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Bachelor Degree

Become a student at the first state university in the nation to offer a bachelor’s degree in culinary arts!

CJFCI combines lecture and laboratory experiences with real world application at special events and during externships across the globe. The bachelor’s degree program goes way beyond simply learning to cook. After two years of courses focused on the basics of food knowledge and preparation, students enroll in specialized courses in restaurant operations, product development, culinary training and more.

Courses are also available in culinary demonstrations and food styling, decorative works, contract food service, ice carving and beverage operations. The bachelor’s degree program includes sophomore (280 clock-hour) and senior (360 clock-hour) externships; both field experiences under the supervision of a chef or manager. Students also get to think critically and creatively while running a restaurant at the Carmel Inn, LeBistro, as part of their course requirements.

 

Bachelor of Science Degree in Culinary Arts

In addition to meeting the university’s general baccalaureate degree requirements which include a minimum of 45 semester hours of credit in courses numbered 300 or above, the candidate shall:

  • Complete the baccalaureate curriculum offered by the  Chef John Folse Culinary Institute.
  • Earn a grade of C or better in each required culinary course.
  • Complete sophomore and senior externships, each consisting of 360 clock hours at an approved site.
2012-13 Curriculum
FRESHMAN YEAR  Hrs.
 Freshman Seminar Course, UNIV 101 (UR)  1
 MATH 100 or 101 or 117 (GER)  3
 ENGL 101, 102 (GER)  6
 Natural Sciences Elective (GER)  3
 CULA 101, 105, 111, 221  8
 HIST Elective (GER)  3
 Social Sciences Elective (GER)  3
 TOTAL 27
 .
 SOPHOMORE YEAR  Hrs.
 Natural Sciences Elective (GER)  3
 SPCH 101 or FCED 262 (OCR)  3
 CULA 219, 222, 230, 231, 250 11
 MATH Elective (GER)  3
 Fine Arts Elective (GER)  3
 CMPS 108, 208 (CLR)  2
 Literature Elective (GER)  3
 Social Sciences Elective (GER), 200-level or above  3
 TOTAL 31
  .
 SUMMER SESSION Hrs.
 CULA 241 (Externship)  2
  .
 JUNIOR YEAR Hrs.
 Concentration Electives (listed below)  6
 CULA 279, 320, 321  9
 CULA Electives**, 300-level or above  6
 ENGL 368 (GER)  3
 ACCT 205 or BSAD 221  3
 MKTG 300  3
 DIET 111 or 200  3
 TOTAL 33
  .
SENIOR YEAR Hrs.
Concentration Electives (listed below) 15
CULA Elective***, 400-level 3
Natural Sciences Elective (GER) 3
Free Elective**, 300-level or above 3
TOTAL 24
  .
SUMMER SESSION Hrs.
CULA 495 (Externship) 3
  .
Total Hours Required for Degree
120

General Education Requirements are listed as:
CLR – Computer Literacy Requirement
GER – General Education Requirement
OCR – Oral Communication Requirement
UR – University Requirement

 

.

Culinary Operations Concentration (CACO) - 21 hours
CULA 338 (3)
CULA 351   or 353 (3)
CULA 382  (3)
CULA 429 (3)
CULA 442 (3)
CULA 475 (3)
CULA 485 (3)

Service Concentration (CASV) - 21 hours
CULA 305 (3)
CULA 351 (3)
CULA 353 (3)
CULA 371 (3)
CULA 435 (3)
MNGT 367 (3)
SPCH elective, 300-level or above (3)

Pâtisserie Concentration (CAPC) - 21 hours
CULA 350 (3)
CULA 352 (3)
CULA 355 (3)
CULA 490 (3)
and 9 hours from: CULA 371, CULA 475, CULA 492, CULA 499, ART Elective (300-level or above)

Research and Development Concentration (CARD) – 21 hours
CULA 401 (3)
CULA 409 (3)
CULA 431 (3)
CULA 435 (3)
CULA 485 (3)
CULA 499 (3)
Approved Research Elective (3)

Professional Concentration (CAPR) – 21 hours
3 to 6 hours CULA 350, 352, 355
3 to 6 hours CULA 371, 475
3 to 6 hours CULA 338, 382, 442
3 to 6 hours CULA 490, 492, 499
3 to 6 hours CULA 351, 353, 435

 

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