This four-year Bachelor of Culinary Arts and Food Science degree is designed for students seeking careers in the hospitality, culinary, food services, and food science sectors through a unique combination of food science and culinary skills. Well suited for those with a passion for food and a love of science, this program produces skilled graduates with culinary and food science backgrounds equipped with the abilities to create innovative, high-quality food products for existing and emerging markets.

Geared towards career changers, food and beverage entrepreneurs, and culinary enthusiasts, through this program you will acquire relevant managerial skills, develop your own food concepts, create recipe books, and develop a business plan.

The Culinary Arts (CUL) program is among the few culinary programs accredited by the prestigious American Culinary Federation Education Foundation (ACFEF). Course content emphasizes “hands-on” lab work and a variety of flexible teaching techniques designed to meet the needs of diverse learning styles. Emphasis is placed on the necessity for the modern culinary professional to understand global food trends and international flavor principles in a working environment sensitive to cultural and general differences.

Experience a world of culinary possibilities through the Bachelor of Arts in Culinary Arts and Design program at BU International. Whether your culinary aspirations lead you towards styling, consulting, specializing, becoming a media personality, or owning your food business, our program seamlessly blends the essential ingredients to create something truly extraordinary.

The Associate of Applied Science in Culinary Arts Program is designed to provide the necessary skills that prepare individuals for entry-level professions in culinary and hospitality services. Students will learn about safety and sanitation, recipe/menu planning, food processing, purchasing, and the art and science behind food preparation.

The Associate of Applied Science Degree program in Culinary Arts with an emphasis in Korean Cuisine is a 92-unit program defined by curriculum with courses of rigorous culinary training, food business management, and study of social and scientific aspects of food. This program focuses on providing hands-on experience of Korean culinary practices along with a profound understanding of the nature of Korean food and ingredients.

The Culinary Arts (CUL) program is among the few culinary programs accredited by the prestigious American Culinary Federation Education Foundation (ACFEF). Course content emphasizes “hands-on” lab work and a variety of flexible teaching techniques designed to meet the needs of diverse learning styles. Emphasis is placed on the necessity for the modern culinary professional to understand global food trends and international flavor principles in a working environment sensitive to cultural and general differences.

The Culinary Arts program is ideal for students planning a professional career in the culinary industry or considering a career change. During this three-month course, students gain a comprehensive understanding of cooking methods and techniques used in the French and Italian cuisines, and a deeper understanding of the hospitality industry and tourism standards, food hygiene, restaurant management, wines, beer production, and kitchen ecology. The course is hands-on, and students spend 80% of class time in the kitchen preparing a la carte dishes. At the end of the program, students can choose to intern in successful restaurants or hotels.

This degree program provides comprehensive two-year training in culinary arts, preparing students for entry-level restaurant and foodservice positions as chefs, station chefs, sous-chefs, bakers, and restaurant managers. Required courses introduce students to all facets of foodservice operations, including food preparation, nutrition, purchasing procedures, menu planning, equipment, and table service.

Culinary science is a broad-based discipline that combines food chemistry, microbiology, culinary art and food product development, and lends itself to innovation and entrepreneurship. The practical training includes the characterisation of various food ingredients and their utilisation in recipe development. The research component focuses on understanding the functional properties of various food types and their application in the food service industry.

This Culinary Management, AS provides students with the necessary food service and culinary skills for a position as a chef in a commercial kitchen or a food-service manager. The curriculum is designed to give students a solid foundation of culinary skills. Students are also taught sanitation and safety, supervision of personnel, craft beer and wine pairing, and purchasing and controls.

Centennial College's Culinary Skills program is well-rounded and will take just one year to complete. This college certificate program will emphasize a culinary skills foundation while sourcing local Ontario food products and teaching the art of seasonal cooking.

The mission of the Culinary Arts diploma program is to provide an environment for students to become learners possessing the skills, knowledge, creativity, and ethical values necessary to survive and flourish in the rapidly-changing culinary, restaurant and catering professions.

This business-focused culinary degree helps you build the foundation in kitchen fundamentals & business, by linking practical skills to academic knowledge. Choose between pathways in Culinary Arts, Pastry & Chocolate Arts, or Vegetarian Culinary Arts.

The Culinary Arts Associates in Science is an intentional and specific expansion of the Hospitality Management program at Mission College. Students gain a solid command of traditional and modern food preparation, presentation, and service practices common throughout the industry. Menu planning cost control and maintaining a safe, fair, and equitable working environment are reinforced. A complete chef’s uniform is required.