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 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 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.
| Select Humanities course from approved list | 3 | |
| If H Sci student, select: | 6 | |
Additional Humanities course | ||
Additional Humanities or Social Science course | ||
| ECON 101 | Principles of Microeconomics | 3 |
Ethics and Environmental: 3-6 cr.
| FS HN 342 | World Food Issues: Past and Present | 3 |
| If AgLS student, select from: | 2-3 | |
| Introduction to Renewable Resources | ||
| Introduction to Environmental Issues | ||
Mathematical Sciences: 6-8 cr.
| Select at least 3 credits from: | 3-4 | |
| College Algebra | ||
| Preparation for Calculus | ||
| Survey of Calculus | ||
| Calculus I | ||
| Calculus and Mathematical Modeling for the Life Sciences I | ||
| Select at least 3 credits from: | 3-4 | |
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Total Credits | 6-8 | |
Physical Sciences: 9 cr.
| CHEM 163 | College Chemistry | 4 |
| or CHEM 177 | General Chemistry I | |
| CHEM 163L | Laboratory in College Chemistry | 1 |
| or CHEM 177L | Laboratory in General Chemistry I | |
| CHEM 231 | Elementary Organic Chemistry | 3 |
| CHEM 231L | Laboratory in Elementary Organic Chemistry | 1 |
| Total Credits | 9 | |
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 |
| MICRO 201 | Introduction to Microbiology | 2-3 |
| or MICRO 302 | Biology of Microorganisms | |
| MICRO 201L | Introductory Microbiology Laboratory | 1 |
| or MICRO 302L | Microbiology Laboratory | |
| Total Credits | 12-13 | |
Animal Science Coursework: 6 cr.
| AN S 270 | Foods of Animal Origin | 2 |
| AN S 270L | Foods of Animal Origin Laboratory | 1 |
| AN S 460 | Processed Meats | 3 |
| Total Credits | 6 | |
Food Science and Human Nutrition: 41 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 and Regulations | 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 |
| Take one of the following courses for 2 credits: | 2 | |
| Supervised Work Experience: Food Science | ||
or FS HN 491D | Supervised Work Experience: Culinary Science | |
| Total Credits | 41 | |
Hotel, Restaurant, Institutional Management: 16 cr.
| MKT 340 | Principles of Marketing | 3 |
| HSP M 233 | Hospitality Sanitation and Safety | 3 |
| HSP M 380 | Quantity Food Production Management | 3 |
| HSP M 380L | Quantity Food Production and Service Management Experience | 2 |
| HSP M 383 | Introduction to Wine, Beer, and Spirits | 2 |
| HSP M 487 | Fine Dining Event Management | 3 |
| Total Credits | 16 | |
Electives 0-8 cr. Select from any university coursework to earn at least 120 total credits.
Culinary Food 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, 143, 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 |
| HSP M 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 | HSP M 380 | 3 |
| FS HN 411 | 2 | HSP M 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 |
| HSP M 383 | 2 | FS HN 412 | 3 |
| HSP M 487 | 3 | FS HN 480 | 1 |
| MKT 340 | 3 | Humanities or Social Science (H Sci) or elective (AgLS) | 3 |
| U.S. Diversity course | 3 | Electives* | 3 |
| 16 | 16 | ||
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. |