Culinary Science
The Bachelor of Science (B.S.) in Culinary Science at Goodwin College combines the creative spirit of the culinary arts with the technical and scientific expertise of the food scientist.
Since the inception of Culinary Science (or Culinology®) 10 years ago with the founding of the Research Chefs Association (RCA), the demand for professionals with this combined expertise has grown dramatically. Culinary Science professionals are now seen as essential contributors to the development of products for the food service and grocery markets.
Culinary scientists learn to integrate and apply knowledge from the disciplines of chemistry, microbiology, culinary arts, hospitality, 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 as a research chef or product developer. In such positions, you can combine your creative and aesthetic talents as a chef with your technical expertise as a food scientist.
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 B.S. program, all students receive a minor in business.
