Associate in Science - Culinology
CulinologyTM refers to the blending of the disciplines of food science and culinary arts. The term is a trademark of the Research Chefs Association, which has approved MCCC's program (one of only a handful in the nation). By combining the knowledge of basic science with the creativity of culinary arts, students develop a skill set that will enable them to contribute to the creative development of new food products and flavors. PROGRAM OUTCOMES . Apply practical culinary techniques that stress creativity and innovation with respect to flavor and texture in food production; . Create high-quality food products with artistic designs; . Develop high-quality, consumer-driven menu items; . Demonstr
Courses
- CHE101 — General Chemistry I
- CHE102 — General Chemistry II
- ECO111 — Macroeconomics
- ECO112 — Microeconomics
- ENG101 — English Composition I
- ENG102 — English Composition II
- HOS100 — Hospitality Success Skills
- HOS101 — Food Preparation I
- HOS102 — Food Preparation II
- HOS109 — Advanced Culinary Arts
- HOS115 — Food and Culture
- HOS116 — Techniques of Healthy Cooking
- HOS118 — Sanit & Safety Food Serv Oper
- HOS217 — Professional Baking I
- HOS218 — Professional Baking II
- HOS230 — Experimental Kitchen
- HOS235 — American Regional Cuisine
- HOS240 — Classical Cuisine/Adv Intrnl
- MAT151 — Calculus I
- PSY101 — Introduction to Psychology