woman working in the culinary kitchen

Associate in Applied Science Culinology and Food Service

Expected Certificate/Degree

Associate in Applied Science

Program Description

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 and Food Science degree requires a minimum of 64 credits in program requirements, program electives and general education.

Program Requirements

Please note: A student’s readiness to perform college-level coursework is based on the student's placement test and/or ACT scores. Below 1000-level coursework may be required prior to the student taking courses in the suggested sequences below.

This is a typical Program Map; please meet with a Faculty or Program Advisor to discuss the details. 

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

 
Code Course Name Credits
ENGLI 1101  English Composition I 3
CULIN 1120  Sanitation 1
CULIN 1101 Introduction to Culinary Arts 3
CULIN 1108 Culinary Measurements and Conversions 2
GEN ED  Physical and Life Science 4
HOSP 1151  Restaurant Service and Sales 2

Total Credits: 15

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.

 
Code Course Name Credits
MATH 1100 or higher Business Mathematics 3
CULIN 1102 Regional American Cuisine 3
CULIN 1103 Fast Casual Dining Operations 2
CULIN 1109 Culinary and Baking Nutrition 1
CULIN 1170 Baking Science and Techniques 2

Total Credits: 11

 
 
Code Course Name Credits
SPEECH 1100 Fundamentals of Speech Communication 3
CULIN 1171 Baking Fundamentals 3

Total Credits: 6

 
Code Course Name Credits
GEN ED  Social and Behavioral Science 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

Total Credits: 15

 
Code Course Name Credits
GEN ED Humanities and Fine Arts 3
CULIN 2152 Food, Beverage and Equipment Purchasing 3
CULIN 2153 Garde Manager 2
CULIN 1185 Elements of Taste and Flavor 3
CULIN 2863 Internship (Career & Technical Ed)  3
ELECTIVE Program Elective 2

Total Credits: 16

The following summarizes the minimum credits required in each of the specified General Education areas:

Communication: 6 credits

Physical and Life Sciences: 3 to 5 credits

  • At least one course with a laboratory component.

Mathematics: 3 to 5 credits

  • Select a minimum of 3 credits (1000-level or above).
  • Select Mathematics 1102, 1104 or 1120 only where required in the degree program. Only one from the following three courses may count toward overall degree requirement credit: Mathematics 1635, Psychology 2280 or Sociology 2205. Only one of the following courses may count toward overall degree credit: Mathematics 1428 or Mathematics 1431.

Humanities and Fine Arts: 3 credits

Social and Behavioral Sciences: 3 credits

Global/Multicultural Studies or Contemporary Life Skills: 2 credits

  • Complete at least two credits from the list of courses in the Global/Multicultural Studies or Contemporary Life Skills category.

 

Select four credits from any course in the Culinary Arts or Hospitality & Tourism program to satisfy this elective credit. 

 

 

  • Understand the techniques and skills necessary for the preparation and service of quality foods in a professional setting.
  • Demonstrate the ability to prepare and serve foods typical of all types of food service facilities.
  • Become aware of the many career possibilities in the Culinary, Baking and Hospitality field and develop the skills necessary for employment.
  • Demonstrate the ability to apply basic accounting skills to Culinary and/or Baking industry applications.
  • Demonstrate the ability to analyze legal consequences that may arise from a management standpoint.
  • Demonstrate the ability to use, purchase, and inventory information by planning menus for various types of dining while taking into consideration all aspects of basic menu planning including current nutritional trends.
  • Demonstrate the ability to work well with personnel from both the front and back of the house.
  • Demonstrate an understanding of the various types of table service by preparing foods appropriate to each type of service.
  • Demonstrate professionalism and leading by example when working with others.
  • Demonstrate the abilities to convert recipe quantities, use standard weights and measures correctly and to write and follow standard recipe procedures.
  • Utilize all large and small equipment in commercial kitchens and bakeshops correctly and safely.
  • Practice safe food handling and storage techniques while maintaining good personal hygiene and facilities.


Contact Information

Laura Lerdal, Culinary Market and Lab Coordinator, (630) 942-2359

Anna Gay, Program Support Specialist, (630) 942-2502

David Kramer, Chair, Associate Professor, Culinary, Baking and Pastry Arts, (630) 942-2868

Tim Meyers, Chair, Professor, Culinary, Baking and Pastry Arts, (630) 942-3223

Arts, Communication, and Hospitality Division
McAninch Arts Center (MAC), Room 219, (630) 942-2048

 

Contact Information

Laura Lerdal, Culinary Market and Lab Coordinator, (630) 942-2359

Anna Gay, Program Support Specialist, (630) 942-2502

David Kramer, Chair, Associate Professor, Culinary, Baking and Pastry Arts, (630) 942-2868

Tim Meyers, Chair, Professor, Culinary, Baking and Pastry Arts, (630) 942-3223

Arts, Communication, and Hospitality Division
McAninch Arts Center (MAC), Room 219, (630) 942-2048