Skip Ribbon Commands
Skip to main content
:

majors_minors: Culinary Science

Title

Culinary Science

Degree Level

Bachelor of Science

Minor Code

 

Advisor's Name

Donna L. Keener

Advisor's Phone

(765) 494-2766

Advisor's Email

dlkeener@purdue.edu

Information

Culinary Science is a curriculum offered cooperatively by Ivy Tech Community College and the Department of Food Science in the Purdue University College of Agriculture. Students complete the first two years of this program by enrolling in the Ivy Tech Community College Culinary Arts curriculum. Upon successful completion of this associate degree program, students may transfer to the Culinary Science curriculum in the College of Agricuture to complete the third and fourth years of the program.
 

Credit Hours

130*

Description

Freshman Year - Enrolled at Ivy Tech Community College

First Semester

(3) ENGL 111 (English Composition)

(1) HOSP 100 (Introduction to Culinology)

(2) HOSP 101 (Sanitation and First Aid)

(3) HOSP 102 (Basic Food Theory and Skills)

(3) HOSP 105 (Introduction to Baking)

(1) IVYT  101 (First-Year Seminar)

(3) MATH 201 (Brief Calculus I)

Total Credits: 16

 

Second Semester

(3) BIOL 121 (General Biology I)

(3) HOSP 103 (Soups, Stocks, and Sauces)

(3) HOSP 104 (Nutrition)

(3) HOSP 110 (Meat Fabrication)

(3) Social science elective

Total Credits: 15

Sophomore Year - Enrolled at Ivy Tech Community College

Third Semester

(5) CHEM 105 (General Chemistry I)

(3) COMM 101 (Fundamentals of Public Speaking)

(3) HOSP 201 (Hospitality Purchasing and Cost Control)

(3) HOSP 202 (Fish and Seafood)

(3) HOSP 280 (Co-op/Internship)

Total Credits: 17

 

Fourth Semester

(4) BIOL 201 (General Microbiology)

(3) HOSP 211 (Specialized Cuisine)

(3) HOSP 212 (Garde Manager)

(3) HOSP 213 (Classical Pastries and Chocolates)

(3) HOSP 220 (Biology and Chemistry of Food Manufacturing)

Total Credits: 16

Junior Year - Enrolled at Purdue University

Fifth Semester

(3) AGEC 21700 (Economics)

(4) CHM 11600 (General Chemistry)

(1) FS 29800 (Sophomore Seminar)

(1) FS 36100 (Food Plant Sanitation)

(3) FS 36200 (Food Microbiology)

(4) PHYS 22000 (General Physics)

Total Credits: 16

 

Sixth Semester

(4) CHM 25700 (Organic Chemistry)

(1) CHM 25701 (Organic Chemistry Laboratory)

(1) FS 34000 (Introduction to Food Law and Regulations)

(3) FS 34100 (Food Processing I)

(3) STAT 30100 (Elementary Statistical Methods)

(3) Humanities selective

(3) Elective

Total Credits: 18

Senior Year - Enrolled at Purdue University

Seventh Semester

(3) BCHM 30700 (Biochemistry)

(1) BCHM 30900 (Biochemistry Laboratory)

(1) FS 23500 (Food Sensory Science)

(3) FS 44200 (Food Processing II)

(1) FS 48200 (Food Science Senior Seminar)

(3) Social science or humanities selective

(3) Written or oral communication selective 

Total Credits: 15

 

Eighth Semester

(3) FS 44300 (Food Processing III)

(4) FS 45300 (Food Chemistry)

(1) FS 53000 (Food Ingredient Technology)

(3) Humanities selective 

(3) Social science or humanities selective (30000+ level)

(3) Written or oral communication selective

Total Credits: 17

Additional Information

* Students who began college in the 2008 Fall Semester, or thereafter are required to have a minimum 2.5 grade point average in FN 31500 and all FS courses to be awarded the Bachelor of Science degree with a Department of Food Science major.

Department

FS

ParentMajor

 

DegreeType

Major

Archived

No

Attachments

Created at 4/27/2009 1:44 PM by Quesada, Virginia
Last modified at 3/19/2013 11:54 AM by Lough, Kelly S