Bachelor of Science with a Major in Nutrition and Culinary Arts
The Bachelor of Science degree with a Major in Nutrition and Culinary Arts is designed to provide rigorous training in nutrition science while applying whole-food principles to the preparation of nourishing food. Graduates of this program may have enhanced career opportunities in areas requiring both nutrition and culinary skills.
Student Learning Outcomes
Upon completion of this program, students will be able to:
- Critically evaluate and interpret media and research findings about food and nutrition using an evidence-based approach.
- Communicate food, culinary and nutrition information in both written and oral formats in a clear, cohesive and accurate manner.
- Describe food and nutrition needs for healthy people using a whole-food and whole-person perspective.
- Identify where food originates and what policies and processes affect food before it reaches the consumer.
- Demonstrate a repertoire of culinary skills needed to develop original recipes, plan balanced whole-food-based menus and prepare food that supports well-being.
Admissions
For general information on the admissions process, please refer to the Admissions section in this catalog. The information below refers only to the nutrition and culinary arts undergraduate program.
Prerequisites
Entering undergraduates must have at least a 2.75 cumulative GPA with a grade of C or better in all basic proficiency and science requirement courses. Prior to enrolling, students must have completed 90 quarter credits (60 semester credits), including a minimum number of credits in the basic proficiency, science and general education categories. Surplus credits not used to satisfy basic proficiency or science requirements may be applied to the appropriate general education requirements.
Note: Students may apply to the program while completing prerequisite coursework.
| Basic Proficiency and Science Requirements |
| English Literature or Composition |
9 quarter credits |
| General Psychology |
3 quarter credits |
College Algebra or Precalculus
|
4 quarter credits |
| General Chemistry (science-major level with lab) |
8 quarter credits |
| General Biology (with lab) |
4 quarter credits |
| Introductory Nutrition1 |
5 quarter credits |
|
1The nutrition course must include macro- and micronutrients, lifecycle, and physical activity.
|
| General Education Requirements |
| Natural Science and Mathematics |
8 quarter credits |
| Arts and Humanities |
15 quarter credits |
| Social Sciences |
15 quarter credits |
| Speech Communication or Public Speaking |
3 quarter credits |
| Electives |
16 quarter credits |
Graduation Requirements
Upper division Bachelor of Science students enrolled at Bastyr University must complete a minimum of 180 credits (inclusive of credits transferred into Bastyr). To graduate, Bachelor of Science students must have a minimum 2.0 grade point average with a minimum of 45 quarter credits in residence at Bastyr University. Students must achieve a “C” grade or higher in each of the culinary arts courses.
The curriculum tables that follow list the tentative schedule of courses each quarter.
Junior Year (Year I)
Fall
| BC3161 | Anatomy and Physiology 1 Lecture/Lab | 3 |
| IS3111 | Interdisciplinary Experiences in Natural Health Arts and Sciences | 1 |
| TR3109 | Chef’s Pantry | 2 |
| TR4103 | Whole Foods Production | 3 |
| TR4118 | Cultural Perspectives on Foods | 2 |
| Total Credit Hours: | 11 |
Winter
| BC3100 | Survey of Organic Chemistry | 4 |
| BC3162 | Anatomy and Physiology 2 Lecture/Lab | 3 |
| TR3111 | Nutrition Throughout Life | 3 |
| TR3115 | Introduction to Food Science | 2 |
| TR3121 | Culinary Skills 1: Soups and Seasonings with Intuition | 2 |
| Total Credit Hours: | 14 |
Spring
| BC3104 | Biochemistry | 4 |
| BC3163 | Anatomy and Physiology 3 Lecture/Lab | 4 |
| TR3105 | Introduction to the Scientific Method | 1 |
| TR3120 | Experimental Foods Lecture and Lab | 5 |
| TR3122 | Culinary Skills 2: Suppers and Desserts with Originality | 2 |
| Total Credit Hours: | 16 |
Senior Year (Year II)
Fall
| TR4107 | Advanced Nutrition Principles 1 | 4 |
| TR3141 | Therapeutic Cooking: Maintaining Health | 2 |
| TR4132 | Quantity Food Production | 3 |
| TR4820 | Culinary Practicum | 4 |
| Total Credit Hours: | 13 |
TR4820 may be taken in any quarter of year two
Winter
| TR3142 | Therapeutic Cooking: Illness and Recovery | 2 |
| TR3152 | Cooking Demonstration | 2 |
| TR4100 | Introduction to Research Methods | 3 |
| TR4108 | Advanced Nutrition Principles 2 | 2 |
| TR4205 | Nutrition Analysis and Assessment | 3 |
| Total Credit Hours: | 12 |
Spring
| TR3153 | Writing about Food and Health | 2 |
| TR3163 | The Business of Cooking | 3 |
| TR4117 | Nutrition, Physical Activity and Disease | 5 |
| TR4123 | Culinary Skills 3: Appetizers and Entrees with Beauty | 2 |
| TR4140 | Ecological Aspects of Nutrition | 2 |
| Total Credit Hours: | 14 |
Elective Requirements
| Nutrition Electives | 6 |
| General Electives | 4 |
| Total Credit Hours: | 10 |
Of the 10 elective credits required, students must take a minimum of six (6) elective credits in nutrition program courses.
Total Requirements
| Total Core Course Credits & Hours |
80 |
| Total Elective Credits and Hours |
10
|
| Total Requirements |
90 |
Curriculum and course changes in the 2015-2016 Bastyr University Catalog are applicable to students entering during the 2015-2016 academic year. Please refer to the appropriate catalog if interested in curriculum and courses required for any other entering year.