Culinology® Minor: 31 units

Offered by: College of Agriculture, Human Nutrition and Food Science Department

Minor Required

Minor Electives

Culinology® is the blending of culinary arts and food science and technology. This is an interdisciplinary minor offered jointly by the Nutrition and Food Science Department of the College of Agriculture and the Collins College of Hospitality Management. This minor is particularly suited for students majoring in Food Science and Technology, Foods and Nutrition, Chemistry and related sciences, as well as students in Hospitality Management with an interest in culinary arts and food science.

Minor Required: 28 units

CHM 1210 - General Chemistry I (3)
CHM 1210L - General Chemistry Laboratory I (1)
CHM 1220 - General Chemistry II (3)
CHM 1220L - General Chemistry Laboratory II (1)
CHM 2010 - Elements of Organic Chemistry (3)
CHM 2010L - Elements of Organic Chemistry Laboratory (1)
FST 1250 - Introduction to Food Science and Technology (3)
FST 4261 - Food Chemistry (3) or
FST 3210 - Experimental Food Science (2)
FST 4261L - Food Chemistry Laboratory (1)
OR
FST 3210L - Experimental Food Science Laboratory (1) and
NTR 3280L - Food and Culture Laboratory (1)
HRT 2810 - Professional Cooking (2)
HRT 2810L - Professional Cooking Laboratory (1)
HRT 3240 - World Cuisine (2) or
HRT 3250 - Professional Healthy Cooking (2)
HRT 3240L - World Cuisine Laboratory (1) or
HRT 3250L - Professional Healthy Cooking Laboratory (1)
HRT 3810 - Professional Cooking II (2)
HRT 3810L - Professional Cooking II Laboratory (1)

Minor Electives: 3 units

Select 3 units from the following list:

FST 4290 - Food Product Development (1) and
FST 4290L - Food Product Development Laboratory (2)
HRT 4850 - Culinary Product Development and Evaluation (3)