Bachelor's Degree in Culinary Arts
To be a leader in the increasingly complex and ever-changing foodservice industry, you must be a skilled culinarian, an astute business person, and a creative trendsetter. In the CIA's 38-month Bachelor of Professional Studies (B.P.S.) program, you will gain extensive experience in the kitchen. You'll also learn the principles of effective leadership and explore subjects that will broaden your mind and grow your critical thinking skills.
Want to know what the B.P.S. program is all about? Get ready to explore the CIA bachelor's degree in depth. We've got all the information you need.
|
In the culinary arts bachelor's degree program, you will:
- Develop proficiency in classic and contemporary culinary techniques and cooking methods in à la carte, table d'hôte, and banquet settings
- Prepare American, Asian, and other international cuisines
- Learn basic baking and explore nutrition, menu development, food safety, writing, communication, and cost control
- Gain practical experience in an 18-week paid externship
- Explore the diverse languages, history, and culinary traditions of the world
- Discover how to make your culinary business profitable by studying marketing, computers, and finance
- Learn how best to work with and supervise others through subjects such as interpersonal communication, psychology, ethics, and management
Check our course listings for more detailed course information.
Review the Curriculum Chart to see what courses you will be taking while you will be earning your bachelor's degree in culinary arts.
Extraordinary Learning in the Field
Between the junior and senior years, bachelor's students take part in a Wine and Food Seminar covering either the West Coast, Italy, or Spain—literally taking them to the field!
West Coast seminar students explore Northern or Southern California's food scene, with visits to as many as 60 sites. Wineries and farms, meat and fish purveyors, coffee roasters, chocolatiers, and restaurants are all covered to introduce students to this national—and international—source of food and cuisine trends.
Students in the Italy and Spain seminars travel overseas to explore authentic, regional ingredient suppliers and restaurants for these popular cuisines. These unforgettable experiences offer valuable lessons in menu development, food and beverage pairing, sustainable agriculture, produce distribution, and the impact of culture on cuisine.
Learn more about the West Coast, Italy, or Spain Wine and Food Seminar.
