Curriculum

The B.S. in Culinary Science curriculum meets the Approved Culinology® Degree Program standards of the Research Chefs Association.  Combining courses in culinary arts, hospitality management, and food science, the program includes a strong base in the basic sciences and will fulfill the requirement for a minor in business from the LeBow College of Business.  The 182-credit curriculum includes one six-month period of cooperative employment in the spring and summer terms of the junior year.

Download the Curriculum Sheet (PDF).
View the Course Descriptions.

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