Food Sciences - Culinology Option, B.S.

The Department of Food Science and Nutrition

Bachelor of Science Degree Requirements

Major Requirements (58 units)

CULG 50 - Culinary Science I Units: 3
CULG 55 - Culinary Science II Units: 3
CULG 65 - Culinary Science III Units: 3
CULG 151 - Food Product Development Units: 3
CULG 152 - Techniques for Healthy Cooking Units: 3
FSC 1 - Introduction to Food Science and Technology Units: 3
FSC 41 - Introduction to Food and Dairy Processing Units: 3
FSC 100 - Sensory Evaluation Units: 3
FSC 112 - Food and Dairy Chemistry Units: 4
FSC 120 - Quality Assurance in the Food and Dairy Industries Units: 3
FSC 125 - Food and Dairy Microbiology Units: 4
FSC 178 - Food Laws, Regulations, Inspection, and Grading Units: 3
FSC 199 - Senior Seminar Units: 1
FSM 60 - Food Safety for Foodservice Professionals Units: 1
FSM 131 - Introduction to Food Systems Management Units: 3
FSM 133 - Quantity Food Production Units: 3
FSM 134 - Cost Analysis in Food Systems Management Units: 3
NUTR 53 - Nutrition and Health: Realities and Controversies Units: 3

Select 6 Units of Electives from the Following List:

AGBS 1 - Introductory Agricultural Economics Units: 3
AGBS 120 - Agribusiness Management Units: 3
ASCI 1 - Introduction to Animal Science Units: 3
ASCI 11 - Meat Animal Selection and Evaluation Units: 3
ASCI 71 - Meat Science Units: 3
ASCI 171 - Advance Meat Science Units: 3
ASCI 172 - Meat Technology Units: 3
AGED 66 - Agricultural Communications Units: 3
FSC 115 - Food Analysis Units: 3
FSC 141 - Fruit, Vegetable, and Edible Oil Processing Units: 4
FSC 142 - Dairy Processing Units: 4
FSC 193I - Supervised Work Experience Units: 1-6
FSM 193I - Supervised Work Experience Units: 1-6
IT 117 - Quality Assurance Units: 3
ENOL 15 - Introduction to Enology Units: 3
ENOL 45 - Wine Evaluation Techniques Units: 3
PLANT 20 - Introduction to Crop Science Units: 3
PLANT 30 - Introduction to Fruit Science Units: 3
PLANT 123E - Vegetable Production Units: 3
PLANT 124E - Organic Crop Production Units: 3
or courses approved by the program coordinator.

Additional Requirements for Culinology (17 units)

CHEM 3A - Introductory General Chemistry Units: 4 (Area 5A)
CHEM 8 - Elementary Organic Chemistry Units: 3
CHEM 150 - General Biochemistry Units: 3
BIOL 20 - Introductory Microbiology Units: 4
MATH 11 - Elementary Statistics Units: 3 (Area 2)

Other Degree Requirements

In addition to the major program requirements, every student must also complete the University’s baccalaureate degree requirements such as:

American Government and Institutions (PLSI 2 )
General Education Requirements (43 units)
Additional University Graduation Requirements (9 units) - Food Sciences students are exampt from this requirement
Upper-Division Writing Requirement
Sufficient Elective Units to Meet Required Total Units (varies); it is recommended that units in this area be utilized to complete a second major or minor.

A full description of the University’s graduation requirements can be found in the Baccalaureate Degree Requirements .

Total Units: 120*

*General Education, Additional University Graduation Requirements, and Upper-division Writing courses can be double counted with major requirements. These courses include CHEM 3A (Area 5A), and MATH 11 (Area 2). See advisor for details.

Advising Notes

Students should contact the program coordinator to schedule an academic advising appointment each semester. Since many courses are sequential, it is essential for new, transfer, or returning students to contact the program coordinator one semester prior to intended enrollment. Note: A minimum 2.75 GPA is required for on campus entry to the department options.
CR/NC grading is not permitted for courses included in the major and additional requirements, except work experience (FSC 193I ; FSM 193I ; and NUTR 193I ).
Grade Policy - all courses listed under major and additional requirements require a grade of C or better.
General Education courses designated as required by the department are prerequisite to many courses in the program of study.