Culinary Arts degree

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.

The Anáhuac University Gastronomy graduates receive strong intellectual, social, and humane training. They seek the truth and the good and always strive to positively transform their society and culture. They create, organize, and direct innovative projects in the gastronomic field with strategic, creative, and ethical approaches. They show great ease at integration, negotiation, teamwork, and social responsibility in multicultural environments.

The Bachelor of Science (Hons) in Culinary Management program is designed to prepare students for a wide range of roles in the food and hospitality industry. It combines practical culinary skills with...

This course in BA (Hons) in Culinary Arts is a full-time, four-year, level 8 program of innovative and dynamic culinary study. It is a revision of traditional culinary skills training to include several other disciplines such as food innovation, media and visual arts, food policy, specialty food production, sustainable practices, and gastronomy.

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 diploma in culinary arts program offers students a comprehensive foundation in cooking techniques, kitchen management, and food safety. Students will get hands-on experience in preparing a variety...

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.

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.

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.

The culinary arts encompass more than just becoming a skilled cook. Food safety, nutrition and dietetics are equally crucial. In this course, you will learn how to create new dishes, keep the kitchen safe, run the kitchen effectively, and broaden your knowledge of various world cuisines and flavours while enhancing your life and the lives of those you cook for in the healthiest possible way. You will also learn about food allergen awareness.

The Bachelor’s in International Culinary Arts Management will allow you to become a professional, creative, innovative and responsible manager in the gastronomy, cooking and culinary events sectors.

This program prepares individuals to provide professional chefs and related hospitality services in restaurants and other commercial food establishments. This includes instruction in recipe and menu planning, preparing and cooking foods, supervising and training kitchen assistance, the management of food supplies and kitchen resources, including cost and inventory controls, aesthetics of food preparation and presentation, as well as training in a wide variety of cuisines and culinary techniques.

The program prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other foodservice businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts, such as: knife skills, food production, presentation, menu development, portion control, cost control, menu planning, and nutrition.

In the Culinary Management program, you'll discover that whether creatively designing a restaurant menu or planning culinary events within large hotel operations, working with food to provide world-class culinary experiences for guests is one of the most rewarding careers.