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M. SCHNEPF, Dept. of Nutrition & Health Sciences, Univ. of Nebraska, Lincoln, 316-B Ruth Leverton Hall, Lincoln, NE 68583-0806 and B. O'Malley, Metropolitan Community College, Fort Building 010, Omaha, NE 68103-0777. With the approval of the Research Chef's Association(RCA), the first undergraduate degree in Culinology™ was established in 2002 at the University of Nebraska. Prior to this the first Associates Degree in Culinology™ was established at Metropolitan Community College in Omaha. A survey was conducted in 2002 to determine if competencies identified to be a successful research chef in 1997 were valid and relevant to the new career of culinologists. The survey consisted of 46 knowledge, 38 skill and ability and 23 behavioral competencies which members of the Research Chef's Association were asked to rate using a five-point Likert scale. A total of 245 surveys were competed by chef members and affiliate members. Highest ranked knowledge competencies were “knowledge of flavors” and “culinary fundamentals and production systems”; skill and ability competencies were “ability to work with a product development team” and “ability to work in multi-task environments”; behavioral competencies were “having a sense of taste” and “having a passion about food”. The results of the survey were used to make recommendations for culinology curriculums for two and four year programs. A number of models exist for establishing culinology programs which must be approved by the RCA. Programs generally consist of one third general education courses, one third food science and nutrition courses, and one third culinary courses. At the University of Nebraska, culinary courses are transferred from a community college or an accredited culinary institute. Other programs teach their own culinary courses or incorporate culinary aspects into existing food science and nutrition courses. Examples of curriculums will be presented.
Session 25, Enhancing product development success by combining food science and culinary arts
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |