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Culinary Science, B.S.

This is an archived copy of the 2015-2016 catalog. To access the most recent version of the catalog, please visit

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First Year
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
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
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
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
Total Credits: 120-124

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


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.