Program Overview

Introduction to Culinology

Culinology is the next evolution of culinary arts, blending the culinary arts and the science of food. The Culinologist is a trained culinarian dedicated to producing the finest possible combination of ingredients to achieve palate-pleasing results. They are also researchers who use scientific methods and knowledge to ensure their creativity can be enjoyed far beyond the confines of their kitchen or laboratory.

About the Program

The Culinology program is designed to train graduates for success in food product development and provide guidance and balance from a culinary perspective within a scientific setting.

Activities and Associations

Students majoring in Culinology will be able to participate in actual product development projects through the capstone course for the major and present at relevant conferences. Culinology students can join student clubs and become a member of the Student Hospitality Opportunities and the Culinology Club.

Majors and Minors

• Major: B.S. Culinology
• Minor: Nutrition
• Campus Clubs Related to Major:
  • Student Hospitality Opportunities Club
  • Culinology Club

Culinary vs. Culinology Comparison

• Traditional Culinary:
  • Years: 2
  • Job Opportunities: Line Cook, Sous Chef, Chef
  • Workplace Location: Restaurants, Food Service Organizations
  • Estimated Entry-level Salary: $20-35K/year
  • Benefits: Not guaranteed
  • Promotion Opportunities: Relatively slow
• Culinology at SMSU:
  • Years: 4
  • Job Opportunities: Product development scientist, Associate food scientist, Research & Development chef, R&D technologist/technician, Quality assurance tech/manager, Quality Engineer
  • Workplace Location: Ingredient companies, Food manufacturers, Retailers/distributors
  • Estimated Entry-level Salary: $40-60K/year
  • Benefits: Included
  • Promotion Opportunities: Faster with higher potential to explore more opportunities throughout your career

Internships

Culinology students need to complete two internships prior to graduation. The first internship is culinary focused and commences at the end of their second year of studies. The second internship will be in a food product development lab. Internships in culinary arts and product development are available locally and nationally.

Career Opportunities

• Research & development Chef
• Product Development Scientist
• Corporate Chef
• Product Formulation Chef
• Development Manager
• Culinary Research Director
• Food Technologist
• Associate Chef

Facilities

The Culinology program is housed in the Individualized Learning Center (IL) in Southwest Minnesota State University's campus. This facility includes a demonstration & baking kitchen, restaurant kitchen, public dining room, Culinology laboratory, an Ecolab Skills Kitchen, and a new sensory evaluation lab. Students will also gain hands-on experience by participating in the Agricultural Utilization Research Institute (AURI) lipids and meat laboratory on the SMSU campus.

Scholarships

Thanks to the generosity of the Culinology and Hospitality Management Advisory Board, multiple scholarships are available to students majoring in either Culinology or Hospitality Management. The criteria for each scholarship include major, minimum GPA, academic achievements, research projects, and extracurricular activities.

Specific Scholarships

• David and Cecelia Danahar Endowed Scholarship
• Thomas Sahlstrom Culinology/Hospitality Management Endowed Scholarship
• Culinology and Hospitality Management Advisory Board, Alumni, and Friends Endowed Scholarship

Each scholarship has specific criteria, including minimum GPA requirements, full-time enrollment, and demonstrated academic and leadership qualities. The amounts awarded vary, providing significant support to students pursuing their degrees in Culinology or Hospitality Management.