Leading a professional kitchen takes more than knowing how to be a great chef. It also requires the critical thinking skills and aptitude to run a food operation smoothly. Gain both in our Culinary Arts bachelor’s degree program.
Throughout the program, you’ll learn craft skills and kitchen operations management in a combination of laboratory and academic classes. Your confidence will grow with each class as you apply your culinary knowledge and follow your passion for food. Learn to harness that passion across different segments of the industry. Explore food sustainability, baking and pastry, wine pairing and more. The possibilities are only limited by your imagination.
In your professionally related courses, you’ll learn what financial documents can tell you about your business. Gain the skills you’ll need to communicate effectively, manage teams and develop the leadership tools to achieve culinary success. Then put these skills into practice through a required term of experiential education working in the industry.
When you graduate, you’ll be prepared to become a top chef — one who can lead in a variety of real-life production environments anywhere in the world.
Admissions is contingent upon you meeting the technical standards for this program.
Chef-Driven Contemporary Casual Concepts
Corporate Dining Concepts
Chef-Driven Fine Dining Concepts
Culinary Capstone: The Professional Kitchen
In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), internship, minor or study abroad. You are encouraged to contact an advisor before scheduling free elective credits.
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
Corporate Dining Chef
Executive Chef/Head Chef
Chef de Cuisine