Bachelor's Degree in Culinary Science (Bachelor Degree)

United States

For more information about Bachelor's Degree in Culinary Science at The Culinary Institute of America, please visit the webpage using the button above.

The award
Bachelor Degree

How long you will study
38 Months

Domestic course fees
USD 16000 per semester

How you will study
full-time

Course starts
January, September, April

International course fees
USD 16000 per semester

All study options

About Bachelor's Degree in Culinary Science at The Culinary Institute of America

With a CIA Bachelor of Professional Studies (BPS) in Culinary Science degree, you’ll have the expertise to work in a food research and development environment and create the foods of the future. Whether in a research kitchen for an independent restaurant, or in the product development laboratory of a leading food company, your culinary and/or baking and pastry art skills, coupled with a deep understanding of the chemistry, physics, and biology of foods will allow you to create food experiences that are creative, delicious, safe, and consistent. Study how food impacts the senses, learn to develop new food products, and apply the scientific method to answer your own questions about what is happening in the kitchen. The CIA’s industry-experienced faculty will ensure you receive a hands-on learning experience that provides you the foundation for a successful career. After you’ve earned your degree, you will have a strong theoretical and practical understand of the science behind the food and beverage experience.

Highlights:

  • Develop an understanding of the scientific foundations of foods, and apply that knowledge in the design of innovative and creative sensory experiences.
  • Understand how culinary science enhances food quality in research and development kitchens, multi-unit operations, commissary food production, fine dining establishments, small and large-scale manufacturers, and more.
  • Continue to develop your culinary and baking and pastry skills by learning advanced techniques such as fermentation, sous-vide cooking, and the application of technical ingredients.
  • Learn to prepare high-quality products for small- and large-scale production systems using a scientific understanding of food safety, and HACCP management systems.
  • Cultivate a deeper knowledge of the functionality of ingredients, while learning more about their impact through the application of sensory evaluation techniques.
  • Study precision temperature cooking, culinary chemistry, dynamics of heat transfer and the physical properties of food, and the microbial ecology of food systems.
  • Execute an experimental study to answer your own culinary or baking and pastry question.
  • Interact with more than 130 companies that visit CIA’s campus four times a year to recruit students. Discuss career opportunities with these leaders, which include Dole Consumer Products Division, EFCO Products, Highland Baking Company, McCormick, and Nestle, among many others.
  • Gain valuable real-world experience during an off-campus internship semester.

Study options for this course

  • The award How you will study How long you will study Course starts Domestic course fees International course fees
  • The awardBachelor DegreeHow you will studyFull-timeHow long you will study38 months
    Course startsJanuary, September, AprilDomestic course feesUSD 16000 per semesterInternational course feesUSD 16000 per semester

Notes about fees for this course

2020–2021 Tuition and Fees—Associate and Bachelor’s Degree Programs

The tuition and fees listed below go into effect on July 1, 2020 for all degree programs at our Hyde Park, NY campus.

Tuition*

$16,000

Board**#

$1,955

General Fee+

$810

Total per Semester

$18,765


* Full-time tuition is per semester, with each semester ranging from 12–18 credits.
** Board listed is the CIA Meal Plan, which provides points equivalent to two meals per day on scheduled class days with flexible gold points that can be used throughout the semester. (See the catalog for more information).
# Board for the semester in the international concentration will be as follows: Italy—$1,655, Singapore—$500, and Spain—$500.
+ The general fee includes charges such as student activity and support services, exam fees and secondary student accident insurance.

Note:

  • In addition to the fees noted in the charts above, students will be charged a $50 application fee.
  • Students will be charged a fee in their entering semester for supplies and uniforms of $1,030. Students in the Culinary Science program will be charged a Uniform Fee of $150 when they register for Culinary Chemistry.
  • A graduation fee of $300 will be charged for all degrees conferred after July 1, 2020.
  • Students enrolled in the Asian Cuisine or Italian Cuisine concentrations that are studying in Singapore or Italy will be charged a $2,850 International Concentration Fee. See International Studies Semester-Away Fee for Concentrations for details.
  • Students who take the Global Cuisines and Cultures course will be subject to an additional charge. See Global Cuisines and Cultures for details.

Residence Hall Rates

On-campus housing is available to students at the New York campus. Rates per semester are as follows:

New York Campus

Single

$4,520

Double—lodge

$4,140

Double or Quad

$3,955

Triple—lodge

$3,560

Triple (limited availability)

$3,280

Tobin Lofts (off-campus, bachelor’s concentration students only, San Antonio, TX)

Single

$4,140

Double

$3,955

International Concentration Semester

Double (Italy)

$3,955

Triple (Italy)

$3,280

Single (Singapore)

$4,520

Double (Singapore)

$4,140

Single (Spain)

$4,520

Double (Spain)

$3,955

 

Fees That May Be Assessed

Late registration fee

$150

Late payment fee

$150

Internship re-registration fee

$150

Practical, Costing, and ServSafe Exams retake fee

$100

Life achievement portfolio fee

$500

Part-time and overload fees (per credit)*

$1,068

Practical and Costing Exams no-show fee

$150

Internship ePortfolio resubmission fee

$50


* For students who take fewer than 12 credits or more than 18 credits

 

Entry requirements

Official Culinary Institute of America Application for Admission

Answers to Essay Questions

Character Letter of Recommendation from a Teacher, Employer, or Professional Colleague

Declaration of Financial Support

Bank Statement Showing Proof of One Year's Tuition and Fees

Offical Transcript(s) from High School or College

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