Minor Required: 31 units

• CHM 1210 - General Chemistry I (3) [GE 5A]
• CHM 1210L - General Chemistry Laboratory I (1) [GE 5C]
• CHM 1220 - General Chemistry II (3) [GE 5A]
• CHM 1220L - General Chemistry Laboratory II (1) [GE 5C]
• 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 4261W - Food Chemistry (3) or
• FST 3210 - Experimental Food Science (2)

•  

• FST 4261LW - Food Chemistry Laboratory (1)

• OR

• FST 3210L - Experimental Food Science Laboratory (1) and
• NTR 3280L - Food and Culture Laboratory (1)

•  

• FST 4290 - Food Product Development (1)
• FST 4290L - Food Product Development Laboratory (2)

•  

• HRT 2810 - Professional Cooking (2) and
• HRT 2810L - Professional Cooking Laboratory (1)

• OR

• HRT 3200 - Innovations in Cooking (2) and
• HRT 3200L - Innovations in 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)

Notes:

Students enrolled in these program(s) may not declare this minor:

• Food Science and Technology, B.S. - Culinology® Subplan/Option: 120 units