Culinary Arts Minor

Program Description

The Nutritional Sciences Program offers a Minor in Culinary Arts for students majoring in other disciplines. The Culinary Arts Minor aims to provide students with significant knowledge of key culinary concepts relevant to students interested in food and cuisine. The required courses introduce technical culinary skills and foundational knowledge of foods and food preparation. 

Required Courses for Hospitality Majors 14 credits

• NUSC 115 - Food Sanitation and Safety 2 credits
• NUSC 161 - Scientific Principles of Food Selection and Preparation 3 credits
• NUSC 263 - Baking and Pastry 4 credits
• NUSC 265 - Culinary Arts and Health 3 credits
• NUSC 365 - Food Systems Management 3 credits

Required Courses for Non-Hospitality Majors 17 credits

• NUSC 115 - Food Sanitation and Safety 2 credits
• NUSC 161 - Scientific Principles of Food Selection and Preparation 3 credits
• NUSC 263 - Baking and Pastry 4 credits
• NUSC 265 - Culinary Arts and Health 3 credits
• NUSC 365 - Food Systems Management 3 credits
• HOMG 292 - Food and Beverage Management 3 credits