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Bachelor in Culinary Arts Program At A Glance, Residential Program

58 credits, 16 months

Semester 5 : 15 weeks
 
Credits
Semester 6 : 15 weeks
Credits
GE3000 Critical Issues in Leadership 3 GE3001 Ethics 3
CUL3000 Advanced Culinary Techniques BUS3000 Entrepreneurship 3/3 CUL3001 Advanced Meat Fabrication DEEL3000 Exploring Sustainability 3/3
MGMT3000 Operations Management BUS3001 Business Finance 3/3 Technical Elective 1 Technical Elective 2 3/3
5 classes 15 5 classes 15

 

Semester 7 : 15 weeks
Credits
Semester 8 : 15 weeks
Credits
GE3002 Entrepreneurial Finance 3 EXT2000 Externship  
GE4000 Capstone 6
Technical Elective 3   3
  PRAC3000 Practicum III 4
2 classes 16 1 class 12

 

General Education Core Classes:

GE3000 Critical Issues in Leadership
GE3001 Ethics
GE3002 Entrepreneurial Finance

 

Technical Electives:


DEEL4002 Advanced Charcuterie, Salumi and Dry Curing
DEEL3800 Advanced Food and Wine Pairing
DEEL4001 Allergens and Specialty Diets
DEEL3007 Global Cuisine
DEEL3006 Wood-Fired Cookery
DEEL3200 Sous Vide
CUL3004 Wild Crafting (seasonal)

 

Nutritional Electives (prerequisite NUTR1001 Nutrition):


NUTR3000 Culinary Nutrition: Political, Cultural and Social Influences on Food Choices
NUTR3001 Culinary Nutrition: Building Optimal Flavor and Texture
NUTR3002 Culinary Nutrition: Nutrition from Birth to Death
NUTR3003 Culinary Nutrition: The Link Between Food and Disease

 

Core Technical Classes:


CUL3000 Advanced Culinary Techniques
CUL3001 Advanced Meat Fabrication
DEEL3000 Exploring Sustainability: Practices in Preservation
BUS3000 Entrepreneurship
MGMT3000 Ooperations Management
BUS3001 Business Finance