Blending food science, food technology and the culinary arts, Culinology is an emerging discipline that prepares students for work in the research and development sector of the food industry. Research chefs and test kitchens rely on culinology in creating safer, more consistent food products.
In addition to learning experiences related to product development, culinary sciences, food chemistry, food microbiology, sensory science, food processing, foods, and food service management.The program incorporates other elements of food product development, such as business management, nutrition, processing technology, and government regulations, to name a few.
Laura Lerdal, Culinary Market and Lab Coordinator
Anna Gay, Program Support Specialist
Tim Meyers, Coordinator, Professor, Culinary, Baking and Pastry Arts
Arts, Communication, and Hospitality Division
Berg Instructional Center (BIC), Room 2E06, (630) 942-2048
“The chefs who I have encountered at COD are, in a word, incredible. Each one has a unique and personal style. What they bring to the table, in addition to their own personal approach, is a breadth of scope, technical skill, experience and knowledge with a passion to share this information. I encourage all students to become a thirsty sponge and pick up everything that you can, both spoken and unspoken, from everyone you encounter teaching your classes or coming in as guests to speak during your classes.”Read Spotlight
“COD offers a brilliant, affordable program that is the marvel of other schools for both its convenience and excellence. Personally, I feel that the instructors and chefs really work with you and help you in your studies. The instructors here are marvelous and you can see that they really want to help you succeed. I have enjoyed my time at COD immensely and urge others to consider it.”Read Spotlight
College of DuPage
425 Fawell Blvd., Glen Ellyn IL, 60137
(630) 942-2800 (Main)
(630) 942-3000 (Student Services)
2018 College of DuPage