BPS Curriculum Chart
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Bachelor's Degree (BPS) in Culinary Arts Curriculum Chart

Freshman through Senior Years (38 months)

View Curriculum Chart for AOS in Culinary Arts

Freshman Year (First Semester)
Course Credits
NC=Non-credit
Culinary Fundamentals
Culinary Math*
Externship Prep Seminar I
Externship Prep Seminar II
Food Safety
First-Year Seminar: Recipe for Success
Introduction to Gastronomy
Nutrition
Product Knowledge

*Mathematics Fundamentals (NC) may also be required based on the results of a placement test.
6
1.5
NC
NC
1.5
1.5
1.5
1.5
1.5
Total Credits 15.0 
Freshman Year (Second Semester)
Course Credits
NC=Non-credit
Introduction to Management
Meat Identification and Fabrication
Seafood Identification and Fabrication
Modern Banquet Cookery
Introduction to À la Carte Cookery
High-Volume Production Cookery
Culinary Practical Exam I
Externship Registration Seminar
College Writing or College Writing for ELLs or
College Writing Plus Fundamentals
1.5
1.5
1.5
3.0
3.0
3.0
NC
NC
3.0
Total Credits 16.5 
Sophomore Year (First Semester)
Course Credits
NC=Non-credit
Baking and Pastry Skill Development
Garde Manger
Cuisines of the Americas
Controlling Costs and Purchasing Food
Cuisines of the Mediterranean
Cuisines of Asia
Menu Development
3.0
3.0
3.0
1.5
3.0
3.0
1.5
Total Credits 18.0 
Sophomore Year (Second Semester)
Course Credits
NC=Non-credit
Introduction to Customer Service
Wine Studies
Costing Examination
Culinary Practical Exam II
Contemporary Restaurant Cooking
Contemporary Restaurant Service
Formal Restaurant Cooking
Formal Restaurant Service
1.5
3.0
NC
NC
3.0
3.0
3.0
3.0
Total Credits 16.5
TOTAL FRESHMAN- /SOPHMORE-YEAR CREDITS 69.0

 

Junior and Senior Years (Four Semesters)
   
Required Liberal Arts Courses Credits
Survey of Mathematics or Science Fundamentals 3.0
Literature and Composition 3.0
History (select two)
History and Cultures of Asia
History and Cultures of Europe
History and Cultures of the Americas
6.0
Principles of Macroeconomics or Principles of Microeconomics 3.0
Social Science (select one):
Anthropology of Food
Principles of Macroeconomics
Principles of Microeconomics
Psychology of Human Behavior
3.0
Foreign Language (select two):
(Chinese, French, Italian, or Spanish)
Elementary [Foreign Language] I
Elementary [Foreign Language] II
Intermediate [Foreign Language]
3.0
Total Required Liberal Arts Credits 24.0
Liberal Arts Electives 3.0
Liberal Arts Elective (select one):
Ecology of Food
Feasting and Fasting in Latin America
Introduction to Creative Writing
Reading Film
Shakespeare: Play and Performance

All other junior- and senior-year liberal arts courses can also be taken as electives.
 
Total Liberal Arts Credits 27
   
Required Business Management Courses Credits
Finance or Managerial Accounting 3.0
Financial Accounting 3.0
Foodservice Management 3.0
Human Resource Management 3.0
Marketing and Promoting Food 3.0
Total Required Business Management Courses 15.0
Business Management Electives 9.0
Business Management Electives (select three):
Beverage Management
Business Planning
Consumer Behavior
Current Issues in Hospitality Technology
Foodservice Management in Health Care
Foodservice Technology
Leadership and Ethics
Organizational Behavior
Personal Finance

All other junior- and senior-year business management courses can be taken as electives.
 
Total Business Management Credits 24.0
   
Additional Required Courses Credits
Food, Wine, and (Agri)culture 2.0
Food, Wine, and (Agri)culture Trip 1.0
Culinary Course (select one):
Advanced Cooking
Advanced Pastry
Culinary Science
Senior Thesis: Baking and Pastry Arts
Senior Thesis: Culinary Arts
3.0
Total Additional Required Courses 6.0
   
Free Electives Credits
Free Electives (select from):
Advanced Wine Studies
Field Experience and Action Plan
Honors Thesis Seminar
Introduction to Food Jobs
Professional Food Writing
Science of Nutrition
Women in Leadership

All other junior- and senior-year courses can be taken as free electives.
6.0
Total Free Electives 6.0
TOTAL JUNIOR- /SENIOR-YEAR CREDITS 63.0
TOTAL CREDITS FOR BPS DEGREE 132.0

 
 
 
 
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