Program Overview

Nutrition in Foodservice, Culinary and Food Systems Option

The Nutrition in Foodservice, Culinary and Food Systems option offers either a Culinary track or a Food Systems track. Both prepare graduates for professional careers directing foodservice operations and/or work in food systems. The option focus is on serving healthy and appealing menu options in venues that strive to achieve sustainable food production and service. Opportunities exist in both non-commercial food operations including schools, universities, and healthcare, and in retail restaurants, industry, and agriculture. This program integrates course work taken at OSU and the Culinary Arts program at Linn-Benton Community College.

Option Code: 091

• Upper division credits required: 60
• Maximum S/U credits: 36 (departmental courses within major may not be taken S/U)

Course List

Introductory Core 1

• H 100: Introduction to Public Health (4 credits)
• NUTR 104: Orientation to the Nutrition Major (or CA 201 Culinary Arts Career Training at LBCC) (1-3 credits)
• NUTR 240: Human Nutrition (3 credits)
• NUTR 241: Applied Food and Nutrition (1 credit)
• NUTR 325: Nutrition Across the Lifespan (3 credits)

General Education Core

• CH 121: General Chemistry (5 credits)
• COMM 218: Interpersonal Communication (3 credits)
• or COMM 111: Public Speaking
• ECON 201: Introduction to Microeconomics (4 credits)
• H 320: Introduction to Human Disease (3 credits)
• H 385: Safety and Health Standards and Laws (3 credits)
• or H 344: Foundations of Environmental Health
• MB 230: Introductory Microbiology (4-5 credits)
• or MB 302 and MB 303: General Microbiology and General Microbiology Laboratory
• PSY 202: General Psychology (4 credits)
• ST 201: Principles of Statistics (4 credits)
• or ST 351: Introduction to Statistical Methods

Nutrition, Business, Management, and Food Courses

• BA 260: Introduction to Entrepreneurship (4 credits)
• BA 315: Accounting for Decision Making (4 credits)
• BA 330: Legal Environment of Business (4 credits)
• BA 352: Managing Individual and Team Performance (4 credits)
• BA 360: Introduction to Financial Management (4 credits)
• BA 390: Principles of Marketing (4 credits)
• FST 251: Introduction to Wines, Beers, and Spirits (3 credits)
• FST 360: Food Safety and Sanitation (3 credits)
• MGMT 453: Human Resources Management (4 credits)
• NUTR 311: Foodservice Production and Purchasing (4 credits)
• NUTR 319: Nutrition and Social Marketing (3 credits)
• NUTR 307: Seminar (1 credit)
• NUTR 410: Field Experience 2 (5 credits)
• NUTR 416: Cultural Aspects of Foods (3 credits)
• NUTR 446: Managing Food and Nutrition Services (4 credits)
• NUTR 447: Management of Food Systems Laboratory (3 credits)

Tracks

• Select one or both of the following tracks:
  • Culinary Track
  • Food Systems Track

Culinary Track

• MGMT 446: Cross-Cultural Management (4 credits)
• WR 222: English Composition (3 credits)
• CA 101-103: Culinary Arts Practicum I, II, III at LBCC (23 credits)
• CA 111: Food Service Safety and Sanitation at LBCC (1 credit)
• CA 112: Stations, Tools, and Culinary Techniques at LBCC (3 credits)
• Total Credits: 34

Food Systems Track

• AEC 251: Introduction to Agricultural and Food Economics (3 credits)
• AEC 411: Introduction to Food Systems: Local to Global (3 credits)
• FW 324: Food from the Sea (3 credits)
• FW 345: Global Change Biology (3 credits)
• NUTR 235: Science of Foods (5 credits)
• PPOL 447: Integrated Policy: Food, Energy, Water, Climate (4 credits)
• Electives:
  • Select two courses from the following:
    • AEC 211: Agricultural and Food Management
    • AEC 221: Agricultural and Food Marketing
    • GEOG 432: Geography of Food and Agriculture
    • ANTH 361: Food Justice
    • FCSJ 454: International Perspectives on Food Systems
    • PS 470: Global Food Politics and Policy
• Total Credits: 27-29

Total Credits

• Total Credits: 180

Notes

• Baccalaureate Core Course (BCC)
• Writing Intensive Course (WIC)
• Transfer students should refer to Academic Regulation 18a.1
• Pre-arrange with department. Recommend spring term of senior year