Bachelor's Degree in Culinary Arts

To be a leader in the increasingly complex and ever-changing foodservice industry, you must be a skilled culinarian, an astute business person, and a creative trendsetter. In the CIA's 38-month Bachelor of Professional Studies (BPS) program, you will gain extensive experience in the kitchen. You'll also learn the principles of effective leadership and explore subjects that will broaden your mind and grow your critical thinking skills.

In the culinary arts bachelor’s degree program, you will:

• Experience everything that’s in the AOS programs, and so much more
• Study business-related topics such as Finance, Marketing and Promoting Food, and Human Resource Management.
• Explore other countries and their foods through language studies and History and Cultures courses.
• Hone your leadership skills in classes like Psychology of Human Behavior, Leadership and Ethics, and Business Planning.
• Map out your own education plan with a variety of electives to choose from in business, liberal arts, global studies, and more.

Review the Curriculum Chart to see what courses you will be taking while you will be earning your bachelor’s degree in culinary arts management.

Want to know what the BPS program is all about? Get ready to explore the CIA bachelor's degree in depth. We've got all the information you need. View pictures and video from Food, Wine, and (Agri)culture Trips to California, Italy, China, and Spain. Find out which leading industry employers are hiring BPS graduates. See what other CIA bachelor's degree alumni are up to. Read all about the expert faculty members who will teach you. Find out more >

Extraordinary Learning in the Field

Between the junior and senior years, bachelor's students take part in a Food, Wine, and (Agri)culture Trip to Northern or Southern California, the Pacific Northwest, Italy, China, Spain, or France—where they become fully immersed in a major culinary region of the world.

Trips to California and Pacific Northwest students explore the West Coast's food scene, with visits to as many as 60 sites. Wineries and farms, meat and fish purveyors, coffee roasters, chocolatiers, and restaurants are all covered to introduce students to this national—and international—source of food and cuisine trends.

Students traveling to Italy, China, Spain, and France explore authentic, regional ingredient suppliers and restaurants for these popular cuisines. These unforgettable experiences offer valuable lessons in menu development, food and beverage pairing, sustainable agriculture, produce distribution, and the impact of culture on cuisine.
Learn more about the Food, Wine, and (Agri)culture Trips >

Program Start Dates