Future chefs and other aspiring culinary art professionals now have an easier way to get their degree in Mississippi.
Mississippi State University and East Central Community College announced a partnership to create a “seamless transfer pathway” for culinary arts students to pursue a bachelor’s degree in culinology at the university.
As part of the memorandum of understanding signed by MSU President Dr. Mark Keenum and ECCC President Dr. Brent Gregory on Monday, it will now be easier for students at the community college to transfer credits to the university in line with its culinology requirements. The program in Starkville integrates food science and culinary arts to prepare students for careers including experimental research, menu planning, food manufacturing, fine dining, and product development.
“Our university is widely recognized for the innovative degree programs we provide and the collaborative culture we have,” Keenum said. “This agreement is the perfect example of how we’re working with our partners to give students access to a high-quality academic experience with our world-class faculty and earn a degree that leads to successful and rewarding career opportunities.
“It’s an honor to work with Dr. Gregory and his team at East Central to offer this new pathway to their students.”
Keenum noted that Mississippi State’s culinology program has a 100% job placement rate.
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Professor Wes Schilling, director of the university’s Food Science Innovation Hub, said students from the community college will join others in receiving hands-on training.
“By partnering with community colleges like ECCC, we’re increasing access and creating pathways for students to merge their culinary passion with food science– preparing them to work seamlessly with both chefs and food scientists,” Schilling said.
“Students will have opportunities to work directly with industry when companies bring projects to Mississippi State,” he continued. “They’ll gain real-world experience troubleshooting, solving problems, and determining which ingredients work best in different applications. MSU’s Food Science Innovation Hub gives them a place to practice the same skills they’ll use in their careers.”
In addition to ECCC, MSU holds similar agreements with Coahoma, Copiah-Lincoln, Hinds, Holmes, Jones, Mississippi Delta, Mississippi Gulf Coast, and Northeast Mississippi community colleges. The university’s four-year culinology degree is offered in partnership with the Mississippi University for Women. More information on the program can be found here.
