Classes begin in January for a bachelor's degree major in applied food studies
. Based at the Hyde Park campus, the new major joins existing CIA bachelor's degrees in management and culinary science. The program gives graduates many food career options to influence the future of the way the world eats. They will truly be able to make a difference working for advocacy and policy-making organizations, health agencies, and food industry councils, or to bring a global view to restaurant kitchens.
Unique to this food studies program is the CIA's proven curriculum, which includes a high percentage of hands-on learning in kitchens and bakeshops. The major offers students an in-depth understanding of global food resources, policy and cultures, and their interconnections. Courses such as Anthropology of Food, Food Ecology, Food History, and Social Science complement the college’s foundational classes covering culinary fundamentals, world cuisines, banquets, and restaurant cooking. Together they prepare graduates to impact the issues facing food systems from a chef’s perspective.
The CIA will be accepting many liberal arts credits for this program that students have earned through previous college experience. It's a prime opportunity for those interested in food careers to complete their degree at the CIA, even if they started college studies elsewhere.
For more information about the CIA's applied food studies bachelor’s degree and details about transfer credits, call 1-800-CULINARY.