| Fall 2018 - Fall 2022: Culinary Arts (AAS) Admissions (source: MCCS) | ||||||||
| CIP Code | Credential | Student Status | 1819 | 1920 | 2021 | 2122 | 2223 | |
| 120503 | AAS | Fall Applicants | Headcount | 53 | 42 | 53 | 55 | 49 |
| % Change from PY | NA | -21% | 26% | 4% | -11% | |||
| Enrolled Students (Yield) | Headcount | 14 | 7 | 14 | 18 | 12 | ||
| % Change from PY | NA | -50% | 100% | 29% | -33% | |||
| Fall 2018 -Fall 2022: Culinary Arts (AAS) Fall Enrollment (source: MCCS) | |||||||
| CIP Code | Credential | 1819 | 1920 | 2021 | 2122 | 2223 | |
| 120503 | AAS | Headcount | 33 | 17 | 18 | 23 | 21 |
| % Change in Headcount from PY | NA | -48% | 6% | 28% | -9% | ||
| Enrolled Credit Hours | 359 | 210 | 210 | 266 | 250 | ||
| FTE | 24 | 14 | 14 | 18 | 17 | ||
| % Change in Credit Hours and FTE from PY | NA | -42% | 0% | 27% | -6% | ||
| Spring 2019 -Spring 2023: Culinary Arts (AAS) Spring Enrollment (source: MCCS) | |||||||
| CIP Code | Credential | 1819 | 1920 | 2021 | 2122 | 2223 | |
| 120503 | AAS | Headcount | 24 | 14 | 10 | 16 | 16 |
| % Change in Headcount from PY | NA | -42% | -29% | 60% | 0% | ||
| Enrolled Credit Hours | 324 | 191 | 135 | 211 | 222 | ||
| FTE | 22 | 13 | 9 | 14 | 15 | ||
| % Change in Credit Hours and FTE from PY | NA | -41% | -29% | 56% | 5% | ||
| 2017 - 2022: Culinary Arts (AAS) Student Success (source: MCCS) | ||||||||
| CIP Code | Degree Code | 1718 | 1819 | 1920 | 2021 | 2122 | 2223 | |
| 120503 | AAS | Cohort Enrollment | 20 | 14 | 6 | 13 | 18 | 12 |
| Retained to the next semester | 70% | 64% | 83% | 46% | 61% | 75% | ||
| Retained to the next year | 60% | 57% | 83% | 31% | 39% | 0% | ||
| Graduation Rates - 100% of program time | 40% | 57% | 33% | 15% | 0% | 0% | ||
| Graduation Rates - 150% of program time | 45% | 57% | 67% | 15% | 0% | 0% | ||
| Graduation Rates - 200% of program time | 45% | 57% | 67% | 15% | 0% | 0% | ||
| Transfer Rate (non-graduates) | 0% | 14% | 17% | 15% | 6% | 0% | ||
| Transfer Rate (graduates) | 0% | 7% | 33% | 0% | 0% | 0% | ||
| Enrolled in Another Program | 5% | 0% | 0% | 0% | 0% | 0% | ||
| Graduated from Another Program | 0% | 7% | 17% | 8% | 11% | 0% | ||
| CIP code | 2017-18 | 2018-19 | 2019-20 | 2020-21 | 2021-22 | 2022-23 | |
| 120503 | AAS | 6 | 12 | 11 | 2 | 4 | 5 |
| 2019-2021: KVCC Graduate Survey | ||||||
| Program | Number of graduates | Percent response rate | Mean annual earnings | Median annual earnings | Lo range | High range |
| Culinary arts (certificate and AAS) | 25 | 36 | $30,670 | $30,670 | $28,070 | $33,270 |
| 2020-2022 KVCC Graduate Survey | ||||||
| Program | Number of graduates | Percent response rate | Mean | Median | Lo range | High range |
| annual earnings | annual earnings | |||||
| Culinary arts (certificate and AAS) | 15 | 33 | $33, 270 | $33, 270 | $33, 270 | $33, 270 |
| Median annual wages for KVCC graduates in high-wage, in-demand (HWID) occupations compare to Maine Department of Labor entry wage data | ||
| *Source: Maine Department of Labor Center for Workforce Research and Information | ||
| https://www.maine.gov/labor/cwri/data/oes/hwid.html | ||
| Program | 2019-2021 KVCC median wage*** | Statewide median entry wage* |
| Culinary Arts | $14.75/hour | $18.68/hour |
| Median annual wages for KVCC graduates in high-wage, in-demand (HWID) occupations compare to Maine Department of Labor entry wage data | ||
| Program | 2020-2022 KVCC | Statewide |
| median wage*** | median entry wage* | |
| Culinary Arts | $15.99/hour | $18.68/hour |
| AY 2016-2017 | AY2017-2018 | AY2018-2019 | AY2019-2020 | |||||
| National licensure passage rates | ||||||||
| Name of exam | # who took exam | # who passed | # who took exam | # who passed | # who took exam | # who passed | # who took exam | # who passed |
| ServSafe Certification (end of course Culinary Arts) | 16 | 16 | 6 | 6 | 13 | 13 | 8 | 8 |