Search Results
Nutrition and Foods BS
https://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/nutritionandfoods/
Nutrition and Foods
Nutrition and Foods BS and Nutrition and Dietetics MS Bridge Program
https://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/nutritionsciencesbsms/
BS/MS Bridge Program in Nutrition Sciences
Minor in Food Studies
https://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/foodstudiesminor/
This minor seeks to capture and help students navigate the breadth of course offerings that touch upon food systems. Because food systems can be studied through many different lenses, students can adapt this Food Studies minor to their program of study. For example, students interested in public health policy issues can create a minor of hands-on, community-based culinary classes, public health and nutrition classes. Students are encouraged to work under guidance from hospitality, culinary and food science faculty.
Certificate in Food Entrepreneurship
Certificate Level: Undergraduate Admission Requirements: High School Diploma Certificate Type: Certificate Number of Credits to Completion: 19.0 Instructional Delivery: Campus Calendar Type: Quarter Expected Time to Completion: 1 year Financial Aid Eligibility: Not aid eligible Classification of Instructional Program (CIP) Code: 12.0509 Standard Occupational Classification (SOC) Code: 11-9051
Post-Baccalaureate Certificate in Food Innovation
https://catalog.drexel.edu/graduate/collegeofnursingandhealthprofessions/foodinnovationpbc/
Certificate Level: Graduate Admission Requirements: Bachelor's degree or higher Certificate Type: Post-Baccalaureate Number of Credits to Completion: 12.0 Instructional Delivery: Campus Calendar Type: Quarter Expected Time To Completion: 1 year Financial Aid Eligibility: Not aid eligible Classification of Instructional Program (CIP) Code: 12.0509 Standard Occupational Classification (SOC) Code: 11-9051
Nutrition Sciences PhD
https://catalog.drexel.edu/graduate/collegeofnursingandhealthprofessions/nutritionsciences/
Nutrition Sciences
Minor in Food Science
https://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/foodscienceminor/
The minor in Food Science is designed for students interested in applying the basic sciences to the world's largest industry. The minor should be especially attractive to students in chemistry, chemical engineering, nutrition and biological sciences as it provides a background for excellent employment and post-baccalaureate study opportunities in areas closely allied to their basic disciplines.
Culinary & Food Science MS
https://catalog.drexel.edu/graduate/collegeofnursingandhealthprofessions/culinaryfoodsciencems/
Major: Culinary and Food Science Degree Awarded: Master of Science (MS) Calendar Type: Quarter Minimum Required Credits: 45.0 Co-op Option : None Classification of Instructional Programs (CIP) code: 01.1001 Standard Occupational Classification (SOC) code: 19-1012
Human Nutrition MS
https://catalog.drexel.edu/graduate/collegeofnursingandhealthprofessions/humannutrition/
Human Nutrition
Food Systems and Studies
https://catalog.drexel.edu/coursedescriptions/quarter/grad/food/
Food Systems and Studies NH FOOD Food Systems and Studies
Food Science
https://catalog.drexel.edu/coursedescriptions/quarter/grad/fdsc/
Food Science NH FDSC Food Science
Nutrition & Food Science
https://catalog.drexel.edu/coursedescriptions/quarter/grad/nfs/
Nutrition & Food Science NH NFS Nutrition & Food Science
Food Science
https://catalog.drexel.edu/coursedescriptions/quarter/undergrad/fdsc/
Food Science NH FDSC Food Science
Nutrition & Food Science
https://catalog.drexel.edu/coursedescriptions/quarter/undergrad/nfs/
Nutrition & Food Science NH NFS Nutrition & Food Science
Nutrition and Dietetics MS
https://catalog.drexel.edu/graduate/collegeofnursingandhealthprofessions/nutritionanddietetics/
Major: Nutrition and Dietetics Degree Awarded: Master of Science (MS) Calendar Type: Quarter Minimum Required Credits: 63.0 Co-op Option : None Classification of Instructional Programs (CIP) code: 51.3101 Standard Occupational Classification (SOC) code: 29-1031
Culinary Arts and Science BS
...industry Food waste and sustainability practices and solutions Food product development Quality assurance Food sensory...
BS in Culinary Arts and Science
...B.S. Please contact the Department of Food and Hospitality Management for the most current...
BS in Culinary Arts and Science
...at Drexel Please contact the Department of Food and Hospitality Management for the most current...
