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    Â鶹ĘÓƵ Culinary Science Bachelor’s Degree

  • Be at the Forefront of Food Innovation

    Your mind works differently than most. You’re not just satisfied making food taste great—you want to know why it tastes that way. Well, CIA’s Bachelor of Professional Studies in Culinary Science degree program is perfect for you. Discover how food impacts the senses, learn how to develop new food products, and apply scientific method to answer your own questions about what’s happening in the kitchen. You’ll be able to pick the brains of our industry-savvy faculty during in-depth hands-on learning in our kitchens, labs, and restaurants—something you definitely won’t get in a food science program.


    • Develop an understanding of the science behind foods and beverages that will enable you to create culinary experiences that are creative, delicious, safe, and consistent.
    • Cultivate a deeper knowledge of the functionality and impact of ingredients through the application of sensory evaluation techniques.
    • Gain real-world experience through a paid internship semester at one of CIA’s 2,000+ food industry partners. (Already have experience? Check out our Turbo Option.)
    • Study precision temperature cooking, culinary chemistry, dynamics of heat transfer and the physical properties of food, and the microbial ecology of food systems.
    • Understand how culinary science enhances food quality in research and development kitchens, fine dining establishments, manufacturers, and more.
    • Connect with 140+ companies hiring at CIA Career Fair, including Dole Consumer Products, EFCO, McCormick, NestlĂ©, and Sabra.

    Ready to get started? Apply Today!

    The Science of Success

    There’s a growing demand in the food world for innovative professionals who can think way outside the box. Your culinary science bachelor’s degree will open doors in fields such as:

    • Culinary education
    • Food compliance and safety
    • Production management
    • Quality assurance
    • Food manufacturing
    • Research and development

    With so many possibilities, our staff is ready to help you every step of the way. There’s no network like the CIA network, which includes some of the world’s most renowned culinary, beverage, and hospitality experts.

    is as diverse as it is extensive. They’ve found success doing what they love. Now it’s your turn.


    Students taking the Bachelor of Professional Studies in Culinary Science program may choose one of two areas of focus: Culinary Arts or Baking and Pastry Arts.

    The 129-credit BPS in Culinary Science, Culinary Arts focus includes:

    • 51 credits in culinary arts requirements
    • 39 credits in liberal arts requirements
    • 6 credits in business management requirements
    • 33 credits in culinary science requirements

    The 129-credit BPS in Culinary Science, Baking and Pastry Arts focus includes:

    • 52.5 credits in baking and pastry arts requirements
    • 37.5 credits in liberal arts requirements
    • 6 credits in business management requirements
    • 33 credits in culinary science requirements

    You will take fascinating, in-depth courses in all areas of culinary science, from ingredient functionality to culinary R&D to flavor science and beyond. Combine them with liberal arts courses in social science, math, history and cultures, and more for the deep and well-rounded education today’s culinary science professional requires.

    The curriculum also features a semester-long internship experience along with the strong culinary arts or baking and pastry arts core you’ll get only at CIA.

    Requirements for Admission

    • A high school diploma or GED credential.
    • This program is offered for in-person, full-time study at CIA’s New York campus. Students who complete associate degree programs at our other campuses may transfer to earn their bachelor’s degree.

    How to Apply

    Culinary Science Costs

    CIA is very committed to making your CIA education as affordable as possible. Our costs are comparable to similar colleges, and here’s even better news—more than 90% of our students receive some form of financial aid.

    Don’t let applying for financial assistance keep you from going to the world’s premier culinary college. No matter what your individual circumstances are, we will work with you to help make attending CIA an affordable investment in your future in the world of food.

  • Regular Guest Speakers—Culinary Science

    We are pleased to welcome a rotation of outstanding guest speakers from all segments of the food world. By coming to campus to share their knowledge, these industry leaders greatly enrich the learning experience for our culinary science students.

    Upcoming Guest Speakers Include:

    Sarah Stribling, speaker on food science.

    Sarah Stribling
    Unilever Food Solutions

    Matt Tom, culinary food science guest speaker.

    Matt Tom
    Independent Technical Consultant

  • Questions? CIA Student Ambassadors Can Help! Chat now.

  • What is Culinary Science and What Separates it from Food Science?

  • School of Culinary Science and Nutrition Gonfalon

    School of Culinary Science and Nutrition

    Interdisciplinary learning in culinary science and nutrition—taking food science to a whole new level—is at the heart of the School of Culinary Science and Nutrition. With extensive culinary, nutrition, and food science backgrounds, our faculty takes a unique approach to exploring innovative new ways to prepare cuisine. Students are immersed in fully equipped labs with high-tech tools such as centrifuges, rotary evaporators, vacuum desiccators, and incubators to help test their hypotheses. Top leaders in the culinary science and nutrition fields come to campus often to provide feedback on projects. Learn more about our faculty >
  • Cool Courses You’ll Take…

    Cool Courses in Culinary Science

    “Science it up” in the food lab in CIA culinary science degree program, with courses that may surprise you.

    Check them out

  • Connect with us! Just try not to drool on your screen...

  • Evan Bollers , CIA Bachelor's in Culinary Science alumni, is R&D Chef at Custom Foods of America.

    Alumni Spotlight

    Evan Bollers ’14
    Research Development Project Manager, Custom Foods of America
    “There’s a certain fraternal love that was developed between all of us and our teachers, especially in the Culinary Science Department, that I’ll never forget. It motivated me to work harder and do things I didn’t think I could do.”
    J.J. Lui, CIA Lecturing Instructor—Culinary Science

    Faculty Spotlight

    J.J. Lui
    Associate Professor—Culinary Science and Nutrition
    Learn more about J.J. Lui, faculty member at the CIA.
  • Did You Know?

    CIA graduates join the food world’s most powerful alumni network with over 50,000 food industry leaders and change makers.
    Learn More