College of Health Sciences
Culinary Arts
Professional cooking, baking, and kitchen management.
About this program
A professional culinary degree combining hands-on kitchen and baking instruction with menu costing and kitchen-management coursework.
What you will be able to do
- Execute classical and modern cooking techniques under time pressure
- Cost a menu and control food cost percentage
- Supervise a kitchen line and manage food-safety compliance
- Run service in the required capstone restaurant rotation
Courses you will take
A sample of required coursework. Full requirements are in the official catalog.
| Course | Title |
|---|---|
| CULA 1100 | Culinary Foundations |
| CULA 2100 | Garde Manger |
| CULA 3100 | Menu Development and Food Cost |
| CULA 4900 | Capstone: Restaurant Operations |
| General education & support courses | Title |
|---|---|
| CULA 1300 | Baking and Pastry Foundations |
| CULA 3300 | Kitchen Management and Supervision |
Where graduates go
- Line Cook / Sous Chef Track
- Catering Coordinator
- Kitchen Manager
- Food and Beverage Supervisor
Median starting salary for recent graduates: $38,700. Reported placement within six months of graduation: 87%.
DegreeB.S.
Credits120
Typical length4 years
CollegeHealth Sciences
Median starting salary$38,700
Placement87%
Take the next step.
Applications for fall are open. No fee, no essay, and a decision in about two weeks.