The College of Nursing and Health Professions
https://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/
...and Foods (BS) / Nutrition and Dietetics (MS) Bridge Program Minors Culinary Arts Exercise Science Food...
Minor in Culinary Arts
https://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/culinaryartsminor/
...culinary skills and fundamental knowledge of foods and food preparation. Students are able to select...
College of Nursing and Health Professions
https://catalog.drexel.edu/graduate/collegeofnursingandhealthprofessions/
...DCFT) Creative Arts Therapies (PhD) NEW : Culinary & Food Science (MS) Dance/Movement Therapy and Counseling...
Undergraduate Minors
https://catalog.drexel.edu/minors/undergraduate/
...Studies Finance Financial Technology Fine Arts Food Science Food Studies French [G] NEW: Game Design...
Environmental Science BS
https://catalog.drexel.edu/undergraduate/collegeofartsandsciences/environmentalscience/
...State of NJ Department of Environmental Protection, Food & Water Watch, and more. Co-op and...
Minor in Hospitality Management
https://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/hospitalitymgmtminor/
...and hospitality industry. The required courses introduce food service operations from a "front-of-house...
Accelerated Degree Programs
https://catalog.drexel.edu/accelerateddegreeprograms/
...Nursing: Accelerated RN/BSN/MSN Nutrition and Foods (BS) / Nutrition and Dietetics (MS) [O] Operations...
Graduate Programs
https://catalog.drexel.edu/graduateprograms/
...and Entrepreneurship (MS) Creative Writing (MFA) Culinary & Food Science (MS) Cyber Law and Data Privacy...
Undergraduate Majors
https://catalog.drexel.edu/majors/
...Nursing: RN-MSN Bridge Program Nutrition and Foods (BS) [O] Operations and Supply Chain Management...
Post-Baccalaureate Certificates
https://catalog.drexel.edu/certificates/postbaccalaureate/
...Design Technology Financial Regulatory Compliance - Quarter Calendar Food Innovation Foundations of Entrepreneurship I Foundations of...
Undergraduate Certificates
https://catalog.drexel.edu/certificates/undergraduate/
...E] Entrepreneurship Ethical Theory and Practice [F] Food Entrepreneurship [H] Health and Medical Humanities Human...
Computer Security and Privacy MSCSP
https://catalog.drexel.edu/graduate/collegeofcomputingandinformatics/computersecurityandprivacy/
...infrastructure that supply water, electrical power and food; and comprise the Internet of Things, which...
Post-Baccalaureate Certificate in Pharmaceutical and Medical Device Regulatory Compliance
...study of the industry regulators, including the Food and Drug Administration, and their approach to...
Environmental & Occupational Health MPH
https://catalog.drexel.edu/graduate/schoolofpublichealth/environmentalandoccupationalhealth/
...air and water quality, to ensure safe food and consumer products, and to prepare for...
Environmental Studies and Sustainability BA
...animal ecosystems; and sustainable land use, transportation, food-agricultural systems Distinguish larger, complex societal forces...
Sociology BA
https://catalog.drexel.edu/undergraduate/collegeofartsandsciences/sociology/
...Board of Medical Examiners Cradles to Crayons Food & Water Watch Stradley Ronon Stevens & Young LLP...
Certificate in Writing and Publishing
https://catalog.drexel.edu/undergraduate/collegeofartsandsciences/writingandpublishingcert/
...of entertainment professions including screenwriting, sports journalism, food writing, game writing, grant writing, and more...
Materials Science and Engineering BSMSE
https://catalog.drexel.edu/undergraduate/collegeofengineering/materialsscienceandengineering/
...Machine Learning. Synthesis of Biopolymer Biocomposites Using Food Waste Derived Cellulose Nanofibers. Investigation of Alkali...
FOOD 606 The Contemporary Food System 3.0 Credits
This course will explore the structure and function of the contemporary food system, and compare it to some alternative historical models to ask: how did this system develop? What problems does it try to solve? What unintended consequences flow from this current food system?.
Repeat Status: Not repeatable for credit
FOOD 612 Food Writing 3.0 Credits
This course will explore the many categories of food writing – reviews, memoirs, journalism – and the many outstanding practitioners in the many forms. In this course we examine the role that food plays and how food is used both as an element of expression and as a transforming agent in long form food journalism, book form food focused fiction, memoir, mystery, non-fiction single-item history, foodways studies, biography, and original research Culinary Science academic papers.
