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Location: Chicago
Start Term: Fall, Spring
Program Type: Associate, Major

The ​Robert Morris Experiential College’s ​Associate and Bachelor in Culinary Arts Degrees provide the professional experience needed to be prepared for the industry’s global competitive environment. Utilizing experienced-based learning, culinary school students will supplement their classroom academics with real-world experience, outside internships and integration projects.

Expectations & Requirements

Standards

The Associate of Applied Science in Culinary Arts​ focuses on a culinary degree where future chefs are taught by industry professionals using techniques that are current and trending in restaurants here and around the country. Students will obtain the skills needed to provide professional chef and related cooking services in restaurants and other commercial food venues. The coursework places emphasis on mastery of culinary skills and techniques as well as basic managerial concepts applicable to food service establishments. 

The Bachelor of Professional Studies in Advanced Culinary Arts​ allows students to sharpen the culinary skills learned in the first two academic years and incorporate new techniques that will be utilized in the food industry. In conjunction with their advancement in the culinary arts programs, students will also receive upper level hospitality training that will allow them to manage and operate any food service operation from both the front and back of the house and will be given the tools to one day possibly own their own business. In addition, culinary classes include the opportunity to explore the pastry world through advanced baking and pastry courses.

Sample Courses

  • Meat & Poultry
  • Seafood
  • Baking & Pastry
  • Restaurant Trends
  • Restaurant A la Carte
  • American Cuisine
  • Taste of the World
  • Menu Management
  • Restaurant Operations Management