Food Business Management with Concentration (BBA) (NY)

Degree Type
Bachelor of Business Administration (BBA)

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; a semester in Italy; a semester in Spain; or a semester in New York that includes a 10-day culinary tour of Japan:

  • 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 or New York)
  • Intrapreneurship: Driving Innovation from Within an Organization (fully in New York)
  • Japanese Cuisine: A Study of Tradition, Flavor, and Culture (semester in New York including 10 days in Japan)
  • Latin American Cuisine Studies: New World Flavors, Ingredients, and Techniques (semester in Texas)
  • Mediterranean Cuisine: Exploring Cultures, Traditions, and Flavors (semester in Spain)

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 129 credits. Students also need to maintain a grade point average of at least 2.0 to complete the bachelor's degree program. Students in the Food Business Management major may be eligible to receive up to 36 credits toward their degree for prior course work, certain examinations, military experience, and/or life achievement. Students must schedule a minimum of 15 upper-level courses at the CIA.

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.

Program Learning Outcomes

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.

Communication

  •  Students will demonstrate effective written and oral communication skills appropriate for food business management professionals.

Problem Solving and Critical Thinking

  • Students will analyze, evaluate and solve managerial problems that utilize quantitative reasoning and critical thinking skills.

Professional Knowledge and Skills

  • Students will identify and explain management concepts, principles and processes within operational areas of food businesses.

Leadership

  • Students will describe and demonstrate the fundamental principles of leadership and model the behavior of effective food business managers.

Cultural and Global Awareness

  • Students will comprehend the challenges and opportunities of working effectively with people in a diverse environment.

Graduation Requirements

Students enrolling in the Food Business Management Major with Concentration should work with their advisor to select the proper mix of in-person, online, or hybrid courses that both meet the graduation requirements of the degree and align with their academic goals and career aspirations. Students choose either the Culinary Arts focus or the Baking and Pastry Arts focus. The basic requirements are as follows:

Please note: Credits earned in the CIA's AOS and AAS degree programs apply towards the requirements of this program.

Culinary Arts Focus

Course Number
Title
Credits
Culinary Arts Requirements  +
51
Sub-Total Credits
60

OR Baking and Pastry Arts Focus

Baking and Pastry Arts Focus required for Advanced Concepts in Baking and Pastry Concentration.

Course Number
Title
Credits
Sub-Total Credits
60

Liberal Arts Requirements

Course Number
Title
Credits
World Languages and Cultures - Select two  +
6
Sub-Total Credits
24

Business Management Requirements

For all concentrations except Intrapreneurship: Driving Innovation from Within an Organization Concentration (see Business Management Requirements for Intrapreneurship Concentration below).

Course Number
Title
Credits
Sub-Total Credits
15

Requirements for Food Business Management Concentrations

Select ONE of the Following:

Food Business Management, Advanced Concepts in Baking and Pastry Concentration

Offered in the May and September semesters only.

Course Number
Title
Credits
Liberal Arts Elective  +
3
Business Management Electives 6.0 credits  +
6
Sub-Total Credits
24

Offered in the January, May, and September semesters

Required prerequisite for this concentration: Beverage Operations Management (HSBV-305)

Course Number
Title
Credits
Sub-Total Credits
24

Offered in the January and September semesters

Course Number
Title
Credits
Sub-Total Credits
24

Offered in the January, May, and September semesters

Course Number
Title
Credits
Business Management Electives 3.0 credits  +
3
Liberal Arts Elective  +
3
Sub-Total Credits
24

Offered in the May semester

Course Number
Title
Credits
Sub-Total Credits
24

Offered in the January, May, and September semesters

Course Number
Title
Credits
Sub-Total Credits
24

Offered in the September semester

Course Number
Title
Credits
Business Management Electives 9.0 credits  +
9
Sub-Total Credits
24

Offered in the January and May semesters

Course Number
Title
Credits
Sub-Total Credits
24

Offered in the January semester

Course Number
Title
Credits
Sub-Total Credits
24
Total Credits
129