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.

SPECIAL NOTE: Students wishing to pursue graduate studies are encouraged to talk to their admissions advisor to take BC3123 in fall quarter, BC4117 in winter quarter and BC4140 in spring quarter in place of the chemistry sequence in this program. 

Prerequisites

Entering undergraduates must have at least a 2.50 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 Statistics
4 quarter credits
General Chemistry (survey level with lab) 4 quarter credits
General Cell Biology (science-major level with lab) 4 quarter credits
Introductory Nutrition1 5 quarter credits
Public Speaking  3 quarter credits 

1The nutrition course must include macro- and micronutrients, lifecycle, and physical activity.

General Education Requirements
Natural Science  12 quarter credits
Arts and Humanities 15 quarter credits
Social Sciences 15 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

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

TR4107Advanced Nutrition Principles 1

4

TR4132Quantity Food Production

3

TR4820Culinary Practicum

4

Total Credit Hours:15

Winter

TR3142Therapeutic Cooking:Illness and Recovery

2

TR3152Cooking Demonstration

2

TR4100Introduction to Research Methods

3

TR4108Advanced Nutrition Principles 2

2

TR4205Nutrition Analysis and Assessment

3

Total Credit Hours:12

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

TR4140Ecological Aspects of Nutrition

2

Total Credit Hours:14

Elective Requirements


General Electives

4

Nutrition Electives

3

Total Credit Hours:7

Of the 7 elective credits required, students must take a minimum of three (3) elective credits in nutrition program courses.

Total Requirements

Total Core Course Credits  83
Total Elective Credits  7
Total Requirements  90

Curriculum and course changes in the 2017-2018 Bastyr University Catalog are applicable to students entering during the 2017-2018 academic year. Please refer to the appropriate catalog if interested in curriculum and courses required for any other entering year.