Bachelor of Science in Culinary Arts

Students in the B.S. degree program will complete the University "core curriculum", and the culinary arts curriculum in one of our emphasis areas as an academic minor. The total program requires 124 semester hours. You can review the general requirements for the University Core.

Core Courses Required for the Major:

Students pursuing a Bachelor of Science degree must complete the following courses in their academic program:

  • 8 semester hours of Laboratory Science
  • 3 semester hours of Mathematics MA 113 or higher (excluding MA 123)
  • 6 semester hours of Science and/or Mathematics
  • 3 semester hours of additional mathematics above MA 113 or computer applications/programming course

A total of 20 hours is required, and students may not double count credit hours in the above categories.

A minimum of 124 semester hours is necessary for graduation under this curriculum; however, some programs may require additional hours beyond the minimum.

 

Required Culinary Arts Courses:

  • CA 125 - ServSafe®
  • CA 200 - Introduction to Culinary Arts
  • CA 300 - Food Preparation I (with laboratory)
  • CA 301 - Food Preparation II (with laboratory)
  • CA 310 - Dining Room Services
  • CA 350 - Internship
  • CA 400 - Food Preparation III (with laboratory)
  • CA 401 - World Cuisines
  • CA 410 - Business Skills in the Culinary Arts


Optional Courses/Electives:

  • CA 315 - Demonstration Techniques
  • CA 375 - Advanced Baking
  • CA 399 - Selected Topics in Culinary Arts
  • CA 415 - Food Styling
  • CA 450 - International Internship
  • CA 451 - Independent Study

Other Required Courses:

  • BSM 131 - General Microbiology
  • BSM 131L - General Microbiology Laboratory
  • BSM 342 - Food Microbiology
  • FN 226 - Nutrition for Culinary Professionals
  • FN 301 - Science of Food
  • FN 302 - Menu/Recipe Development
  • PSC 111 - General Chemistry I
  • PSC 111L - General Chemistry I Laboratory

Select one of the following: (3 semester hours)

  • MIS 157 - Information Systems Using Microcomputers
  • MA 123 - Statistics

 

 

Curriculum for the Emphasis Area / Minors:

An emphasis in one of the following five (5) areas is required.

Option 1: Entrepreneurship Emphasis:

  • CA 260 - Introduction to Culinary Entrepreneurship
  • CA 361 - Accounting and Finance for Culinary Ventures
  • CA 362 - Business Law for Culinary Entrepreneurs
  • CA 363 - Culinary Service Design and Management
  • CA 364 - Culinary Venture Marketing
  • CA 365 - Applied Human Resource Management for Culinary Businesses
  • CA 460 - Seminar in Culinary Entrepreneurship

Optional/Elective Courses:

  • CA 490 - Gender and Culinary Entrepreneurship
  • CA 492 - Service Business Operations and Strategy
  • CA 499 - Selected Topics in Culinary Entrepreneurship

Option 2: Food Art Emphasis:

  • ART 103 - Design I
  • ART 104 - Design II
  • ART 220 - Photography I
  • CA 315 - Demonstration Techniques
  • CA 415 - Food Styling

Select one of the following: (3 semester hours)

  • ART 195 - Computers in Art
  • COM 325 - Visual Design

Option 3: Nutrition/Wellness Emphasis:

  • FN 247 - Nutrition and Physical Activity in Weight Management
  • FN 345 - Nutrition & Chronic Disease
  • FN 355 - Nutrition Through the Life Cycle
  • HKH/HED 101 - Personal and Community Health

Select two from the following (6 Hours)

  • HKH/HED 240 - Introduction to Public Health
  • HKH/HED 314 - Principles of Epidemiology
  • HKH/HED 316 - Chronic Disease and Public Health
  • HKH/HED 325 - Global Health
  • FN 499 - Selected Topics in Nutrition
  • CA 451 - Independent Study

Option 4: Culinology® Emphasis:

Students enrolled at Mississippi University for Women in the Culinary Arts Program may obtain an emphasis in Culinology® by completing the following requirements offered through the Food Science and Technology program at Mississippi State University:

  • FNH 4241 Applied Food Chemistry (1)
  • FNH 4243 Food Composition and Reactions (3)
  • FNH 4414 Microbiology of Foods (4)
  • FNH 4513 Poultry Processing (3)

Choose seven (7) or more semester hours from the following electives:

  • FNH 4593 - New Food Product Development (3)
  • FNH 1103 - Introduction to Food Science, Nutrtion, and Health Promotion (3)
  • FNH 4164 - Quality Assurance of Food Products (3)
  • FNH 4143 - Dairy Processing (3)
  • FNH 4314 - Meats Processing (4)
  • FNH 4583 - Food Preservation Technology (3)
  • FNH 4114 - Analysis of Food Products (4)

Students enrolled at Mississippi State University in the Department of Food Science, Nutrition, and Health Promotion may obtain a concentration in Culinology® by completing the following requirements offered by MUW:

  • CA 200 - Introduction to Culinary Arts
  • CA 300 - Food Preparation I (with laboratory)
  • CA 301 - Food Preparation II (with laboratory)
  • CA 310 - Dining Room Services
  • CA 401 - World Cuisines
  • FN 226 - Nutrition for Culinary Professionals *

*The requirement for FN 226 can be met through completion of FNH 2293 at Mississippi State University. Students at MSU must take CA 125 ServSafe®, or the equivalent at MSU. FNH courses are offered at Mississippi State University.



Option 5: Food Journalism Emphasis:

  • ART 220 - Photography I
  • COM 102 - Introduction to Mass Communication
  • COM 200 - Writing for the Media
  • COM 325 - Visual Design

Select one of the following: (3 semester hours)

  • EN 317 - Technical and Business Writing
  • EN 311 - Nonfiction Writing
  • COM 307 - Advanced Writing for the Media
  • CA 315 - Demonstration Techniques


Curriculum for the Culinary Arts Minor

  • CA 200 - Introduction to Culinary Arts
  • CA 300 - Food Preparation I (with laboratory)
  • CA 301 - Food Preparation II (with laboratory)
  • CA 310 - Dining Room Services
  • CA 401 - World Cuisines
  • FN 225 - Nutrition or
  • FN 226 - Nutrition for Culinary Professionals

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Culinary Arts Institute

Chef Alexei Harrison
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