Culinary Science

Program Overview

This four-year program combines culinary arts with food science, providing students with a comprehensive education in food preparation, food safety, and food product development. Students benefit from one-on-one faculty advising and an internship experience, preparing them for careers in the global food industry. Graduates are employed by restaurants, food processors, and caterers, developing new foods and flavors.

Program Outline

Outline:

Year 1

• General Education Courses (e.g., English, History, Mathematics)
• Introduction to Culinary Science
• Introduction to Food Science

Year 2

• Culinary Science Core Courses (e.g., Food Preparation Techniques, Food Safety and Sanitation)
• Food Science Core Courses (e.g., Food Chemistry, Food Processing)

Year 3

• Culinary Science Elective Courses (e.g., Advanced Culinary Techniques, Restaurant Management)
• Food Science Elective Courses (e.g., Food Product Development, Sensory Evaluation)
• Internship (part-time or over the summer)

Year 4

• Culinary Science Capstone Project
• Food Science Capstone Project

Teaching:

• One-on-one advising by faculty is a hallmark of the College of Food, Agricultural and Environmental Sciences.
• Each culinary science student is assigned a faculty advisor from the Department of Food Science Technology.
• The program emphasizes culinary creativity and provides students with a well-rounded education by combining culinary arts with food science.

Careers:

Culinary scientists have global, national, and local career opportunities in various facets of the food industry. They develop new foods and flavors for food processors, restaurants, and caterers.