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2008-10 Catalog » Culinology

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Department Office: IL 121
Phone Number: 507-537-6436
Faculty: Raphael Onyeaghala, Michael Cheng, Kurt Struwe
Directory Entry:Culinology
Website: /Academics/Programs/Culinology/

SMSU’s Bachelor of Science in Culinology® is the only degree of its kind in the world. Culinology® is the blending of the culinary arts and the science of food. It is defined as “the collaboration between culinary expertise and food science and how this collaboration affects the food we prepare and serve for consumption.” SMSU’s Culinology® program is fully accredited by the Research Chefs Association.

Our Mission
Our task is to support our students in their pursuit of the gold standard in Culinology® education. Culinology® will be a universally recognized discipline, and its practitioners will shape the food industry. SMSU’s mission is to define the future of food through Culinology® and the development of its practitioners. We will train students in developing unique and highly sought after skills, capable of creating new food products from a culinary perspective within a scientific setting. Graduates of SMSU’s Culinology® program will be trained first as a chef, a culinarian, a food focused individual, dedicated to producing the finest possible combination of ingredients to achieve palate-pleasing results. SMSU’s Culinology® graduates will also be a researcher who uses scientific methods and knowledge to insure their creativity can be enjoyed far beyond the confines of their kitchen or laboratory.

A wide variety of job opportunities are available to SMSU graduates. Graduates may go to work with major food manufacturers, custom manufacturing facilities, restaurant chains, etc., in positions such as: Research and Development Chef, TecnoChef™, Product Development Manager, Corporate Chef, Culinary Research and Development Director, Culinary Research Technologist, Savory Lab Manager, Product Formulation Chef, and Manager of Culinology. Culinologists receive holidays and weekends off and make anywhere from $45,000 to $100,000. The starting salary for a SMSU Culinology® graduate is $52,000 in 2008.

Pre-Culinology Requirements Expand

Students seeking a B.S. in Culinology® must complete the Pre-Culinology® requirements.
Pre-Culinology® requirements for students to be accepted as majors in Culinology® (CULG) are:

Complete ENG 101 or otherwise satisfy the ENG 101 requirement.
Earn a grade of “C” or better in the following courses:
a. MATH 115 (Finite Mathematics) or MATH 140 (Calculus, A Short Course) or a higher-level calculus course.
b. ENG 102 (Rhetoric: The Essay)
c. ENG 103 (Rhetoric: Critical Writing)
d. SPCH 110 (Essentials of Speaking and Listening)
e. ECON 201 (Microeconomics)
f. CHEM 121 (Basic Chemistry)
g. BIOL 200 (Cell Biology)
h. Two Courses in a single Foreign Language (Spanish Recommended)
Completion of two courses in a single foreign language (Spanish or French) satisfies part of the requirement for Humanities and Fines Arts under the Liberal Arts Curriculum, and the Global Perspective (G) requirement of the Minnesota Transfer Curriculum.
If a student earns a grade of “C–” or less in any of the above courses, then the student would be required to retake the course(s), and earn a grade of “C” or better prior to admission to the CULG program.
Prior to admission to the CULG program, a student must have earned a cumulative GPA of 2.5 or better within 27 credits of SMSU’s Liberal Arts Curriculum (LAC). No courses outside the LAC will be used to determine the GPA for entry into the CULG major program.
The Culinology® faculty relies upon active advising and up-to-date record keeping to ensure that qualified students are admitted as full CULG majors. Students who have not yet met the Pre-Culinology® requirements are provided with advice and guidance to pursue entry into the program.
The above pre-Culinology® requirements for admission to the CULG program are separate from SMSU’s Liberal Arts Curriculum (LAC) requirements. All students, including transfer and honor students, who plan to major in Culinology® must meet or exceed the Pre-Culinology® requirements.
Students in the Honors Program at SMSU may satisfy the Pre-Culinology® requirements for ENG 101, ENG 102 and ENG 103 by completing their approved Honors Curriculum. The other requirements, including 2.d-h and the requirements 3-6 above, must be completed as indicated.

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Bachelor of Science: Culinology Expand

I. Culinology© Foundation Courses:

BIOL 377 Principles of Nutrition Credits: 3 View Info Survey of the characteristics, metabolism, and absorption of essential nutrients; deficiency conditions; and the application of principles of nutrition to the requirements of normal individuals.

Pre-Requisites: BIOL 200 and CHEM 121
CHEM 122 Intro Organic/Biochemist Credits: 3 View Info For students interested in agriculture, foods, health, or technology. Brief study of organic and biochemistry with an emphasis on applications to the above areas.

