Course Requirements

The course requirements listed below apply to those students admitted on or after Fall 2014. Anyone admitted prior to this term should refer to their Analysis of Academic Progress on WESS or see your academic advisor for your official program of study.


A. Nutrition and Food Science Core : 25 Credits
Number Name Hours
NUFD 130 Introduction to Nutrition and Food Science Profession 1
NUFD 150 Food Composition and Scientific Preparation 3
NUFD 153 Dynamics of Food and Society 3
NUFD 192 Nutrition with Laboratory 4
NUFD 240 Sanitation Management and Food Microbiology: Certification 1
NUFD 282 Applied Nutrition in the Lifecycle 3
NUFD 304 Introduction to Research 3
NUFD 352 Organization and Management of Foodservice Systems 3
NUFD 357 Experimental Food Science 3
NUFD 490 Nutrition and Food Science Professional Seminar 1
 
B. Food Systems Core Requirements: 25 Credits
Number Name Hours
NUFD 253 Quantity Food Purchasing and Production 3
NUFD 254 Foodservice Equipment and Facilities Design 3
NUFD 350 Quantity Food Applications 3
NUFD 353 Catering and Banquet Management 3
NUFD 392 Food Systems and Agro Business 3
NUFD 409 
OR 
COED 401 / 
COED 402
Internship 

Cooperative Education
4
 
Required Elective (Choose 2 for 6 credits)
NUFD 110 International Cuisine 3
NUFD 387 Molecular Cuisine 3
EAES 202 Introduction to Sustainability Science 3
MKTG 240 Introduction to Marketing 3
MGMT 231 Management Processes 3
 
C. Food Systems Required Collateral Courses: 26 Credits
Number Name Hours
ACCT 204 Fundamentals of Accounting 3
BSLW 235 Legal, Ethical, Global Environment of Business 3
BIOL 110 Biology of Human Science 4
CHEM 113 Fundamentals of Chemistry 4
EAES 160 The Human Environment 3
MATH 109 Statistics 3
CMPT 109 Introduction to Computer Application 3
ECON 101 Principals of Economics (Macro) 3
 
MAJOR REQUIRED TOTAL: 76 credits
 
GRAND TOTAL CREDITS: 120 credits