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 prepares graduates for professional careers directing foodservice operations and/or work in food systems. 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. This program integrates course work taken at OSU and the Culinary Arts program at Linn-Benton Community College.
Option Code: 091
Upon successful completion of the program, students will meet the following learning outcomes:
- Understand the methods by which public health identifies potential causes of population health status, and identifies potential targets for interventions.
- Describe the fundamental roles of public health and how those roles are operationalized in public health organization, funding, workforce, and regulations.
- 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.
- Upper division credits required is 60
- Maximum S/U credits is 36 (departmental courses within major may not be taken S/U)
| Code | Title | Credits |
|---|---|---|
| Introductory Core 1 | ||
| NUTR 104 | ORIENTATION TO THE NUTRITION MAJOR (or CA 201 Culinary Arts Career Training at LBCC for 3 credits) | 1 |
| NUTR 240 | HUMAN NUTRITION | 3 |
| NUTR 241 | APPLIED FOOD AND NUTRITION | 1 |
| NUTR 325 | NUTRITION ACROSS THE LIFESPAN | 3 |
| General Education Core | ||
| CH 121 | GENERAL CHEMISTRY | 5 |
| COMM 111Z | +*PUBLIC SPEAKING | 4 |
| or COMM 218Z | +*INTERPERSONAL COMMUNICATION | |
| ECON 201 | +*INTRODUCTION TO MICROECONOMICS | 4 |
| H 320 | INTRODUCTION TO HUMAN DISEASE | 3 |
| H 385 | SAFETY AND HEALTH STANDARDS AND LAWS | 3 |
| or H 344 | *FOUNDATIONS OF ENVIRONMENTAL HEALTH | |
| 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 |
| or ST 351 | INTRODUCTION TO STATISTICAL METHODS | |
| Nutrition, Business, Management and Food Courses | ||
| BA 260 | FOUNDATIONS OF THE ENTREPRENEURIAL MINDSET | 4 |
| BA 315 | ACCOUNTING FOR DECISION MAKING | 4 |
| BA 330 | LEGAL ENVIRONMENT OF BUSINESS | 4 |
| BA 352 | MANAGING INDIVIDUAL AND TEAM PERFORMANCE | 4 |
| or BA 252 | MANAGING INDIVIDUAL AND TEAM PERFORMANCE | |
| BA 360 | INTRODUCTION TO FINANCIAL MANAGEMENT | 4 |
| BA 390 | PRINCIPLES OF MARKETING | 4 |
| FST 251 | INTRODUCTION TO WINES, BEERS, AND SPIRITS | 3 |
| FST 360 | FOOD SAFETY AND SANITATION | 3 |
| MGMT 453 | HUMAN RESOURCES MANAGEMENT | 4 |
| NUTR 311 | FOODSERVICE PRODUCTION AND PURCHASING | 4 |
| NUTR 319 | NUTRITION AND SOCIAL MARKETING | 3 |
| NUTR 307 | SEMINAR | 1 |
| NUTR 410 | FIELD EXPERIENCE 2 | 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: | 28-64 | |
Culinary Track | ||
Food Systems Track | ||
| Remaining Bacc Core and Electives | 19-56 | |
| Total Credits | 180 | |
Culinary Track
| Code | Title | Credits |
|---|---|---|
| MGMT 446 | CROSS-CULTURAL MANAGEMENT | 4 |
| WR 323 | *ADVANCED WRITING & ARGUMENTATION | 3 |
| 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 |
| Total Credits | 34 | |
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 |
| FW 345 | *GLOBAL CHANGE BIOLOGY | 3 |
| NUTR 235 | SCIENCE OF FOODS | 5 |
| PPOL 447 | INTEGRATED POLICY: FOOD, ENERGY, WATER, CLIMATE | 4 |
| Electives | ||
| Select two courses from the following: | 6-8 | |
| AGRICULTURAL AND FOOD MANAGEMENT | ||
| AGRICULTURAL AND FOOD MARKETING | ||
| *FOOD JUSTICE | ||
| *INTERNATIONAL PERSPECTIVES ON FOOD SYSTEMS | ||
| GLOBAL FOOD POLITICS AND POLICY | ||
| Total Credits | 28-30 | |
- *
Baccalaureate Core Course (BCC)
- ^
Writing Intensive Course (WIC)
- +
Core Education course. Applies only to students admitted to an OSU undergraduate degree from Summer 2025 onwards
- 1
Transfer students should refer to Academic Regulation 18a.1
- 2
Pre-arrange with department. Recommend spring term of senior year
Option Code: 091