MCCC and Rutgers University Collaborate
to Offer a Culinology/Food Science Degree

4-3-09

WEST WINDSOR, NJ: Mercer County Community College and Rutgers University have signed a new transfer agreement. Students who complete Mercer's Associate in Science degree in Culinology™ may transfer up to 74 credits to Rutgers University's School of Environmental and Biological Sciences toward a B.S. in Food Science. Graduates will also have the opportunity to work toward certification with the Research Chefs Association, which has trademarked the Culinology name.

Culinology blends the disciplines of food science and the culinary arts. Developed in cooperation with the Research Chefs Association, the program opens up career fields in the research and development of food products, tastes and flavors, food storage and manufacturing.

Mukund V. Karwe, Program Director of the Rutgers School of Environmental and Biological Sciences, seated left, and Mercer County Community College President Patricia C. Donohue, seated right, sign a new transfer agreement forthea Culinology™ degree program. Standing, from left, are MCCC Professor Doug Fee, Jeffrey Cousminer of the Research Chefs Association, and MCCC Dean Mark McCormick.

According to Jeffrey Cousminer of the Research Chefs Association, who has worked to develop Culinology as an educational program nationwide, the effort to consolidate the two fields began about ten years ago. "As the food industry has grown more competitive, the emphasis on quality has grown too. That means having the people who know how to produce that quality."

Cousminer said that prior to this integration of food scientists and chefs, they spoke different languages. "Food scientists produced safe, nutritious and easily manufactured food, but we often didn't get the authenticity or restaurant quality. Chefs brought the culinary perspective to food development. Now the culinologist does both. Efficiency goes up, costs go down."

At the MCCC West Windsor campus, culinary students work in two professional kitchens which are separated by a restaurant-style dining area. In the Culinology major they take courses in food preparation and sanitation, as well as biology, chemistry, and mathematics.

In addition to Culinology, Mercer offers associate degrees in Hotel, Restaurant and Institution Management and Chef (or Pastry Chef) Apprenticeship, plus certificate programs in Catering, Professional Cooking and Professional Baking. For more information about all MCCC hospitality programs call 609-570-3447 or 570-3579 or visit mccc.edu/hrim/index.shtml.

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