Culinology / Food Science
Culinology / Food Science
Associate in Science Degree (A.S.)
Program Website
B-STEM Division
Business, Science, Technology, Engineering and Math

609.570.3482

Students who complete the degree requirements will be eligible to transfer to Rutgers University to pursue a baccalaureate degree in Interdisciplinary Food Science.

CulinologyTM refers to the blending of the disciplines of food science and culinary arts. The term is a trademark of the Research Chefs Association, which has approved MCCC’s program (one of only a handful in the nation). By combining the knowledge of basic science with the creativity of culinary arts, students develop a skill set that will enable them to contribute to the creative development of new food products and flavors.

PROGRAM OUTCOMES
  • Apply practical culinary techniques that stress creativity and innovation with respect to flavor and texture in food production;
  • Create high-quality food products with artistic designs;
  • Develop high-quality, consumer-driven menu items;
  • Demonstrate proficiency in the culinary arts, including menu and recipe development;
  • Critique menu items based upon flavor profile and objective criteria;
  • Apply scientific data collection and analysis skills;
  • Employ safe and sanitary practices within any food production department.

Students are encouraged to become a member of the Research Chefs Association and work toward becoming a Certified Research Chef. A career in this field can be in the research and development of food, beverage products, new tastes and flavors, and new ways to store manufactured foods.

Admission requires a high school diploma or its equivalent and completion of pre-calculus mathematics. To be admitted to the program, the applicant must demonstrate competency in English, reading, and mathematics as determined by placement testing. Individuals who do not meet these admission requirements should plan a preparatory program with a faculty advisor.

SEE ALSO:
Culinary Arts degree program
Professional Baking certificate program
Professional Cooking certificate program

DEGREE CURRICULUM
2019-2020 Academic Year
 earlier / Archive
CULIN.AS
CIP 520905

The course sequence below represents a recommended example of how this degree program can be completed in two years, presuming a Fall Term start and satisfaction of all Developmental Studies (Foundations courses) requirements and prerequisites. Actual approaches toward completion depend on each student's anticipated transfer institution, career objectives, or other individual circumstances.

Students are encouraged to meet regularly with an academic advisor or Success Coach to consider options, establish plans, and monitor progress.

Code Course (lecture/lab hours) Credits
To Do This Semester
FIRST SEMESTER
BIO 101 General Biology I (3/3) 4

✔ Meet with your faculty advisor to complete an academic plan. Make sure you are aware of any course prerequisites you may need to take, and how long it will take to complete your degree.

✔ Use your online tools: Check your MercerMail daily, utilize features of Office 365, and get to know Student Planning.

✔ Take advantage of Learning Centers or Online Tutoring to support your studies and assignments.

ENG 101 English Composition I (3/0) 3
HOS 100 Hospitality Success Skills (1/0) 1
HOS 101 Food Preparation I (1/4) 3
HOS 118 Sanitation and Safety in Food Service Operations (2/0) 2
HOS 217 Professional Baking I (1/4)


3
SECOND SEMESTER
BIO 102 General Biology II (3/3) 4

✔ Transitioning to college can be challenging. Meet with your Success Coach for guidance and support.

✔ Apply for financial aid by May 1.

✔ Contact professors with questions and use their office hours to develop a connection.

✔ Apply for Continuing Student scholarships at www.mccc.edu/m-scholarships.

✔ Begin attending college transfer events and visit campuses. Be sure to visit the Transfer Services and Career Services offices to get to know how the transfer process works and to explore career options.

✔ Plan for how you will complete transfer applications while finishing your classes.

ENG 102 English Composition II (3/0) 3
HOS 102 Food Preparation II (1/4) 3
HOS 109 Advanced Culinary Arts (1/4) 3
  —    — Humanities general education elective












3
THIRD SEMESTER
CHE 101 General Chemistry I (3/3) 4

✔ Keep in contact with each professor and your faculty advisor. Make sure you are on track to graduate.

✔ Complete your applications to desired transfer institutions.

✔ Develop team and leadership skills by getting involved in activities and clubs.

✔ Manage your stress! Take advantage of the MCCC pool, Fitness Center, free yoga and Zumba. Reach out for counseling or other support if you need it. Your Success Coach can connect you with resources.

HOS 230 Experimental Kitchen (1/3) 2
HOS 235 American Regional Cuisine (1/3)  
  OR 2
HOS 240 Classical Cuisine / Advanced International (1/3)  
MAT 151 Calculus I (4/0)
  • Students who do not place at this mathematics level must meet with their program advisor to develop an academic plan.
4
  —    — Social Science general education elective

3
FOURTH SEMESTER
CHE 102 General Chemistry II (3/3) 4

✔ Apply for financial aid by May 1.

✔ Talk to your faculty advisor and the Transfer office for advice on how to successfully transition to a new school.

✔ Apply for Graduating Student scholarships at www.mccc.edu/m-scholarships.

HOS 115 Food and Culture (2/2) 3
HOS 218 Professional Baking II (1/4)  
  OR 3
HOS 116 Techniques of Healthy Cooking (1/4)  
  —    — Social Science or Humanities general education elective
  • ECO 111, ECO 112, or PSY 101 recommended for transfer students to Rutgers Food Science program.
3
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