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:
- Culinary and Baking and Pastry Techniques
- Management
- Nutrition
- Professional Behavior
- Sanitation
- 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 190 QH, including 60 QH of General Education, for completion
- Requires 8 QH of Internship
General Education - 60 QH
Communications - 15QH
| ENG 101 | Beginning English Composition | 5 |
| ENG 201 | Intermediate English Composition | 5 |
| ENG 203 | Effective Speaking for the Undergraduate | 5 |
Humanities and Fine Arts - 15QH
| ART 101 | Basic Art Appreciation | 5 |
| HIS 103 | History Across the Globe | 5 |
| PHI 107 | Ethics, Logic and Critical Inquiry | 5 |
Note: Students transferring credit from other institutions may use any general education course in humanities or fine arts.
Quantitative Reasoning - 5QH
| MTH 101 | Introduction to Mathematical Concepts | 5 |
Note: Students transferring credit from other institutions may use any college-level mathematics course.
Physical and Life Sciences - 10QH
One course must have a lab:
| SCI 101 | Physical Science | 5 |
| and | |
| SCI 102 | Survey of Biological Science with Lab | 5 |
| or | |
| SCI 225 | Human 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 200 | Macroeconomics for Today’s Professional | 5 |
| HIS 102 | Civics and American Government | 5 |
| SOC 101 | Foundational Sociology | 5 |
| SOC 222 | Culture and Identity | 5 |
| and | |
| PSY 101 | Introduction to Psychology | 5 |
Note: Students transferring credit from other institutions may use any general education course in social and behavioral sciences.
Major Requirements - 122 QH
Culinary Arts Requirement - 42 QH
Health and Sanitation Requirement - 11 QH
Business, Financial, and People Management Requirement - 38 QH
Customer Service Requirement - 4 QH
Professional Development Requirement - 1 QH
Innovation and Design Requirement - 14 QH
Beverage Management Requirement - 4 QH
| BEV 201 | Introduction to Beer, Wines and Spirits | 5 |
Applied Learning Requirement - 8 QH
| CAPK 497 | Kendall Integrative Sr Project | 4 |
| CAPK 498 | Kendall Integrative Senior Project II | 4 |
Internship Requirement - 8 QH
Required Courses
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.
For more information about this program, visit https://www.kendall.edu/learn/culinary-arts/degrees/ba-culinary-arts/.