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Culinary Food Science (AGLS)

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The Culinary Food Science degree program is a food science-based degree in which students develop basic culinary skills along with knowledge of the accompanying sciences. As a graduate, you’ll combine food product development skills and entrepreneurial talents with scientific and technological knowledge.

The department also offers a culinary science minor.

Administered by the Department of Food Science and Human Nutrition

Total Degree Requirement: 120 cr.

Students must fulfill International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of electives; 2.00 minimum GPA.

International Perspectives: 3 cr.
U.S. Diversity: 3 cr.
Communications and Library: 10 cr.
ENGL 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
LIB 160Information Literacy1
SP CM 212Fundamentals of Public Speaking3
Total Credits10
Humanities and Social Sciences: 6-12 cr.
Select Humanities course from approved list3
If H Sci student, select:6
Additional Humanities course
Additional Humanities or Social Science course
ECON 101Principles of Microeconomics3
Ethics and Environmental: 3-6 cr.
FS HN 342World Food Issues: Past and Present3
If AgLS student, select from:2-3
Introduction to Renewable Resources
Introduction to Environmental Issues
Mathematical Sciences: 6-8 cr.
Select at least 3 credits from: 3-4
College Algebra
Preparation for Calculus
Survey of Calculus
Calculus I
Calculus and Mathematical Modeling for the Life Sciences I
Select at least 3 credits from: 3-4
Principles of Statistics
Introduction to Statistics
Total Credits6-8
Physical Sciences: 9 cr.
CHEM 163College Chemistry4
or CHEM 177 General Chemistry I
CHEM 163LLaboratory in College Chemistry1
or CHEM 177L Laboratory in General Chemistry I
CHEM 231Elementary Organic Chemistry3
CHEM 231LLaboratory in Elementary Organic Chemistry1
Total Credits9
Biological Sciences: 12-13 cr.
BBMB 301Survey of Biochemistry3
BIOL 211Principles of Biology I3
BIOL 212Principles of Biology II3
MICRO 201Introduction to Microbiology2-3
or MICRO 302 Biology of Microorganisms
MICRO 201LIntroductory Microbiology Laboratory1
or MICRO 302L Microbiology Laboratory
Total Credits12-13
Animal Science Coursework: 6 cr.
AN S 270Foods of Animal Origin2
AN S 270LFoods of Animal Origin Laboratory1
AN S 460Processed Meats3
Total Credits6
Food Science and Human Nutrition: 41 cr.
FS HN 101Food and the Consumer3
FS HN 104Introduction to Professional Skills in Culinary Science1
FS HN 110Professional and Educational Preparation1
FS HN 167Introduction to Human Nutrition3
FS HN 203Contemporary Issues in Food Science and Human Nutrition1
FS HN 214Scientific Study of Food3
FS HN 215Advanced Food Preparation Laboratory2
FS HN 265Nutrition for Active and Healthy Lifestyles3
FS HN 311Food Chemistry3
FS HN 311LFood Chemistry Laboratory1
FS HN 314Foundations of Culinary Science1
FS HN 403Food Laws and Regulations2
FS HN 405Food Quality Assurance3
FS HN 406Sensory Evaluation of Food3
FS HN 411Food Ingredient Interactions and Formulations2
FS HN 412Food Product Development3
FS HN 420Food Microbiology3
FS HN 480Professional Communication in Food Science and Human Nutrition1
Take one of the following courses for 2 credits:2
Supervised Work Experience: Food Science
Supervised Work Experience: Culinary Science
Total Credits41
Hotel, Restaurant, Institutional Management: 16 cr.
MKT 340Principles of Marketing3
HSP M 233Hospitality Sanitation and Safety3
HSP M 380Quantity Food Production Management3
HSP M 380LQuantity Food Production and Service Management Experience2
HSP M 383Introduction to Wine, Beer, and Spirits2
HSP M 487Fine Dining Event Management3
Total Credits16
Electives 0-8 cr. Select from any university coursework to earn at least 120 total credits.

Go to FS HN courses.

Culinary Food Science, B.S.

First Year
FallCreditsSpringCredits
FS HN 1101FS HN 1013
CHEM 163 or 1774FS HN 1041
CHEM 163L or 177L1FS HN 1673
BIOL 2113BIOL 2123
MATH 140, 143, 160, 165 or 1813-4ECON 1013
ENGL 1503STAT 101 or 1043-4
LIB 1601 
 16-17 16-17
Second Year
FallCreditsSpringCredits
CHEM 2313FS HN 2653
CHEM 231L1BBMB 3013
ENGL 2503MICRO 201 or 3022-3
FS HN 2031MICRO 201L or 302L1
HSP M 2333FS HN 2143
SP CM 2123FS HN 2152
 14 14-15
Third Year
FallCreditsSpringCredits
AN S 2702FS HN 3141
AN S 270L1FS HN 3423
FS HN 3113FS HN 4032
FS HN 311L1Humanities3
FS HN 4112HSP M 3803
FS HN 4203HSP M 380L2
Humanities (H Sci) or ENV S course (AgLS)2-3 
 14-15 14
Fourth Year
FallCreditsSpringCredits
FS HN 4063AN S 4603
FS HN 491B or 491D, Internship2FS HN 4053
HSP M 3832FS HN 4123
HSP M 4873FS HN 4801
MKT 3403Humanities or Social Science (H Sci) or elective (AgLS)3
U.S. Diversity course3Electives*3
 16 16
*

Chose elective courses to total equal to or greater than 120 credits. 

Note:

This sequence is only an example. The number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point consideration.