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The Culinary Science & Product Development bachelor's degree program integrates food science with culinary arts, preparing students for careers as research chefs and food technologists in product development labs, test kitchens and culinary centers.

Upon completion of the program, graduates are expected to:

  • Apply the skills and techniques of culinary arts across a broad range of food products and flavor profiles.
  • Evaluate food safety practices in a food production kitchen and in a food manufacturing facility.
  • Design, execute, interpret and report on food science experiments.
  • Create food products that meet the needs of the consumer and describe the product development process from ideation through commercialization.
  • Select the appropriate food processing, food analysis and quality assurance techniques and equipment used in the manufacturing of food products.

The Culinary Science & Product Development program begins with a focus on culinary or baking and pastry arts. Laboratory classes, offered throughout the program, provide students with an opportunity to continuously develop the craft. Credentialed faculty share professional expertise within state-of-the-art culinary and baking and pastry laboratories, providing an exceptional education for students. Students continue to develop their skills in a culinary or baking and pastry internship during their second year of study.

The program continues with foundational science courses that provide students with knowledge of science and the scientific method. The food product development process is introduced and reinforced in applied culinary science laboratories and the academic classroom. Topics in food regulations, labeling and food analysis prepare students for advanced coursework. Communication and presentation skills, important for succeeding in the product development industry, are stressed throughout the program and supported by an arts and sciences core curriculum.

The curriculum culminates with specifically designed culinary science courses that integrate culinary arts and basic sciences with applied food science coursework, which includes food ingredient technology, product design and development, and a required internship specific to food science, research and development or manufacturing, preparing students for careers within the profession.

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College of Food Innovation and Technology

ตัวเลือกคอร์ส

เต็มเวลา (4 ปี)

ค่าเรียน
US$34,376.00 (฿ 1,071,153) ต่อปี
New International Student Services Fee: USD $1,200 per academic year or USD $600 per semester
เริ่มเรียน

30 สิงหาคม 2021, 10 มกราคม 2022

สถานที่

College of Food Innovation and Technology

8 Abbott Park Place,

PROVIDENCE,

Rhode Island,

02903, United States

ข้อกำหนดในการสมัคร

สำหรับนักเรียนสหรัฐอเมริกา

Applicants must have completion of official secondary school transcript.

สำหรับนักเรียนนานาชาติ

Applicants must have High school transcripts.

Fall Semester Deadlines: Early Action Timeline - November 1; Regular Timeline - July 4. Students are encouraged to complete the application process as soon as possible before the Spring semester start, preferably 30 days prior.

English Proficiency Requirements

  • IELTS (International English Language Testing System, Cambridge) - 6.0
  • TOEFL iBT (Test of English as Foreign Language, Internet, ETS) - 75
  • PTE Academic (Pearson Test of English) - 50
  • TOEFL PBT (Paper-based - discontinued) – 535

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