Culinary Arts and Management: Culinology™ - Culinary Research Option (CACR1)

Requirement Credit Hrs.
CHEM 1010 College Chemistry Course is available online 5.0
CHRM 1110 Vegetable, Starch and Protein Cookery 4.0
CHRM 1120 Soup and Sauce Cookery 4.0
CHRM 1130 Protein Fabrication 3.0
CHRM 1140 Ala Carte Cookery 3.0
CHRM 2120 Garde Manager 4.5
CHRM 2130 Fine Dining 4.5
CHRM 2360 Physiology of Flavor 4.5
CHRM 2370 Food Science Course is available online 2 4.5
CHRM 2380 Sensory Science 2 4.5
CHRM 2390 Research and Development of Food Products 2 4.5
CHRM 2981 Internship 3.0

2. CHRM 2370 Course is available online, CHRM 2380 , and CHRM 2390 should be taken in sequence starting in the Fall quarter.

Students transferring to UNL should strongly consider taking CHEM 1212 and CHEM 1220 rather than CHEM 1010 Course is available online.

After completion of the Culinology Associates degree at MCC, the RCA strongly recommends that students seeking to become a Research Chef achieve a 4-year degree from the University of Nebraska or other University.

Course Guide

Most courses in Culinary Arts repeat quarterly so that students may join the program during any quarter. However, some courses are offered only during select quarters. Please consider those listed below when developing an academic plan.

Requirement Credit Hrs.
Fall ONLY Classes
1040
1250
2120
2350
2360
2370
2460
2470

Requirement Credit Hrs.
Winter ONLY Classes
1060
1250
2140
2260
2270
2350
2450
2370
2380
2465
2475
2480

Requirement Credit Hrs.
Spring ONLY Classes
1040
2120
2250
2350
2380
2460
2470
2560

Requirement Credit Hrs.
Fall - Winter - Spring
1140
1210
1220
1230
2240
1230
2240
2130
2980
2550

Requirement Credit Hrs.
Summer ONLY Classes
2260
2270
2390
2460
2470
2480