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.
| First Year | ||
|---|---|---|
| Fall | Credits | |
| 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 |
| Credits | 15 | |
| 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 1310 | Safety, Sanitation and Health in the Hospitality Industry | 1 |
| HRTM 1320 | Food Production and Service Fundamentals | 3 |
| Credits | 14 | |
| Second Year | ||
| Fall | ||
| ENGL 2210G or ENGL 2210H | Professional and Technical Communication Honors 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 2120 | Integrated Organic Chemistry and Biochemistry | 3 |
| MATH 1430G | Applications of Calculus I | 3 |
| Elective Course 4 | 3 | |
| Credits | 15 | |
| 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 | 2 | |
| Credits | 15 | |
| 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 4110 | Food Microbiology | 4 |
| Elective Course 4 | 3 | |
| HRTM 3910 | Professional Development | 1 |
| Credits | 16 | |
| Spring | ||
| FSTE 4140 | Food Analysis | 3 |
| FSTE 4120 | Food Chemistry | 3 |
| FSTE 4230 | Food Processing Technologies | 4 |
| BCHE 395 | Biochemistry I | 3 |
| Elective Course 4 | 1 | |
| Credits | 14 | |
| Fourth Year | ||
| Fall | ||
| ANTH 360V | Food and Culture Around the World | 3 |
| HRTM 3310 | Quantity Food Production and Service | 4 |
| HRTM 4330 | Wine Appreciation | 3 |
| FSTE 4250 | Sensory Evaluation of Foods and Product Development | 3 |
| Elective Course 4 | 3 | |
| Credits | 16 | |
| Spring | ||
| FSTE 4130 | Food Preservation | 3 |
| HRTM 4998 | Hospitality Internship | 1 |
| HRTM 4320 | Restaurant Operations Management | 4 |
| Viewing the Wider World 5 | 3 | |
| Elective Course 4 | 4 | |
| Credits | 15 | |
| Total Credits | 120 | |
- 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