Pre-Requisites: CHEM 121
CULG 100 Introduction to Culinology Credits: 1 View Info This is the beginning course in Culinology designed to familiarize the student with the breadth and scope of Culinology as a new discipline, encompassing both culinary arts and food science. Students will gain an overview of the role of the Culinologist, and how the blending of taste and technology enhances the food product development process. The course will include tours, presentations, and guest speakers from the industry.
HOSP 120 Food Sanitation and Safety Credits: 2 View Info Students will explore food sanitation and safety procedures affecting the individual, the operation, and the facility. This course provides the opportunity for the student to earn the National Restaurant Association ServSafe certificate, which meets the State of Minnesota's requirements for Food Manager Certification.

CULG 200 Culinary Essentials I Credits: 4 View Info This is an in-depth study of the basic core components in the creative study of culinary arts and food production. Students achieve basic competency in theories, science, and applications of working with food. Students are exposed to professional techniques of the culinary artist. Introduction to culinary terminology and ingredients will be presented. Areas of study include: tools, equipment, knife skills, food and plate presentation, food evaluation, basic cooking principles to include moist and dry heat methods, seasonings, flavorings and aromatics, fats, foams, gels, emulsions, dairy products, stocks, thickeners, roux based sauces to include the four mother sauces, hot and cold butter sauces, emulsion sauces, salsas, sambas, vinegrettes, and reductions as well as soups to include cream, clear, and potage soups.

Pre-Requisites: CULG 100
CULG 210 Culinary Essentials II Credits: 4 View Info Continued in-depth study of intermediate level processes in culinary arts and food production. Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include rice and grains, potato products, beans and soy products, fruits, vegetables, salads and sandwiches, shellfish, fin fish, poultry indentification and fabrication, poultry cookery, meat identification and fabrication, beef, veal, pork, lamb and offals.

Pre-Requisites: CULG 200
CULG 250 Introduction to Baking & Pastry Credits: 3 View Info A fundamental course in baking methods and principles, to include yeast breads, quick breads, pastries, pies, cakes, custards, creams, and sauces.
CULG 260 Principles of Garde Manger & Buffet Credits: 3 View Info Students are introduced to the cold kitchen by their active involvement, participation, and planning of menu items created in this segment of the kitchen. Students practice techniques for artistic displays of hors d'ouevres, canapes, pates, terrines, and charcuterie. Analysis of art used for culinary prepartations made from edible material used to enhance receptions, buffets, cocktail parties, and theme buffets.

Pre-Requisites: CULG 210 and CULG 250
CULG 310 Food Science Credits: 3 View Info Overview of major food components (carbohydrates, proteins, fats, vitamins, and minerals) and the bases for food preservation, including processing, food legislation, food safety, and current food issues are covered. Structure-function relationship of water, protein, lipid, carbohydrates, minerals and natural food products in food systems will be covered also. Students will be able to relate fundamental chemical, physical, and biological principles to the preparation of food upon completion of this course.

Pre-Requisites: CHEM 122 and CULG 210
CULG 350 Aromatics and Flavors Credits: 3 View Info This course covers the five basic taste sensations: sweet, salt, bitter, sour and umami. Students explore culinary herbs and spices, salts, peppers, oils, vinegars, essences, fragrances, oleoresins, concentrates, freeze dried fruit and vegetable products, and other flavor carriers, used in cooking and culinary research and development. Students study aspects of history, medicinal benefits, growing, marketing, purchasing, distributing, and culinary applications and practices. This course includes a hands-on lab application of techniques learned.

Pre-Requisites: CULG 210 and CULG 310
CULG 360 Food Sensory Analysis Credits: 3 View Info This course includes the fundamentals of sensory perception through food appearance, texture, aroma, flavor and physiology of sensory receptors. Test designs, methods, labaoratory, and consumer panels are used in studying sensory qualities of foods and interpretation of data.

Pre-Requisites: CULG 210 and CULG 310
CULG 390 Food Products Research & Development Methodology Credits: 3 View Info All aspects of new food product development from concept to store shelves will be covered, including market screening; focus groups; idea generation; prototype development; ingredient functionality and interactions; statistical designs for product development; processing; packaging; scale-up of operations; regulatory issues; labeling; physical, chemcial, microbiological, and sensory evaluations; quality control procedures; and HACCP plans.

