Bachelor of Science in Culinology®

The Bachelor of Science in Culinology® is a degree that is only available to transfer students that have culinary training at an accredited institution of higher learning. The degree is based on an assumption that individuals will apply to the program with training in culinary arts that will include sanitation, meat identification/fabrication, soup and sauces fundamentals, baking fundamentals, food service costing, and an externship with a minimum of 12 credit hours effort. Students applying to this program are evaluated on an individual basis for the application of their culinary credits. It is also expected that General Education credits may be earned while completing culinary training and are also eligible for transfer credit following the individualized evaluation. The total transfer credits may not exceed 60 hours.

Requirements

Freshman

BIO 101	General Biology	3
	And
BIO 101L	General Biology Lab	1

ENG 101	English Composition I	3
ENG 102	English Composition II	3
FSI 101	Fundamentals of Food Science	3
HIS	History Elective	3
MAT 105	College Algebra	3
PHI 207	Introduction to Logic & Critical Thinking	3
SPE 101	Fundamentals of Public Speaking	3
FSI	Culinary Arts transfer credits	6
Total Credit Hours:		31

FSI (Culinary Arts transfer credits): Food Science Electives

Sophomore

BIO 370/HSC 370	Microbiology	3
	And
BIO 370L	Microbiology Lab	1

CHE 141	General College Chemistry I	3
	And
CHE 141L	General Chemistry I Lab	1

CHE 142	General College Chemistry II	3
	And
CHE 142L	General Chemistry II Lab	1

ECO	Economics Elective	3
ENG	Literature Elective	3
FSI 295	Certification of Standing in Food Science	0

FSI 370	Food Processing & Preservation	3
	And
FSI 370L	Food Processing & Preservation Laboratory	1

FSI	Food Science Electives	3
FSI	Culinary Arts transfer credits	6
Total Credit Hours:		31

FSI (Culinary Arts transfer credits): Food Science Electives

FSI 295: lecture and lab

Junior

ART/FNA/MUS	Fine Arts Elective	3

CHE 201	Organic Chemistry I	3
	And
CHE 201L	Organic Chemistry I Lab	1

FSI	Food Science Electives	3
FSI 310	Food Laws, Standards. & Regulations	2
FSI 325	Ingredients, Additives, and Functionality	3

FSI 350	Food Microbiology	3
	And
FSI 350L	Food Microbiology Laboratory	1

HIS	History Elective	3
MAT 160	Introductory Statistics	3
THE	Theology Elective	3
Total Credit Hours:		28

Senior

BUS 252	Principles of Marketing	3
BUS 321	Consumer Behavior	3
FSI 409	Senior Seminar I	1

FSI 417	Food Chemistry	3
	And
FSI 417L	Food Chemistry Laboratory	1

FSI 457	Product Development	3
	And
FSI 457L	Product Development Lab	1

FSI 460	Advanced Product Development	3
	And
FSI 460L	Advanced Product Development Laboratory	1

FSI 475	Food Science Externship	2
FSI 495	Graduation Certification	0
PHI 306	Philosophical Ethics	3
PSY/SOC	Psychology or Sociology Elective	3
THE	Theology Elective	3
Total Credit Hours:		30

Total Credit Hours: 120

Summary

Biology	8
Business	6
Chemistry	12
Culinary Arts	12
Economics	3
English	9
Fine Arts	3
Food Science	37
Mathematics	6
Philosophy	6
Social Sciences	9
Speech	3
Theology	6

Total Credit Hours: 120