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 - CHS
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 150 | Critical Thinking and Communication | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| SP CM 212 | Fundamentals of Public Speaking | 3 |
| or COMST 214 | Professional Communication |
| LIB 160 | Library Instruction | 0.5 |
| Total Credits | 9.5 |
Humanities and Social Sciences: 15 cr.
| Humanities | 6 |
| ECON 101 | Principles of Microeconomics | 3 |
| FS HN 342 | World Food Issues: Past and Present | 3 |
| Humanities or social science | 3 |
| Total Credits | 15 |
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 Credits | 6-8 |
Physical Sciences: 9 cr.
Biological Sciences: 12-13 cr.
| BBMB 301 | Survey of Biochemistry | 3 |
| BIOL 211 | Principles of Biology I | 3 |
| BIOL 212 | Principles of Biology II | 3 |
| Select from: | 2-3 |
| Introduction to Microbiology | |
| Biology of Microorganisms | |
| Select from: | 1 |
| Introductory Microbiology Laboratory | |
| Microbiology Laboratory | |
| Total Credits | 12-13 |
Animal Science: 6 cr.
Food Science and Human Nutrition: 44 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, Regulations, and the Regulatory Process | 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 | 4 |
| FS HN 420 | Food Microbiology | 3 |
| FS HN 480 | Professional Communication in Food Science and Human Nutrition | 1 |
| Take the following course for 2 credits: | 2 |
| Culinary Science | |
| Take the following course for 2 credits: | 2 |
| Food Science | |
| Total Credits | 44 |
Hotel, Restaurant, Institutional Management: 19 cr.
| HRI 233 | Hospitality Sanitation and Safety | 3 |
| HRI 380 | Quantity Food Production Management | 3 |
| HRI 380L | Quantity Food Production and Service Management Experience | 2 |
| HRI 383 | Introduction to Wine, Beer, and Spirits | 2 |
| HRI 487 | Fine Dining Management | 3 |
| AESHM 340 | Hospitality and Apparel Marketing Strategies | 3 |
| or MKT 340 | Principles of Marketing |
| AESHM 474 | Entrepreneurship in Human Sciences | 3 |
| Total Credits | 19 |
Electives: 0-6 cr. Select from any university coursework to earn at least 122.5 total credits.