Pre-Requisites: CULG 260 and CULG 360
CULG 410 Food Chemistry and Analysis Credits: 3 View Info This course covers methods for quantitative, physical, and chemical analyses of foods and food products. Analytical techniques covered will include spectroscopy, chromatography, mass spectrometry, immunochemistry, and atomic absorption. The analyses will be related to standards and regulations for food processing. Students will also study the principles of physical and chemical methods and instrumentation for measuring protein, fat, moisture, and ash content. Students will also learn to identify and determine fat and oil quality characteristics.

Pre-Requisites: CULG 310
CULG 430 Fundamentals of Food Processing Credits: 3 View Info The study of some basic ingredients used in food processing, principles of preserving and processing of foods, and food packaging. The course identifies the specific applications of engineering principles to unit operations in food production, including equipment design and effects of processing on food quality, both chemical and microbiological.

Pre-Requisites: CULG 410
CULG 450 Advanced Culinary Science Credits: 3 View Info Advanced Culinary Science is an examination of taste, cooking techniques, ingredients, and flavoring techniques designed to integrate students' culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Building on previous CULG courses, students will research and present on menu development, marketing, and fiscal accountability in food production. Use of pricing and marketing strdemonstrate professional techniques, theory, skills in planning, purchasing, production, and kitchen management learned from prior courses.
CULG 490 Product Development (Capstone) Credits: 3 View Info Students have the lead in the development of products for commercial or retail food manufacturers and foodservice operations from conception, market analysis, and sensory evaluation to production and packaging. This is an interactive course that introduces students to the principles of new product development, from identification and testing of new product concepts, through prototype testing, to basic process design using examples from industry. A hands-on, real-world course.
CULG 498 Internship Credits: 1 - 9 View Info 100 hours per credit hour practical work experience in approved supervised and structured environment. Internships must comprise of a culinary experience as well as a research and development experience. The culinary component may include experiental learning in a quantity food production kitchen or a fine dining restaurant. The research and development component must include experiental learning in R&D facility of test kitchen.
CULG 499 Internship Credits: 1 - 9 View Info 100 hours per credit hour practical work experience in approved supervised and structured environment. Internships must comprise of a culinary experience as well as a research and development experience. The culinary component may include experiental learning in a quantity food production kitchen or a fine dining restaurant. The research and development component must include experiental learning in R&D facility of test kitchen.
HOSP 315 Food & Bev Cost Controls Credits: 3 View Info Analyzing food, beverage and labor cost controls. Problem solving and solution techniques are applied by students in realistic operational situations. Areas covered include: cost, volume, profit relationships; food cost determination; standard costs; forecasting; sales control and menu pricing; beverage control; and labor control.
HOSP 325 Menu Design and Service Management Credits: 3 View Info Design principles and the application of menu engineering techniques producing high quality, profitable menus for foodservice operations. Planning, production, service, and evaluation of the dining experience.

Choose one course (2-3 credits) from the following:

BIOL 371 Food Microbiology Credits: 2 View Info A lecture-laboratory course designed to study the role of micro-organisms in food spoilage, food preservation and micro-organisms as supplementary food. Standard methods of microbial analysis of foods will be studied.

Pre-Requisites: BIOL 303
CULG 300 International Cuisine Credits: 3 View Info Students study International Cuisine focusing on indigenous foods, cultural and religious influences and historical events. A technical and scientific approach to flavor profiles is used. The student will build a professional palate through sensory experience of new ingredients and flavor combinations and by utilizing cooking methods practiced by each ethnic group visited.

Pre-Requisites: CULG 210
CULG 320 Principles of Meat Identification, Fabrication, & Evaluation Credits: 2 View Info Students learn the fundamentals of purchasing specifications; receiving, handling, and storing meat; techniques for fabricating cuts for professional kitchens; meat grinding, brining, curing, and smoking; and basic sausage making. Students will also use subjective and objective standards to evaluate beef, lamb, and pork carcasses and wholesale cuts for both quality and yield of edible portion as they relate to value and consumer acceptance.

Pre-Requisites: CULG 210
CULG 440 Food Trends, Legislation, & Regulation Credits: 3 View Info This course covers food laws, regulation, labeling, additives, and residues. Current trends in market forms, packaging, and utilization of various foods will also be covered.
CULG 460 Quality Assurance of Food Products Credits: 3 View Info A comprehensive course covering all aspects of quality assurance practices in the food industry. Emphasis is placed on interrelations of food chemistry, microbiology, sanitation, processing, and laws and regulations.

