Culinary Science

About the Major

Culinary scientists learn to integrate and apply knowledge from the disciplines of chemistry, microbiology, culinary arts, hospitality management, food science, and nutrition in order to preserve, process, package, and distribute foods that are safe, nutritious, and delicious. Students majoring in Culinary Science are prepared for careers in the food industry such as a research chef or product developer. In such positions, graduates can combine their creative and aesthetic talents with their technical expertise as food scientists.

The Culinary Science program at Goodwin is committed to providing a professional, comprehensive, and challenging college experience as it prepares students for a variety of rewarding careers in the culinary field and food science and manufacturing industries. In order to provide students with a well-rounded educational experience, the Culinary Science curriculum is composed of approximately equal amounts of coursework in liberal arts, business administration, food science, natural sciences, and culinary arts. As part of the Culinary Science BS program, students choose from minors in business administration, entrepreneurship, marketing, or they can select a science concentration.

The four-year, 182-credit curriculum includes one six-month period of cooperative employment in the spring and summer terms of the junior year.

Career possibilities for someone with a degree in culinary science include numerous positions in food companies such as research and development technologist, quality assurance manager, corporate executive chef, research and development chef, senior culinary research technologist, flavor development laboratory manager, and technical sales representative.

For more information, visit Goodwin College's Culinary Science web page.