Bachelor of Science in Culinary Arts
Roseau, Dominica
BSc
DURATION
3 years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
Feb 2025
STUDY FORMAT
On-Campus
Key Summary
B.Sc. Culinary Arts is a roadmap for students who are passionate about food and are ready to explore the culinary world. It is a three-year 6 semester program. It includes classroom lab-based teaching to prepare students for employment also for entrepreneurship.
Objectives
Culinary Arts focus on food service and the artistic presentation of foods. Students will be involved in preparation steps ranging from meal planning to adding that last garnishing touch. At the end of the program students will be able to:
- Demonstrate nutrition and wellness practices that enhance individual and family well-being.
- Demonstrate transferable and employability skills in family, community, and work/career settings.
- Integrate multiple life roles and responsibilities in family, career, and community roles and responsibilities.
- Evaluate management practices of human, economic, and environmental resources.
- Integrate knowledge, skills, and practices required for careers in food production and services
- Integrate knowledge, skills, and practices required for careers in food science, dietetics, and nutrition. Integrate knowledge, skills, and practices required for careers in hospitality, tourism, and recreation.
- Demonstrate nutrition and wellness practices that enhance individual and family well-being.
Teaching and learning methods
The choice should focus on those methods that would best promote self-directed learning, critical thinking, and the acquisition of competencies. A combination of different teaching and learning methods is therefore encouraged to ensure adequate and appropriate information flow and learner participation. The different teaching and learning methods are listed below, namely:
Lectures, case presentations, ICT, visual aids, individual and group assignments, seminar presentations, practicals, group learning, problem-based learning, demonstrations, role play, role modeling, case studies/projects, e-learning, readings, discussions, reflective diaries; feedback on learning and performance.
Practical teaching and learning should take place in carefully selected educational settings, with rich and diverse learning experiences in line with the curriculum outcomes and graduate competencies. It should be facilitated by both the classroom teachers and certified special educators as mentors.
The availability of reading resource materials and an adequately stocked library could enhance the teaching capacity of the teachers and also make it easier for the learners to access and utilize relevant information.
Practical experience for students pursuing the culinary program includes the following:
- Internship – Practical cooking experience in the school's own baking, dining, or banquet facilities.
- Externship – Practical cooking experience sponsored by the school, gained in a restaurant, hotel, or club.
- Apprenticeship – On-the-job training program that combines technical classroom instruction with practical kitchen experience.
- International Cooking Experience- For students who have international interests, externships can be explored in France, England, Spain, and Italy among other countries. Experiencing different languages, ingredients and cuisines is a key component of valuable culinary education.
Assessments and Evaluation Strategies
A range of formative and summative assessment strategies should be used for theoretical and practical aspects of the program. They should include: assignments/projects, tests, clinical reflection, practice, checklists, observations, skills portfolios, case presentations, peer reviews, patient assessments and reviews, logbooks, written and practical final examinations) and other relevant assessment measures. Evaluation and assessment should be based on objective and credible tools.
Both internal and external examiners should review assessments that should be in line with country and institutional provisions for acceptable assessment measures. These should conform to national standards and the quality control set by educational and regulatory bodies. Different methods should reflect learners’ abilities to apply knowledge in planning, implementation, and evaluation of nursing care as well as competency and ethical and cultural undertones. Both internal and external examiners should use such adopted criteria to maintain consistency.
Course Content
Year I
Semester I
| Course title | Course code | Credits |
| Bakery foundation | CUL 101 | 3 |
| Bakery foundation laboratory | CUL 102 | 3 |
| Communication skills | CUL 103 | 3 |
| Culinary foundation I | CUL 104 | 3 |
| Culinary foundation I - Laboratory | CUL 105 | 3 |
| Culinary science i | CUL 106 | 3 |
| Fundamentals of food and beverage service | CUL 107 | 3 |
| Fundamentals of food and beverage service - Laboratory | CUL 108 | 3 |
| Introduction to hospitality industry | CUL 109 | 3 |
Semester II
| Course title | Course code | Credits |
| Basic computer skills | COM 101 | 3 |
| Culinary maths | CUL 110 | 3 |
| Environmental studies | CUL 111 | 3 |
| Advanced bakery | CUL 204 | 3 |
| Advanced bakery - Laboratory | CUL 205 | 3 |
| Food sociology and anthropology | CUL 206 | 3 |
| Kitchen management and planning | CUL 207 | 3 |
Year II
Semester I
| Course title | Course code | Credits |
| Research methodology for hospitality industry | CUL200 | 3 |
| Culinary foundation II | CUL 201 | 3 |
| Culinary foundation II - Laboratory | CUL 202 | 3 |
| Accounting for hospitality | CUL 203 | 3 |
| The art of food decorating | CUL 208 | 3 |
| Seminar on summer training | CUL 209 | 3 |
Semester II
| Course title | Course code | Credits |
| Practical I | CUL 210 | 9 |
Year III
Semester I
| Course title | Course code | Credits |
| Culinary economics | CUL 301 | 3 |
| Culinary science II | CUL 302 | 3 |
| Culinary tourism | CUL 303 | 3 |
| Practical II | CUL 304 | 6 |
| Garde manger | CUL 305 | 6 |
| Soft skills | CUL 306 | 3 |
| Specialization elective I | CUL 307 | 3 |
| Western cookery | CUL 308 | 3 |
| Western cookery Laboratory | CUL 309 | 3 |
Semester II
| Course title | Course code | Credits |
| Chocolates and confection | CUL 310 | 3 |
| Chocolates and confection laboratory | CUL 311 | 3 |
| Digital marketing | CUL 312 | 3 |
| Human resource management for hospitality | CUL 313 | 3 |
| Industry co-opt project | CUL 314 | 3 |
| Pan Asian cooking | CUL 315 | 3 |
| Pan Asian cooking Laboratory | CUL 316 | 3 |
| Project (Hospitality) | CUL 317 | 3 |
| Sweets and snacks | CUL 318 | 3 |