Students who complete the degree requirements will be eligible to transfer to Rutgers University to pursue a baccalaureate degree in Interdisciplinary Food Science.

Culinology TM refers to the blending of the disciplines of food science and culinary arts. The term is a trademark of the Research Chefs Association, which has approved MCCC’s program (one of only a handful in the nation). By combining the knowledge of basic science with the creativity of culinary arts, students develop a skill set that will enable them to contribute to the creative development of new food products and flavors.

PROGRAM OUTCOMES

• Apply safe and sanitary practices within any food production department compliant with laws and safety regulations;

• Develop and critique appropriate menu items and recipe selections, recognize costs incurred, and apply appropriate techniques for further development;

• Demonstrate proficiency in the culinary arts, including menu and recipe development including the purchasing and requisition process;

• Develop professional written and verbal communication and computational skills related specifically to hospitality;

• Demonstrate proficiency in a variety of professionally recognized culinary/pastry skills;

• Apply practical culinary techniques that stress creativity and innovation with respect to flavor and texture in food production;

• Apply scientific data collection and analysis skills;

• Demonstrate an understanding of flavor development and textures utilizing various additives and techniques;

• Create and critique high-quality food products with artistic designs.

Students are encouraged to become a member of the Research Chefs Association and work toward becoming a Certified Research Chef. A career in this field can be in the research and development of food, beverage products, new tastes and flavors, and new ways to store manufactured foods.

Admission requires a high school diploma or its equivalent and completion of pre-calculus mathematics. To be admitted to the program, the applicant must demonstrate competency in English, reading, and mathematics as determined by placement testing. Individuals who do not meet these admission requirements should plan a preparatory program with a faculty advisor.

CULIN.AS - Culinology

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