Total Credits for Bachelor of Science: Culinology:59-60

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Course Descriptions Expand

CULG 100 Introduction to Culinology Credits: 1 View Info This is the beginning course in Culinology designed to familiarize the student with the breadth and scope of Culinology as a new discipline, encompassing both culinary arts and food science. Students will gain an overview of the role of the Culinologist, and how the blending of taste and technology enhances the food product development process. The course will include tours, presentations, and guest speakers from the industry.
CULG 200 Culinary Essentials I Credits: 4 View Info This is an in-depth study of the basic core components in the creative study of culinary arts and food production. Students achieve basic competency in theories, science, and applications of working with food. Students are exposed to professional techniques of the culinary artist. Introduction to culinary terminology and ingredients will be presented. Areas of study include: tools, equipment, knife skills, food and plate presentation, food evaluation, basic cooking principles to include moist and dry heat methods, seasonings, flavorings and aromatics, fats, foams, gels, emulsions, dairy products, stocks, thickeners, roux based sauces to include the four mother sauces, hot and cold butter sauces, emulsion sauces, salsas, sambas, vinegrettes, and reductions as well as soups to include cream, clear, and potage soups.
CULG 210 Culinary Essentials II Credits: 4 View Info Continued in-depth study of intermediate level processes in culinary arts and food production. Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include rice and grains, potato products, beans and soy products, fruits, vegetables, salads and sandwiches, shellfish, fin fish, poultry indentification and fabrication, poultry cookery, meat identification and fabrication, beef, veal, pork, lamb and offals.
CULG 250 Introduction to Baking & Pastry Credits: 3 View Info A fundamental course in baking methods and principles, to include yeast breads, quick breads, pastries, pies, cakes, custards, creams, and sauces.
CULG 251 Baking and Pastry II Credits: 3 View Info Students in this course learn to prepare advanced creams, custards, puddings, and sauces. Students also learn to prepare cakes and icings, properly handle chocolates, and apply a variety of decorating styles and techniques. Special significance is continued on the study of ingredients and weight measures as applied to baking.
CULG 260 Principles of Garde Manger & Buffet Credits: 3 View Info Students are introduced to the cold kitchen by their active involvement, participation, and planning of menu items created in this segment of the kitchen. Students practice techniques for artistic displays of hors d'ouevres, canapes, pates, terrines, and charcuterie. Analysis of art used for culinary prepartations made from edible material used to enhance receptions, buffets, cocktail parties, and theme buffets.
CULG 286 Special Topics Credits: 1 - 4 View Info This course is designed to provide an opportunity for students to experience a special or experimental enrichment course.
CULG 294 Independent Study Credits: 1 - 3 View Info Independent study and research within the Culinology area. Course restricted to Culinology majors with consent of Culinology advisor and selected instructor only.
CULG 300 International Cuisine Credits: 3 View Info Students study International Cuisine focusing on indigenous foods, cultural and religious influences and historical events. A technical and scientific approach to flavor profiles is used. The student will build a professional palate through sensory experience of new ingredients and flavor combinations and by utilizing cooking methods practiced by each ethnic group visited.
CULG 310 Food Science Credits: 3 View Info Overview of major food components (carbohydrates, proteins, fats, vitamins, and minerals) and the bases for food preservation, including processing, food legislation, food safety, and current food issues are covered. Structure-function relationship of water, protein, lipid, carbohydrates, minerals and natural food products in food systems will be covered also. Students will be able to relate fundamental chemical, physical, and biological principles to the preparation of food upon completion of this course.
CULG 320 Principles of Meat Identification, Fabrication, & Evaluation Credits: 2 View Info Students learn the fundamentals of purchasing specifications; receiving, handling, and storing meat; techniques for fabricating cuts for professional kitchens; meat grinding, brining, curing, and smoking; and basic sausage making. Students will also use subjective and objective standards to evaluate beef, lamb, and pork carcasses and wholesale cuts for both quality and yield of edible portion as they relate to value and consumer acceptance.
CULG 350 Aromatics and Flavors Credits: 3 View Info This course covers the five basic taste sensations: sweet, salt, bitter, sour and umami. Students explore culinary herbs and spices, salts, peppers, oils, vinegars, essences, fragrances, oleoresins, concentrates, freeze dried fruit and vegetable products, and other flavor carriers, used in cooking and culinary research and development. Students study aspects of history, medicinal benefits, growing, marketing, purchasing, distributing, and culinary applications and practices. This course includes a hands-on lab application of techniques learned.
CULG 360 Food Sensory Analysis Credits: 3 View Info This course includes the fundamentals of sensory perception through food appearance, texture, aroma, flavor and physiology of sensory receptors. Test designs, methods, labaoratory, and consumer panels are used in studying sensory qualities of foods and interpretation of data.
