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Department of Biological and Physical Sciences

Chair: Dr. Peter Yaukey

Description of Program

The curricula in Biological and Physical Sciences provide instruction in the disciplines of biology and food science, with support from the areas of chemistry, earth science, and physics, which assists students in the development of competence in their chosen field.

The department offers six degrees: 1) an Associate of Science in Biology; 2) a Bachelor of Science in Biology; 3) a Bachelor of Science in Food Science; 4) a Bachelor of Science in Food Business, 5) a Bachelor of Science in Culinology®, and 6) a Master of Science in Biomedical Sciences. The Associate degree is offered primarily to provide a core curriculum for students who are pursuing baccalaureate clinical programs at an institution other than University of Holy Cross. Since these programs are often on campuses where general education requirements are not offered, students applying must have already completed these requirements prior to acceptance into the program. The Associate of Science in Biology degree can be tailored to meet the prerequisites for application to these programs. The Bachelor of Science in Biology degree is offered using several tracks that are intended to provide a biological background, with each track constituted to prepare a student for one of the professional programs where biological and scientific preparation is often used as a pre-requisite. The Bachelor of Science in Food Science is primarily intended to develop a background in issues of food analysis, food preservation and product development, and food safety. This program is intended to qualify the student for professional outcomes in Food Science in industry and post-baccalaureate education. The Bachelor of Science in Food Business is intended to prepare students with a background of Business courses with an emphasis in Food Science practices in order to pursue careers in the Food industry and post-baccalaureate education. The Bachelor of Science in Culinology® is a degree program customized for graduates of accredited culinary programs who will apply to University of Holy Cross after completing an Associate’s degree. Students may also elect to accomplish a minor concentration in Biology, Chemistry, or Food Science.

Objectives

The major objectives of the curricula in the Department of Biological and Physical Sciences are

  1. to develop within students an ability and inclination to think objectively and independently;
  2. to develop a basic foundation which will provide the flexibility necessary to cope within an ever-changing technological society;
  3. to provide courses that meet the curricular requirements for all programs in the institution; and
  4. to provide prerequisite and supportive courses for students seeking post-graduate training in Biology and Food Science and professional schools.

Student Learning Outcomes

Upon successful completion of a major or minor concentration the Biology and Physical Sciences Program, students should be able to

  1. recall essential factual information in their chosen curriculum;
  2. read, understand, and critique standard reference works and professional periodicals in their area of concentration;
  3. access critical theories and trends in the area of concentration of their chosen curriculum;
  4. synthesize theoretical and empirical knowledge in the field of the natural sciences; and
  5. demonstrate the ability to engage in critical thinking, decision making, and independent judgment in the area of concentration of their chosen curriculum;