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    The Culinary Institute of America
   
 
  Nov 24, 2017
 
 
    
2017-2018 Academic Catalog

Bachelor's Degree Programs, Majors, and Concentrations


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Bachelor’s Degree Programs

The Culinary Institute of America offers a variety of degree programs at the baccalaureate level—in food business management, culinary science, and applied food studies.

The Food Business Management Major

To be a leader in the increasingly complex and ever-changing foodservice industry, a foodservice professional must be a skilled culinarian, an astute businessperson, and a creative trendsetter. In the CIA’s bachelor’s degree program in food business management, students will gain the ideal management and cultural knowledge for careers in management, or for creating their own business in the future.

The Culinary Science Major

The culinary arts and food science are coming together to help innovative chefs create more delicious, flavorful, and healthy foods. Today, CIA graduates are found not only in the kitchens of the most advanced restaurants, but also in the research kitchens of leading foodservice companies. The CIA’s bachelor’s degree program in culinary science will teach students the scientific foundations of food production and prepare them for exciting research and development (R&D) careers.

The Applied Food Studies Major

The food industry landscape is changing rapidly, and companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems management, and much more. The innovative applied food studies program will prepare students to make an impact—and become influential leaders—in the food industry long after they graduate. By studying food history, cultures, and cuisines in this program, students will be ready to address the many challenges and opportunities facing our diverse world today.

Details on each of these majors follows.

Bachelor of Business Administration (BBA) Degree Program–Food Business Management Major

New York Campus

The bachelor’s degree program in food business management fully prepares students for all areas of the industry, in positions such as chef, baker, pastry chef, hotel food services manager, purchasing manager, and dining room manager; management training positions in corporate settings; and, ultimately, upper-management positions such as executive chef, executive pastry chef, restaurant owner, bakeshop owner, hotel culinary services manager, and catering manager. In the program, students develop skills including inquiry and analysis, critical and creative thinking, written and oral communication, and information literacy. They also develop global and intercultural awareness, knowledge of contemporary issues, ethical reasoning, and an appreciation for lifelong learning.

Management students also have the option of taking a concentration to focus their studies on the industry career track that interests them most. Depending on the academic concentration chosen, students take one semester of study at the CIA in California, Texas, Singapore, or New York, or in Italy:

  • Advanced Concepts in Baking and Pastry (semester in California; for baking and pastry arts associate degree graduates only)
  • Advanced Wine, Beverage, and Hospitality (semester in California)
  • Asian Cuisine: An Edible Journey from Traditional to Contemporary (semester in Singapore)
  • Farm-to-Table: Practices of a Sustainable Table (semester in California)
  • Intrapreneurship: Driving Innovation from Within an Organization (fully in New York)
  • Italian Cuisine: An Edible Journey from Traditional to Contemporary (semester in Italy)
  • Latin Cuisine Studies: New World Flavors, Ingredients, and Techniques (semester in Texas)

See Bachelor’s Degree Concentrations  for more information on these concentrations.

To qualify for the bachelor’s degree in food business management, students must be in good standing at the college and earn a total of 132 credits. Students also need to maintain a grade point average of at least 2.0 to complete the bachelor’s degree program.

Program Learning Outcomes–BBA in Food Business Management

This program is intended to prepare students for positions of leadership in an ever-changing global economy by developing intellectual and practical skills, as well as a sense of personal and social responsibility necessary for effective, reflective, and ethical leadership. The program emphasizes a higher level of proficiency in culinary techniques, baking and pastry skills, service skills, and beverage management. Students will practice the fundamental business and management concepts of the foodservice industry, and learn to analyze business issues and implement solutions.

  • Students will employ principles of foodservice management.
  • Students will demonstrate problem solving, quantitative reasoning, and teamwork skills.

Instructional Programs and Schedule

While enrolled in the junior and senior years of the bachelor’s degree programs, students will attend class over a semester of about 15 weeks. The college’s academic schedule ensures that students will progress from intermediate to advanced subject matter in proper sequence.

