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 professional-grade kitchens, two on-campus restaurants and student-run retail bakery outlet. Students develop skills while working alongside our faculty, who are all members of the American Culinary Federation. They also take part in internships with professionals, providing students with paid employment opportunities that support their career goals.

What you will 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 typically enter the workforce as chefs de cuisine, sous chefs or private chefs, equipped with the knowledge and skills to rapidly advance in their careers.

Our Partnerships

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.
Career Options
  • Executive chef.
  • Sous chef.
  • Chef de cuisine.
  • Private chef.
  • Corporate chef.
  • Caterer.
  • Restaurant menu designer.
Program Objectives

At the end of the program students will be able to:

  • Technical and Operational Knowledge and Skills
    • Culinary technique
    • Computer literacy/information technology
    • Emerging trends
    • Nutrition
    • Sanitation
    • Food service operations
  • Aesthetic appreciation
    • Culinary technique
    • Human perception and response to what is produced
    • Eye/nose/emotions/taste
    • Ethereal, ambiance, mood, tempo, environmental context
    • Marketing and sales, customer service
  • Research and development
    • Emerging trends
    • Information technology/literacy
  • Management
    • Financial statement
    • Cost control
    • Production
    • Forecasting
    • Interpersonal relationships
    • Emerging trends
    • Law and legal issues
    • Human resources
    • Customer services
  • Leadership
    • Communicate
    • Diverse population
    • Develop, plan, setting standards
    • Understanding the human dimension, empathy
    • Strategic Planning (Develop, management, assessment)
Required Courses

Program Planning Guide »

  • Professional Cooking Fundamentals I.
  • Professional Cooking Fundamentals II.
  • Effective College Writing.
  • First Year Seminar.
  • Dining Room and Kitchen Operations.
  • Foundation of Baking I.
  • International Cuisine.
  • Food Service Sanitation.
  • Contemporary Cuisine.
  • Garde Manger & Charcuterie.
  • Nutrition Food Science.
  • Commercial Cooking and Catering.
  • Food Service Operation Management.
  • Principles of Marketing.
  • Financial Accounting.
  • American Gastronomy.
  • Advanced Patisserie.
  • The Service Economy.
  • Hospitality Futures.
  • Culinary Futures/Food Techniques.
  • Culinary Research & Planning Seminar.
  • Finance.
  • Facilities Planning & Environmental Management.
  • Capstone Kitchen & Menu Management.
  • Strategic Plan & Policy.
  • Cultural Enology.

MY CAPSTONE DINNER EXPERIENCE

The night of my capstone dinner was exciting and surreal. As I stood in my fully decorated dining room, just before the doors opened for service, I had tears in my eyes. I felt extremely proud to see all my hard work from the past four years come together. »

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