Repeat Status: Not repeatable for credit
FOOD 801 Food Systems Practicum/Project 2.0 Credits
This course will provide students with work experience in culinary production while under faculty supervision. Students obtain industry jobs, work a minimum of 60 hours, log their experiences, and write a final analysis. The networking opportunities often lead to rewarding part time, or full time employment opportunities. Alternatively, students may embark on an independent project with both an industry and faculty mentor.
Repeat Status: Not repeatable for credit
CULA 412 Food Writing 3.0 Credits
A practical introduction to food journalism. Explores through regular writing and reading assignments the broad range of topics typically encountered in a newspaper or magazine environment, from ingredient features and trend stories, to profiles, first person essays, restaurant criticism, "live" deadline assignments, and long-form magazine projects.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
FDSC 120 Food and the Senses 3.0 Credits
This course is designed to help students develop their palates through understanding the different approaches to the sensory properties of food. By starting with simple ingredients and building in complexity of flavor profile, students will be introduced to the field of sensory evaluation.
Repeat Status: Not repeatable for credit
FDSC 154 Science of Food and Cooking 4.0 Credits
Covers the physical and chemical characteristics of food components including sugars, starches, proteins, and fats and their changes during preparation and cooking. Also considers the interaction of components in foods such as eggs, dairy products, meats, and cereals and the formulation of baked goods. Methods of sensory evaluation are included.
Repeat Status: Not repeatable for credit
FDSC 270 Microbial Food Safety and Sanitation 4.0 Credits
Covers topics including types, sources and growth of microorganisms in food; food spoilage; foodborne infections and intoxications and their prevention; chemical contamination; pest control and sanitation standards in foodservice operations; and FDA and local regulations.
Repeat Status: Not repeatable for credit
FDSC 306 Food Composition & Behavior 3.0 Credits
This course examines the composition of foods, and chemical and physical changes in food components that occur during food preparation and processing.
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 154 [Min Grade: D]
FDSC 350 Experimental Foods: Product Development 3.0 Credits
Covers the ingredients used in the development of new food products and the process of developing new food products. Objective and subjective testing procedures are demonstrated in laboratory. Students propose and carry out a food development project.
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 154 [Min Grade: D]
FDSC 450 Food Microbiology 3.0 Credits
Covers application of microbiological principles to food safety, production, nutrient quality, and spoilage.
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 270 [Min Grade: D]
FDSC 451 Food Microbiology Laboratory 2.0 Credits
Teaches laboratory techniques of food microbiology with emphasis on food production and quality assurance procedures. Should be taken with FDSC 450 concurrently. Please see the department for more information.
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 270 [Min Grade: D] (Can be taken Concurrently)
Corequisite: FDSC 450
FDSC 454 Microbiology & Chemistry of Food Safety 3.0 Credits
Provides advanced study of chemicals of food safety significance, with emphasis on the effects of compounds normal to food. Includes regulations and controls.
Repeat Status: Not repeatable for credit
FDSC 456 Food Preservation Processes 3.0 Credits
Covers fundamentals of food processing and preservation, including techniques and methods employed to extend the useful life of food products, and the significance of changes in the composition of foods due to processing, enzymatic activity, microbial action, and chemical change.
Repeat Status: Not repeatable for credit
Prerequisites: NFS 215 [Min Grade: D] or CHEM 242 [Min Grade: D]
FDSC 458 Nutritional Impact of Food Processing Methods 3.0 Credits
Covers the effect of processing on foods, emphasizing nutritional and chemical aspects. Includes topics such as synthetic foods, food additives, current food processing methods, nutritional policy, consumer dietary patterns, and food product trends.
Repeat Status: Not repeatable for credit
Prerequisites: (FDSC 154 [Min Grade: D] and NFS 215 [Min Grade: D])
FDSC 460 Food Chemistry 3.0 Credits
Covers physicochemical properties of food constituents, including the application of underlying scientific principles to the processing of foods and biological materials.
Repeat Status: Not repeatable for credit
Prerequisites: CHEM 242 [Min Grade: D] and CHEM 103 [Min Grade: D]
FDSC 461 Food Analysis 3.0 Credits
Provides analysis of foods and biological samples, with emphasis on their chemical composition and physicochemical properties.
