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"IF WE COULD FIRST LEARN WHERE WE ARE AND WHERE WE ARE GOING, WE WOULD BE BETTER ABLE TO JUDGE WHAT TO DO AND HOW TO DO IT."

ABRAHAM LINCOLN

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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