Culinology, BS

Program Overview

This Culinology program combines math, science, and culinary arts courses to provide a comprehensive understanding of food science, production, and quality control. Students gain hands-on experience through internships and develop skills in food chemistry, sensory analysis, and product development. The program prepares graduates for careers in the food industry, including research, development, and management.

Program Outline

Outline:

• Math and Science Courses:
• BIOL 303 Microbiology (3 credits)
• BIOL 377 Principles of Nutrition (3 credits)
• CHEM 122 Introductory Organic/Biochemistry (3 credits)
• CHEM 122L Introduction to Organic/Biochemistry Lab (1 credit)
• MATH 200 Introduction to Statistics (3 credits)
• Culinology Core Courses:
• ACCT 211 Principles of Accounting I (3 credits)
• CULG 100 Introduction to Culinology (1 credit)
• CULG 200 Culinary Arts Fundamentals (4 credits)
• CULG 210 Advanced Culinary Arts (4 credits)
• CULG 310 Introduction to Food Science (3 credits)
• CULG 360 Food Sensory Analysis (3 credits)
• CULG 390 Food Products Development I (3 credits)
• CULG 410 Food Chemistry and Analysis (3 credits)
• CULG 430 Unit Operations in Food Processing (3 credits)
• CULG 440 Food Legislation and Regulation (3 credits)
• CULG 450 Technical & Functional Ingredients in Food (3 credits)
• CULG 480 Food Quality and Safety (3 credits)
• CULG 490 Food Product Development II (3 credits)
• CULG 498 Internship (1-9 credits)
• CULG 499 Internship (1-9 credits)
• Hospitality Courses:
• HOSP 120 Food Sanitation and Safety (1 credit)
• HOSP 205 Hospitality Purchasing (3 credits)
• HOSP 301 Restaurant Food Operations (2 credits)
• HOSP 301L Restaurant Food Operations Lab (3 credits)
• Select one of the following (3 credits):
• CULG 250 Introduction to Baking & Pastry
• CULG 300 International Cuisine
• HOSP 410 Beverage Management
• Total Credits: 66-82