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Business Office Administration

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Business Office Administration

Make a Difference with Your Business Diploma

A diploma in business administration can take you almost anywhere. We’ll train you to make an impact wherever you go.

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35 Weeks to a New Career

Build the Skills and Strategies You’ll Need to Succeed

Our program has been designed to get you familiar with all of the tools and systems that you’ll encounter in the office, while building the communication skills that will keep your team organized and drive success. We’ll also train you on:

  • Common business software
  • Hiring best practices
  • Business policies and procedures
  • Marketing and effective communication

Program Benefits that Fit Your Busy Schedule

The Business Office Administration (BOA) program consists of 44.5 quarter credit hours, or 720 hours in total. Over the course of 35 weeks, you’ll attend two weekly classes on campus and complete a portion of your coursework online. As a result, you’ll be prepared to enter modern, networked workplaces and assume a new role with confidence.

Although courses must be taken in order, you can work with your Administrations Representative to identify the class times that are right for you. 

Your Diploma Will Take You Places

Our BOA program covers software applications, office communication skills, business technology, and common policies that you’ll encounter in the office. Our Capstone Career Readiness course will help you transition from the classroom to the workplace by developing a resume, an online presence, and a personal brand.

A student who completes our Business Office Administration (BOA) program will be documented as a “Graduate”. As proof of their accomplishment, the student will receive a Diploma.

What Can You Do with a Diploma in Business Office Administration?

By the time you graduate, you’ll be prepared to work in a very wide range of entry-level office and administrative support positions. Many graduates from our program go on to work as:

  • Bookkeeping and accounting clerks
  • Customer service representatives
  • Administrative assistants
  • Receptionists

What Program Graduates Say

  • “I highly recommend anyone seeking an education of any kind that’s offered at this school take that chance and leap! You’re in the right hands!"

    Kyle Simerly – CAD, Class of 2021

  • "I graduated IOT’s Culinary Arts program with a 4.0 GPA in 2021. The program not only helped me gain confidence in essentials like knife skills and food safety , but challenged me to show up as a professional and to put my best foot forward in the fast-paced industry."

    Audrey Aparicio – CAD, Class of 2019

  • “IOT helped me pursue my goals and gave me more confidence in my ability. The instructors were knowledgeable and pushed me to new heights. I am thankful for my education from the Institute of Technology.”

    James (Jim) Pacini- Culinary Arts Degree, Class of 2010

Where Can I Study?

Number of Students Enrolled: 65
Number of Students Graduated: 48
ACCSC Graduation Rate: 74%
Number of Students Placed in their field of Study: 42
ACCSC Employment Rate: 89%
Employment Rate Methodology: All students who completed the program and started between March 1, 2019 and February 28, 2020 are included in this calculation. 2% of the graduates (or 1 graduate), have been included in the employment rate calculation, which have been waived for employment for one of the following reasons: death, incarceration, active military service deployment, the onset of a medical condition that prevents employment, or they were an international student who returned to their country of origin, or they continued their education in an accredited institution of higher education (postsecondary) on at least a half-time basis. These waivers have been included in the calculation in compliance with ACCSC Standards of Accreditation for calculating programmatic employment rates.

ACFEFAC Graduation Rate (2020): 57%
ACFEFAC Placement Rate (2020): 91%
ACFEFAC Certification Rate (2020): 0%

ACFEFAC Graduation Rate (2021): 55%
ACFEFAC Placement Rate (2021): 91%
ACFEFAC Certification Rate (2021): 0%

Program Cost: $ 13,091.50 (Includes Fees, Books, and Supplies)
Credit Hours: 89 quarter credit hours

For a breakdown of program costs, view our Tuition and Expenses page.

The performance numbers listed here represent the Graduation and Employment Rates for this program across all campuses.

BPPE 150% Graduation Rate: 49%
BPPE Placement Rate: 88%
Placement Rate Methodology: All students who completed the program within 150% of normal program length and were scheduled to graduate in 2019 are included in this calculation. 1.1% of the graduates, (or 1 graduate), have been included in the placement rate calculation, which have been waived for placement for one of the following reasons: death, become incarcerated, are called to active military duty, are international students that leave the United States or do not have a visa allowing employment in the United States, or are continuing their education in an accredited or bureau-approved postsecondary institution. These waivers have been included in the calculation in compliance with the Bureau for Private Postsecondary Education regulations for calculating annual programmatic placement rates.