CULG 390 Food Products Research & Development Methodology Credits: 3 View Info All aspects of new food product development from concept to store shelves will be covered, including market screening; focus groups; idea generation; prototype development; ingredient functionality and interactions; statistical designs for product development; processing; packaging; scale-up of operations; regulatory issues; labeling; physical, chemcial, microbiological, and sensory evaluations; quality control procedures; and HACCP plans.
CULG 410 Food Chemistry and Analysis Credits: 3 View Info This course covers methods for quantitative, physical, and chemical analyses of foods and food products. Analytical techniques covered will include spectroscopy, chromatography, mass spectrometry, immunochemistry, and atomic absorption. The analyses will be related to standards and regulations for food processing. Students will also study the principles of physical and chemical methods and instrumentation for measuring protein, fat, moisture, and ash content. Students will also learn to identify and determine fat and oil quality characteristics.
CULG 420 The Gold Standard:Maintaining Culinary Integrity & Authenticity Credits: 3 View Info Achieving the optimum flavor of a final product begins with culinary principles that take chefs years to master, yet gaining a fundamental understanding of them can improve your product development style. Maintaining the culinary integrity all the way from gold standard creation through bench top sample development and full-scale production is the test of ones real product development skills. The final aroma is conjured from the proper execution of cooking techniques and selection of flavor components that have synergy. Textural qualities of food are attained when each step of the cooking process is controlled. The final appearance is not merely a result of the method of preparation but rather a pre-determined goal that dictates what culinary path you take as you design the method of preparation. As consumers demand higher quality foods in restaurants and retail channels, companies are being called to the table to serve the highest quality food possible.
CULG 430 Fundamentals of Food Processing Credits: 3 View Info The study of some basic ingredients used in food processing, principles of preserving and processing of foods, and food packaging. The course identifies the specific applications of engineering principles to unit operations in food production, including equipment design and effects of processing on food quality, both chemical and microbiological.
CULG 440 Food Trends, Legislation, & Regulation Credits: 3 View Info This course covers food laws, regulation, labeling, additives, and residues. Current trends in market forms, packaging, and utilization of various foods will also be covered.
CULG 450 Advanced Culinary Science Credits: 3 View Info Advanced Culinary Science is an examination of taste, cooking techniques, ingredients, and flavoring techniques designed to integrate students' culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Building on previous CULG courses, students will research and present on menu development, marketing, and fiscal accountability in food production. Use of pricing and marketing strdemonstrate professional techniques, theory, skills in planning, purchasing, production, and kitchen management learned from prior courses.
CULG 460 Quality Assurance of Food Products Credits: 3 View Info A comprehensive course covering all aspects of quality assurance practices in the food industry. Emphasis is placed on interrelations of food chemistry, microbiology, sanitation, processing, and laws and regulations.
CULG 486 Special Topics Credits: 1 - 4 View Info This course is designed to provide an opportunity for students to experience a special or experimental curriculum enrichment course.
CULG 490 Product Development (Capstone) Credits: 3 View Info Students have the lead in the development of products for commercial or retail food manufacturers and foodservice operations from conception, market analysis, and sensory evaluation to production and packaging. This is an interactive course that introduces students to the principles of new product development, from identification and testing of new product concepts, through prototype testing, to basic process design using examples from industry. A hands-on, real-world course.
CULG 494 Independent Study Credits: 1 - 3 View Info Independent study and research within the Culinology area. Course restricted to Culinology majors with consent of Culinology advisor and selected instructor only.
CULG 498 Internship Credits: 1 - 9 View Info 100 hours per credit hour practical work experience in approved supervised and structured environment. Internships must comprise of a culinary experience as well as a research and development experience. The culinary component may include experiental learning in a quantity food production kitchen or a fine dining restaurant. The research and development component must include experiental learning in R&D facility of test kitchen.
CULG 499 Internship Credits: 1 - 9 View Info 100 hours per credit hour practical work experience in approved supervised and structured environment. Internships must comprise of a culinary experience as well as a research and development experience. The culinary component may include experiental learning in a quantity food production kitchen or a fine dining restaurant. The research and development component must include experiental learning in R&D facility of test kitchen.

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