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.
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.
Go West!
One of the benefits of pursuing a culinary arts bachelor's degree at The Culinary is that it allows you to take part in our West Coast Food & Wine Seminar, a three-credit course that comes between your junior and senior years. For one month, you'll explore California's flavorful food scene, with visits to as many as 60 sites, including local wineries and farms, meat and fish purveyors, coffee roasters, chocolatiers, and area restaurants.
Visit a vineyard. Pluck a fresh fig from a tree. Enjoy a caviar tasting at a sturgeon farm. It's an unforgettable experience that offers wonderful tastes, sights, and smells, along with valuable lessons in issues like sustainable agriculture and produce distribution.
