Nutrition and Dietetics
The Nutrition and Dietetics major prepares students for careers in the diverse field of nutrition. You will acquire a strong foundation in biology, biochemistry and physiology, and come to understand the social and psychological dimensions of human nutrition. Majors in nutrition and dietetics may eventually hold such positions as food service manager, and consumer service representative in business, industry, or health care. Students seeking to attain the credential of registered dietitian nutritionist (RDN) must also complete the requirements of the Accreditation Counsel for Education in Nutrition and Dietetics (ACEND). Many work environments, particularly those in the health-care field, require the Registered Dietitian Nutritionist (RDN) credential to practice nutrition care.
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.