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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 Details:
  • Requires 182 QH, including 48 QH of General Education, for completion
  • Requires 8 QH of Internship

General Education - 48 QH

Students take the 12- course (48 quarter hours) General Education Core as outlined in the General Education Program section.

Major Requirements - 122 QH

Culinary Arts Requirement - 42 QH

CUL 102American Cuisine Project: a Global Chef's Perspective

2
CUL 111Introduction to Professional Cookery

2
CUL 112Stocks, Sauces, and Soups

2
CUL 118Methods Of Cooking

2
CUL 125Quantity Food Production

4
CUL 127Breakfast Production

2
CUL 139Advanced Skills

2
CUL 145Baking and Pastry

4
CUL 244Garde Manger

2
CUL 246Fish and Sauce

2
CUL 248Meat and Sauce

2
CUL 249Fine Dining

4
CUL 255Catering

2
or
CUL 281Banquets

2
and
CUL 280Sustainability

2
CUL 292Modern Cuisine: Science of Cooking

2
CUL 319Global Flavors

4
CUL 321Contemporary Pastry Arts

2

Health and Sanitation Requirement - 11 QH

CUL 110Sanitation

1
CUL 390Cooking for Dietary Needs

2
SCIK 123Human Nutrition

4
SCIK 223Life Span Nutrition

4

Business, Financial, and People Management Requirement - 38 QH

CUL 109Storeroom Operations and Purchasing

2
CUL 122Cost Control

4
CUL 136Menus

2
CUL 232FoodService Management

2
MKT 235Marketing Principles

4
ACC 272Financial Accounting

4
SBM 321Entrepreneurship

4
CUL 325FoodService Public Relations

4
CUL 372Menu to Plate Concepts

4
HOS 372Hospitality Managerial Accounting

4
MGTK 339The Practice of Leadership

4

Customer Service Requirement - 4 QH

CUL 142Fine Dining Service

2
CUL 296Quick Serve Restaurant

2

Professional Development Requirement - 1 QH

CUL 126Professional Development

1

Innovation and Design Requirement - 14 QH

SCIK 300Food Science

4
CUL 410Flavor Theory

4
CUL 420Food Service Research and Development

4
CUL 436Facilities Planning

2

Beverage Management Requirement - 4 QH

BEV 201Introduction to Beer, Wines and Spirits

4

Applied Learning Requirement - 8 QH

CAPK 497Kendall Integrative Sr Project

4
CAPK 498Kendall Integrative Senior Project II

4

Internship Requirement - 8 QH

Required Courses

CUL 206Internship Practicum

6
CUL 207Internship Theory

2

Electives - 4 QH

Students may take the 4-credit hour electives in either Culinary, Baking and Pastry, Hospitality, or Business programs. All prerequisites will apply, and some courses may not be offered each quarter.

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/.