Food Sciences - Culinology Option, B.S.


Department of Food Science and Nutrition

Bachelor of Science Degree Requirements
Food Sciences - Culinology Option 

1. Major requirements (58 units) and Additional requirements (17 units)
CULG 50, CULG 55, CULG 65, CULG 151, CULG 152, FSC 1, FSC 41, FSC 100, FSC 112, FSC 120, FSC 125, FSC 178, FSC 199, FSM 60, FSM 131, FSM 133, FSM 134, NUTR 53 (52 units)
Select 6 units of electives from the following list: AGBS 1, AGBS 120, ASCI 1, ASCI 11, ASCI 71, ASCI 171, ASCI 172, AGED 66, FSC 115, FSC 141, FSC 142, FSC 193i, FSM 193i, IT 117, ENOL 15, ENOL 45, VIT 1, PLANT 20, PLANT 30, PLANT 123E, PLANT 124E; or courses approved by the program coordinator.

Additional requirements for culinology (17 units)
CHEM 3A [GE B1], CHEM 8, CHEM 150, BIOL 20, MATH 11 [GE B4]

2. General Education requirements (48 units)

3. Other requirements (9 units)
American Government and Institutions (PLSI 2), Multicultural and International (MI), and Upper-division writing

4. Sufficient elective units to meet required total units (varies)

5. Total units (120)*
* This total indicates that 12 units for CHEM 3A (B1), MATH 11 (B4), AGBS 1 (D2), and NUTR 53 (E) are used to satisfy the General Education requirements. G.E. and MI courses can be double-counted with major requirements. See advisor for details

Advising Notes

  1. Students should contact the program coordinator to schedule an academic advising appointment each semester. Since many courses are sequential in nature, it is important for new, transfer, or returning students to contact the program coordinator one semester prior to intended enrollment. Note: A minimum 2.3 GPA is required for on campus entry of the department options.
  2. CR/NC grading is not permitted for courses included in the major and additional requirements, except work experience (FSC 193; FSM 193; and NUTR 193).
  3. Grade Policy - all courses listed under major and additional requirements require a grade of C or better.
  4.  General Education courses designated as required by the department are prerequisite to many courses in the program of study.
  5. For further information related to the Registered Dietitian Nutritionist Career Specialty, see the Food Science and Nutrition Department Didactic Program in Dietetics (DPD) Student Handbook:


The faculty members continue to be recognized for quality hands-on education as well as scholarly contributions to their academic disciplines. Each student is assigned to a faculty adviser to maximize the student's educational experience at California State University, Fresno. The faculty are noted for cooperation and activity within each industry to prepare and place graduates in their chosen career.

For faculty phone numbers and e-mail, see the campus directory.

For more on the faculty, see the faculty pages.
The faculty pages are updated by the department or program.




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