The major in Culinary Arts and Science allows students to deeply explore cuisine–the practical techniques of cooking, but also its science, history, culture, politics, and economics. Students receive a broad overview of cooking and cuisine and specialize in food and beverage management, which prepares students for leadership positions in the restaurant and food industry.
Students majoring in Culinary Arts and Science are prepared for careers in the food industry such as pastry chef, chef, research chef, or product developer.
This baccalaureate degree in Culinary Arts and Science is among the first of its kind in the United States. This program comprises approximately equal parts liberal arts, business, hospitality management, food science, and culinary arts. The aim of the program is to prepare students as independent thinkers who can work collaboratively in the food industry.