School??

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I recently started a 5 yr. Culinary Program. I'm sure that we will eventually cover this in class, but what kind of job can I get with a Bachelor's in Foodscience? I have been in the industry for 28 yrs. but there might be something I have not thought of. Thanks for your time.

Blake

By Chefmanny (Chefmanny) on Monday, December 20, 2004 - 12:29 pm: Edit

You might be going kind of backwards here partner.
What do you want to do with a Food Science degree?????
If you don't know, why are you getting it???
Think about that before you sink five years into this and then find out it's not for you!
There's much to do in food with a science degree, matter of fact cooking is a science, (I can hear the comments coming), if more cooks and Chefs took the time to learn about the Science of food we would have a heck of a lot less con-fusion cuisine around!!!!
I think more are getting the message though, back to your question, you could be an R & D Chef for a company, you can be in product development for many non-traditional food companies, teaching, ....etc.

By George (George) on Monday, December 20, 2004 - 03:23 pm: Edit

I agree with ChefManny kind of a backward way to go about it but and here are a couple of interesting related links-


Institute of Food Technologists Membership Employment & Salary Survey


A USDL report on Agricultural and Food Scientists

By Andapanda (Andapanda) on Tuesday, December 21, 2004 - 02:14 pm: Edit

Cal Poly Pomona has excellent programs in Hospitality Management, and Food Science:
http://www.csupomona.edu/~cshm/collins_school/index.htm
http://cagr.calpoly.edu/departmentsAndMajors/majors/foodScience.asp

Kansas State University has an excellent program in Bakery Science:
http://www.oznet.ksu.edu/grsi/bakery.htm
http://www.oznet.ksu.edu/grsi/aap.htm

By Chefoncall (Chefoncall) on Wednesday, December 22, 2004 - 02:03 pm: Edit

Their is also a term that is being used and has been used since 1996. It is more popular to the food science industry. It is called culnologist. This is more less a food science study. From my understanding of reading it on the internet. The careers particularly pertain to and attached to Food&Wine magazine editor. I would look into that before I sunk 5 years into something I did not know about.

I to am working on my four year degree so I can become a certified Executive Chef. However, I started with a two Culinary Art program and then transferred some of my credits into the Business Administration Course at the four year college. All this has to be done while working a job. It is not extremely tough, however it takes real discipline.

Also, one more thing. You could also look at fooservice educator. Also, sometimes I find that chefs I employ come to me with lofty education goals because they are not happy cooking. Then sometimes they should think about another job area.If I ever decided to leave cooking which I doubt. I have a degree in Business Administration and not very far off from educating myself.Good Luck. Let us know what you decide.

Chef,
Bryan Airey

By Chefmanny (Chefmanny) on Wednesday, December 22, 2004 - 04:40 pm: Edit

That's "Culinology"....and you need more then a four year degree to become a CEC......chef?

By Foodpump (Foodpump) on Wednesday, December 22, 2004 - 10:10 pm: Edit

Brian: When the practical jokes get out of hand in the kitchen and the poor schmuck doesn't quite know he's "it", it's usually me who takes the guy aside and tells him to smarten up.

Some on this site would question your degree in Business Admin., some would question the Institute that offered the course, but I won't. I will question as to how you earned a degree when your sentences are incomplete and sometimes incoherent. Spelling, now there's another thing. I've got no degrees in English,(well a second degree burn on my ankle caused by an Irishman, but I digress...)but, I usually use the spell checker option.

Don't want to sound harsh or mean spirited, but if you want to have your opinions respected, look them over before sending them off.

By Chefmanny (Chefmanny) on Thursday, December 23, 2004 - 07:38 am: Edit

Thank you Ed, mighty nice of you!

By Billyjack (Billyjack) on Friday, December 24, 2004 - 12:47 pm: Edit

ChefManny and all--thanks for your comments. I am doing this backwards because life's circumstances have caused me to do it this way. I think it's better late than never. I started college at age 16, went for 3 years, and had to stop to take care of various family members. So, I have been working full-time, plus, to get to the point of where I can attend school. I work about 50-55 hrs.a week and I go to school part-time. I was just wanting to hear ideas, thinking that maybe there are other (job) options since I haven't been in school for awhile. I have the experience, but I feel that a degree will help me get a better job. Thanks for the replies.

Blake

By Chefmanny (Chefmanny) on Saturday, December 25, 2004 - 11:51 am: Edit

To be honest I have been in this busines just over thirty years. I started teaching 8-9 years ago and that was the first time anyone asked me for my degree!!!!!
There are some companies that value it more then others ,do you want to go corporate or independently owned???...or don't know???

By Chefoncall (Chefoncall) on Saturday, December 25, 2004 - 02:51 pm: Edit

Do you see something I do not. Would appreciate your help. Thank you Chef!

