Bachelor of Science in Culinary Science

The Bachelor of Science (BS) in Culinary Science program combines the creative spirit of culinary arts with the technical and scientific expertise of food science. Our program has the distinction of being the only Culinary Science program housed in the same department as a Culinary Arts & Science degree program in the USA. We are accredited as a Culinology Program through the Research Chefs Association. Because of our unique combination of disciplines, our students learn practical and applied knowledge and gain scientific expertise as it pertains to the food industry. Culinary scientists learn to integrate and apply knowledge from the disciplines of chemistry, microbiology, culinary arts, nutrition and sensory science in order to create, process, and distribute foods that are safe, nutritious, and delicious. Students majoring in culinary science are prepared for careers in the food industry which includes product design and development, flavor technologists, laboratory management and quality assurance, sensory analysis and design, food sustainability and solutions. In such positions, graduates can combine their creative and aesthetic talents with their technical expertise as food scientists. The Culinary Science program is committed to providing a professional, comprehensive, and challenging college experience as it prepares students for a variety of rewarding careers in the culinary field and food science and manufacturing industries. In order to provide students with a well-rounded educational experience, the culinary science curriculum is composed of coursework in food chemistry, microbiology, nutrition, sensory science and culinary arts.