The three year Bachelor’s Degree in Culinary Arts, builds on the students’ culinary competencies and experiences to deepen and hone practical, leadership and business skills. It starts with basic operational techniques and hands-on core competency training. Highlights of this first year include classic cooking methods, cuts, stocks and sauces as a foundation stone. Patisserie skills are developed through two specialized courses and industry essentials of food safety and nutrition are taught in preparation for the students’ first industry training. Highlights of this three year program include inter-disciplinary management of food service operations, including customer service, resource planning and management. New product development, molecular cuisine, technology applications and managing teams in the kitchen labs provide additional capstone learning in a variety of skill areas before students progress to their final industry training and job placement.