Bachelor's Degree in Culinary Science
| Award | Attendance | Study | Duration | Start | Domestic fees | International fees |
|---|---|---|---|---|---|---|
| Bachelor Degree | On-Campus | Full-time | 38 | January, September, April | $16000 per semester | $16000 per semester |
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
About Bachelor's Degree in Culinary Science, Bachelor Degree - 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.
Entry requirements for this course
Contact The Culinary Institute of America to find course entry requirements.
View all courses at The Culinary Institute of America
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