Department of Animal and Food Sciences

Food Science - Culinary Concentration BS Four-Year Plan

FALL	SPRING
First Year
ANFS 111 - Animal and Food Science Laboratory	ANFS 102 - Food for Thought
ANFS 159 - Topics in Food Science	ENGL 110 - Seminar in Composition
CHEM 103 - General Chemistry and CHEM 133 - General Chemistry Laboratory	CHEM 104 - General Chemistry and CHEM 134 - General Chemistry Laboratory
MATH 221 - Calculus I	Breadth Requirement (2/3)
NTDT 200 - Nutrition Concepts	Breadth Requirement (3/3)
Breadth Requirement (1/3)
Credits: 15	Credits: 16
Second Year
ANFS 230 - Foodborne Diseases: Investigating Outbreaks	ANFS 305 - Food Science
CHEM 213 - Elementary Organic Chemistry	ANFS 265 - Perspectives in Career and Professional Development
PHYS 201 - Introductory Physics I and PHYS 221 - Introductory Physics Laboratory I	BISC 207 - Introductory Biology I
Elective (1/4)	HOSP 217 - Catering Management or HOSP 381 - Management of Food and Beverage Operations
NTDT 201 - Food Concepts or HOSP 201 - Food Safety and Sanitation	ANFS /PLSC 218 - Fermentation Sciences
	Elective (2/4)
	Elective (3/4)
Credits: 17	Credits: 17
Third Year
STAT 200 - Basic Statistical Practice	CHEM 214 - Elementary Biochemistry
ANFS 409 - Food Processing or ANFS 428 - Food Chemistry	NTDT 301 - Cultural Perspectives on Food and Nutrition or GEOG 430 - Food Geographies & Food Justice or HOSP 328 - International Cuisine and Culture or NTDT 475 - Transcultural Foods and Cuisine (Winter Study Abroad)
PLSC 302 - Vegetables, Herbs, and Natural Plant Products or AGRI 100 - Organic and Sustainable Farming or AGRI 130 - Understanding Today’s Agriculture	ANFS 429 - Food Analysis or ANFS 443 - Food Engineering Technology
BISC 300 - Introduction to Microbiology	HOSP 321 - Quantity Food Service Management and HOSP 325 - Restaurant Management and Quantity Foods Production Practicum
Elective (4/4)
Credits: 17	Credits: 14
Fourth Year
ANFS 439 - Food Microbiology	ANFS 411 - Food Science Capstone
ANFS 428 - Food Chemistry or ANFS 409 - Food Processing	ANFS 449 - Food Biotechnology
APEC 404 - Food and Fiber Marketing	ANFS 429 - Food Analysis or ANFS 443 - Food Engineering Technology
PLSC 151 - Introduction to Crop Science (Spring) or PLSC 302 - Vegetables, Herbs, and Natural Plant Products or ANFS 181 - From the Cow to the Cone: The Science and Business of Ice Cream (Winter)	HOSP 382 - Managerial Accounting and Finance in the Hospitality Industry or Elective
APEC 430 - Establishing and Managing a Food and Agribusiness Enterprise
Credits: 14	Credits: 15
Total Credits: 124

*See program page for approved courses.

Disclaimer: Four-Year Plans are a Departmental suggestion of how a student could complete this degree in four years (eight semesters). Students may opt to take courses in the summer or winter sessions. These plans do not take into account additional requirements brought on by minors or other majors. A Four-Year Plan is subject to change from year-to-year given the resources and focuses of the Department. It is the student’s responsibility to meet with his or her assigned advisor at least once a semester to monitor progress and ensure that he or she is on track to graduate on time. This document is intended as a supplemental advisement tool to be used in conjunction with in-person advisement and the UDSIS Degree Audit. Students should direct any questions or concerns regarding degree progress to their advisor or Academic Assistant Dean.