I'm ready to take on the world.
For you, food isn’t just what you eat. It’s somewhere between how you express your creativity and who you are as a person. And at a time when culinary tastes are evolving and cultural barriers are disappearing, the industry needs people like you. In our Culinary Arts degree programs, you’ll be immersed in an environment that’s as close to the real world as it gets. Working in a modern, professional kitchen, you can hone your cooking skills as you focus on learning to deliver the popular international flavors and techniques today’s consumers—and employers—want and expect. You’ll be surrounded and inspired by other talented, creatively driven students. And you’ll be pushed, challenged, and, above all else, supported by experienced faculty*. It’ll take everything you’ve got. But it can lead to a career where you do what you love.
Bachelor of Science in Culinary Arts Management
What Will I Study?
This is my passion. This is my time.
There’s nothing easy about our Culinary Arts curriculum, which will immerse you in both traditional and emerging flavors from every corner of the world. You’ll cover a range of cuisines from Mexican to Middle Eastern as you study:
- Culinary Techniques
- Classical Techniques
- Sanitation & Safety
- Baking and Pastry Techniques
- Management by Menu
- Garde Manger
- Foodservice Technology
- Food & Beverage Operations Management
- Planning & Controlling Costs
- World Cuisine
- American Regional Cuisine
- Asian Cuisine
- Latin Cuisine
- A la carte Kitchen
- Art Culinaire
I'm looking for my proving ground.
At The Art Institute of Washington, creativity is our core, our calling, our culture. Our Culinary Arts School is built on that creative foundation. It’s also built on our knowledge that a creative career is not for the faint of heart. Because it’s tough out there, it’s tough in here. But along with that toughness comes all the support you’ll need at every step along the way. That’s why we provide the mentoring and real-world experience to help you prevail, with faculty* who’ve worked in the field, along with opportunities to learn that go far beyond our kitchens. You’ll be encouraged and expected to be bold. To take risks. To push yourself and the people around you. It won’t be easy. In fact, it’ll be the hardest thing you’ll ever love.
*Credentials and experience levels vary by faculty and instructors.