Repeat Status: Not repeatable for credit
Prerequisites: CHEM 103 [Min Grade: D] and CHEM 242 [Min Grade: D]
FDSC 468 Functional Foods 3.0 Credits
This course covers a range of functional foods and food components, their health conferring benefits, mechanisms of actions, and possible applications in the food industry.
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 154 [Min Grade: D] and NFS 215 [Min Grade: D]
FDSC 487 Food Engineering 3.0 Credits
This course deals with understanding and implementing basic engineering concepts to solve quantitative problems in food engineering and processing. Concepts such as units and dimension, mass and energy balance, heat transfer, mass transfer, psychometrics and fluid flow will be covered.
Repeat Status: Not repeatable for credit
Prerequisites: PHYS 175 [Min Grade: D] and MATH 102 [Min Grade: D]
FDSC 490 Seminar in Food Science 1.0 Credit
Current topics in food science will be studies with presentations by invited speakers and students. This course may be repeated for credit.
Repeat Status: Can be repeated 3 times for 4 credits
Restrictions: Cannot enroll if classification is Freshman or Junior or Pre-Junior or Sophomore
FDSC 501 Research Methods for Food Science 3.0 Credits
This course introduces students to common research tools and skills in the field of food science and studies, as well as to basic concepts in data analysis and research ethics.
Repeat Status: Not repeatable for credit
FDSC 506 Food Composition & Behavior 3.0 Credits
This course examines the composition of foods, and chemical and physical changes in food components that occur during food preparation and processing.
Repeat Status: Not repeatable for credit
FDSC 550 Food Microbiology 3.0 Credits
Discusses factors affecting microbial growth in foods. Also covers methods of enumeration of food-borne organisms, microbial spoilage of foods, foods and ingredients from fermentation, food-borne pathogens and their control, and sanitation and HACCP in food processing.
Repeat Status: Not repeatable for credit
FDSC 551 Food Microbiology Laboratory 2.0 Credits
Companion laboratory course to FDSC 550. Covers methods of isolation and enumeration of microorganisms important in foods, food fermentations, and methods of control of microorganisms.
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 550 [Min Grade: C], NFS 650 [Min Grade: C] (Can be taken Concurrently)
FDSC 554 Microbiology & Chemistry of Food Safety I 3.0 Credits
Covers the study of microbiological and toxicological factors affecting the safety of food, including natural toxicants, food additives, and food-borne diseases, toxicoses, and parasites.
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 550 [Min Grade: B] (Can be taken Concurrently)
FDSC 556 Food Preservation Processes 3.0 Credits
Covers fundamentals of food processing and preservation, including techniques and methods employed to extend the useful life of food products, and the significance of changes in the composition of foods due to processing, enzymatic activity, microbial action, and chemical change.
Repeat Status: Not repeatable for credit
FDSC 557 Advanced Food Product Development 3.0 Credits
The course covers the advanced stages of new food product development, food ingredients and functionality, and new product management and marketing. The course also provides in-depth understanding of various thermal and non-thermal food processing techniques used to extend the shelf-life of food. Effect of these processing techniques on food quality will also be discussed. During the lab portion of this class, students will design a new food product suitable for specific markets while considering taste, texture, stability and packaging.
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 350 [Min Grade: C] (Can be taken Concurrently)
FDSC 560 Food Chemistry 3.0 Credits
Covers chemical and physical behavior of food constituents and application of physicochemical principles to processed food systems.
Repeat Status: Not repeatable for credit
FDSC 561 Food Analysis 3.0 Credits
Covers the application of chemical analysis techniques to food. Food composition analysis (lipids, proteins, carbohydrates) and measurements of chemical reactions in foods (browning, lipid oxidation, starch hydrolysis, protein denaturation) are studied. Also focused upon id the maintenance of food quality during processing and storage.
Repeat Status: Not repeatable for credit
FDSC 568 Functional Foods 3.0 Credits
This course covers a range of functional foods and food components, their health conferring benefits, mechanisms of actions, and possible applications in the food industry.
Repeat Status: Not repeatable for credit
FDSC 577 Food Engineering 3.0 Credits
This course deals with understanding and implementing basic engineering concepts to solve quantitative problems in food engineering and processing. Concepts such as units and dimension, mass and energy balance, heat transfer, mass transfer, psychometrics and fluid flow will be covered.
