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Bachelor
of Culinary Arts (BA)
School of of Social and
Human Studies
Atlantic International University
The Bachelor of Culinary Arts (BA) program
offers students a unique opportunity to
expand your foundational culinary and hospitality
training by focusing on a wide range of
topics relevant to advanced positions in
the industry such as facilities and event
management, financial management and cost
control, marketing, research and writing,
small business development, and organizational
psychology. The Bachelor of Culinary Arts
(BA) program is offered online via distance
learning. After evaluating both academic
record and life experience, AIU staff working
in conjunction with Faculty and Academic
Advisors will assist students in setting
up a custom-made program, designed on an
individual basis. This flexibility to meet
student needs is seldom found in other distance
learning programs. Our online program does
not require all students to take the same
subjects/courses, use the same books, or
learning materials. Instead, the online
Bachelor of Culinary Arts (BA) curriculum
is designed individually by the student
and academic advisor. It specifically addresses
strengths and weaknesses with respect to
market opportunities in the student’s
major and intended field of work. Understanding
that industry and geographic factors should
influence the content of the curriculum
instead of a standardized one-fits-all design
is the hallmark of AIU’s unique approach
to adult education. This philosophy addresses
the dynamic and constantly changing environment
of working professionals by helping adult
students in reaching their professional
and personal goals within the scope of the
degree program.
Important: Below is an example of the topics
or areas you may develop and work on during
your studies. By no means is it a complete
or required list as AIU programs do not
follow a standardized curriculum. It is
meant solely as a reference point and example.
Want to learn more about the curriculum
design at AIU? (Course
and Curriculum)
Core Courses and Topics in
Culinary Arts:
Food Ecology
Food Safety
Basic and Classical Cakes
Beverages and Customer Service
Beverage Management
Business Planning
Café Operations
Chocolates and Confections
Culinary Skills for Bakers
Economics
Classical Banquet Cuisine
Composition and Communication
Computers in the Food Business
Confectionery Art and Special Occasion Cakes
Baking and Pastry Skill Development
Baking Ingredients and Equipment Technology
Baking Techniques
Contemporary Cakes and Desserts
Controlling Costs and Purchasing Food
Cookies, Tarts, and Mignardises
Cuisines of Asia
Cuisines of the Americas
Cuisines of the Mediterranean
Financial Management
Food and Culture
Orientation Courses:
- Communication & Investigation (Comprehensive
Resume)
- Organization Theory (Portfolio)
- Experiential Learning (Autobiography)
- Seminar Administrative Development
(Book Summary)
- Seminar Cultural Development (Practical
Experience)
- Seminar International Development (Publications)
Research Project in Culinary
Arts:
Bachelor Thesis Project
MBM300 Thesis Proposal
MBM302 Bachelor Thesis (5,000 words)
Publication: Each Bachelor of Culinary Arts
graduate is encouraged to publish their
research papers either online in the public
domain or through professional journals
and periodicals worldwide.
Career
Center Bachelor of Culinary Arts
Job Description
Bachelors in Culinary Arts
Most people think it's the training ground
for chefs. However, the field of culinary
art is filled with possibilities. Entrepreneurs
who graduate may eventually open a restaurant,
start a catering business, develop a line
of kitchenware, or create products for grocery
stores. Those who prefer to work in a kitchen
may end up as a personal chef, a sous chef,
a saucier (who must study chemistry to obtain
the ideal texture and flavor of sauces),
the garde manager in charge of cold ingredients,
a pastry chef, or a sommelier. The sommelier
has the enviable task of tasting wine, determining
pairings and making recommendations. Others
may prefer to work in the dining room, specialize
in inventory, publish cookbooks, host cooking
programs, serve as a consultant, counsel
people on nutrition and diet, write about
food, photograph food, or train other people
in the culinary arts.
Employment Opportunities
for Culinary Arts
- Executive Chef
- Sous Chef
- Executive Sous Chef
- Restaurant Manager
- Personal Chef
- Quality Assurance (QA) Manager
- Food Service Manager
Professional Associations
- National Restaurant Association (NRA)
- International Association of Culinary
Professionals (IACP)
- The World Association of Cooks Society
(WACS)
- Slow Food (Slowfood.com)
Resources and Tools
Global
Chefs Magazine
Contact us to get
started
We understand how busy adults do not have
time to go back to school. Now, it's possible
to earn your degree in the comfort of your
own home and still have time for yourself
and your family. The Admissions office is
here to help you, for additional information
or to see if you qualify for admissions
please contact us. If you are ready to apply
please submit your Online Application and
paste your resume and any additional comments/questions
in the area provided.
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