The Culinary Institute of America

  • Bachelor's Degree: Culinary Science

    The culinary arts and food science are coming together in ways that help innovative chefs create more flavorful, healthful, and consistently excellent foods. Today, these chefs are found not only in the kitchens of the most advanced restaurants, but in the research kitchens of leading foodservice companies. The CIA’s Bachelor of Professional Studies (BPS) in Culinary Science degree program will teach you the scientific foundations of food production and prepare you for these exciting research and development careers.

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    After completing your CIA associate degree, in the junior and senior years of this bachelor's degree program you will:

    • Conduct side-by-side tests to compare traditional techniques of food production and delivery systems with new methods using modern equipment technologies.
    • Learn how to prepare culinary-quality product for small- and large-scale production systems using a science-based understanding of food safety and quality, developing critical-thinking skills and scientific literacy.
    • Participate in product development projects and culinary science labs to provide experiential hands-on reinforcement of the fundamental scientific principles, fostering problem-solving skills applicable to real-world food production challenges.
    • Use sensory evaluation techniques to guide the product development process from concept to delivery.
    • Explore career tracks in multi-unit operations, commissary food production, R&D, and fine dining that leverage culinary science to enhance food quality.

    The culinary science bachelor's degree program is limited to 20–24 students per entry date, so be sure to get on board quickly.

    Prerequisites

    You must have an AOS degree in either culinary arts or baking and pastry arts from The Culinary Institute of America to be accepted into this program.

    Curriculum

    JUNIOR YEAR, FIRST SEMESTER

    CourseCredits
    Culinary Science: Principles and Applications
    3 credits
    Science Fundamentals
    3 credits
    College Algebra
    3 credits
    Foreign Language I
    3 credits
    Literature and Composition
    3 credits
    Total Credits: 15

    JUNIOR YEAR, SECOND SEMESTER

    CourseCredits
    Culinary Chemistry
    3 credits
    Foreign Language II
    3 credits
    Introduction to Statistics
    3 credits
    Dynamics of Heat Transfer and Physical Properties of Food
    3 credits
    Flavor Science and Perception
    3 credits
    Research Methods: Scientific Evaluation of Traditional Cooking Techniques
    3 credits
    Total Credits: 18

    SENIOR YEAR, FIRST SEMESTER

    CourseCredits
    Microbial Ecology of Food Systems
    3 credits
    Culinary Research and Development
    3 credits
    Ingredient Functionality: Texture Development, Stability, and Flavor Release
    3 credits
    Advanced Concepts in Precision Temperature Cooking
    3 credits
    Modern and Industrial Cooking Tools, Techniques, and Ingredients
    3 credits
    Total Credits: 15

    SENIOR YEAR, SECOND SEMESTER

    Courses (15 Credits)

    CourseCredits
    History (Select two)
    History and Cultures of Asia
    History and Cultures of Europe
    History and Cultures of the Americas
    6 credits
    Social Science (Select two, one must be Macro or Microeconomics)
    Anthropology of Food
    Principles of Macroeconomics
    Principles of Microeconomics
    Psychology of Human Behavior
    Social Psychology
    6 credits
    Senior Thesis
    Senior Thesis: Culinary Science Research Projects
    3 credits
    Total Credits: 15

    Total Credits: 63 Junior/Senior Year – TOTAL CREDITS FOR AOS & BPS: 132

    Costs

    The CIA is very committed to making your CIA education as affordable as possible. Our costs are comparable to similar colleges, and here's even better news—approximately 90% of our students receive some form of financial aid.

    Don't let applying for financial assistance keep you from going to the world's premier culinary college. No matter what your individual circumstances are, we will work with you to help make attending the CIA an affordable investment in your future in the world of food.

    Careers

    Great Food Careers Start Here

    With a CIA degree, you don’t just have a foot in the door—you have thousands of feet in the door. Our alumni are an accomplished, supportive network throughout the industry, whatever your career goals. You can:

    And with so many possibilities out there, our Career Services staff is ready to help you every step of the way, not only for that ideal first job, but for a lifetime of great opportunities. There’s no network like the CIA network!

    The list of celebrated CIA alumni is as diverse as it is extensive. They’ve found success doing what they love. They fully embraced the idea that Food is Life®.

    Now it’s your turn.

  • profile_hertz

    Spotlight On: Suki HertzCulinary Science and Liberal Arts

    Education:
    MS, New York University, NYC. BA, University of Colorado, Boulder, CO. Chefs Training Program, The New York Restaurant School.