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Nutrition in Foodservice, Culinary and Food Systems Option
- Upper division credits required is 60
- Maximum S/U credits is 36 (departmental courses within major may not be taken S/U)
| Code | Title | Credits |
|---|---|---|
| Introductory Core 1 | ||
| H 100 | INTRODUCTION TO PUBLIC HEALTH | 4 |
| NUTR 104 | ORIENTATION TO THE NUTRITION MAJOR (or CA 201 Culinary Arts Career Training at LBCC) | 1-3 |
| NUTR 240 | HUMAN NUTRITION | 3 |
| NUTR 241 | APPLIED FOOD AND NUTRITION | 1 |
| NUTR 325 | NUTRITION ACROSS THE LIFESPAN | 3 |
| General Education Core | ||
| CH 121 | GENERAL CHEMISTRY | 5 |
| COMM 218 | *INTERPERSONAL COMMUNICATION | 3 |
| or COMM 111 | *PUBLIC SPEAKING | |
| ECON 201 | *INTRODUCTION TO MICROECONOMICS | 4 |
| H 320 | INTRODUCTION TO HUMAN DISEASE | 3 |
| H 385 | SAFETY AND HEALTH STANDARDS AND LAWS | 3 |
| or H 344 | FOUNDATIONS OF ENVIRONMENTAL HEALTH | |
| MB 230 | *INTRODUCTORY MICROBIOLOGY | 4-5 |
| or MB 302 & MB 303 |
GENERAL MICROBIOLOGY and GENERAL MICROBIOLOGY LABORATORY |
|
| PSY 202 | *GENERAL PSYCHOLOGY | 4 |
| ST 201 | PRINCIPLES OF STATISTICS | 4 |
| or ST 351 | INTRODUCTION TO STATISTICAL METHODS | |
| Nutrition, Business, Management and Food Courses | ||
| BA 260 | INTRODUCTION TO ENTREPRENEURSHIP | 4 |
| BA 315 | ACCOUNTING FOR DECISION MAKING | 4 |
| BA 330 | LEGAL ENVIRONMENT OF BUSINESS | 4 |
| BA 352 | MANAGING INDIVIDUAL AND TEAM PERFORMANCE | 4 |
| BA 360 | INTRODUCTION TO FINANCIAL MANAGEMENT | 4 |
| BA 390 | PRINCIPLES OF MARKETING | 4 |
| FST 251 | INTRODUCTION TO WINES, BEERS, AND SPIRITS | 3 |
| FST 360 | FOOD SAFETY AND SANITATION | 3 |
| MGMT 453 | HUMAN RESOURCES MANAGEMENT | 4 |
| NUTR 311 | FOODSERVICE PRODUCTION AND PURCHASING | 4 |
| NUTR 319 | NUTRITION AND SOCIAL MARKETING | 3 |
| NUTR 307 | SEMINAR | 1 |
| NUTR 410 | FIELD EXPERIENCE 2 | 5 |
| NUTR 416 | ^CULTURAL ASPECTS OF FOODS | 3 |
| NUTR 446 | MANAGING FOOD AND NUTRITION SERVICES | 4 |
| NUTR 447 | MANAGEMENT OF FOOD SYSTEMS LABORATORY | 3 |
| Tracks | ||
| Select one or both of the following tracks: | 27-63 | |
|
Culinary Track |
||
|
Food Systems Track |
||
| Remaining Bacc Core and Electives | 15-54 | |
| Total Credits | 180 | |
Culinary Track
| Code | Title | Credits |
|---|---|---|
| MGMT 446 | CROSS-CULTURAL MANAGEMENT | 4 |
| WR 222 | *ENGLISH COMPOSITION | 3 |
| CA 101-103 | Culinary Arts Practicum I,II, III at LBCC | 23 |
| CA 111 | Food Service Safety and Sanitation at LBCC | 1 |
| CA 112 | Stations, Tools, and Culinary Techniques at LBCC | 3 |
| Total Credits | 34 | |
Food Systems Track
| Code | Title | Credits |
|---|---|---|
| AEC 251 | *INTRODUCTION TO AGRICULTURAL AND FOOD ECONOMICS | 3 |
| AEC 411 | *INTRODUCTION TO FOOD SYSTEMS: LOCAL TO GLOBAL | 3 |
| FW 324 | *FOOD FROM THE SEA | 3 |
| FW 345 | *GLOBAL CHANGE BIOLOGY | 3 |
| NUTR 235 | SCIENCE OF FOODS | 5 |
| PPOL 447 | INTEGRATED POLICY: FOOD, ENERGY, WATER, CLIMATE | 4 |
| Electives | ||
| Select two courses from the following: | 6-8 | |
| AGRICULTURAL AND FOOD MANAGEMENT | ||
| AGRICULTURAL AND FOOD MARKETING | ||
| *GEOGRAPHY OF FOOD AND AGRICULTURE | ||
| *FOOD JUSTICE | ||
| *INTERNATIONAL PERSPECTIVES ON FOOD SYSTEMS | ||
| GLOBAL FOOD POLITICS AND POLICY | ||
| Total Credits | 27-29 | |
*
Baccalaureate Core Course (BCC)
^
Writing Intensive Course (WIC)
1
Transfer students should refer to Academic Regulation 18a.1
2
Pre-arrange with department. Recommend spring term of senior year
