BS Culinology
SMSU’s Bachelor of Science in Culinology® is the only degree of its kind in the world. Culinology® is the blending of the culinary arts and the science of food. It is defined as “the collaboration between culinary expertise and food science and how this collaboration affects the food we prepare and serve for consumption.” SMSU’s Culinology® program is fully accredited by the Research Chefs Association.
Our task is to support our students in their pursuit of the gold standard in Culinology® education. Culinology® will be a universally recognized discipline, and its practitioners will shape the food industry. SMSU’s mission is to define the future of food through Culinology® and the development of its practitioners. We will train students in developing unique and highly sought after skills, capable of creating new food products from a culinary perspective within a scientific setting. Graduates of SMSU’s Culinology® program will be trained first as a chef, a culinarian, a food focused individual, dedicated to producing the finest possible combination of ingredients to achieve palate-pleasing results. SMSU’s Culinology® graduates will also be a researcher who uses scientific methods and knowledge to insure their creativity can be enjoyed far beyond the confines of their kitchen or laboratory.
A wide variety of job opportunities are available to SMSU graduates. Graduates may go to work with major food manufacturers, custom manufacturing facilities, restaurant chains, etc., in positions such as: Research and Development Chef, TecnoChefTM, Product Development Manager, Corporate Chef, Culinary Research and Development Director, Culinary Research Technologist, Savory Lab Manager, Product Formulation Chef, and Manager of Culinology.
A grade point average of 2.50 in all major course work taken at SMSU including courses transferred from other institutions.
SMSU’s Bachelor of Science in Culinology® is the only degree of its kind in the world. Culinology® is the blending of the culinary arts and the science of food. It is defined as “the collaboration between culinary expertise and food science and how this collaboration affects the food we prepare and serve for consumption.” SMSU’s Culinology® program is fully accredited by the Research Chefs Association.
Our task is to support our students in their pursuit of the gold standard in Culinology® education. Culinology® will be a universally recognized discipline, and its practitioners will shape the food industry. SMSU’s mission is to define the future of food through Culinology® and the development of its practitioners. We will train students in developing unique and highly sought after skills, capable of creating new food products from a culinary perspective within a scientific setting. Graduates of SMSU’s Culinology® program will be trained first as a chef, a culinarian, a food focused individual, dedicated to producing the finest possible combination of ingredients to achieve palate-pleasing results. SMSU’s Culinology® graduates will also be a researcher who uses scientific methods and knowledge to insure their creativity can be enjoyed far beyond the confines of their kitchen or laboratory.
A wide variety of job opportunities are available to SMSU graduates. Graduates may go to work with major food manufacturers, custom manufacturing facilities, restaurant chains, etc., in positions such as: Research and Development Chef, TecnoChefTM, Product Development Manager, Corporate Chef, Culinary Research and Development Director, Culinary Research Technologist, Savory Lab Manager, Product Formulation Chef, and Manager of Culinology.
A grade point average of 2.50 in all major course work taken at SMSU including courses transferred from other institutions.