Repeat Status: Not repeatable for credit
FDSC 654 Microbiology & Chemistry of Food Safety II 3.0 Credits
Advanced study of chemical of food safety significance with emphasis on the effects of components normal to food. Risk assessment, regulations and control will be covered.
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 454 [Min Grade: D] or FDSC 554 [Min Grade: C]
FDSC 662 Sensory Evaluation of Food 3.0 Credits
This course, Sensory Evaluation of Food, discusses historical and current theories addressing the anatomy and mechanisms of human chemical sensing systems (taste, odor, and flavor perception). The course will provide 1) a deep understanding of the anatomy and function of chemical senses, and 2) how diets, metabolic disorders, as well as environmental and psychological factors influence the relationship between chemical senses and food choice. Finally, the course will give an overview of the functional methods of subjective or organoleptic testing involving human subjects (psychophysics).
Repeat Status: Not repeatable for credit
FDSC 669 Readings in Food Science 3.0 Credits
Covers current research and its practical application in food production, processing storage, and preparation. Encourages individual investigation.
Repeat Status: Can be repeated 2 times for 6 credits
FDSC 890 Seminar in Food Science 1.0 Credit
Current topics in food science will be studied with presentations by invited speakers and students. This course may be repeated for credit.
Repeat Status: Can be repeated 3 times for 4 credits
FDSC 997 Research in Food Science 1.0-12.0 Credit
Students consult with a faculty advisor to identify a suitable problem are in food science and develop and carry out appropriate methodology to address the problem. This course may be repeated for credit.
Repeat Status: Can be repeated 4 times for 60 credits
FDSC I199 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC I299 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC I399 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC I499 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC I599 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC I699 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC I799 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC I899 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC I999 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC T180 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FDSC T280 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FDSC T380 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FDSC T480 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FDSC T580 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FDSC T680 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FDSC T780 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FDSC T880 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FDSC T980 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FOOD 302 Culinary Medicine 3.0 Credits
Examines basic principles of applied culinary medicine and teaches students to integrate nutrition and culinary knowledge and skills to prevent and support treatment of chronic illness.
Repeat Status: Not repeatable for credit
FOOD 502 Culinary Medicine 3.0 Credits
Examines basic principles of applied culinary medicine and teaches students to integrate nutrition and culinary knowledge and skills to prevent and support treatment of chronic illness.
Repeat Status: Not repeatable for credit
FOOD 503 Global Cuisine Studio 3.0 Credits
This course will serve as a foundation for a variety of regional and traditional cuisines, including French, Italian, Chinese, Korean, Indian, and Caribbean and Island cuisines. Graduate students will master both the fundamental culinary skills for these cuisines and explore the rich academic literature on their historical, sociological, scientific, and technical aspects.
Repeat Status: Can be repeated 3 times for 12 credits
FOOD 520 Culinary Studio 3.0 Credits
This course focuses on improvisational, interactive exercises designed to build culinary skills rather than replicate recipes. The emphasis is on culinary arts as an integrative creative enterprise synthesizing food science, aesthetics, management and performance. Activities are structured around five competencies: problem solving, speed, flavor and palate development, leadership and teamwork, and communication.
Repeat Status: Not repeatable for credit
FOOD 525 Garde Manger Laboratory 3.0 Credits
Introduces students to techniques used in the fabrication, selection and preparation of cold buffet production. Items include cold appetizers, canapes, garnishes, hors d'oeuvres, salads, and sandwiches; with additional focus on decoration, form, and presentation of cold food items.
Repeat Status: Not repeatable for credit
FOOD 530 Charcuterie 3.0 Credits
Students learn about the chemistry and techniques of curing, brining, and smoking. Items covered include classic and modern, forcemeats, pates, galantines, terrines, and sausages (fresh and dry).
Repeat Status: Not repeatable for credit
FOOD 600 Advanced Studies with a Master Chef 3.0 Credits
This course is a structured program that allows students the opportunity to practice the skills and competencies learned in coursework with an acknowledged culinarian in a qualified foodservice operation. Students are monitored by their direct supervisor, by Culinary Arts faculty, and by evaluation of written reports, workbooks, journals, and portfolios prepared during the course.
