* New Student Fee, Student Fee, Technology Fee
This major is one of only 16 academic programs in the world to earn the approval of the Research Chefs Association (RCA). An innovative blend of food science and the culinary arts, it is strong preparation for success in the fast-growing field of food research and product development.
Learn side-by-side with outstanding faculty
In small, hands-on classes, you’ll enlarge your scientific understanding and develop your culinary skills. You’ll study food chemistry, product development, experimental foods, sensory science, food processing, marketing and much more. You’ll find a new home in the Christopher Nutrition Science Center of Parmer Hall—the campus’s newest building—with state-of-the-art labs and research equipment. In a curriculum deeply rooted in the arts and sciences, you’ll expand your capacity for problem solving, critical thinking and effective communication. This program is serious preparation for a career as a culinologist, an emerging profession that is shaping the future of the food industry.
Amazing opportunities for professional development
Practical experience is built into the curriculum. We draw on Chicago’s vast corporate, culinary and research resources to ensure that every culinology student completes an intensive professional internship. We make our connections your connections, so you can test-drive your dream job in the real world. On campus and beyond, the program prepares you for the advanced training and work experience you’ll need to pass the Research Chef Association’s rigorous certifying examinations. You also will get a chance to combine academics with compassionate service to people in need through our Civic Learning Program.
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Health Insurance - USD $1999 per year
