Culinary ArtsStudents 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.Courses may include the following topics: