Food Science and Technology (Culinary Science) - Bachelor of Science in Food Science and Technology

A Suggested Plan of Study for Students

This roadmap assumes student  placement in MATH 1430G Intermediate Algebra and ENGL 1110G Rhetoric and Composition. The contents and order of this roadmap may vary depending on initial student placement in Mathematics and English. It is only a suggested plan of study for students and is not intended as a contract. Course availability may vary from fall to spring semester and may be subject to modification or change.

Plan of Study Grid
First Year
FallCredits
English Composition - Level 1 Course 1 4
Area V/VI: Humanities or Creative/ Fine Arts Course 1, 2 3
CHEM 1215G General Chemistry I Lecture and Laboratory for STEM Majors 4
FSTE 2110G Food Science I 4
 Credits15
Spring
Oral Communication Course 1 3
Area V/VI: Humanities or Creative/ Fine Arts Course 1, 2 3
CHEM 1225G General Chemistry II Lecture and Laboratory for STEM Majors 4
HRTM 2110 Safety, Sanitation and Health in the Hospitality Industry 1
HRTM 2120 Food Production and Service Fundamentals 3
 Credits14
Second Year
Fall
ENGL 2210G
Professional & Technical Communication 3
or Professional and Technical Communication Honors
3
Choose one from the following: 3
Technology and Communication for Business Management
Introduction to Information Systems
CHEM 2115 Survey of Organic Chemistry and Laboratory 4
MATH 1430G Applications of Calculus I 3
Elective Course 4 2
 Credits15
Spring
BIOL 2110G
BIOL 2110L
Principles of Biology: Cellular and Molecular Biology
and Principles of Biology: Cellular and Molecular Biology Laboratory
4
NUTR 2110 Human Nutrition 3
FSTE 2130G Survey of Food and Agricultural Issues 3
ANSC 2310 Introduction to Meat Science 3
Elective Course 4 1
 Credits14
Third Year
Fall
Choose one from the following: 3
Statistical Applications
Introduction to Statistics
BIOL 311
311 L
General Microbiology
and General Microbiology Laboratory
5
FSTE 320 Food Microbiology 4
Elective Course 4 3
HRTM 307 Professional Development 1
 Credits16
Spring
FSTE 325 Food Analysis 3
FSTE 421 Food Chemistry 3
FSTE 423 Food Processing Technologies 4
BCHE 341 Survey of Biochemistry 4
Elective Course 4 1
 Credits15
Fourth Year
Fall
ANTH 360V Food and Culture Around the World 3
HRTM 363 Quantity Food Production and Service 4
HRTM 414 Wine Appreciation 3
FSTE 425 Sensory Evaluation of Foods and Product Development 3
Elective Course 4 3
 Credits16
Spring
FSTE 331 Food Preservation 3
HRTM 413 Restaurant Operations Management 4
HRTM 408 Hospitality Internship 1
Viewing the Wider World 5 3
Elective Course 4 4
 Credits15
 Total Credits120
 
1

See the General Education Section of the catalog for a full list of courses

2

Students must take one Area V: Humanities and one Area VI: Creative and Fine Arts course in order to complete the General Education requirements

3

MATH 1430G Applications of Calculus I is required for the degree but students may need to take any prerequisites needed to enter MATH 1430G first.

4

Elective credit may vary based on prerequisites, dual credit, AP credit, double majors, and/or minor coursework. The amount indicated in the requirements list is the amount needed to bring the total to 120 credits and may appear in variable form based on the degree. However students may end up needing to complete more or less on a case-by-case basis and students should discuss elective requirements with their advisor.

5

See the Viewing a Wider World Section of the catalog for a full list of courses