Bachelor of Culinary Arts (BA)

Bachelor of Culinary Arts (BA)

School of Social and Human Studies

The Bachelor of American History (BA) program objective is to provide students with a rich and complex understanding of U.S. history, society and cultures of the past and present; focusing on literature, social science or history. The degree prepares students for opportunities in business, politics, law, education, government, journalism and other related careers. The Bachelor of American History (BA) program is offered online via distance learning. After evaluating both academic record and life experience (CSUNY) 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 American History (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 (CSUNY)’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 (CSUNY) 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 (CSUNY)? (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
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:

What we do

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:

What we do

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

What we do

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 (

Resources and Tools
Global Chefs Magazine