Our graduates are multifaceted leaders ready to enter the exhilarating food and beverage industry. Hands-on learning happens in our professional-grade kitchens, on-campus restaurant 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
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.
- 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.
- Executive chef
- Sous chef
- Chef de cuisine
- Private chef
- Corporate chef
- Restaurant menu designer
Courses & Objectives
At the end of the program students will be able to:
- Develop, plan, set standards
- Understanding the human dimension, empathy
- Strategic Planning (Develop, management, assessment)
- Professional Cooking Fundamentals
- Dining Room and Kitchen Operations
- Foundation of Baking
- International Cuisine
- Food Service Sanitation
- Contemporary Cuisine
- Garde Manger & Charcuterie
- Nutrition Food Science
- Principles of Marketing
- Financial Accounting
- American Gastronomy
- Advanced Patisserie
- The Service Economy
- Hospitality Futures
- Culinary Futures/Food Techniques
- Facilities Planning & Environmental Management
- Cultural Enology