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

Course List
Code	Title	Credits
Program Requirements
CULIN 1101	Introduction to Culinary Arts	3
CULIN 1102	Regional American Cuisine	4
CULIN 1103	Fast Casual Dining Operations	2
CULIN 1108	Culinary Measurements & Conversions	2
CULIN 1109	Culinary and Baking Nutrition	1
CULIN 1120	Sanitation	1
CULIN 1170	Baking Science and Techniques	2
CULIN 1171	Baking Fundamentals	3
CULIN 1172	Pastry Fundamentals	3
CULIN 1180	Introduction-Culinology and Food Science	2
CULIN 1185	Elements of Taste and Flavor	3
CULIN 1186	Food Manufacturing and Processing	2
CULIN 2000	Food Laws and Regulations	2
CULIN 2152	Food, Beverage, and Equipment Purchasing	2
CULIN 2153	Garde Manger	3
CULIN 2205	International Cuisine	3
CULIN 2863	Internship (Career & Technical Ed)	3
HOSP 1151	Restaurant Service and Sales	2
Program Electives
Select four credits from the following: ¹		4
CULIN 1105	Culinary Applications for Specialty Diet
CULIN 2154	Advanced Garde Manger
CULIN 2206	Asian Cuisine
General Education
Select 18 to 22 credits ¹		18-22
Total Credits		65-69

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 Semester		Credits
ENGLI 1101	English Composition I	3
CULIN 1120	Sanitation	1
CULIN 1101	Introduction to Culinary Arts	3
CULIN 1108	Culinary Measurements & Conversions	2
Gen Ed	Physical and Life Sciences	4
HOSP 1151	Restaurant Service and Sales	2
	Credits	15
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
	Credits	12
Summer Semester
SPEEC 1100	Fundamentals of Speech Communication	3
CULIN 1171	Baking Fundamentals	3
	Credits	6
Third Semester
Gen Ed	Social 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
	Credits	15
Fourth Semester
Gen Ed	Humanities 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
Elective	Program Elective	2
	Credits	16
	Total Credits	64

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.