Culinology - December 2020 - 37

Darryl Holliday

University of Holy Cross
offers RCA-approved
Culinology degree program
In 2002, RCA introduced the Culinology degree program, offering universities around the world the opportunity to
blend culinary arts and food science as a unified academic experience. To date, 17 universities offer RCA-approved
Culinology degree programs, with the University of Holy Cross (UHC) in New Orleans recently joining the fold.
In an interview, Darryl Holliday, PhD, CRC, RCA Board member and associate professor of food science and director
of the food science program at UHC, discussed what the designation means to the university and its students.

What drew you to develop a
proposal for an RCA-approved
Culinology degree program?

What is the value of Culinology
as a part of a higher education
curriculum?

What does a Culinology
program mean for the future of
the industry?

Having an RCA-approved
Culinology program adds credibility
to the university's food science
program and the university as
a whole. We knew the RCA
requirements from the beginning
and designed the curriculum with
the help of several industry members
to offer the best education for the
students and allow them the most
opportunities after graduation. We
are looking forward to our current
and future students, as well as
industry partners, seeing the value in
the education we are providing.

With this program, students can
combine their passion of culinary
arts and food science without feeling
as though they have to choose one
or the other. Additionally, our 2+2
programs allow students who have
spent two years at a community
college studying culinary arts to
transfer to UHC for two years of food
science courses. This combination
is key to developing well-rounded
culinologists, and because the
students experience two different
systems, it aides in adapting to new
environments in the workforce.

Culinology bridges the gap
between culinary arts and food
science. Today's industry is no longer
segmented. It requires cooperation,
teamwork and communication in
ways not needed in the past. Training
in the combined disciplines allows
industry professionals the opportunity
to be successful, as well as leverage
their knowledge for future learning.
To learn more about the Culinology
degree program, or how to develop
one, visit culinology.org/culinologydegree-programs.
DECEMBER 2020 | Culinology |

37



http://www.culinology.org/culinology

Culinology - December 2020

Table of Contents for the Digital Edition of Culinology - December 2020

Culinology - December 2020 - 1
Culinology - December 2020 - 1
Culinology - December 2020 - 2
Culinology - December 2020 - 3
Culinology - December 2020 - 4
Culinology - December 2020 - 5
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https://www.nxtbook.com/sosland/rca/-culinology-december-2021
https://www.nxtbook.com/sosland/rca/culinology-june-2021
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https://www.nxtbook.com/sosland/rca/2020_09_01
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
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https://www.nxtbook.com/sosland/rca/2016_09_01
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https://www.nxtbook.com/sosland/rca/2014_06_01
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https://www.nxtbook.com/sosland/rca/2013_09_01
https://www.nxtbook.com/sosland/rca/2013_06_01
https://www.nxtbook.com/sosland/rca/2013_03_01
https://www.nxtbook.com/sosland/rca/2012_12_01
https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
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