Culinary Arts or Food Science - What's the Difference?

The distinction between Art and Science is an ancient one that still divides education today - even when the object of study is food. Centuries later, we still assume that culinary workers are artists OR scientists, and that nobody's both. However, when it comes to a food career, you'll need some science if you attend a culinary institute, and you'll need some creativity to pursue a university food science degree.

The distinction between Art and Science is an ancient one that still divides education today - even when the object of study is food. Centuries later, we still assume that culinary workers are artists OR scientists, and that nobody’s both. However, when it comes to a food career, you’ll need some science if you attend a culinary institute, and you’ll need some creativity to pursue a university food science degree.

Make a Healthy Meal or Analyze its Nutritional Value?

If you’d rather own a health food restaurant than counsel people on the healthiness of their diets, you’re headed for an associate’s degree in culinary arts rather than a bachelor’s degree in dietetics or nutrition. Whereas the health food restaurant chef-owner plans a menu with an eye toward pleasing the health-conscious diner, the dietitian works in an institutional setting, where understanding the biochemistry of food, health, and nutrition trumps aesthetic concerns.

Fortunately, both chef and dietitian careers are growing with the population. Just like the dietitian pursuing a Bachelor of Science degree in dietetics (for a career in public nutrition) or nutrition (for a research career), the chef school student studies nutrition, diet, and food preference on the way to an associate’s degree.

Bake a Pie or Discover How Best to Package Pies?

Your answer tells you whether to pursue a pastry chef school certificate in baking or a bachelor’s degree in food science. Luckily, both are in-demand careers. A food science degree prepares you for a career in the food processing industry. You’ll study the handling of raw foods, food chemistry and engineering, and food processing and sanitation. If that makes baking bread sound like a stroll through a pastry shop, you should know that you’ll study the math and chemistry of baking and take courses in kitchen sanitation and food safety on the road to your pastry chef degree, too.

Chef or pastry chef, you’ll need art and science on the way to your culinary degree.

Source:

• Occupational Outlook Handbook

Posted on May 15, 2006 at 12:10 PM

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