Culinary Arts
Students in bachelor’s degree programs become proficient in culinary techniques and cooking methods through a combination of theoretical classroom instruction and hands-on laboratory work. Classes incorporate both practical and theoretical aspects of the food service industry, including kitchen skills, nutrition, and essential culinary operations. In order to provide culinary students with real-world experience, hands-on training in state-of-the-art commercial kitchens and on-campus kitchen labs is provided.
Coursework may include: Culinary operations
• Cost control and purchasing
• Fundamentals of wine
• National and international cuisine
Courses may include the following topics:
Culinary techniques
Wine and beverage management
Banquets and catering food preparation
Restaurant operations
Hospitality systems management
Graduates of a bachelor’s degree program qualify for a variety of job opportunities with restaurants, hotels, resorts, and food management companies. Common career options include:
• Kitchen manager
• Sous chef
• Food service director
• Research and development chef
• Personal chef
• Head chef
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