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 150||Critical Thinking and Communication||3|
|ENGL 250||Written, Oral, Visual, and Electronic Composition||3|
|LIB 160||Information Literacy||1|
|SP CM 212||Fundamentals of Public Speaking||3|
Humanities and Social Sciences: 6-12 cr.
|ECON 101||Principles of Microeconomics||3|
Ethics and Environmental: 3-6 cr.
|FS HN 342||World Food Issues: Past and Present||3|
|Introduction to Renewable Resources|
|Introduction to Environmental Issues|
Mathematical Sciences: 6-8 cr.
Physical Sciences: 9 cr.
Biological Sciences: 12-13 cr.
Animal Science Coursework: 6 cr.
Food Science and Human Nutrition: 41 cr.
|FS HN 101||Food and the Consumer||3|
|FS HN 104||Introduction to Professional Skills in Culinary Science||1|
|FS HN 110||Professional and Educational Preparation||1|
|FS HN 167||Introduction to Human Nutrition||3|
|FS HN 203||Contemporary Issues in Food Science and Human Nutrition||1|
|FS HN 214||Scientific Study of Food||3|
|FS HN 215||Advanced Food Preparation Laboratory||2|
|FS HN 265||Nutrition for Active and Healthy Lifestyles||3|
|FS HN 311||Food Chemistry||3|
|FS HN 311L||Food Chemistry Laboratory||1|
|FS HN 314||Foundations of Culinary Science||1|
|FS HN 403||Food Laws and Regulations||2|
|FS HN 405||Food Quality Assurance||3|
|FS HN 406||Sensory Evaluation of Food||3|
|FS HN 411||Food Ingredient Interactions and Formulations||2|
|FS HN 412||Food Product Development||3|
|FS HN 420||Food Microbiology||3|
|FS HN 480||Professional Communication in Food Science and Human Nutrition||1|
|Supervised Work Experience: Food Science|
| Supervised Work Experience: Culinary Science|
Hotel, Restaurant, Institutional Management: 16 cr.
|MKT 340||Principles of Marketing||3|
|HSP M 233||Hospitality Sanitation and Safety||3|
|HSP M 380||Quantity Food Production Management||3|
|HSP M 380L||Quantity Food Production and Service Management Experience||2|
|HSP M 383||Introduction to Wine, Beer, and Spirits||2|
|HSP M 487||Fine Dining Event Management||3|
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.