Bachelor of Arts in Culinary Arts
The Bachelor of Arts in Culinary Arts is a 39-month program that includes three 6-month residencies of classroom work, intensive hands-on learning in the kitchens and food services of NECI; two 700-hour internships; and one 9-month nonresident term that includes internship and additional online course work.
The bachelor’s degree in Culinary Arts program is designed to prepare qualified students for professional level careers in the contemporary culinary industry. Upon completion of the program, graduates are able to perform effectively as professional cooks in à la carte and other commercial kitchen settings or in entry level kitchen management positions, including: assistant kitchen manager, sous chef, or chef in a small restaurant.
Students in this program are also exposed to specialized industry professions such as food writer, research and development chef, personal chef, or chef de cuisine in a specialized kitchen, and graduates are prepared to pursue further education in advanced culinary topics.
Educational Objectives
In order to optimally prepare students for professional level positions in the industry, NECI has established the following educational goals for the bachelor’s degree in Culinary Arts program:
- To provide intensive practical training and refinement of cooking skills, including specialized and regional cuisines.
- To help students develop the attributes of a professional cook.
- To explore the theory of food, including food science, nutritional cooking, sustainability, menu development, taste and flavor, gastronomy, artistic presentation, food and wine pairing.
- To build a foundation in the business aspects of the culinary industry, including purchasing, safety, cost control, and financial and human resource management.
- To develop the personal and professional skills needed to succeed, including professional communications, time management, business etiquette, self-awareness, community relations, and team creation.
- To improve critical and creative thinking skills, such as problem solving, information literacy, and quantitative reasoning.
- To expand student awareness of history, art, science, and language.
These educational objectives inform all facets of the program, from the curriculum and teaching techniques, to the code of student conduct in the classroom, and serve as important guidelines for participants in the program.
Specialization Options
NECI offers three specialization options within the bachelor’s degree program in Culinary Arts that allow students to enhance their learning and enter the industry with stronger skills in the following areas: Wine and Beverage Studies; Sustainability; Baking and Pastry Arts.
These unique specializations allow students to concentrate parts of their program on topics of special interest to them within the contemporary food and beverage industry. Students work with a program coordinator to design assignments and projects during their residency, to select focused electives (6–9 credits) and to secure an internship (15 credits) that supports their specialization.
Wine and Beverage Studies Specialization
This specialization is for students who seek to broaden their understanding of the role that wines and beverages play in the culinary field. The specialization emphasizes developing a comprehensive understanding of viticulture, wine making, distillation and brewing processes; an appreciation for the many cultural influences on wine from different countries and regions; and the ability to assess fine beverages. Internships focus on establishments with value-added beverage programs or tasting menus, such as wineries, breweries, or fine dining restaurants.
Sustainability Specialization
Sustainability awareness and practical considerations are essential to culinary leadership. Students in this specialization will learn how to source local foods, work in an environmentally conscious manner, and address food access concerns while operating successful small businesses. Internships range from creative local kitchens, to national and international organizations devoted to the future of food. Graduates with a sustainability specialization have broad career opportunities, ranging from progressive restaurants and food service businesses, to advanced education in law, the environment, agriculture, and food policy.
Baking and Pastry Arts Specialization
The baking and pastry specialization is designed for students holding an associate in occupational studies in Baking & Pastry degree. Students in this specialization will examine menu development, kitchen management, international cuisines, and contemporary recipe development from the perspective of the pastry chef. Students will focus on advanced garnishing techniques, large-scale production, artisan breads, dessert and wine pairing, and decorative arts such as chocolate, sugar, or pastillage. Internships might include opportunities in fine dining pastry kitchens, resort pastry departments, or in refined bakery and wedding cake operations.
Credit Hour Requirements
Total minimum credit hours for the 39-month program are 138 credits. In each year, 15 semester credit hours are accrued during internship. As outlined in the Program Graduation section of the Academic Catalog, students transferring between terms or programs, students receiving advanced placement, or students who, upon approval of the Department of Academics, receive a waiver of any program requirement, may graduate with fewer than 138 semester credit hours.
To learn more about this program, contact the Admissions department at 1.877.223.NECI (6324) or AdmissionsREMOVETHISBEFORESENDING@neci.edu.
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