Culinology®, a registered trademarked term of the Research Chefs of America (RCA), merges culinary arts and food science. This major prepares graduates to work in the food industry as a research chef in product development and test kitchen supervisors with the technical and scientific knowledge to provide safe, affordable and delicious food products on the commercial level.
Our program is approved by the RCA to meet the required academic requirements for the Culinology® major designation. An industry internship is required prior to graduation. Advanced training and work experience are required after graduation to be eligible to take one of the three certifying examinations offered by the RCA: certified research chef, certified culinary scientist, and certified culinologist.
Students typically transfer into Dominican University with a two-year associate’s degree from an accredited culinary arts program and add the additional years of food science and general liberal arts requirements to obtain the bachelor’s degree. However, students can begin their career with a food science major and integrate the culinary degree either within that degree or after the basic food science degree is awarded.
The Culinology® major is designed to integrate culinary arts and food science and prepare students for positions in food project development, restaurant menu creation and other similar industry endeavors.
Rose Ann Mathai
Office: Parmer 103
- Positions in food product development
- Restaurant menu creation
- Public health
- Dairy science
- Meat science
- Quality control
- Product development
- Research and consulting laboratories
- Government agencies such as Food and Drug Administration
- State and local health departments
- International agencies such as World Health Organization
- Not-for-profits, and corporations