Bachelor in Culinary Arts & Service Management

Bachelor Degree in Culinary Arts & Service Management

Our graduates are multifaceted leaders ready to enter the exhilarating food and beverage industry. Hands-on learning happens in our six commercial-quality food laboratories, two on-campus restaurants and student-run retail bakery outlet. Coursework is applied in the real world through a semester-long series of hotel, culinary and food service work experiences. Students develop skills under faculty supervision while working off-campus with professionals, providing students with paid employment opportunities that support their career goals. What will you learn?

• advanced culinary techniques
• emerging trends in nutrition, sanitation and food service operations
• aesthetic appreciation for sensory perceptions of flavors, aromas, plate presentations and ambiance
• marketing, sales and customer service
• research and development
• strategic planning and financial management
• planning and operations
• leadership

Graduates enter the workforce as executive chefs, hotel and resort managers, research and development experts, managers of large-scale food service operations and private chefs. This program also prepares entrepreneurs to operate a full-service restaurant or multilocation foodservice operation.

ACCREDITED BY THE AMERICAN CULINARY FEDERATION

Key Facts

• B.P.S. degree
• 123 credit hours (minimum) required
  • • 31+ credits must be in the liberal arts and sciences
    • 45+ credits must be in 300/400 level courses
• 800 hours of industry work experience is required
  • • 200 hours (minimum) required at each internship site
    • This is not credit-bearing and there is no tuition fee
• Accredited by the American Culinary Federation

Career Options

• Executive chef
• Sous chef
• Pastry chef
• Corporate chef
• Catering
• Dining services
• Culinary educator
• Restaurant management
• Food and beverage services
• Menu design

Required Courses

• Financial Accounting
• Advanced Patisserie
• Professional Cooking Fundamentals I
• Professional Cooking Fundamentals II
• International Cuisine
• Contemporary Cuisine
• Food Service Operations Management
• Garde Manger/Charcuterie
• Commercial Cooking
and Catering
• Nutrition/Food Science
• American Gastronomy
• Culinary Futures/Food Technology
• Advanced Kitchen Menu Management
• The Global Market
• Finance
• Hospitality Futures
• The Service Economy
• Ethics
• Language Sequence
• Strategic Planning and Policy
• Advertising and Promotion
• Dining Room & Kitchen Operations
• Food Service Sanitation
• Facilities Planning
• Environmental Management
• Cultural Enology
• Capstone Project Planning
• Capstone Project