Graduates of this program are trained for employment in any of the following Standard Occupational Classification (SOC) Codes.

SOC Code Occupation
11-9051 Food Service Managers
35-1011 Chefs and Head Cooks
35-1012 First-Line Supervisors of Food Preparation and Serving Workers
35-2011 Cooks, Fast Food
35-2012 Cooks, Institution and Cafeteria
35-2013 Cooks, Private Household
35-2014 Cooks, Restaurant
35-2015 Cooks, Short Order
35-2019 Cooks, All Other
35-2021 Food Preparation Workers
35-3021 Combined Food Preparation and Serving Workers, Including Fast Food
35-3022 Counter Attendants, Cafeteria, Food Concession, and Coffee Shop
35-9031 Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
35-9099 Food Preparation and Serving Related Workers, All Other
39-9021 Personal Care Aides
51-3011 Bakers
51-3021 Butchers and Meat Cutters
51-3022 Meat, Poultry, and Fish Cutters and Trimmers
51-3091 Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
51-3092 Food Batchmakers
51-3093 Food Cooking Machine Operators and Tenders

Number of Students Enrolled: 65
Number of Students Graduated: 48
ACCSC Graduation Rate: 74%
Number of Students Placed in their field of Study: 42
ACCSC Employment Rate: 89%
Employment Rate Methodology: All students who completed the program and started between March 1, 2019 and February 28, 2020 are included in this calculation. 2% of the graduates (or 1 graduate), have been included in the employment rate calculation, which have been waived for employment for one of the following reasons: death, incarceration, active military service deployment, the onset of a medical condition that prevents employment, or they were an international student who returned to their country of origin, or they continued their education in an accredited institution of higher education (postsecondary) on at least a half-time basis. These waivers have been included in the calculation in compliance with ACCSC Standards of Accreditation for calculating programmatic employment rates.

ACFEFAC Graduation Rate (2020): 57%
ACFEFAC Placement Rate (2020): 91%
ACFEFAC Certification Rate (2020): 0%

ACFEFAC Graduation Rate (2021): 55%
ACFEFAC Placement Rate (2021): 91%
ACFEFAC Certification Rate (2021): 0%

Program Cost: $ 13,091.50 (Includes Fees, Books, and Supplies)
Credit Hours: 89 quarter credit hours

For a breakdown of program costs, view our Tuition and Expenses page.

The performance numbers listed here represent the Graduation and Employment Rates for this program across all campuses.

BPPE 150% Graduation Rate: 49%
BPPE Placement Rate: 88%
Placement Rate Methodology: All students who completed the program within 150% of normal program length and were scheduled to graduate in 2019 are included in this calculation. 1.1% of the graduates, (or 1 graduate), have been included in the placement rate calculation, which have been waived for placement for one of the following reasons: death, become incarcerated, are called to active military duty, are international students that leave the United States or do not have a visa allowing employment in the United States, or are continuing their education in an accredited or bureau-approved postsecondary institution. These waivers have been included in the calculation in compliance with the Bureau for Private Postsecondary Education regulations for calculating annual programmatic placement rates.

Graduates of this program are trained for employment in any of the following Standard Occupational Classification (SOC) Codes.

SOC Code Occupation
11-9051 Food Service Managers
35-1011 Chefs and Head Cooks
35-1012 First-Line Supervisors of Food Preparation and Serving Workers
35-2011 Cooks, Fast Food
35-2012 Cooks, Institution and Cafeteria
35-2013 Cooks, Private Household
35-2014 Cooks, Restaurant
35-2015 Cooks, Short Order
35-2019 Cooks, All Other
35-2021 Food Preparation Workers
35-3021 Combined Food Preparation and Serving Workers, Including Fast Food
35-3022 Counter Attendants, Cafeteria, Food Concession, and Coffee Shop
35-9031 Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
35-9099 Food Preparation and Serving Related Workers, All Other
39-9021 Personal Care Aides
51-3011 Bakers
51-3021 Butchers and Meat Cutters
51-3022 Meat, Poultry, and Fish Cutters and Trimmers
51-3091 Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
51-3092 Food Batchmakers
51-3093 Food Cooking Machine Operators and Tenders