Bachelor of Science in Nutrition and Culinary Arts

The Bachelor of Science degree 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.

Expected Program 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

Minimum Requirements

To be admitted to the nutrition program at Bastyr University, transfer students must meet the following criteria:

• Complete 90 quarter (60 semester) credits from a regionally accredited college or university or its equivalent (only courses with a grade of C or higher are transferable).
• Achieve a cumulative GPA of 2.5 and prerequisite GPA of 2.0.
• Complete the general education and major-based prerequisite courses.

Undergraduate transfer students who complete one of the following transfer degrees will satisfy the general education requirements:

• Associate of Arts (AA)
• Associate of Science (AS)
• Direct Transfer Associate (DTA) [WA state]
• Intersegmental General Education Transfer Curriculum (IGETC) [CA state]
• California State University Breadth [CA state]
• Associate Degree for Transfer [CA state]

Note: Technical degrees, such as Applied Science degrees, will not automatically satisfy the general education requirements. They will be reviewed on a course-by-course basis.

Major-Based Prerequisite Courses

General Cell Biology w/lab (for science majors)	1 course
Survey of Chemistry w/lab*	1 course
College Algebra or Statistics	1 course
Introductory Nutrition	1 course

*Students wishing to pursue graduate studies in Nutrition are encouraged to take two courses of General Chemistry w/lab for science majors instead of Survey of Chemistry w/lab.

General Education Requirements

To see examples of general education courses, please see General Admissions for Undergraduate students.

Arts and Humanities	5 courses
English Literature and Composition	2 courses
Other Courses	3 courses
Social and Behavioral Sciences	5 courses
General Psychology	1 course
Public Speaking	1 course
Other Courses	3 courses
Natural Science and Mathematics	5 courses
Major-Based Prerequisite Courses (see list)	3 courses
Other Courses	2 course
General Electives	3 courses or more
TOTAL	90 quarter/60 semester 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 GPA 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
TR3109	Chef’s Pantry	2
TR4103	Whole Foods Production	3
TR4118	Cultural Perspectives on Foods	2
Total Credit Hours:		10

Culinary students wishing to pursue graduate school should take BC3123 Organic Chemistry for Life Sciences in fall quarter.

Winter

BC3100	Survey of Organic Chemistry	4
BC3162	Anatomy and Physiology 2 Lecture/Lab	3
TR3105	Introduction to the Scientific Method	1
TR3111	Nutrition Throughout Life	3
TR3115	Introduction to Food Science	2
TR3123	Culinary Skills 1: Soups and Seasonings with Intuition	3
Total Credit Hours:		16

Culinary students wishing to pursue graduate school should take BC4117 Biochemistry for Life Sciences 1 in winter quarter.

Spring

BC3104	Biochemistry	4
BC3163	Anatomy and Physiology 3 Lecture/Lab	4
TR3120	Experimental Foods Lecture and Lab	5
TR3124	Culinary Skills 2: Suppers and Desserts with Originality	3
Total Credit Hours:		16

Culinary students wishing to pursue graduate school should take BC4140 Biochemistry for Life Sciences 2 in spring quarter.

Senior Year (Year II)

Fall

EX3105	Physical Activity and Wellness	2
TR3141	Therapeutic Cooking: Maintaining Health	2
TR4105	Advanced Nutrition Principles: Macronutrients	3
TR4132	Quantity Food Production	3
TR4820	Culinary Practicum	4
Total Credit Hours:		14

Winter

TR3142	Therapeutic Cooking: Illness and Recovery	2
TR3152	Cooking Demonstration	2
TR4100	Introduction to Research Methods	3
TR4106	Advanced Nutrition Principles: Micronutrients	3
TR4205	Nutrition Analysis and Assessment	3
Total Credit Hours:		13

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	Sustainable Food Systems, the Environment, and Health	2
Total Credit Hours:		14

Elective Requirements

	Programmatic Electives	3
	General Electives	4
Total Credit Hours:		7

Students must take a minimum of three (3) programmatic elective credits in nutrition program courses.

Total Requirements

Total Core Course Credits	83
Total Programmatic Elective Credits	3
Total General Elective Credits	4
Total Requirements	90

Curriculum and course changes in the 2023-2024 Bastyr University Catalog are applicable to students entering during the 2023-2024 academic year. Please refer to the appropriate catalog if interested in curriculum and courses required for any other entering year.