Students taking the Bachelor of Professional Studies in Applied Food Studies program may choose one of two area of focus: Culinary Arts or Baking and Pastry Arts.
The 129-credit BPS in Applied Food Studies, Culinary Arts focus includes:
- 54 credits in culinary arts requirements
- 33 credits in liberal arts requirements
- 3 credits in liberal arts electives
- 6 credits in business management requirements
- 21 credits in applied food studies requirements
- 6 credits in applied food studies electives
- 6 credits in free electives
The 129-credit BPS in Applied Food Studies, Baking and Pastry Arts focus includes:
- 55.5 credits in baking and pastry arts requirements
- 31.5 credits in liberal arts requirements
- 3 credits in liberal arts electives
- 6 credits in business management requirements
- 21 credits in applied food studies requirements
- 6 credits in applied food studies electives
- 6 credits in free electives
You will get an ideal mix of courses in areas like food anthropology, ecology, history, governmental policies, and sustainability that build upon the knowledge gained from the CIA’s hands-on culinary or baking and pastry arts core. Together, they will give you the perspective needed for careers that focus on food as a window into economics, culture, class, and politics.
The curriculum features a semester-long internship experience, as well as your choice among several optional, specialized study concentration, including Advanced Wine and Beverage, Asian Cuisine, Farm-to-Table, and many more.
As a CIA bachelor’s degree student, you can also choose to study abroad through the Global Cuisines and Cultures course, which includes travel to culinary destinations such as China, Costa Rica, France, Italy, Peru, Spain, and Tanzania.
See catalog for curriculum details