Associate in Science Degree in Nutrition and Food Science
2024-2025 Map
Total Units: 63 - 66
Term 1
14.00 - 15.00 Units. Specified core courses are signified by icon.| Course Name | Units | Notes | |
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| FN 12: Introduction to Food Science | 3.00 | ||
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Unit(s): 3.00
Application of food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food. This course is recommended for nutrition, dietetics, and food science majors. (C-ID NUTR 120). |
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| FN 15: Introduction to Nutrition, Dietetics and Food Science | 1.00 | ||
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Unit(s): 1.00
This course is an exploration of the professional scope of practice, career opportunities and educational requirements in the field of nutrition, dietetics, food science and other related professions. