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.