Bachelor of Science: 180 credits; 36 months if 16 credits per quarter
Today’s fast-paced world has resulted in a change in the way we eat. The demand for more and more foodservice outlets has resulted in a high demand of employees with culinary training. The ability not only to cook, but also to manage personnel and develop items of varied appeal is valued in the hospitality field.
Students in the Culinary Management Bachelor of Science degree program integrate culinary technique, entrepreneurial business skills, general education and hands-on technical skills classes that introduce international cuisine in a curriculum designed to foster their culinary leadership ability. They explore factors affecting the foodservice industry in a global marketplace and develop proficiency in industry technology through advanced training. Students practice classical French cooking techniques and their application in a variety of cuisines. Once grounded in the basics, students have the opportunity to develop skills in ethnic cuisines, food and wine pairing, and food styling. Cooking classes are complemented with hospitality-related coursework in management, menu design, restaurant design, and wine and spirits.
Graduates leave the school with a comprehensive portfolio of their work and are prepared to seek entry-level positions with restaurants, hotels, food service institutions, catering and other culinary or hospitality related business in positions such as assistant banquet manager, catering manager, inventory control specialist, kitchen manager, management trainee, sous chef and quality assurance manager.