Culinary Science, B.S.
Culinary Science, B.S.
| Freshman | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| FS HN 110 | 1 | FS HN 101 | 3 |
| CHEM 163 or 177 | 4 | FS HN 104 | 1 |
| CHEM 163L or 177L | 1 | FS HN 167 | 3 |
| BIOL 211 | 3 | BIOL 212 | 3 |
| MATH 140, 142, 160, 165, or 181 | 3-4 | ECON 101 | 3 |
| ENGL 150 | 3 | STAT 101 or 104 | 3-4 |
| LIB 160 | 1 | ||
| 16-17 | 16-17 | ||
| Sophomore | |||
| Fall | Credits | Spring | Credits |
| CHEM 231 | 3 | FS HN 265 | 3 |
| CHEM 231L | 1 | BBMB 301 | 3 |
| ENGL 250 | 3 | MICRO 201 or 302 | 2-3 |
| FS HN 203 | 1 | MICRO 201L or 302L | 1 |
| HRI 233 | 3 | FS HN 214 | 3 |
| SP CM 212 | 3 | FS HN 215 | 2 |
| 14 | 14-15 | ||
| Junior | |||
| Fall | Credits | Spring | Credits |
| AN S 270 | 2 | FS HN 314 | 1 |
| AN S 270L | 1 | FS HN 342 | 3 |
| FS HN 311 | 3 | FS HN 403 | 2 |
| FS HN 311L | 1 | HRI 380 | 3 |
| FS HN 411 | 2 | HRI 380L | 2 |
| FS HN 420 | 3 | Humanities | 3 |
| Humanities (H Sci) or ENV S course (AgLS) | 2-3 | ||
| 14-15 | 14 | ||
| Senior | |||
| Fall | Credits | Spring | Credits |
| FS HN 406 | 3 | AN S 460 | 3 |
| FS HN 491B or 491D, Internship | 2 | FS HN 405 | 3 |
| HRI 383 | 2 | FS HN 412 | 3 |
| HRI 487 | 3 | FS HN 480 | 1 |
| MKT 340 | 3 | Humanities or soc. Sci (H Sci) or elective (AgLS) | 3 |
| U.S. Diversity course | 3 | Electives* | 1 |
| 16 | 14 | ||
| Total Credits: 118-122 | |||
Footnotes
| * | Choose elective courses to total equal to or greater than 120 credits. |
| Note: | 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. |
