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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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