Two chefs preparing food

Culinology and Food Science, A.A.S.

Culinology is a relatively new field that blends culinary arts, food science, and food technology to prepare students for occupations engaged in food product development, food research, food manufacturing, food processing inspector or flavor developer. The A.A.S. in Culinology and Food Science complements the Culinary Arts and Baking/Pastry degrees that develop skills in restaurant and bakery operations by introducing topics related to developing new foods, nutrition, processing technology and government regulations. The Culinology & Food Science degree requires a minimum of 64 credits in program requirements and general education requirements.

For more information about Culinary Arts, please visit the program page.

Degree Requirements

Field of Study Code: CULIN.AAS.CULIN

Program Requirements
CULIN 1101Introduction to Culinary Arts3
CULIN 1102Regional American Cuisine4
CULIN 1103Fast Casual Dining Operations2
CULIN 1108Culinary Measurements & Conversions2
CULIN 1109Culinary and Baking Nutrition1
CULIN 1120Sanitation1
CULIN 1170Baking Science and Techniques2
CULIN 1171Baking Fundamentals3
CULIN 1172Pastry Fundamentals3
CULIN 1180Introduction-Culinology and Food Science2
CULIN 1185Elements of Taste and Flavor3
CULIN 1186Food Manufacturing and Processing2
CULIN 2000Food Laws and Regulations2
CULIN 2152Food, Beverage, and Equipment Purchasing2
CULIN 2153Garde Manger3
CULIN 2205International Cuisine3
CULIN 2863Internship (Career & Technical Ed)3
HOSP 1151Restaurant Service and Sales2
Program Electives
Select four credits from the following: 14
CULIN 1105
Culinary Applications for Specialty Diet
CULIN 2154
Advanced Garde Manger
CULIN 2206
Asian Cuisine
General Education
Select 18 to 22 credits 118-22
Total Credits65-69
1

In addition to the courses listed above.

General Education Requirements

For general education requirements for the A.A.S. degree, please visit the A.A.S. degree catalog page.

Suggested Semester Sequence

Plan of Study Grid
First SemesterCredits
ENGLI 1101 English Composition I 3
CULIN 1120 Sanitation 1
CULIN 1101 Introduction to Culinary Arts 3
CULIN 1108 Culinary Measurements & Conversions 2
Gen EdPhysical and Life Sciences 4
HOSP 1151 Restaurant Service and Sales 2
 Credits15
Second Semester
MATH 1100 Business Mathematics (or higher) 3
CULIN 1102 Regional American Cuisine 4
CULIN 1103 Fast Casual Dining Operations 2
CULIN 1109 Culinary and Baking Nutrition 1
CULIN 1170 Baking Science and Techniques 2
 Credits12
Summer Semester
SPEEC 1100 Fundamentals of Speech Communication 3
CULIN 1171 Baking Fundamentals 3
 Credits6
Third Semester
Gen EdSocial and Behavioral Sciences 3
CULIN 1172 Pastry Fundamentals 3
CULIN 2205 International Cuisine 3
CULIN 1180 Introduction-Culinology and Food Science 2
CULIN 1186 Food Manufacturing and Processing 2
CULIN 2000 Food Laws and Regulations 2
 Credits15
Fourth Semester
Gen EdHumanities and Fine Arts 3
CULIN 2152 Food, Beverage, and Equipment Purchasing 2
CULIN 2153 Garde Manger 3
CULIN 1185 Elements of Taste and Flavor 3
CULIN 2863 Internship (Career & Technical Ed) 3
ElectiveProgram Elective 2
 Credits16
 Total Credits64

Program Milestones

First Semester

  • Consider joining or visiting with a professional, cultural or interest-based Student Club.

Second Semester

  • If you have not done so yet this semester, it is important to make an appointment with a Faculty or Program Advisor to discuss your future academic progress.