For students with a 2-year degree in culinary arts or culinary arts experience, accepted into this program.
| Description | Credits |
|---|---|
| ENGL WP 112 College Writing** |
3 |
| FD SCI 101 Food & Health** | 3 |
| HT MGT 100 Hospitality & Tourism** | 3 |
| NUTR 210 Meal Mgmt & Sc Fd Prin** | 3 |
| HT- MGT 150 Food Production Management** | 3 |
| HT- MGT 250 Food Service Management ** | 3 |
| HT- MGT 355 Menu & Food Prod Mgt** | 3 |
| Electives** | 9 |
| Estimated Transfer Credits | 30 |
** Examples of courses can be fulfilled by transfer credits from an Associate’s degree in culinary arts
KEY: ◆Generally only offered the semester listed.
First Year
| Fall Semester | Credits |
|---|---|
| PHYSIC 131 with lab | 3 |
| MATH 104 Algebra, Analytic Geometry & Trigonometry | 3 |
| ◆FD SCI 103 Introduction for the Future Food Scientist | 4 |
| GEN ED Requirement | 4 |
| Spring Semester | Credits |
|---|---|
| CHEM 111 General Chemistry for Sci & Eng Majors | 4 |
| ◆BIOL 110 Intro to Animal Biol | 4 |
| ECON 103 Intro to Microecon or RES EC 102 Intro to Res Econ | 4 |
| ◆FD SCI 265 Survey of Food Science | 3 |
| ◆FD SCI 266 Survey of Food Science Lab | 1 |
Second Year
| Fall Semester | Credits |
|---|---|
| CHEM 112 General Chemistry for Sci & Eng Majors | 4 |
| ◆FD SCI 391C Junior Writing | 3 |
| ◆FD SCI 270 The Biol. of Food in Human Health | 3 |
| ◆RES EC 212 Intro Statistics for the Social Sciences | 3 |
| GEN ED Requirement1 | 4 |
| Spring Semester | Credits |
|---|---|
| ◆CHEM 250 Organic Chemistry | 3 |
| NUTR 230 Basic Nutrition | 3 |
| ◆FD SCI 466&467 Nutritional Microbiology or MICROBIO 310&265 General Microbiology w/Lab | 4 |
| ◆FD SCI 541 Food Chemistry | 3 |
| GEN ED Requirement | 4 |
Third Year
| Fall Semester | Credits |
|---|---|
| ◆FD SCI 566/567 Food Microbiology | 5 |
| ◆FD SCI 542 Food Chemistry 2 | 3 |
| ◆FD SCI 544 Food Chemistry Lab | 1 |
| GED ED Requirement | 4 |
| Spring Semester | Credits |
|---|---|
| ◆FD SCI 575 Elements of Food Process Engineering | 4 |
| ◆FD SCI 561 Food Processing (IE) | 3 |
| ◆FD SCI 563 Processing Laboratory (IE) | 2 |
| ◆FD SCI 581 Analysis of Food Products | 3 |
| ◆FD SCI 583 Food Analysis Laboratory | 1 |
Graduation Checklist: Concentration in Culinary Science
Math, Statistics and Computer Sciences
MATH 104 Algebra, Analytic Geometry & Trigonometry _________
RES EC 212 Intro Statistics for the Social Sciences or STATS 240 Introduction to Statistics _________
Chemistry, Biochemistry and Physics
CHEM 111 General Chemistry for Sci & Eng Majors _________
CHEM 112 General Chemistry for Sci & Eng Majors _________
CHEM 250 Organic Chemistry _________
Physics 131 Intro to Physics I with lab _________
Biology and Microbiology
Bio 110 Intro Animal Biology for Non-Biol Sci Majors (or Bio 151/152) _________
______
Fd Sci 466&467 Nutritional Microbiology or
MICROBIO 310 & 265 General Microbiology _________
Nutrition and Kinesiology
Fd Sci 270 Biology of Food in Human Health or
Nutr 230 Basic Nutrition _________
Required Food Science Courses
Fd Sci 103 Intro/Future Food Scientist (or another 100 level FS class) _________
Fd Sci 265 Survey of Food Science _________
Fd Sci 266 Survey of Food Science Lab _________
Fd Sci 391C Junior Year Writing _________
Fd Sci 541 Food Chemistry __________
Fd Sci 542 Food Chemistry 2 __________
Fd Sci 544 Food Chemistry Lab _________
Fd Sci 567 Food Microbiology _________
Fd Sci 566 Food Microbiology Lab _________
Fd Sci 561 Food Processing (IE) __________
Fd Sci 563 Food Processing Lab (IE) __________
Fd Sci 581 Food Analysis _________
Fd Sci 583 Food Analysis Lab _________
Students must take a total of 120 credits to graduate and complete Gen Ed requirements of University