Thank You,
Chef Bryan Airey

By Chefoncall (Chefoncall) on Saturday, December 25, 2004 - 03:00 pm: Edit

Anyway, I knew I spelled culinology wrong. I was typing while talking on the phone. Thank You. I am not a English major either.

Chef Bryan Airey

By Billyjack (Billyjack) on Saturday, December 25, 2004 - 07:15 pm: Edit

I work for a huge Corporation right now, a Catering Company owned by a Fortune 100 Company, but there is no room for advancement because we are the only location in the Midwest.

I would like to remain in the corporate environment--I work Mon.-Fri., and I love that, but I know that it is a rare in the foodservice industry. Previously I was a Corporate Trainer and traveled around the U.S. opening new restaurants and training the kitchen staff.

I do know that I don't want to be the low man on the totem pole and I don't really want to be standing up for 13-14 hrs. a day when I am 55. I have a knack for speed and finesse at the same time, and I love the creative side of cooking, of developing, and I also love the paperwork part that everyone seems to hate.

I would like to be a Corporate Regional Chef, and develop menus, etc., but I don't ever want to get to where I am not hands-on. So, I guess I'm trying to use the skills/experience assets that I already have and build on that.

Blake

By Chefspike (Chefspike) on Sunday, December 26, 2004 - 02:28 am: Edit

"but, I usually use the spell checker option."

where in the hell is this thing??
its not at the top bar of my page.
and I don't see it on that side bar thing either.
so, where in the hell is it???

and foodpump, you did sound a little harsh.
you know, since I got yelled at, I've been trying to be VERY P.C.
Nice. Gentle. Thats me now. We could all try that.
and as far as degrees, I didn't have a high school diploma for the longest time, then I did that ged thing, now, they can't find my records.
so that just goes to show ya, something.

By Chefmanny (Chefmanny) on Sunday, December 26, 2004 - 08:07 am: Edit

I'm with Spike, I don't see a spell check option on the page...even if it's you browser's spell check it would not work on a posting forum, the forum has to have it's own, I think!?!?!?
Blake, if you have done some training and openings with this company already you might want to try with them since your foot is in the door, is it Aramark by any chance???...I don't really know how they are about promoting from within but it's a good deal for employee and company.

By George (George) on Sunday, December 26, 2004 - 12:00 pm: Edit

Spell checker?

He must be typing the messages in a word processor and then copying and pasting into here.

There is no spell checker here that I know of.

G

By Chefhdan (Chefhdan) on Monday, December 27, 2004 - 01:44 pm: Edit

Who in the hell ye'lled at Spike????

Spike I was hopin' you'd never even learn how to spell PC much less practice it.

And a Prosperous New Year To You ALL!!!

HDAN

By Chefspike (Chefspike) on Tuesday, December 28, 2004 - 09:28 am: Edit

Thank You.
PC is a dirty word to me, and I was just kidding up there.
The day I am PC is the day the clumps hit the box.

"One Nation, Under God"

By Andapanda (Andapanda) on Wednesday, December 29, 2004 - 06:44 pm: Edit

Here is information about culinology:

http://www.preparedfoods.com/CDA/ArticleInformation/features/BNP__Features__Item/0%2C1231%2C112985%2C00.html
http://www.culinology.org/aboutrca/
http://www.cafemeetingplace.com/food2.htm
http://www.jwu.edu/media/co05_06_04.htm
http://ianrnews.unl.edu/static/0312180.shtml

Here are some schools with Culinology degree programs:

University of Nebraska-Lincoln:
http://admissions.unl.edu/majors/EHS/culsci.html
http://cehs.unl.edu/nhs/undergrad/culinology.shtml

California State University-Fresno:
http://www-catalog.admin.csufresno.edu/new/foodscidgre.html#anchor9811027

University of Wisconsin-Stout(under development):
http://www.uwstout.edu/provost/currhb/accplan.htm

Metropolitan Community College, Omaha, Nebraska:
http://www.foodservice.com/schools/metro_community/index.cfm
http://wwwfaculty.mccneb.edu/catalog/2002-2003/programs_study/CACR1.htm
http://resource.mccneb.edu/catalog/programs_study/cacr1.htm
http://business.mccneb.edu/culinaryarts/Food%20Arts%20and%20Management%20-%20Research%20Chef%20Option%20(FMRCO).htm

By Chefspike (Chefspike) on Wednesday, December 29, 2004 - 07:14 pm: Edit

Ya, in POMONA CA.......Andapanda.
Come on, your like the FRIGG'IN KING of finding this stuff out, find something in POMONA, CA.
Its just south of you.
south.
down there, over that mountain.
in the south.
she does not want to go to Omaha, Nebraska.
Hell, I don't even want to go there!

By Chefspike (Chefspike) on Saturday, January 01, 2005 - 10:09 am: Edit

Sorry.
The above message should have gone in the "in dire need of answers" thing, thread.