Mar 28, 2024  
2022-2023 Undergraduate Catalog 
    
2022-2023 Undergraduate Catalog [ARCHIVED CATALOG]

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.