Culinary Arts and Science BSCAS
Degree Awarded: BS in Culinary Arts & Science (BSCAS)
Minimum Required Credits: 125
Co-op Option(s): One Co-op, No Co-op
Classification of Instructional Programs (CIP) code: 12.0509
Standard Occupational Classification (SOC) code: 35-2014
About the Program
The major in Culinary Arts and Science allows students to deeply explore food and cuisine—the practical techniques of cooking but also its science, history, and culture. Students receive a broad overview of cooking and cuisine, choosing a concentration in food and beverage management, which prepares students for leadership positions in the restaurant and food industry, or culinary science, which prepares students for employment in the larger food industry.
Students majoring in Culinary Arts and Science are prepared for careers in the food industry such as food product development, pastry chef, chef, research chef. This baccalaureate degree in Culinary Arts and Science is unique among other culinary and food science programs in the United States. This program comprises approximately equal parts of culinary arts, food science, and business, plus electives, and common baccalaureate degree requirements . The aim of the program is to prepare students as independent thinkers who can work collaboratively in the food industry.
Additional Information
For more information about this program, please contact the College of Nursing and Health Professions.
Degree Requirements
| University Requirements | ||
| EXP 1001 | Introduction to Experiential Learning | 3.0 |
| WRIT 1100 | Composition and Rhetoric I | 3.0 |
| WRIT 1200 | Composition and Rhetoric II | 3.0 |
| Introductory Core Competencies 1 | ||
| Select one course from each of the three (3) categories of Core Competency Courses: | 9.0 | |
Introductory: Inquire and Analyze | ||
Introductory: Collaborate and Integrate | ||
Introductory: Apply and Engage | ||
| Free Electives | 15.0 | |
| College Requirements | ||
| CULA 1110 | Culinary Fundamentals I | 3.0 |
| CULA 1120 | Culinary Fundamentals II | 3.0 |
| FDSC 1154 | The Science of Food and Cooking | 3.0 |
| Program Requirements | ||
| Concentration | ||
| Select one (1) concentration from the options below: | 83.0-86.0 | |
| Optional Co-op Experience | ||
| Co-op is an option for this degree for full-time on-campus students. Co-op cycles may vary. Students choosing this option will be required to complete COOP 1001 as preparation for their co-op experience. COOP 1001 registration is determined by the co-op cycle assigned. | 0.0 | |
| Total Credits | 125.0-128.0 | |
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A complete list of eligible Introductory Core Competency courses can be found here.
Food and Beverage Concentration
| Requirements | ||
| CHEM 1040 | General Chemistry I | 4.0 |
| CULA 1125 | Foundations of Professional Baking | 3.0 |
| CULA 2215 | Foodservice Lab: Lunch | 3.0 |
| CULA 2220 | Global Patisserie | 3.0 |
| CULA 2303 | Global Cuisine 1 | 9.0 |
| CULA 3225 | Advanced Patisserie | 3.0 |
| CULA 3325 | Butchery and Garde Manger | 3.0 |
| CULA 4405 | Culture and Gastronomy | 3.0 |
| CULA 4420 | Senior Design Project | 3.0 |
| CULA 4425 | Sustainable Kitchen Garden and Culinary Applications I | 3.0 |
| CULA 4416 | Foodservice Lab: Dinner | 3.0 |
| FDSC 1270 | Applied Microbial Food Safety (combined with ServSafe) | 3.0 |
| FDSC 2350 | Food Product Development | 3.0 |
| FDSC 3320 | Advanced Food Composition | 3.0 |
| FDSC 4059 | Advanced Topics in Food | 3.0 |
| FOOD 2415 | Food Practicum | 3.0 |
| FOOD 3302 | Culinary Medicine | 3.0 |
| FOOD 4000 | Food Media | 3.0 |
| HRM 3300 | Cost Controls and Procurement | 3.0 |
| HRM 4435 | Wines of the World I | 3.0 |
| MATH 1001 | Mathematical Tools and Techniques | 4.0 |
| NFS 1000 | Nutrition, Foods and Health | 3.0 |
| Electives | ||
| Select three (3) courses in the following subjects: | 9.0 | |
| Select any CULA (Culinary Arts) at the 2000-4999 level | ||
| Select any FDCS (Food Science) at the 3000-4999 level | ||
| Select any FOOD (Food Systems and Studies) at the 2000-4999 level | ||
| Select any HRM (Hotel and Restaurant Management) at the 2000-4999 level | ||
| Select any NFS (Nutrition and Food Science) at the 3000-4999 level | ||
| Total Credits | 83.0 | |
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The course, CULA 2303 is taken three times for a total of 9 credits
Culinary Science Concentration
| Requirements | ||
| CHEM 1020 | General, Organic and Biochemistry | 4.0 |
| CHEM 1040 | General Chemistry I | 4.0 |
| CHEM 1042 | General Chemistry II | 4.0 |
| CULA 1125 | Foundations of Professional Baking | 3.0 |
| CULA 2215 | Foodservice Lab: Lunch | 3.0 |
| CULA 2220 | Global Patisserie | 3.0 |
| CULA 2303 | Global Cuisine 1 | 9.0 |
| CULA 4420 | Senior Design Project | 3.0 |
| CULA 4425 | Sustainable Kitchen Garden and Culinary Applications I | 3.0 |
| FDSC 1270 | Applied Microbial Food Safety (combined with ServSafe) | 3.0 |
| FDSC 2350 | Food Product Development | 3.0 |
| FDSC 3320 | Advanced Food Composition | 3.0 |
| FDSC 3450 | Advanced Food Microbiology | 3.0 |
| FDSC 4059 | Advanced Topics in Food | 3.0 |
| FDSC 4460 | Food Chemistry and Processing | 3.0 |
| FDSC 4470 | Advanced Sensory Science | 3.0 |
| FOOD 2415 | Food Practicum | 3.0 |
| FOOD 3302 | Culinary Medicine | 3.0 |
| HSCI 4010 | Statistics for Health Sciences | 3.0 |
| MATH 1001 | Mathematical Tools and Techniques | 4.0 |
| NFS 1000 | Nutrition, Foods and Health | 3.0 |
| PHYS 1101 | Physics I | 4.0 |
| Electives | ||
| Select three (3) courses in the following subjects: | 9.0 | |
| Select any CULA (Culinary Arts) at the 2000-4999 level | ||
| Select any FDSC (Food Science) at the 3000-4999 level | ||
| Select any FOOD (Food Systems and Studies) at the 2000-4999 level | ||
| Select any HRM (Hotel and Restaurant Management) at the 2000-4999 level | ||
| Select any NFS (Nutrition and Food Science) at the 3000-4999 level | ||
| Total Credits | 86.0 | |
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The course, CULA 2303 is taken three times for a total of 9 credits