Repeat Status: Not repeatable for credit
FOOD 605 Culture and Gastronomy 3.0 Credits
The first of two courses devoted to the study of food as a determinant, how culture, beliefs, methods of acquisition, preparation and social interaction impact on a global scale. Reading, research, and course study focuses on food sources, discoveries and the evolution of sustainables and their effects on the formation of tribes and communities, population growth and expansion. Dishes. history and commonalities from three global cuisines will be compared, prepared and discussed. Classes are divided between lecture and cooking labs.
Repeat Status: Not repeatable for credit
FOOD 626 Kitchen Garden 3.0 Credits
This course introduces students to the seasonal preparation and maintenance of the plot and raised beds of the sustainable/organic urban Kitchen Garden situated in the Summer-Winter Community Garden. Students will sow seeds indoors, and nurture vegetable plants in preparation for transplanting into the garden, and conduct literature research into the principles and practices of urban gardening. Produce will be used in food production courses, and in menu preparations in the student operated restaurant.
Repeat Status: Not repeatable for credit
FOOD 699 Thesis Research in Culinary Arts and Science 0.0-9.0 Credits
Students pursuing a thesis consult with a faculty advisor to identify a suitable problem are in food science and develop and carry out appropriate methodology to address the problem. This course may be repeated for credit.
Repeat Status: Can be repeated multiple times for credit
Prerequisites: FDSC 501 [Min Grade: B-] or SCTS 502 [Min Grade: B-]
FOOD 890 Seminar in Culinary Arts and Science 1.0 Credit
In this course, current topics in food studies will be studied with presentations by invited speakers and students. Students receiving credit for this course must present their work at least once during the quarter.
Repeat Status: Not repeatable for credit
HRM 120 Principles of Food-Service Management 3.0 Credits
Examines the food and beverage industry from a managerial perspective focusing on labor and cost control, menu planning, and managerial issues. This course is an in-depth real world focus on current food service and its relation to other segments of the hospitality industry.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 110 [Min Grade: D]
HRM 150 Food & Beverage Customer Service 3.0 Credits
This course focuses on customer service within the food and beverage aspects of the hospitality industry, how service relates to the customer’s needs, how to create this transference, and how the fundamental aspects are applied in the setting of the professional dining room.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CAS or major is CLSC or major is CULA or major is HOSP.
HRM 215 Commercial Food Production 4.0 Credits
A practical based examination of back of the house food service practices. This course focuses on quantity and quality production of food for restaurant and event services, managerial elements of running a kitchen, and daily food service operations.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
HRM 305 Food Blogging 3.0 Credits
A practical introduction to writing for the online space using multi-media skills, creative independence, and social media. This class also includes ethical discussions that are particular to the ever-changing digital landscape.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
LAW 792S Food and Drug Law 2.0-3.0 Credits
This course considers the federal regulation of products subject to FDA jurisdiction, including food, human prescription and nonprescription drugs, animal feed and drugs, biologics and blood products, medical devices, and cosmetics. The course examines the public policy choices underlying the substantive law, FDA enforcement power, and agency practice and procedure.
Repeat Status: Not repeatable for credit
LSTU 605 Food and Drug Law 4.0 Credits
This course considers the federal regulation of products subject to FDA jurisdiction, including food, human prescription and nonprescription drugs, animal feed and drugs, biologics and blood products, medical devices, and cosmetics. The course examines the public policy choices underlying the substantive law, FDA enforcement power, and agency practice and procedure.
Repeat Status: Not repeatable for credit
NFS 100 Nutrition, Foods, and Health 2.0 Credits
Covers the six nutrient categories and how they function in the body. Includes nutritional implications of major diseases, food safety issues, and current food and nutrition controversies with an emphasis on personal health.
Repeat Status: Not repeatable for credit
NFS 101 Introduction to Nutrition & Food 1.0 Credit
Provides basic understanding of required nutrients and how they are used in the body. Students complete a computerized nutrient analysis and apply the science of nutrition and food to food choices to improve their personal health.
Repeat Status: Not repeatable for credit
Prerequisites: NFS 100 [Min Grade: C] (Can be taken Concurrently)
NFS 265 Professional Issues in Nutrition and Foods 3.0 Credits
Introduces professional issues in dietetics, food science, and nutrition science. Covers issues affecting current and future practice, and resources available to professionals in these fields.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: NFS 230 [Min Grade: C]
NFS 345 Foods and Nutrition of World Cultures 3.0 Credits
Provides an understanding of the diversity of cultural food choices and their nutritional implications. Includes an emphasis on cultural groups in the United States and methods to provide nutrition education to culturally diverse groups.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 115 [Min Grade: C]
NFS I199 Independent Study in Nutrition & Food Science 0.5-9.0 Credits
Provides individual study in nutrition under faculty supervision.
