Culinary Arts & Gastronomic Science Programs - The Sages Institute


The Culinology® program at The Sages Institute is an American Degree Transfer program, preparing students for transfer to accredited U.S. universities, such as Southwest Minnesota State University (SMSU), for completion of a Bachelor of Science in Culinology®. SMSU is the 2nd old University to offer a fully integrated Culinology® degree program that is accredited by the Research Chefs Association. More overseas universities will soon be partnering with our program to deliver the best training available to future profesional.

The Sages Institute’s mission is to define the future of food through the education and the development of its practitioners. We will train the individual responsible for original contribution to food product development, and provide guidance and balance from a culinary perspective within a scientific setting. Upon completion of SMSU’s Culinology® program, a wide variety of job opportunities are available. Graduates can obtain employment internationally with major food manufacturers, custom manufacturing facilities, restaurant chains, etc., in positions such as: Research and Development Chef, TechnoChef™, Product Development Manager, Corporate Executive Chef, Culinary Research and Development Director, Senior Culinary Research Technologist, Savory Lab Manager, and Senior Formulation Chef. Culinologists also receive holidays and weekends off and make anywhere from USD $45,000 to USD $100,000.

The Sages Institute’s students have the capability to fulfill the majority of SMSU core requirements for General Education. Because you are at an accredited institution, all The Sages Institute’s credits will transfer to SMSU.

Southwest Minnesota State University is prepared to offer admission to The Sages Institute’s graduates who will have a graduation grade point average of a 2.0 or above upon completion of The Sages Institute’s Culinology® Diploma program.

The Sages Institute Culinary Arts & Gastronomic Science Diploma requirements are listed below:

Fundamental Subjects 12 credits
Selective Subjects 6 credits
Common Subjects 24 credits
Culinary Subjects 42 credits
Internship 6 credits

Prior to admission at American Universities, English proficiency must be evaluated through:

  • IELTS (6)
  • TOEFL (195/525)

Back to Programs Page >>