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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 food 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: 3 cr.
FS HN 342World Food Issues: Past and Present3
Mathematical Sciences: 6-8 cr.
Select at least 3 credits from: 3-4
College Algebra
Preparation for Calculus
Survey of Calculus
Calculus 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 212Principles of Biology II3
BIOL 212LPrinciples of Biology Laboratory II1
MICRO 201Introduction to Microbiology2-3
or MICRO 302 Biology of Microorganisms
MICRO 201LIntroductory Microbiology Laboratory1
or MICRO 302L Microbiology Laboratory
Total Credits10-11
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: 42 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 305Food Quality Management and Control2
FS HN 311Food Chemistry3
FS HN 311LFood Chemistry Laboratory1
FS HN 314Professional Development for Culinary Food Science and Food Science Majors1
FS HN 403Food Laws and Regulations2
FS HN 406Sensory Evaluation of Food3
FS HN 407Microbiological Safety of Foods of Animal Origins3
FS HN 411Food Ingredient Interactions and Formulations2
FS HN 412Food Product Development3
FS HN 420Food Microbiology3
Take one of the following courses for 2 credits:2
Supervised Work Experience: Food Science
Supervised Work Experience: Culinary Science
Total Credits42
Hospitality Management: 12 cr.
HSP M 133Food Safety Certification1
HSP M 380Food Production Management3
HSP M 380LFood Production Management Experience3
HSP M 383Wine and Spirits in Hospitality Management2
HSP M 487Fine Dining Event Management3
Total Credits12
Electives 0-9 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 104**1 
CHEM 163 or 1774FS HN 1673 
CHEM 163L or 177L1BIOL 2123 
FS HN 1013BIOL 212L1 
MATH 140, 143, 160, or 1653-4ECON 1013 
ENGL 1503STAT 104 or 1013-4 
LIB 1601  
 16-17 14-15
Second Year
FallCreditsSpringCredits 
CHEM 2313FS HN 265**3 
CHEM 231L1BBMB 3013 
ENGL 2503MICRO 201 or 3022-3 
FS HN 2031MICRO 201L or 302L1 
HSP M 1331FS HN 2143 
SP CM 2123FS HN 2152 
Elective3  
 15 14-15
Third Year
FallCreditsSpringCreditsSummerCredits
AN S 2702FS HN 305**2FS HN 491B or 491D2
AN S 270L1FS HN 4032 
FS HN 311*3HSP M 3803 
FS HN 311L*1HSP M 380L3 
FS HN 314*1Elective3 
FS HN 4112Elective2 
FS HN 420*3  
 13 15 2
Fourth Year
FallCreditsSpringCredits 
FS HN 406*3AN S 460**3 
FS HN 491B or 491D (if not yet completed)2FS HN 3423 
HSP M 3832FS HN 407**3 
HSP M 487*3FS HN 412**3 
Elective3Elective+3 
 13 15