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
| 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 | Ecological Aspects of Nutrition | 2 |
| Total Credit Hours: | 14 |
Elective Requirements
| Nutrition Electives | 3 |
| General Electives | 4 |
| Total Credit Hours: | 7 |
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 2018-2019 Bastyr University Catalog are applicable to students entering during the 2018-2019 academic year. Please refer to the appropriate catalog if interested in curriculum and courses required for any other entering year.