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

BC3161Anatomy and Physiology 1 Lecture/Lab

3

TR3109Chef’s Pantry

2

TR4103Whole Foods Production

3

TR4118Cultural 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

BC3100Survey of Organic Chemistry

4

BC3162Anatomy and Physiology 2 Lecture/Lab

3

TR3105Introduction to the Scientific Method

1

TR3111Nutrition Throughout Life

3

TR3115Introduction to Food Science

2

TR3123Culinary 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

BC3104Biochemistry

4

BC3163Anatomy and Physiology 3 Lecture/Lab

4

TR3120Experimental Foods Lecture and Lab

5

TR3124Culinary 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

EX3105Physical Activity and Wellness

2

TR3141Therapeutic Cooking: Maintaining Health

2

TR4105Advanced Nutrition Principles: Macronutrients

3

TR4132Quantity Food Production

3

TR4820Culinary Practicum

4

Total Credit Hours:14

Winter

TR3142Therapeutic Cooking: Illness and Recovery

2

TR3152Cooking Demonstration

2

TR4100Introduction to Research Methods

3

TR4106Advanced Nutrition Principles: Micronutrients

3

TR4205Nutrition Analysis and Assessment

3

Total Credit Hours:13

Spring

TR3153Writing about Food and Health

2

TR3163The Business of Cooking

3

TR4117Nutrition, Physical Activity and Disease

5

TR4123Culinary Skills 3: Appetizers and Entrees with Beauty

2

TR4140Sustainable 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.