Below are the classes included in the Bachelor's in Culinary Arts Course Outline.

Year 1

Professional Baking Fundamentals
Basic Culinary Techniques
Introduction to Food Principles
Culinary Cost Controls
Intro to Entrepreneurship
Health & Safety
Mathematics
Modern Pastry Craft
Career Planning and Development
Applied Culinary Principles
Understending Quality Ingredients
Kitchen Operation

Year 2

Practical Cooking and Garde Manager
Language and Communications
Co- op Work Placement
Computer Applications 1
The Theory of Food Combination
Cuisine a la Carte 1
Food and Wine Dynamics
Event Management
Exploring International Cuisine
Contemporary Culinary Applications
Food and Beverage Marketing
Cuisine a la Carte 2

Year 3

Management Principles
Hospitality Law
Intro. to Grapes & Wine
Lab Kitchen 1
Cold Kitchen 1
Hot Kitchen 1
Bakery 1

Year 4