RCA-Approved Culinology® Programs

Allan Hancock College / Cal Poly San Luis Obispo

A.A. in Culinology®, B.S. in Food Science, with a concentration in Culinary 
Santa Maria, California / San Luis Obispo, California
Contact: Gour Choudhury, Ph.D., Department Head/Professor, (805) 756-2660, Cal Poly San Luis Obispo
Contact: Christine Bisson, Coordinator of the Food Science & Nutrition Program (805) 922-6966 x2167, Allan Hancock College

Bergen County Technical High School / Teterboro

Culinology/Food Science High School Program in association with Rutgers
Teterboro, New Jersey
Contact: Jon Chevalier, Supervisor of Instruction, (201) 343-6000 x7600
*RCA's First High School Culinology Program Read More

Cal Poly Pomona / Orange Coast College

B.S. in Food Science and Technology, with Track and/or Minor in Culinology®
Pomona / Costa Mesa, California
Contact: Dr. Gabriel Davidov-Pardo, Assistant Professor, (909) 869-5226, Cal Poly Pomona

California State University, Fresno

B.S. Degree in Food and Nutritional Sciences with an Option in Culinology®
Fresno, California
Contact: Sara Shinn, Ph.D., Assistant Professor, (559) 278-2558

Clemson University

Bachelor of Science in Food Science with an Emphasis in Culinary Science/Culinology® 
Clemson, South Carolina 
Contact: Marie Hegler, Lecturer, (864) 656-1201

Dominican University / Kendall College

B.S. in Nutrition and Dietetics
River Forest / Chicago, Illinois
Contact: Caren Messina-Hirsch, Food Laboratory Lecturer - Nutrition, (708) 524-6906, Dominican University

Drexel University

B.S. in Culinary Arts and Science
Philadelphia, Pennsylvania
Contact: Rosemary Trout, M.S., Instructor, Culinary Arts and Food Science, (215) 895-6025

Kapiolani Community College and the University of Hawaii at Manoa

Bachelor of Science in Food Science and Human Nutrition, Culinology track 
Honolulu, Hawaii
Contact: Lauren Tamamoto, Ph.D., CCS®, Research Chef, (808)734-9593, Kapiolani Community College

Louisiana State University / Nicholls State University

B.S. in Nutrition and Food Sciences
Baton Rouge / Thibodaux, Louisiana
Contact: Joan M. King, Ph.D., Professor, School of Nutrition and Food Sciences, (225) 578-5157 Louisiana State University
Contact: John M Kozar, MBOE, Director and Assistant Professor, (985) 493-2711, Chef John Folse Culinary Institute

Mississippi State University / Mississippi University for Women

B.S. in Culinology®
Mississippi State / Columbus, Mississippi
Contact: Wes Schilling, Ph.D., Associate Professor, (662) 325-9456, Mississippi State University 
Contact: Erich H. Ogle, Director, (662) 241-7762, Culinary Arts Institute, Mississippi University for Women

Rutgers University / Mercer County Community College

B.S. in Food Science, with an emphasis on Culinology®
New Brunswick / West Windsor, New Jersey

Contact: Karl R. Matthews, Ph.D., Chair and Professor, Department of Food Science, (848) 932-5404, Rutgers University
Contact: Doug Fee, CHE, Coordinator, HRIM Program, (609) 570-3447, Mercer County Community College

Southwest Minnesota State University

Bachelor of Science in Culinology®
Marshall, Minnesota 
Contact: Joyce Hwang, Assistant Professor of Hospitality Management, 

Taylor's University

Bachelor of Science (Honours) Culinology®
Kuala Lumpur, Malaysia
Contact: Li Choo Chong, Ph.D., Programme Director (Bachelor of Science (Hons.) Culinology®), School of Hospitality, Tourism and Culinary Arts, +603-56295414

Texas Woman's University

Bachelor of Applied Sciences in Culinary Science and Food Service Management
Denton, Texas
Contact: Cynthia Warren, Associate Professor, Department of Nutrition and Food Sciences, 940-898-2647.

University of Holy Cross

Bachelor of Science in Culinology®
New Orleans, Louisiana
Contact: Darryl Holliday, Ph.D., CRC®, Associate Professor of Food Service, 504-398-2112

University of Nebraska-Lincoln / Metropolitan Community College

B.S. in Culinary Science (Culinology®)
Lincoln / Omaha, Nebraska
Contact: Fayrene Hamouz, Ph.D., Associate Professor, (402) 472-1582, University of Nebraska-Lincoln 
Contact: Janet Mar, Ph.D., Instructor, (402) 457-2512, Metropolitan Community College

University of Massachusetts – Amherst

Bachelor of Science in Food Science with a Concentration in Culinary Science
Amherst, Massachusetts 
Contact: Eric Decker, Ph.D., Professor and Department Head, Department of Food Science, (413) 545-1026


For general information about RCA’s approved Culinology degree programs, please contact RCA Headquarters.