Several universities around the world offer degrees in wine and culinary arts, providing students with the opportunity to hone their skills in the food and beverage industry. Some of the top universities that offer programs in these fields include:
Universities Offering Degrees in Wine:
- University of California, Davis: UC Davis offers a Bachelor of Science in Viticulture and Enology, where students learn about grape growing, winemaking, and wine business management.
- Cornell University: Cornell’s School of Hotel Administration offers a concentration in Beverage Management, where students can focus on wine studies and gain a deep understanding of the industry.
- University of Adelaide: The University of Adelaide in Australia has a strong reputation for its wine programs, offering degrees in Oenology (winemaking) and Viticulture (grape growing).
- University of Bordeaux: Located in the heart of the famous wine region in France, the University of Bordeaux offers a Master’s in Vineyard and Winery Management.
- Culinary Institute of America: While primarily known for its culinary programs, the CIA also offers courses in wine studies, including a Bachelor’s in Wine and Beverage Management.
Universities Offering Degrees in Culinary Arts:
- Le Cordon Bleu: With campuses around the world, Le Cordon Bleu is a prestigious culinary school that offers diplomas and degrees in culinary arts, patisserie, and hospitality management.
- Johnson & Wales University: JWU has a renowned culinary arts program where students can earn a Bachelor’s degree in Culinary Arts or Baking & Pastry Arts.
- Culinary Institute of America: CIA offers degrees in Culinary Arts, Baking & Pastry Arts, and Culinary Science, providing students with a well-rounded education in the culinary field.
- Institute of Culinary Education: ICE in New York City offers a variety of diploma programs in culinary arts, pastry & baking arts, and restaurant & hospitality management.
- University of Gastronomic Sciences: Located in Italy, this university offers a unique approach to culinary education, focusing on the cultural, sociological, and environmental aspects of food.