Nutrition and Food Service Systems emphasis, Associate of Science
This degree is designed for students interested in completing a bachelor’s degree at Oregon State University. Students are advised to speak with an OSU program advisor.
Student Learning Outcomes
Students who successfully complete a Nutrition and Foodservice Systems degree will be able to:
- Successfully transfer to and complete a Baccalaureate degree at OSU.
- Manage their individual career prospects.
- Be able to maintain currency in their profession.
- Be able to understand and oversee commercial food production.
- Work with team members and successfully interact with internal and external stakeholders.
- Demonstrate leadership and supervise staff.
- Demonstrate a "sense of ownership".
- Understand production controls to insure financial success of a food establishment.
Requirements
General Education Requirement: 43
See the graduation requirements for the Associate of Science degree.
Program Requirements: 51
The following term-by-term plan represents a suggested pathway through the curriculum. The exact order in which the courses are taken may vary. Students are advised to speak with a faculty advisor to create a term-by-term plan that best fits their needs.
First Year
Fall Term
MTH 111 Four credits apply toward general education requirements; one credit applies toward program
PE 231 and WR 121 satisfy a general education requirements category.
Winter Term
| CH 221 | General Chemistry | 5 |
| COMM 111 | Public Speaking | 3 |
| | or | |
| COMM 218 | Interpersonal Communication | 3 |
| EC 201 | Introduction to Microeconomics | 4 |
| | Cultural Diversity | 3 |
CH 221 Four credits apply toward general education requirements; one credit applies toward program.
COMM 111 and COMM 218 satisfy a general education requirements category.
Spring Term
| BA 215 | Survey of Accounting | 4 |
| EC 202 | Introduction to Macroeconomics | 4 |
| | Biological/Physical Science | 4 |
| | Literature & the Arts | 3 |
Second Year
Fall Term
| CA 101 | Culinary Arts Practicum I | 7 |
| CA 111 | Foodservice Safety and Sanitation | 1 |
| CA 112 | Stations, Tools, and Culinary Techniques | 3 |
| BI 234 | Microbiology | 4 |
| | or | |
| MB 230 | Introductory Microbiology (OSU course) | |
BI 234 and MB 230 satisfy a general education requirements category.
Winter Term
| CA 102 | Culinary Arts Practicum II | 8 |
| PSY 202 | General Psychology | 4 |
| | Western Culture | 3 |
| | Writing/Composition | 3 |
PSY 202 satisfies a general education requirements category.
Spring Term
| CA 103 | Culinary Arts Practicum III | 8 |
| CA 201 | Culinary Arts Career Planning | 1 |
| | or | |
| NUTR 104 | Orientation (OSU course) | |
| MTH 243 | Introduction to Statistics | 4 |
| | Difference Power & Discrimination | 3 |
A math course approved for baccalaureate core AND ST 201 (OSU) or ST 351 (OSU) may be substituted for this class.
Total Credit Hours: 94