In the CIA Bachelor of Professional Studies in Culinary Science degree program, you will discover how food impacts the senses, learn how to develop new food products, and apply the scientific method to answer your own questions about what’s happening in the kitchen. Our industry-savvy faculty will ensure you receive extensive hands-on learning in our kitchens, labs, and restaurants—something you definitely won’t get in a food science program.
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The Bachelor of Professional Studies (BPS) in Culinary Science was developed with the growing demand for skilled innovators in the food industry in mind. According to the U.S. Bureau of Labor Statistics, employment of culinary scientists is expected to grow as science and technology unlock new food production methods and techniques. After you graduate, pursue a career in fields that include:
With so many possibilities, our Career Services staff is ready to help you every step of the way. There’s no network like the CIA network, which includes some of the world’s most renowned culinary, beverage, and hospitality experts.
The list of celebrated CIA alumni is as diverse as it is extensive. They’ve found success doing what they love. Now it’s your turn.
Students taking the Bachelor of Professional Studies in Culinary Science program may choose one of two areas of focus: Culinary Arts or Baking and Pastry Arts.
The 132-credit BPS in Culinary Science, Culinary Arts focus includes:
The 132-credit BPS in Culinary Science, Baking and Pastry Arts focus includes:
You will take fascinating, in-depth courses in all areas of culinary science, from ingredient functionality to culinary R&D to flavor science and beyond. Combine them with liberal arts courses in social science, math, history and cultures, and more for the deep and well-rounded education today’s culinary science professional requires.
The curriculum also features a semester-long internship experience along with the strong culinary arts or baking and pastry arts core you’ll get only at the CIA.
As a bachelor’s student, you can also choose to study abroad through the Global Cuisines and Cultures elective course, which includes travel to culinary destinations such as China, France, Italy, Peru, and Spain.
See catalog for curriculum details
How to Apply
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—more than 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.
Regular Guest Speakers—Culinary Science
We are pleased to welcome a rotation of outstanding guest speakers from all segments of the food world. By coming to campus to share their knowledge, these industry leaders greatly enrich the learning experience for our culinary science students.
Upcoming guest speakers include:
Michele Reisner ’76Executive VP at Target Research Group
Sarah StriblingUnilever Food Solutions
Matt TomIndependent Technical Consultant
“Science it up” in the food lab in the CIA culinary science degree program, with courses that may surprise you.
Check them out