It’s not just about cooking. With the food landscape changing rapidly, companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems, and much more.
That is why you can now study food history, cultures, and cuisines in the CIA’s Bachelor of Professional Studies in the Applied Food Studies program.
To tell us more, we welcome Beth Forrest - an associate professor of liberal arts here where she teaches the Introduction to Gastronomy course as well as History and Cultures of Europe, Food History, and Global Cuisines and Cultures.
Also here is Deirdre Murphy who teaches History and Cultures of Asia, a course for juniors and seniors pursuing bachelor’s degrees in culinary management or baking and pastry management. Dr. Murphy also teaches electives in The Ecology of Food and Food and Culture.
