprehensive fees per semester for the Study Abroad/Practicum.

The Summer 2011, 10-week semester is an accelerated session. Tuition and fees are not prorated.

Tuition

Tuition is applicable to all students. For purposes of financial aid eligibility, full-time status is determined on a semester basis and consists of 12 to 18 semester credits. An academic year is defined as two semesters. Tuition, fees and housing are charged per semester. Students who register for 19 or more credits will be charged additional tuition per credit and must receive approval prior to registering. Students who are required to repeat courses will be assessed an additional tuition charge. Students must receive prior approval before being registered.

Baccalaureate Degree 

Students earn the baccalaureate degree over eight semesters. All students enrolled in a baccalaureate degree program must complete the College’s five-week Ireland practicum.

Associate of Applied Science Degree

Students earn the Associate of Applied Science degree over four semesters (for scheduling see page 16). Students with transfer credits may complete their degree in a shorter time frame. All students enrolled in an associate degree program must complete the College’s five-week Ireland practicum.

Professional Certificate

Students may earn certificates in their selected culinary field in two semesters in the evening school or 12 months; or in two semesters or nine months during the day. All certificate seeking students may opt to enroll in the College’s five-week Ireland practicum.

Comprehensive Fee

The comprehensive fee includes supplies that are provided to each student in the classroom, the cost of food production in the laboratory classes, air fare to the College’s Ireland campus, room, board, transportation to and from the airport and field trip costs as well as the purchase, maintenance, and upgrading of laboratory equipment and facilities. 

Accelerated and transfer students will be charged an additional comprehensive fee per semester for the Study Abroad/Practicum.

For students who started prior to Spring 2008, the comprehensive fee includes supplies that are provided to each student in the classroom, the cost of food production in the laboratory classes, as well as the purchase, maintenance, and upgrade of laboratory equipment and facilities.

Overload Fee

All students taking more than 18 credits per semester are charged an overload fee per credit above the maximum 18 credits. Lab overload fee is $532 per credit. Lecture overload fee is $410 per course.

Student Activity Fee

The fee covers educational and social activities arranged by Student Services as well as the shuttle service.

Student Housing

Students who are single, under age 22, and whose permanent address is farther than 50 miles from the Baltimore campus are required to live in the College’s student dormitory facility, Dublin Hall. All other students may opt to live in Dublin Hall if space is available. Student housing charges for Dublin Hall include student housing accommodations and a meal plan. The Dublin Hall rate is charged per student for a 15-week semester. Students are required to sign a student housing contract for at least one academic year and submit a non-refundable $200 application fee. 

Health Center

$60
The Health Center fee covers medical care at the Maryland General Health Care Center, which is located near student housing. Membership is mandatory for students who live in Dublin Hall and optional for other students.

Parking

Parking is available on a first-come, first-served basis at a College-owned lot at the Culinary Arts Center. There is a $120 Vehicle Registration Fee per semester. All vehicles must display College-issued identification at all times. Vehicles not properly displaying the identification sticker and hangtag are subject to towing and fines. The parking lot is open from 5:00 a.m. to 11:00 p.m., Monday through Wednesday, and 5:00 a.m. to 5:30 p.m., Thursday and Friday. Lot is closed on Saturday and Sunday.

Books & Supplies

Required textbooks, uniforms, and knife kits are available from the College bookstore. Depending on the program, books and supply costs will vary per semester ($500-$1,300). All items are available at the College’s bookstore. 

Deposits and Other Fees 

Application Fee
$50
A non-refundable application fee is to accompany an application for admission. Applications without the application fee will not be processed.

Enrollment Fee
$100
All new students are required to submit a non-refundable enrollment fee.

Dublin Hall Application Fee
$200 
A $200 non-refundable deposit is required of each student residing in Dublin Hall. Refer to housing contract for specifics.

Contract deadlines:

Fall 2010- July 15, 2010
Spring 2011- November 15, 2010
Summer 2011- May 15, 2010

Meal Plans

All students living in Dublin Hall are required to purchase the meal plan. The meal offers 10 meals per week (Monday-Friday, 2 meals per day). Students can also add dollar value to the meal plan to purchase additional items in the cafeteria.

STUDY ABROAD/ PRACTICUM

Students in the associate and baccalaureate degree programs have a five-week practicum at the College’s Virginia Park campus in Ireland. If a student is unable to study at the College’s Ireland campus, the student must submit in writing to the Director of Culinary Arts Instruction that studying in Ireland would be a hardship. If a true hardship is determined, then that student will be assigned to work in one of the College’s facilities. The comprehensive fee will not be adjusted.

Certificate students and students that start prior to Spring 2008 can elect to study at the Virginia park campus. They will be charged a fee of $3,752 for airfare, room, board, field trips and instruction for five weeks including limited transportation. 

Skill Development Courses 

$125
An additional charge will be added to the student’s account for each developmental course. Each developmental course counts as 1 credit attempted for financial aid purposes but does not count toward a degree.

Readmission Fee

$100
This non-refundable fee is required of all students applying for readmission to the College. 

Skill Evaluation Testing

A non-refundable fee is charged to students who take a challenge exam to test out of courses. Fees are charged as follows:
Laboratory Courses: $250
Others: $100
A limited number of courses are available by skill evaluation testing. For information, contact your Admissions Representative or the director for which the exam is to be taken or supplied.

Miscellaneous Fees 

Students who register late or who make changes to their class schedules may be subject to a $50 fee.

Graduation Fee 

$230
All students are charged a graduation fee in addition to tuition in their final semester.

Repeat Fees

All students are charged $221 per course to repeat academic courses, and $168 per credit hour to repeat lab courses. These fees only apply to full time students. Part time students are charged $532 per credit hour for labs and $410 per lecture course. The fee is charged in full at the beginning of the semester even if the course doesn’t begin until the second or third five - week cycle. The repeat fee is not subject to the refund policy. If a student is taking only repeat courses in a semester, the student activity fee of $129 is also assessed.

ACF Certification Fee

$90 
American Culinary Federation (ACF) Certification Fee (Optional)