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 190 QH, including 60 QH of General Education, for completion
  • Requires 8 QH of Internship

General Education - 60 QH

Communications - 15QH

ENG 101Beginning English Composition

5

ENG 201Intermediate English Composition

5

ENG 203Effective Speaking for the Undergraduate

5

Humanities and Fine Arts - 15QH

ART 101Basic Art Appreciation

5

HIS 103History Across the Globe

5

PHI 107Ethics, 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 101Introduction 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 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. 

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

3

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 372Hosp 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

5

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

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/.