Culinary & Food Science bachelor’s degree is approved by Research Chefs Association

The Cincinnati State bachelor’s degree program in Culinary and Food Science (CFS) has joined the group of Culinology programs approved by the Research Chefs Association (RCA), the leading professional community for food research and development.

Only 18 other programs nationwide have received the approved Culinology designation from RCA, and the majority are located at four-year universities.

Program Chair Grace Yek said to earn the RCA approval, the program had to demonstrate that the curriculum delivers specific learning outcomes in subject areas such as product development, food chemistry, food safety and regulations, sensory evaluation, culinary arts, nutrition, food processing, and research methods.

“Gaining RCA’s approval is a strong endorsement of our curriculum design and learning outcomes,” Chef Yek said. “Earning this recognition was a goal when the program began, and I’m thrilled we’ve finally achieved our goal!”