The CIA reserves the right to modify course sequence, content, and offerings.

Graduation Requirements

Bachelor of Professional Studies (BPS) Degree Program–Culinary Science Major

New York Campus

The bachelor’s degree program in culinary science prepares graduates to pursue careers in research and development (chains and packaged goods); work for large foodservice operations such as hospitals, schools, and military organizations; serve as field representatives; use science for creative impetus as a restaurant chef; and more.

To qualify for the bachelor’s degree in culinary science, students must be in good standing at the college and earn a total of 132 credits. Students also need to maintain a grade point average of at least 2.0 to complete the bachelor’s degree program.

Program Learning Outcomes–BPS in Culinary Science

In this program, students will apply a science-based understanding of the culinary arts to improve food production systems, food delivery systems, and customer satisfaction. The program compares traditional food production techniques and food delivery systems to new methods using modern equipment technologies. Students will study how culinary science is used to enhance food quality and to advance understanding of food in every area of the foodservice and hospitality industry. The knowledge that students gain will help graduates of this program become leaders and innovators in the food industry.

  • Students will achieve advanced culinary skills.
  • Students will practice and apply food safety knowledge.
  • Students will demonstrate critical thinking, research methods, and scientific reasoning.

Instructional Programs and Schedule

While enrolled in the junior and senior years of the bachelor’s degree programs, students will attend class over a 15-week semester. The college’s academic schedule ensures that students will progress from intermediate to advanced subject matter in proper sequence.

The CIA reserves the right to modify course sequence, content, and offerings.

Graduation Requirements

Bachelor of Professional Studies (BPS) Degree Program–Applied Food Studies Major

New York Campus

The bachelor’s degree program in applied food studies is focused on the liberal arts and builds upon and academically extends the experiential aspects of the culinary arts and baking and pastry arts cores. Drawing from a robust collection of food studies courses, this major helps prepare students for responsible citizenship in an increasingly diverse world by considering human differences and connections through the lens of cultures and cuisines. The degree prepares graduates to pursue careers working for advocacy groups, health agencies, food industry associations, and non-profit organizations, as well as in education, communications and marketing, ecotourism, government policy, and production, sales, and sourcing of products for farm-to-table.

Applied Food Studies students also have the option of taking a concentration to focus their studies on the industry career track that interests them most. Depending on the academic concentration chosen, students take one semester of study at the CIA in California, Texas, or Singapore, or in Italy:

  • Advanced Wine, Beverage, and Hospitality (semester in California)
  • Asian Cuisine: An Edible Journey from Traditional to Contemporary (semester in Singapore)
  • Farm-to-Table: Practices of a Sustainable Table (semester in California)
  • Italian Cuisine: An Edible Journey from Traditional to Contemporary (semester in Italy)
  • Latin Cuisine Studies: New World Flavors, Ingredients, and Techniques (semester in Texas)

See Bachelor’s Degree Concentrations  for more information on these concentrations.

To qualify for the bachelor’s degree in applied food studies, students must be in good standing at the college and earn a total of 120 credits. Students also need to maintain a grade point average of at least 2.0 to complete the bachelor’s degree program.

Program Learning Outcomes–BPS in Applied Food Studies

This program is intended to prepare students for positions of leadership in an ever-changing global economy by developing intellectual and practical skills, as well as a sense of personal and social responsibility necessary for effective, reflective, and ethical leadership. The program emphasizes a proficiency in culinary techniques, baking and pastry skills, service skills, and beverage management. Students will practice the fundamental business and management concepts of the foodservice industry, and learn to analyze business issues and implement solutions.

  • Students will employ principles of foodservice management.
  • Students will demonstrate problem solving, quantitative reasoning, and teamwork skills.

Instructional Programs and Schedule

While enrolled in the junior and senior year of the bachelor’s degree program, students will attend class over a semester of about 15 weeks. The college’s academic schedule ensures that students will progress from intermediate to advanced subject matter in proper sequence.

The CIA reserves the right to modify course sequence, content, and offerings.

