Globalization of food supply has fostered the availability of food ingredients worldwide. This movement in the food supply allowed the diversification of food culture around the globe. The Philippines is no exemption to this global phenomenon. In the past decades, the Philippine food culture has witnessed the amalgam of culinary delights and gastronomic experiences from around the world. For this reason, there was a greater appreciation for food and the science and art behind it.  

Indeed, different food cultures have infiltrated our daily lives. This prompted the commanding interests in degree programs such as molecular gastronomy, culinary science, and the like. The food industry is changing rapidly to meet consumer demands in offering degree programs that best suit the much needed professional growth in this emerging field. Food industry practitioners recognized that this can only be met by combining the food science and culinary arts. Thus, degree programs on culinary science flourished immensely. In the Philippines, there are several institutions which offer short degree programs in culinary arts but none has embarked on the realm of culinary science. 

UPLB envisioned to offer an executive course in culinary science concretizing the farm to table concept of CAFS intertwining with food culture related to health and nutrition wellness of IHNF, CHE as well as the involvement of DAME, CEM in integrating the financial and commercial sensibility of the food business. A multidisciplinary team were tasked to create a training course that will arouse not just interest but provide an avenue for various stakeholders who are interested in food or are involved in a food business with or without technical knowledge or background. The main objective of this executive course is to provide knowledge in culinary science in both theoretical and practical skills aspects. For practitioners, this could serve as retooling or retraining course on certain aspects of their food business.   Moreover, this executive course is expected to provide a venue for those who would like to upgrade their capabilities in terms of the science behind the production, product development, processing, and preservation of food.  

Cognizant of the diversity in the demographic profile of those involved in the food industry or food businesses, this course does not only provide technical knowledge and skills on food preparation, processing, and preservation, it also involves a segment on business perspective as well. In addition, we have also taken into highest consideration the nutritional and quality aspect of food processing and preparation as well that will support optimal health and well-being. But not to forget the essence of culinary science, the culinary skills of our prospective enrollees are also expected to be improved. This will be reinforced by knowledge on the functionality and impact of food ingredients during processing or cooking.