RMC’s newest degree offers Culinary Arts majors the opportunity to advance their culinary skills and techniques beyond the basic level.  Courses include advanced baking and pastry classes in Cakes & Petit Fours, Plated Desserts, Amuse Bouche, Decorative Work, Artisan Breads, etc., all of which are taught in the dedicated Baking & Pastry kitchen in Chicago.  In addition, students will take an Introduction to Sommelier course, taught in the Wine classroom, as well as Purchasing, Catering and Personal Chef, and Advanced Culinary Methods and Advanced Food Production.  All of these advanced level courses will enable students to hone their culinary skills and to incorporate techniques that will be utilized in any food operation facility.  

Students who are truly dedicated to rising to the Executive Chef level and/or intend to go into business for themselves as a caterer or personal chef should consider this Bachelor’s Degree option.

The Bachelor's of Professional Studies in Advanced Culinary Arts will be offered this September!