First CIA Culinary-Science Graduates Enter the Food World
28 July 2014
Since graduating in May, alums have already earned esteemed jobs, including at the “world’s best restaurant,” located in Denmark, and the world’s largest privately owned flavor and fragrance developer in Switzerland.
Ushering in a new era of advanced techniques and innovation for chefs, the first group of students to graduate with bachelor’s degrees in culinary science from The Culinary Institute of America (CIA) received their diplomas in May. The students entered the program in February 2013 after earning their associate degrees in culinary artsor baking and pastry artsat the college.
“The culinary science majoroffers a unique perspective into the world of food,” says new graduate Kristin McGinn from Hackettstown, N.J.,who accepted an internship with McCormick & Company. “The program uses a dual teaching style with both a scientist and chef in each class. Because of this, we learned the in-depth science behind food while getting lessons on how to create and balance flavors at the same time.”
In the 15 months since McGinn and eight classmates began the program, interest has been growing rapidly. There are now 50 students majoring in culinary science at the college.
While a connection between cooking and STEM (science, technology, engineering and math) education might not seem obvious at first glance, it is a natural fit, according to Professor Jonathan A. Zearfoss, CEC, CCE, CCP, chair of the CIA’s culinary-science-curriculum development team.
“Culinary science is truly interdisciplinary,” Zearfoss says. “Students use scientific methodology, math skills and state-of-the-art technology to enhance their understanding of the culinary medium and subsequently the innovative foods they prepare.” The program is built on the CIA’s foundation of core culinary techniques and traditions and consists of junior- and senior-year studies.
The culinary-science major prepares graduates to ultimately achieve successful careers in the world’s most advanced restaurants and in the research kitchens of leading foodservice companies. Members of the first graduating class have taken positions at Noma in Copenhagen, Denmark (recently named the world’s best restaurant) and Firmenich, the world’s largest privately owned flavor and fragrance developer, and conducted consumer research at Campbell Soup Company and practiced food technology at Sweet Street Desserts.
“It already has been so rewarding to see real-world applications of all the principles I was taught throughout the culinary-science program,” says McGinn just a few months following graduation.
For more information on the CIA’s new bachelor’s degree in culinary science, visit www.ciachef.edu/culinary-science.
Photo:Professor Jonathan Zearfoss observing students conducting an experiment in The Culinary Institute of America’s Culinary Science Lab. Courtesy of CIA/Phil Mansfield