Curriculum in Culinary Science
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 150 | Critical Thinking and Communication | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| LIB 160 | Information Literacy | 1 |
| SP CM 212 | Fundamentals of Public Speaking | 3 |
| Total Credits | 10 |
Humanities and Social Sciences: 6-12 cr.
| 3 |
| 6 |
| |
| |
| ECON 101 | Principles of Microeconomics | 3 |
Ethics and Environmental: 3-6 cr.
| FS HN 342 | World Food Issues: Past and Present | 3 |
| 2-3 |
| Introduction to Renewable Resources | |
| Introduction to Environmental Issues | |
Mathematical Sciences: 6-8 cr.
| 3-4 |
| College Algebra | |
| Trigonometry and Analytic Geometry | |
| Survey of Calculus | |
| Calculus I | |
| Calculus and Mathematical Modeling for the Life Sciences I | |
| 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 |
| 2-3 |
| Introduction to Microbiology | |
| Biology of Microorganisms | |
| 1 |
| Introductory Microbiology Laboratory | |
| Microbiology Laboratory | |
| Total Credits | 12-13 |
Animal Science Coursework: 6 cr.
Food Science and Human Nutrition: 43 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 | 3 |
| FS HN 420 | Food Microbiology | 3 |
| FS HN 480 | Professional Communication in Food Science and Human Nutrition | 1 |
| 2 |
| Supervised Work Experience: Food Science | |
| 2 |
| Supervised Work Experience: Culinary Science | |
| Total Credits | 43 |
Hotel, Restaurant, Institutional Management: 19 cr.
| HRI 233 | Hospitality Sanitation and Safety | 3 |
| AESHM 340 | Hospitality and Apparel Marketing Strategies | 3 |
| or MKT 340 | Principles of Marketing |
| 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 Event Management | 3 |
| AESHM 474 | Entrepreneurship in Human Sciences | 3 |
| Total Credits | 19 |
Electives 0-3 cr. Select from any university coursework to earn at least 120 total credits.
Go to FS HN courses.
