Close
Your browser is out of date

You should upgrade your browser or try a new browser below.

Update Internet Explorer Try Firefox Try Google Chrome
Culinary Arts

Course Sequence – Bachelor of the Arts in Culinary Arts

You will benefit from a comprehensive curriculum that combines career-specific courses with a strong academic framework. General Questions? Call us toll-free at 1.888.90.KENDALL or email info@kendall.edu.

Year One
Quarter 1 13 Credits
CUL 111 - Intro to Professional Cookery 2 Credits
CUL 112 - Intro to Stocks, Sauces and Soups 2 Credits
CUL 110 - Sanitation1 Credit
CUL 102 - American Cuisine: A Global Chef's Perspective 2 Credits
CUL 136 - Menus2 Credits
General Education 14 Credits
Quarter 2 14 Credits
CUL 127 - Breakfast Production2 Credits
CUL 118 - Methods of Cooking2 Credits
CUL 109 - Storeroom Operations and Purchasing2 Credits
General Education 24 Credits
General Education 34 Credits
Quarter 3 12 Credits
CUL 125 - Quantity Food Production: International Kitchen 4 Credits
CUL 145 - Intro to Baking and Pastry4 Credits
CUL 122 - Cost Control4 Credits
Quarter 4 14 Credits
CUL 244 - Garde Manger2 Credits
CUL 246 - Fish and Sauce2 Credits
CUL 248 - Meat and Sauce2 Credits
General Education 44 Credits
General Education 54 Credits
Year Two
Quarter 5 15 Credits
CUL 255 or 281 - Catering or Symposium2 Credits
CUL 139 - Advanced Skills2 Credits
SCI 123 - Human Nutrition 4 Credits
CUL 126 - Professional Development1 Credit
CUL 292 - Modern Cuisine: Science of Cooking2 Credits
General Education 64 Credits
Quarter 6 14 Credits
CUL 232 - Food Service Management 2 Credits
CUL 142 - Fine Dining Service2 Credits
CUL 249 - Fine Dining Service - Lunch or Dinner4 Credits
CUL 296 - Quick Service Restaurant2 Credits
CUL 280 - Sustainability 2 Credits
Elective2 Credits
Quarter 7 8 Credits
CUL 206 - Internship Practicum6 Credits
CUL 207 - Internship Theory2 Credits
Quarter 8 18 Credits
CUL 321 - Contemporary Pastry Arts*2 Credits
MKG 235 - Marketing Principles4 Credits
SCI 223 - Life Span Nutrition4 Credits
BEV 201 - Intro to Beer, Wines and Spirits4 Credits
General Education 74 Credits
Year Three
Quarter 9 18 Credits
CUL 319 - Global Flavors4 Credits
SBM 321 - Entrepreneurship4 Credits
CUL 390 - Cooking for Dietary Needs2 Credits
HOS 272 - Financial Accounting4 Credits
General Education 84 Credits
Quarter 10 20 Credits
HOS 372 - Managerial Accounting 4 Credits
CUL 372 - Menu to Plate Concepts 4 Credits
SCI 300 - Food Science4 Credits
General Education 94 Credits
General Education 104 Credits
Quarter 11 18 Credits
Capstone I 4 Credits
CUL 325 - Foodservice Public Relations4 Credits
CUL 436 - Facilities Planning2 Credits
CUL 420 - Foodservice R&D4 Credits
General Education 114 Credits
Quarter 12 16 Credits
CUL 498 - Capstone II4 Credits
CUL 410 - Flavor Theory4 Credits
HOS 444 - Leadership4 Credits
General Education 124 Credits
Total Credits: 182 Credits
Courses and sequences are subject to change.
Degrees Degrees

Enhance your education and career opportunities with a degree from Kendall College.

Learn More
Culinary Faculty Culinary Faculty

Our outstanding faculty come to us with backgrounds at restaurants, foodservice corporations, hotels and other educational institutions.

Learn More
Culinary Facilities Culinary Facilities

Kendall's campus features 12 professional grade commercial kitchens, specialized chocolate/sugar and garde manger kitchens and an outdoor bread oven.

Learn More
 
Request Information
This is a required field
This is a required field
This is a required field
This is a required field