Graduation Requirements

Bachelor of Business Administration (BBA) Degree Program—Food Business Management Major

CIA Singapore

The CIA offers a bachelor’s degree program in food business management to meet the growing demands of the dynamic foodservice and hospitality industry. Providing students with the broadest culinary arts education possible, the program awards the degree Bachelor of Business Administration (BBA). It exposes students to the different styles and experiences of the college’s faculty members, acquaints them with a wide variety of foodservice equipment, and prepares them for whatever area of the foodservice and hospitality industry they choose to enter.

The bachelor’s degree program in food business management fully prepares students for all areas of the industry, in positions such as chef, hotel food services manager, purchasing manager, and dining room manager; management training positions in corporate settings; and, ultimately, upper-management positions such as executive chef, restaurant owner, hotel culinary services manager, and catering manager. In the program, students develop skills including inquiry and analysis, critical and creative thinking, written and oral communication, and information literacy. They also develop global and intercultural awareness, knowledge of contemporary issues, ethical reasoning, and an appreciation for lifelong learning.

To qualify for the bachelor’s degree, students must successfully complete an appropriate diploma program, such as the Diploma of Culinary and Catering Management, Diploma of Hospitality and Resort Management, or Diploma of Leisure and Resort Management. In accordance with the transfer credit policy of the CIA, students may transfer 46.5–49.5 credits from the diploma program to the CIA’s bachelor’s program as follows:

  • Students who have graduated from the Diploma of Culinary and Catering Management will be eligible to transfer 49.5 credits.
  • Graduates of either the Diploma of Hospitality and Tourism Management or the Diploma of Leisure and Resort Management will be able to transfer 46.5 credits.

Students who have not completed one of the aforementioned diploma programs may still apply for admission. Their transcript will be evaluated based on the transfer credit policy of the CIA, and they may require additional time to complete the program.

At the CIA Singapore, students will take courses that will fulfill the remaining 82.5–85.5 credits, to graduate with a total of 132 credits for the bachelor’s degree. The bachelor’s degree curriculum consists of 85.5 credits that normally take six semesters (of about 15 weeks each) of study, including a course—currently offered in the U.S.—exploring global cuisines and cultures. In some cases, students may take additional “top up” modules during the six semesters. In addition, to be considered for a degree, students must adhere to food safety certification standards throughout the curriculum.

If students do not have a diploma in a relevant course of study (Culinary and Catering Management, Hospitality and Tourism Management, or Leisure and Resort Management), or grades of a “C” or above in relevant courses for transfer credits, additional course work will be necessary to complete the required 132-credit program. Additional charges may be incurred. Visit the Singapore Institute of Technology (SIT) website at www.SingaporeTech.edu.sg for further details.

Program Learning Outcomes—BBA in Food Business Management

This program is intended to prepare students for positions of leadership in an ever-changing global economy by developing intellectual and practical skills, as well as a sense of personal and social responsibility necessary for effective, reflective, and ethical leadership. The program emphasizes a proficiency in culinary techniques, baking and pastry skills, service skills, and beverage management. Students will practice the fundamental business and management concepts of the foodservice industry, and learn to analyze business issues and implement solutions.

  • Students will employ principles of foodservice management.
  • Students will demonstrate problem solving, quantitative reasoning, and teamwork skills.

Instructional Program and Schedule

While enrolled in the program, students will be assigned to small instructional groups. These groups of normally up to 20 students are scheduled for all laboratory courses, which integrate culinary theory and practice. Within each group, students will actively participate in learning assignments related to the cleaning and sanitizing of laboratory areas and equipment. Personal hygiene and proper food handling procedures are emphasized to minimize potential food contamination. Strict sanitation and safety regulations are practiced and enforced. This reflects the college’s concern that such practices be an integral part of all foodservice and hospitality operations, for the health and safety of personnel and guests alike.

The college’s academic schedule ensures that students will progress from basic to intermediate to advanced subject matter in proper sequence. The CIA reserves the right to modify course sequence, content, and offerings.

Graduation Requirements

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