The B.A. in Culinary Arts program focuses on hands‑on culinary skills, food science, menu planning, and kitchen management across six semesters. You work on fundamentals like stocks, sauces, soups, baking and pastry, international cuisines, and modern cooking methods, alongside subjects such as food safety, nutrition, and food chemistry. As you progress, you also learn costing, yield management, menu engineering, and basic entrepreneurship to prepare for leadership roles in the food industry.