Bachelors Degree in Culinary Arts
Sustainability awareness and practical considerations are essential to culinary leadership. Students will learn how to source local foods, work in an environmentally conscious manner, and address food access concerns, while operating successful small businesses. Internships range from creative kitchens to national and international organizations devoted to the future of food. Sustainability graduates have opportunities across a diversity of progressive restaurants and food service businesses to advanced education in law, the environment, agriculture, and food policy.

Bachelors Degree in Hospitality and Restaurant Management
The future success of hotels and larger-scale hospitality enterprises requires specialized sustainability awareness and practical experience. Essential to culinary leadership, students will learn how to source local foods, work in an environmentally conscious manner, and make decisions in a global marketplace. Internships range from leading multi-site hotels and restaurant corporations to third party certifying organizations to national and international organizations devoted to the future of food. These HRM sustainability graduates have diverse career choices in food service and hospitality businesses as well as advanced education in law, the environment, agriculture, and food policy.

Jeff Roberts
As a co-founder and principal consultant to the Vermont Institute for Artisan Cheese at the University of Vermont, Jeff Roberts is responsible for development of international initiatives, public education programs, and marketing. For the US National Park Service, he is researching, photographing, and writing Stewardship Begins with People, a prototype compendium of national parks and their unique products.

Jeff is active in Slow Food USA as a director and treasurer of the national board and a Northeast Regional Governor. He co-chaired "Artisan Cheeses of America" at Cheese 2001 and 2003 and the US presence at Salone del Gusto 2002 and 2004. He is one of organizers of Slow Food USA's American Raw Milk Cheese Presidium. Jeff is a frequent speaker on artisan cheese, sustainable agriculture, and the working landscape. He serves as a director of the Vermont Arts Council and previously was on the Vermont Fresh Network board.

Overview of Bachelor of Arts Specializations