Program Overview

Introduction to Culinary & Food Science

The Culinary & Food Science program is designed to provide students with a comprehensive understanding of the culinary arts and food science. This program combines theoretical knowledge with practical skills, preparing students for careers in the food industry.

Program Description

The Culinary & Food Science program covers a wide range of topics, including:

• Culinary techniques and cooking methods
• Food safety and sanitation
• Nutrition and meal planning
• Food science and technology
• Restaurant and food service management

Program Requirements

To be eligible for the Culinary & Food Science program, students must meet the following requirements:

• Completion of a high school diploma or equivalent
• Submission of transcripts and other supporting documents
• Meeting the minimum GPA requirement

Admission Criteria

Admission to the Culinary & Food Science program is based on a variety of factors, including:

• Academic performance
• Relevant work experience
• Letters of recommendation
• Personal statement

Tuition Fees

The tuition fees for the Culinary & Food Science program vary depending on the student's residency status and other factors. For more information on tuition fees, please refer to the program's tuition fee schedule.

Research Areas

The Culinary & Food Science program offers research opportunities in a variety of areas, including:

• Food safety and quality control
• Nutrition and health
• Food technology and innovation
• Sustainable food systems

Career Opportunities

Graduates of the Culinary & Food Science program can pursue careers in a variety of fields, including:

• Restaurants and food service management
• Food manufacturing and production
• Nutrition and dietetics
• Food research and development
• Food safety and quality control