Culinary Science & Product Development (BS)
Bachelor's degree
In Providence (USA)
Description
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Type
Bachelor's degree
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Location
Providence (USA)
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Duration
4 Years
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Start date
Different dates available
The Culinary Science & Product Development bachelor's degree program integrates food science with culinary arts, preparing students for careers as research chefs and food technologists in product development labs, test kitchens and culinary centers.
Upon completion of the program, graduates are expected to:
Apply the skills and techniques of culinary arts across a broad range of food products and flavor profiles.
Evaluate food safety practices in a food production kitchen and in a food manufacturing facility.
Design, execute, interpret and report on food science experiments.
Create food products that meet the needs of the consumer and describe the product development process from ideation through commercialization.
Select the appropriate food processing, food analysis and quality assurance techniques and equipment used in the manufacturing of food products.
Facilities
Location
Start date
Start date
About this course
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
Food Technologist
Recipe Tester
Research Chef
Quality Assurance Manager
Reviews
This centre's achievements
All courses are up to date
The average rating is higher than 3.7
More than 50 reviews in the last 12 months
This centre has featured on Emagister for 5 years
Subjects
- Design
- Product Development
- Cooking
- Baking
- Food safety
- Pastry
- Food Science
- Culinary Arts
- Communication Training
- Communication design
Course programme
Choose Culinary or Baking & Pastry Arts Foundation
- Culinary Arts
- Introduction to Culinary Foundations
- Culinary Fundamentals
- Cooking in Today's Restaurant: Breakfast & Lunch
- Cooking in Today's Restaurant: Dinner
- Cooking in the Global Marketplace
- Purchasing, Product Identification & Protein Fabrication
- The Science of Cooking and Sensory Analysis
- Foundations of Baking & Pastry
- The Craft of Garde Manger Students following the 2019/20 catalog will take this course in their first year
- Advanced Pastry Students following the 2019/20 catalog will take this course in their first year
- Contemporary Restaurant Operations and Management Will be taught in 20/21 AY as 3 semester credits
- Global à la Carte Will be taught in 20/21 AY as 3 semester credits
- Fundamentals Skills and Techniques
- Classic Pastry
- Pies and Tarts
- Cookies and Petits Fours
- Chocolates and Confections
- Principles of Artisan Bread Baking
- Viennoiserie
- How Baking Works
- Entremets and Petits Gâteaux Students following the 2019/20 catalog will take this course in their first year
- Advanced Artisan Bread Baking Students following the 2019/20 catalog will take this course in their first year
- Introduction to Culinary Skills and Techniques Will be taught in 20/21 AY as 3 semester credits
- Elements of a la Minute Cooking Will be taught in 20/21 AY as 3 semester credits
- Introduction to Technical Communication
- Introduction to Food Product Development
- Food Ingredient Technology
- Food Processing
- Food Product Design and Development
- College of Culinary Arts Intermediate Internship This internship, currently shown in the catalog as 13.5 quarter credits, will be converted in 2020-21 to 12 semester credits, equivalent to 18 quarter credits.
- College of Culinary Arts Advanced Internship **, This internship, currently shown in the catalog as 13.5 quarter credits, will be converted in 2020-21 to 12 semester credits, equivalent to 18 quarter credits.
- General Microbiology
- and General Microbiology Laboratory
- Career Management
- Foundations in Chemistry
- and Foundations in Chemistry Laboratory
- Introduction to Organic Chemistry
- Food Safety and Sanitation Management
- Food and Beverage Cost Control
- Introduction to Menu Planning and Cost Controls
- Introduction to Life Science
Communications Foundation Courses
- English Composition
- Advanced Composition and Communication
- Communication Skills
- Two ILS courses, one at the 2000 level, one at the 4000 level
- A Multicultural History of America
- One course from ART, HUM‡, LIT, PHIL, or REL
- Fundamentals of Algebra (or at placement)
- Statistics
- Nutrition
- Macroeconomics
- One course from ANTH°°, LEAD, PSCI, PSYC, or SOC
- Two courses with an EASC attribute, at least one at 3000 level or higher
Culinary Science & Product Development (BS)