Nutrition in Foodservice, Culinary and Food Systems Option
This option is available within the Nutrition major at the following location:
- Corvallis
The Nutrition in Foodservice, Culinary and Food Systems option offers either a Culinary track or a Food Systems track. Both prepare graduates for professional careers directing foodservice operations and/or work in food systems with competence in general nutrition. The Culinary track includes the Culinary Arts series at Linn-Benton Community College and has a stronger emphasis on professional culinary/foodservice skills. The Food Systems track focuses more heavily on factors impacting food production and sustainability. The option focus is on serving healthy and appealing menu options in venues that strive to achieve sustainable food production and service. Opportunities exist in both non-commercial food operations including schools, universities, and healthcare, and in retail restaurants, industry and agriculture.
Option Code: 091
Upon successful completion of the program, students will meet the following learning outcomes:
- Locate, interpret, evaluate and use evidence-based literature in critical thinking activities.
- Use current information technologies.
- Demonstrate effective and professional oral and written communication.
- Identify food sources for obtaining adequate nutrients across the life span.
- Recall how race, gender, age, socioeconomic status and body size influence nutrition-related health disparities across the lifespan.
- Integrate general business acumen to support effective foodservice or food system ventures.
- 60 upper-division credits are required.
| Code | Title | Credits |
|---|---|---|
| Introductory Nutrition Core | ||
| NUTR 104 | ORIENTATION TO THE NUTRITION MAJOR (or CA 201 Culinary Arts Career Training at LBCC for 3 credits) | 1 |
| NUTR 216 | +*FOOD AND CULTURE | 3 |
| NUTR 240 | HUMAN NUTRITION | 3 |
| NUTR 241 | APPLIED FOOD AND NUTRITION | 1 |
| NUTR 325 | NUTRITION ACROSS THE LIFESPAN | 3 |
| General Core | ||
| CH 121 | +GENERAL CHEMISTRY | 5 |
| COMM 111Z | +*PUBLIC SPEAKING | 4 |
| or COMM 218Z | +*INTERPERSONAL COMMUNICATION | |
| H 225 | +*SOCIAL DETERMINANTS OF HEALTH | 4 |
| H 344 | +*FOUNDATIONS OF ENVIRONMENTAL HEALTH | 4 |
| H 470 | +PUBLIC HEALTH EQUITY & SOCIAL JUSTICE IN THE U.S. | 4 |
| MB 230 | +*INTRODUCTORY MICROBIOLOGY | 4-5 |
| or MB 302 & MB 303 | GENERAL MICROBIOLOGY and GENERAL MICROBIOLOGY LABORATORY | |
| PSY 202Z | +*INTRODUCTION TO PSYCHOLOGY II | 4 |
| ST 243Z | +ELEMENTARY STATISTICS I | 4 |
| Nutrition, Business, Management and Food Courses | ||
| BA 226Z | INTRODUCTION TO BUSINESS LAW | 4 |
| BA 240 | FINANCE | 4 |
| or BA 360 | INTRODUCTION TO FINANCIAL MANAGEMENT | |
| BA 251 | +MANAGING ORGANIZATIONS | 4 |
| BA 260 | FOUNDATIONS OF THE ENTREPRENEURIAL MINDSET | 4 |
| BA 314 | SUSTAINABLE BUSINESS OPERATIONS | 4 |
| BA 315 | ACCOUNTING FOR DECISION MAKING | 4 |
| BA 390 | PRINCIPLES OF MARKETING | 4 |
| ECON 201Z | +*PRINCIPLES OF MICROECONOMICS | 4 |
| MGMT 453 | HUMAN RESOURCES MANAGEMENT | 4 |
| NUTR 311 | FOODSERVICE PRODUCTION AND PURCHASING | 4 |
| NUTR 319 | NUTRITION AND SOCIAL MARKETING | 3 |
| NUTR 371 | +PREPARING FOR CAREERS IN NUTRITION | 1 |
| NUTR 410 | FIELD EXPERIENCE 1 | 5 |
| NUTR 416 | ^CULTURAL ASPECTS OF FOODS | 3 |
| NUTR 446 | MANAGING FOOD AND NUTRITION SERVICES | 4 |
| NUTR 447 | MANAGEMENT OF FOOD SYSTEMS LABORATORY | 3 |
| Tracks | ||
| Select one or both of the following tracks: | 29-31 | |
Culinary Track | ||
Food Systems Track | ||
| Remaining Core Ed and Electives | 45-48 | |
| Total Credits | 180 | |
Culinary Track
| Code | Title | Credits |
|---|---|---|
| CA 101-103 | Culinary Arts Practicum I,II, III at LBCC | 23 |
| CA 111 | Food Service Safety and Sanitation at LBCC | 1 |
| CA 112 | Stations, Tools, and Culinary Techniques at LBCC | 3 |
| MGMT 446 | CROSS-CULTURAL MANAGEMENT | 4 |
| Total Credits | 31 | |
Food Systems Track
| Code | Title | Credits |
|---|---|---|
| AEC 251 | +*INTRODUCTION TO AGRICULTURAL AND FOOD ECONOMICS | 4 |
| AEC 411 | +*INTRODUCTION TO FOOD SYSTEMS: LOCAL TO GLOBAL | 3 |
| FW 324 | +*FOOD FROM THE SEA | 3 |
| NUTR 235 | SCIENCE OF FOODS | 5 |
| PPOL 201 | +INTRODUCTION TO PUBLIC POLICY | 4 |
| Electives | ||
| Select three courses from the following: | 10-12 | |
| +*INTRODUCTION TO CLIMATE CHANGE ECONOMICS AND POLICY | ||
| AGRICULTURAL AND FOOD MANAGEMENT | ||
| AGRICULTURAL AND FOOD MARKETING | ||
| +*FOOD JUSTICE | ||
| INTEGRATED POLICY: FOOD, ENERGY, WATER, CLIMATE | ||
| GLOBAL FOOD POLITICS AND POLICY | ||
| Total Credits | 29-31 | |
- *
Baccalaureate Core course. Applies to general education requirements for undergraduate students in a catalog year up to 2024-2025
- +
Core Education course. Applies to general education requirements for undergraduate students in catalog year 2025-2026 and beyond
- ^
Writing Intensive Curriculum (WIC) course
- 1
Pre-arrange with department. Recommend spring term of senior year
Option Code: 091