Culinology
Courses | Employment
Majors
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.
The Dominican University 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.
Major Requirements
- Nutrition Sciences 140, 200, 220, 240, 250, 350 390, 410, 412, 440 and 455
- Biology 160 or Nutrition Sciences 360
- Chemistry 101, 104
- Mathematics 211
A minimum of fifteen semester hours in the major field must be completed at Dominican.
Courses
INDEPENDENT RESEARCH OR CREATIVE INVESTIGATION (1-3)
Introductory, Intermediate, Advanced, Senior Thesis Independent Research or Creative Investigation is a course in which students collaborate with facultymentors on an ongoing faculty research project or conduct an independent project under the guidance of a faculty member. This directed undergraduate research or creative investigation culminates in a conference presentation, journal article or other creative/scholarly project.
Prerequisite: Consent of instructor Become knowledgeable in both food science and culinary arts. Culinology®, a registered term of the Research Chefs of America (RCA), gives you both. Transfer into Dominican University with a two-year associate’s degree from an accredited culinary arts program, then add the additional courses in food science and in general liberal arts to fulfill the requirements for a bachelor’s degree. Or, begin with a food science major at Dominican and integrate the culinary degree either within that degree or after the basic food science degree is awarded.
Employment
The Dominican University 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 three certifying examinations offered by the RCA: certified research chef, certified culinary scientist, and certified culinologist.
Employment:
- Positions in food product development
- Restaurant menu creation
- Research
- Testing
- 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
