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Culinary Science (AGLS)

Curriculum in Culinary Science

Administered by the Department of Food Science and Human Nutrition

Total Degree Requirement: 123 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	arr †
ENGL 250	Written, Oral, Visual, and Electronic Composition	arr †
LIB 160	Information Literacy	arr †
SP CM 212	Fundamentals of Public Speaking	arr †
Total Credits		0 †
† Arranged with instructor.

Humanities and Social Sciences: 6-12 cr.

Select Humanities course from approved list		arr †
If H Sci student, select:		arr †
Additional Humanities course
Additional Humanities or Social Science course
ECON 101	Principles of Microeconomics	arr †
† Arranged with instructor.

Ethics and Environmental: 3-6 cr.

FS HN 342	World Food Issues: Past and Present	arr †
If AgLS student, select from:		arr †
ENV S 120	Introduction to Renewable Resources
ENV S 201	Introduction to Environmental Issues
† Arranged with instructor.

Mathematical Sciences: 6-8 cr.

Select from:		arr †
MATH 140	College Algebra
MATH 142	Trigonometry and Analytic Geometry
MATH 160	Survey of Calculus
MATH 165	Calculus I
MATH 181	Calculus and Mathematical Modeling for the Life Sciences I
Select from:		arr †
STAT 101	Principles of Statistics
STAT 104	Introduction to Statistics
Total Credits		0 †
† Arranged with instructor.

Physical Sciences: 9 cr.

CHEM 163	College Chemistry	arr †
or CHEM 177	General Chemistry I
CHEM 163L	Laboratory in College Chemistry	arr †
or CHEM 177L	Laboratory in General Chemistry I
CHEM 231	Elementary Organic Chemistry	arr †
CHEM 231L	Laboratory in Elementary Organic Chemistry	arr †
Total Credits		0 †
† Arranged with instructor.

Biological Sciences: 12-13 cr.

BBMB 301	Survey of Biochemistry	arr †
BIOL 211	Principles of Biology I	arr †
BIOL 212	Principles of Biology II	arr †
Select from:		arr †
MICRO 201	Introduction to Microbiology
MICRO 302	Biology of Microorganisms
Select from:		arr †
MICRO 201L	Introductory Microbiology Laboratory
MICRO 302L	Microbiology Laboratory
Total Credits		0 †
† Arranged with instructor.

Animal Science Coursework: 6 cr.

AN S 270	Foods of Animal Origin	arr †
AN S 270L	Foods of Animal Origin Laboratory	arr †
AN S 460	Processed Meats	arr †
Total Credits		0 †
† Arranged with instructor.

Food Science and Human Nutrition: 44 cr.

FS HN 101	Food and the Consumer	arr †
FS HN 104	Introduction to Professional Skills in Culinary Science	arr †
FS HN 110	Professional and Educational Preparation	arr †
FS HN 167	Introduction to Human Nutrition	arr †
FS HN 203	Contemporary Issues in Food Science and Human Nutrition	arr †
FS HN 214	Scientific Study of Food	arr †
FS HN 215	Advanced Food Preparation Laboratory	arr †
FS HN 265	Nutrition for Active and Healthy Lifestyles	arr †
FS HN 311	Food Chemistry	arr †
FS HN 311L	Food Chemistry Laboratory	arr †
FS HN 314	Foundations of Culinary Science	arr †
FS HN 403	Food Laws, Regulations, and the Regulatory Process	arr †
FS HN 405	Food Quality Assurance	arr †
FS HN 406	Sensory Evaluation of Food	arr †
FS HN 411	Food Ingredient Interactions and Formulations	arr †
FS HN 412	Food Product Development	arr †
FS HN 420	Food Microbiology	arr †
FS HN 480	Professional Communication in Food Science and Human Nutrition	arr †
Take the following course for 2 credits:		arr †
FS HN 491B	Food Science
Take the following course for 2 credits:		arr †
FS HN 491D	Culinary Science
Total Credits		0 †
† Arranged with instructor.

Hotel, Restaurant, Institutional Management: 19 cr.

HRI 233	Hospitality Sanitation and Safety	arr †
AESHM 340	Hospitality and Apparel Marketing Strategies	arr †
or MKT 340	Principles of Marketing
HRI 380	Quantity Food Production Management	arr †
HRI 380L	Quantity Food Production and Service Management Experience	arr †
HRI 383	Introduction to Wine, Beer, and Spirits	arr †
HRI 487	Fine Dining Management	arr †
AESHM 474	Entrepreneurship in Human Sciences	arr †
Total Credits		0 †
† Arranged with instructor.

Electives 0-3 cr. Select from any university coursework to earn at least 123 total credits.

Go to FS HN courses.