ProgramCIP 12.0509
Culinary Science/Culinology
A program that focuses on the blending of food science and the culinary arts and that prepares individuals to work as research chefs and related research and development positions in the food industry. Includes instruction in culinary arts, food chemistry, food safety and quality, food processing, nutrition, and business management.
Definition from U.S. Department of Education, National Center for Education Statistics (CIP 2020).
FieldFrom the federal list
JobsOfficial crosswalk
KnowledgeFrom O*NET
CoursesNext
ConceptsLater
Open questionsLater
01.
Leads to
5 jobs- Chefs and Head Cooks35-1011
- Cooks, All Other35-2019
- Food Scientists and Technologists19-1012
- Food Service Managers11-9051
- Postsecondary Teachers, All Other25-1199
02.
Knowledge those jobs draw on
- Food Production3 of 5
- Customer and Personal Service2 of 5
- Production and Processing2 of 5
- Administration and Management2 of 5
- English Language2 of 5
- Mathematics2 of 5
- Chemistry1 of 5
- Personnel and Human Resources1 of 5
- Engineering and Technology1 of 5
- Education and Training1 of 5
How many of the linked jobs rate the area important (O*NET importance 3.5 or more out of 5).
03.