What You Learn in a 3-Year B.A. in Culinary Arts Program
A typical 3-year B.A. in Culinary Arts is structured over six semesters and covers both fundamental and advanced aspects of professional cookery. Students start with basics such as kitchen equipment, cutting techniques, stocks, soups, sauces, vegetable and meat cookery, and cooking methods like roasting, braising, grilling, and baking.
As students progress, they are introduced to international cuisines, menu planning, food cost control, food safety, nutrition, baking and patisserie, and kitchen supervision so they can operate and manage a professional kitchen efficiently. This mix of theory and practice prepares graduates for roles in hotels, restaurants, cruise lines, and institutional catering, as well as entrepreneurship in the food sector.