Repeat Status: Can be repeated multiple times for credit
NFS I299 Independent Study in Nutrition & Food Science 0.5-9.0 Credits
Provides individual study in nutrition under faculty supervision.
Repeat Status: Can be repeated multiple times for credit
NFS I399 Independent Study in Nutrition & Food Science 0.5-9.0 Credits
Provides individual study in nutrition under faculty supervision.
Repeat Status: Can be repeated multiple times for credit
NFS I499 Independent Study in Nutrition & Food Science 0.5-9.0 Credits
Provides individual study in nutrition under faculty supervision.
Repeat Status: Can be repeated multiple times for credit
NFS I599 Independent Study in Nutrition & Food Science 0.5-9.0 Credits
Provides an independent study in human nutrition.
Repeat Status: Not repeatable for credit
NFS I699 Independent Study in Nutrition & Food Science 0.5-9.0 Credits
Provides an independent study in human nutrition.
Repeat Status: Not repeatable for credit
NFS I799 Independent Study in Nutrition & Food Science 0.5-9.0 Credits
Provides an independent study in human nutrition.
Repeat Status: Not repeatable for credit
NFS I899 Independent Study in Nutrition & Food Science 0.5-9.0 Credits
Provides an independent study in human nutrition.
Repeat Status: Not repeatable for credit
NFS I999 Independent Study in Nutrition & Food Science 0.5-9.0 Credits
Provides an independent study in human nutrition.
Repeat Status: Not repeatable for credit
NFS T180 Special Topics in Nutrition & Food Science 0.5-9.0 Credits
Covers selected topics of study in the field of nutrition and food.
Repeat Status: Can be repeated multiple times for credit
NFS T280 Special Topics in Nutrition & Food Science 0.5-9.0 Credits
Covers selected topics of study in the field of nutrition and food.
Repeat Status: Can be repeated multiple times for credit
NFS T380 Special Topics in Nutrition & Food Science 0.5-9.0 Credits
Covers selected topics of study in the field of nutrition and food.
Repeat Status: Can be repeated multiple times for credit
NFS T480 Special Topics in Nutrition & Food Science 0.5-9.0 Credits
Covers selected topics of study in the field of nutrition and food.
Repeat Status: Can be repeated multiple times for credit
NFS T580 Special Topics in Nutrition & Food Science 0.5-9.0 Credits
Covers selected topics of study in the field of nutrition and food.
Repeat Status: Not repeatable for credit
NFS T680 Special Topics in Nutrition & Food Science 0.5-9.0 Credits
Covers selected topics of study in the field of nutrition and food.
Repeat Status: Can be repeated multiple times for credit
NFS T780 Special Topics in Nutrition & Food Science 0.5-9.0 Credits
Covers selected topics of study in the field of nutrition and food.
Repeat Status: Not repeatable for credit
NFS T880 Special Topics in Nutrition & Food Science 0.5-9.0 Credits
Covers selected topics of study in the field of nutrition and food.
Repeat Status: Not repeatable for credit
NFS T980 Special Topics in Nutrition & Food Science 0.5-9.0 Credits
Covers selected topics of study in the field of nutrition and food.
Repeat Status: Not repeatable for credit
PROD 335 Food + Design 3.0 Credits
This course asks its participants to reflect on food through the lens of design and addresses the impact it has on our daily lives while discovering new outcomes. We will be looking at many aspects such as: ingredients, materiality, the culture of eating, social and political impacts, community building, experiential and sensory qualities, industry, acts of cooking, packaging, and many others to create thought provoking projects.
Repeat Status: Not repeatable for credit
PSCI 369 The Politics of Food 4.0 Credits
This course examines how politics shapes our diet. Though cultural and personal preferences influence what we eat, our food choices unfold in the context of public policies such as agricultural subsidies, trade agreements, and food safety regulations, etc. The first part of the course describes and analyzes the US food system, with a focus on regulatory policies and interest group politics. The second part of the course examines the ideas and practices of food-based social movements that seek to create a food system that is less harmful to human and international health and more socially just than the existing system.
Repeat Status: Not repeatable for credit