Food Science Certification

Did you know that Taste is a combination of Flavor and Aroma? What makes bread rise?

There's a science behind what we eat!

What is in what we eat? Learn about ingredients and nutrition while gaining professional skills in an exciting career.

A food scientist or technologist could...

  • Find a natural substitute for undesirable or harmful food additives or preservatives.
  • Create a better package to help keep crackers crispy longer.
  • Discover a new food source and preservation methods to feed the world.
  • Determine the nutritional content of food under different conditions, like freezing.

This industry is hiring!

Where do Food Scientists Work?

Food scientists in private industry commonly work for food production companies, farms, and processing plants. The typically improve inspection standards and overall food quality in both private and government positions, such as:
  • Food/Beverage Processor
  • Ingredient Manufacturer/Supplier
  • Academia
  • Food Service
  • Food Retailer
  • Government, FDA and Food Safety, NASA
  • Processing Equipment Manufacturer/Supplier
  • Scientific/Trade Organization
  • Testing Laboratory
  • Private Research Facility
  • Packaging Manufacturer/Supplier

What Will You Learn?

Food Science/Culinary Arts (FSCA) Required Courses and Descriptions:

Professionalism in Food Science/Culinary Arts

To get a great job, it is essential to have polished professional skills. In this course, students will learn effective techniques for communicating with customers, coworkers and supervisors in the Food Science and Culinary Arts industries. General principles of communication will be explored, including verbal interaction, listening skills, and conflict resolution. This course will also include job application fundamentals such as resume writing, interview skills and screenings.

FSCA Applied Measuring and Conversion

Not all math is the same, and there are some essential hands-on math skills for the Food Science and Culinary Arts industries. Students will learn baker's percentages, measuring mass and volume, conversions and scaling. You will learn how to double the size of a batch of cookies, and how to adjust ingredients to develop a better recipe. These are skills that employers are looking for and that will prepare students for employment in the Food Science and Culinary Arts industries.

FSCA Recipe and Formula Writing

Writing in a professional FSCA environment can involve recipe and formula reading and comprehension, business and technical writing, and resume writing to tailor your job application to specific requirements. Learn these essential skills and more in this hands-on, interactive course

Computer Basics for FSCA

Did you ever wonder how a restaurant knows how much food to order, or how a bakery keeps track of their industry? Most restaurants and suppliers use computers to keep track of costs, supplies, sales and many other aspects of their businesses. Student will learn the fundamentals of Microsoft Windows and file management, along with the basics of three Microsoft Office programs - Word, Excel and PowerPoint - to gain essential and marketable computer skills specific to the FSCA industries.

Introduction to Nutrition

Learn the basic principles nutrition and the role of nutrition in the health and growth of individuals over their lifetime. Students will explore current nutrition recommendations for fat, fiber, vitamins and other major nutrients. Topics will include the role of nutrition in weight control as well as the social and cultural aspects of food. Other topics include dietary guidelines, nutrition policies, and product labeling.

After completing the core courses, student can specialize in:

  • Research & Development
  • Processing
  • Restaurant/Hospitality
  • Sales & Marketing

Contact Information

For more information, please call 443-412-2440 or email

If you would like someone to contact you regarding this program, please fill out the form below.