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Culinary Arts BA

The B.A. in Culinary Arts combines rigorous culinary training with a solid set of business skills and general education studies. The first 2 years of the program focus intensely on developing culinary skills through significant hands-on kitchen experience in teaching kitchens and functioning restaurants. During this time, students also learn basic business skills in both the classroom and real-world environments. 

In the junior and senior years, bachelor students further their knowledge of the culinary arts with demanding classes in global cuisine, food science, advanced pastry, and research and development. During this time, students spend significant time honing their business skills and deepening their understanding of the business world. 

This program prepares students for the ever-changing and increasingly challenging world of foodservice. This degree will position a graduate to excel quickly into managerial positions in many different facets of foodservice.

Program Learning Outcomes (PLOs):

PLO1. Cultural Literacy - Ability to understand the role of an individual as a responsible, ethical, and contributing citizen of the community, state, and nation, as well as understands the growing interdependence of nations, interacts positively in cross-cultural settings, and shows respect for diversity in views and customs.

PLO2. Discipline Expertise - Appropriate application of the knowledge, skills, and approaches associated with culinary arts:

  1. Culinary and Baking and Pastry Techniques
  2. Management
  3. Nutrition
  4. Professional Behavior
  5. Sanitation
  6. Service (Front of House)

PLO3. Communication - Presenting concepts in oral and written form using Standard English appropriate to the subject, audience, and purpose.

PLO4. Critical Reading and Thinking - Problem solving through analysis of data and consideration of different points of view.

PLO5. Quantitative Literacy - Applying basic mathematical computations to real-world problem solving.

PLO6. Research and Synthesis of Information - Identifying credible source material to draw reasoned conclusions.

PLO7. Technological Literacy - Employing technologies appropriate to specific situations.

PLO8. Aesthetic Appreciation - Appreciation for and understanding of the creative process in the human experience.

PLO9. Environmental Stewardship - Recognizing actions that result in the promotion and preservation of quality of air, water, land, and natural resources now and for future generations.

PLO10. Ethical Awareness - Ability to distinguish between ethical and non-ethical behavior in various situations and to choose actions according to a code of conduct based on respect for self, others, and surroundings in case study situations.


Program Details:
  • Requires 192 QH, including 60 QH of General Education, for completion
  • Requires 6 QH of Internship
  • Students may complete any minor or concentration that is not in the same area of study as their program major. Students must consult with their Academic Advisor to select a minor or concentration that best fits their career and personal goals.

General Education - 60 QH

Communications - 15QH

ENG 101Beginning English Composition

5
ENG 201Intermediate English

5
ENG 203Effective Speaking for the Undergraduate

5
Note: ENG 101 is waived for students with an Associate of Arts, Associate of Science, Bachelor, or an NLU's Associate of Applied Science degree. 

Humanities - 5QH

PHI 107Ethics, Logic and Critical Inquiry

5

Note: Students transferring credit from other institutions may use any general education course in humanities. 

Fine Arts - 5 QH

ART 101Art Appreciation

5
or
ART 102Art Appreciation I

2
and
ART 103Art Appreciation II

3
Note: Students transferring credit from other institutions may use any general education course in fine arts. 

Humanities and Fine Arts - 5 QH

HIS 103History Across the Globe

5
Note: Students transferring credit from other institutions may use any general education course in humanities or fine arts. 

Quantitative Reasoning - 5QH

MTH 101Introduction to Mathematical Concepts

5

Note: Students transferring credit from other institutions may use any college-level mathematics course. MTH 101 is waived for students with an Associate of Arts, Associate of Science, Bachelor, or an NLU's Associate of Applied Science degree. 

Physical and Life Sciences - 10QH

SCI 101Physical Science

5
and
SCI 102Survey of Biological Science with Lab

5
or
SCI 225Human Impact on Environment

5

Note: Students transferring credit from other institutions may use one course in any physical science and one course in any life science.

Social and Behavioral Sciences - 15QH

Choose two Social Science courses from the list below:

ECO 200Macroeconomics for Today's Professional

5
HIS 102Civics and American Government

5
SOC 101Foundational Sociology

5
SOC 222Culture and Identity

5
and
PSY 101Introduction to Psychology

5

Note: Students transferring credit from other institutions may use any general education course in social and behavioral sciences. Social and Behavioral Science requirement is waived for students with an Associate of Arts, Associate of Science, Bachelor, or an NLU's Associate of Applied Science degree. 

Major Requirements - 132 QH

Culinary Arts Requirement

KBPA 100Foundations of Baking

3
KCUL 111Foundations of Professional Cooking I

5
KCUL 115Professional Growth and Development I

1
KCUL 125Professional Growth and Development II

1
KCUL 131Breakfast Cookery

3
KCUL 136Food Ethics

2
KCUL 146Foodservice Purchasing

1
KCUL 164Dining Room Service

5
KCUL 165Dining Room Production

5
CUL 319Global Flavors

4
CUL 390Cooking for Dietary Needs

2
SBM 321Entrepreneurship

4
CUL 372Menu to Plate Concepts

4
HOS 372Hosp Managerial Accounting

4
CUL 321Contemporary Pastry Arts

2
CUL 325FoodService Public Relations

4
CUL 436Facilities Planning

2
BEV 201Introduction to Beer, Wines and Spirits

5
CUL 410Flavor Theory

4
CUL 420Food Service Research and Development

4
MKT 235Marketing Principles

4
ACC 272Financial Accounting

4
MGTK 339The Practice of Leadership

4
SCIK 300Food Science

4
SCIK 223Life Span Nutrition

4
CAPK 497Kendall Integrative Sr Project

4
CAPK 498Kendall Integrative Senior Project II

4
CUL 110Sanitation

1
KCUL 156Financial Management

4
KCUL 166Supervision in Food Service

2
KCUL 155Professional Growth and Development III

1
KCUL 120Nutritional Cooking

3

From A.A.S. Culinary Arts Degree Pathway

KCUL 121Foundations of Professional Cooking II

5
KCUL 135Caf‚ Production

5
KCUL 141Garde Manger

3
KCUL 145Advanced Methods of Cooking

3
KCUL 151Prep, Fire, Plate

3
KCUL 161Banquets and Catering

3
KCUL 175Culinary Internship

6
Note: New students should complete the A.A.S. Culinary Arts degree pathway in addition to the Culinary Arts Major requirements. 

From A.A.S. Baking and Pastry Degree Pathway

KBPA 120Pastry Techniques

5
KBPA 130Advanced Pastry: Mousses, Doughs, Plating and Sauces

5
KBPA 140Chocolates and Confections

3
KBPA 142Foundations of Cakes

3
KBPA 150Advanced Wedding Cakes and Sugar Artistry

3
KBPA 160Artisan Breads

3
KBPA 170Baking and Pastry Internship

6

Electives

Choose additional courses to total 192 QH. These hours may be satisfied by completing any minor or concentration in consultation with your Academic Advisor.

Note: Students enrolled in the Bachelor of Arts in Culinary Arts can opt to receive an Associate of Applied Science in Culinary Arts degree in the middle of their program, after all the appropriate associate equivalent courses have been passed. Students can apply to receive the associate degree by applying for graduation in the term that the last of the associate-equivalent courses will be taken. Students will earn the associate degree and continue forward with the bachelor of arts program. Students can speak with the Office of the Registrar regarding this policy.