Bachelor's degree programs in culinary arts span the gamut of food service, from food storage to preparation and presentation. Culinary arts students study cooking methods for different occasions, including a la carte, table d'hote and banquet settings. Extensive cooking training includes mastering knife techniques, pan cooking methods and grilling tactics.
Most bachelor's programs in the culinary arts also explore the basics of food safety, nutrition, menu development and food purchasing cost control. The culinary traditions of countries all over the world are also examined. Programs may also include coursework on dessert preparation, baking and wine studies.
Degree programs in hospitality and restaurant management pair culinary arts training with organizational and management training. Particular attention is given to coursework in kitchen operations, focusing on regional restaurant building codes, equipment purchasing and cost control. Menu planning, staff etiquette and personnel management are also featured topics.
Many hospitality degree programs also examine small group communication and human resource management. This usually includes a survey of hiring and compensation methods, substance abuse in the workplace, work force stress and safety considerations.
Associate's degree programs in baking and pastry arts focus on the preparation of breads, cakes and pastries. Baking courses focus on baking fermentation, flavor and texture methods. Baking programs also survey dairy products, baking spices, flours and oils used in baking as well as the chemistry involved in their interactions. Cake decoration is also a facet of the study of baking, including glazing, icing and the preparation of complex filled cakes and tortes.
Associate's-level degrees combine culinary arts training with small business management coursework. These programs also pay particular attention to sanitation and staff management strategies. Catering programs also key in on the administrative aspects of event planning.
Additional topics include client relations, professional communications, service sequence, point-of-sale system analysis, cash handling and dining room preparation. This type of degree program prepares students for careers in existing catering firms and for starting their own business.