Culinology®, a registered trademark of the Research Chefs Association (RCA), merges culinary arts and food science. This major prepares graduates to work in the food industry as research chefs 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 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. Contact a faculty advisor in the department of Nutrition Sciences for more information on the culinology major.