Our Bachelor of Science in Culinary Arts program has the perfect balance of kitchen training and business development courses to prepare you for a career as a chef and/or restaurateur.
Learn the Art and Presentation of fine dining, refine your taste in The Chef’s Palate, and express your creativity in Freestyle Cooking. On the business side, our Applied Marketing, Menu Planning, and Hospitality Design classes will enable you to take what you’ve learned about foodservice and develop your own restaurant or hotel concept. Students graduating with a bachelor’s degree may seek upper-level positions in the kitchen or other areas of foodservice. Possible positions include sous chef, chef de partie, and food service manager.
Hands-on Courses General Education
ART AND PRESENTATION
INTERNATIONAL CUISINE (2 COURSES)
CULINARY JUDGING AND TASTING
THE SAVORY BAKESHOP
THE CHEF'S PALATE
COLD FOOD SALON
AMERICAN REGIONAL CUISINE
MASTER CHEFS, CLASSICAL TO CONTEMPORARY
MANAGING MARKET PRODUCTION (6 COURSES)
INTERNSHIP (6 EXPERIENCES)
COMMUNICATION AND INTERPERSONAL RELATIONSHIPS
PHILOSOPHY AS A WAY OF LIFE
CRITICAL THINKING AND PSYCHOLOGY
CURRENT ISSUES IN SOCIETY
SUSTAINABILITY IN LIFE AND WORK
SOCIOLOGY OF POPULAR CULTURE
PERSPECTIVES ON CONTEMPORARY CIVILIZATION
ANALYSIS OF FILM AND LITERATURE
CULTURE OF ENGLAND
HOSPITALITY TOUR OF ENGLAND
** courses are subject to change
Every bachelor’s student receives the rewarding opportunity to go on an eight-day tour of England. On their journey, students take in the country’s rich history and sights, enjoy English cuisine at esteemed restaurants, and interact with some of England’s most respected leaders in the culinary and hospitality fields.
Our academic year is divided into three ten-week terms. A total of six terms is required for an associate degree and twelve terms for a bachelor’s degree.
$6,350 per term (Early Decision)
$6,550 per term (Full Time)
$9,825 per term (Part Time)