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Culinary Science

This is an archived copy of the 2011-12 Catalog. To access the most recent version of the catalog, please visit http://catalog.iastate.edu.

Curriculum in Culinary Science - CALS

Administered by the Department of Food Science and Human Nutrition

Total Degree Requirement: 122.5 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/Library: 9.5 cr.
ENGL 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
LIB 160Library Instruction0.5
SP CM 212Fundamentals of Public Speaking3
or COMST 214 Professional Communication
Total Credits9.5
Humanities and Social Sciences: 6 cr.
Humanities3
ECON 101Principles of Microeconomics3
Total Credits6
Ethics and Environmental Science: 5-6 cr.
FS HN 342World Food Issues: Past and Present3
Select from: 2-3
Introduction to Renewable Resources
Introduction to Environmental Issues
Total Credits5-6
Mathematical Sciences: 6-8 cr.
Select from: 3-4
College Algebra
Trigonometry and Analytic Geometry
Survey of Calculus
Calculus I
Calculus and Mathematical Modeling for the Life Sciences I
Select 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
Select from: 2-3
Introduction to Microbiology
Biology of Microorganisms
Select from: 1
Introductory Microbiology Laboratory
Microbiology Laboratory
Total Credits12-13
Animal Science: 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: 44 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, Regulations, and the Regulatory Process2
FS HN 405Food Quality Assurance3
FS HN 406Sensory Evaluation of Food3
FS HN 411Food Ingredient Interactions and Formulations2
FS HN 412Food Product Development4
FS HN 420Food Microbiology3
FS HN 480Professional Communication in Food Science and Human Nutrition1
Take the following course for 2 credits:2
Culinary Science
Take the following course for 2 credits:2
Food Science
Total Credits44
Hotel, Restaurant, Institutional Management: 19 cr.
HRI 233Hospitality Sanitation and Safety3
HRI 380Quantity Food Production Management3
HRI 380LQuantity Food Production and Service Management Experience2
HRI 383Introduction to Wine, Beer, and Spirits2
HRI 487Fine Dining Management3
AESHM 340Hospitality and Apparel Marketing Strategies3
or MKT 340 Principles of Marketing
AESHM 474Entrepreneurship in Human Sciences3
Total Credits19
Electives 0-6 cr. Select from any university coursework to earn at least 122.5 total credits.