- Award:
- Associate of Applied Science
- Program location:
- Fort Omaha Campus
The Culinary Arts and Management options are available in this area. These are the additional courses required to satisfy the Culinary Research/Culinology Transfer Option.
Requirements for Culinary Research/Culinology Transfer Option - 39.0 Credit Hrs.
| Courses | Credit Hrs. |
|---|---|
| CHEM 1212 General Chemistry I: Accelerated | 6.0 |
| CHRM 1120 Soup and Sauce Basics | 3.0 |
| CHRM 1130 Protein Fabrication | 3.0 |
| CHRM 1140 A la Carte Cookery | 3.0 |
| CHRM 2120 Garde Manger | 4.0 |
| CHRM 2360 Physiology of Flavor | 4.5 |
CHRM 2370 Food Science
|
4.5 |
| CHRM 2380 Sensory Science Products | 4.5 |
| CHRM 2390 Research and Development of Food Products | 4.5 |
| CHRM 2999 Portfolio Development for Culinarians | 2.0 |
*CHRM 2370, CHRM 2380, and CHRM 2390 should be taken in sequence starting in the Fall quarter.
After completion of the Culinology degree option at MCC, the Restaurant Chef's Association strongly recommends that students seeking to become a research chef achieve a four-year degree from the University of Nebraska or other university.
Students expecting to transfer to the University of Nebraska-Lincoln for Culinology should also take CHEM 1220.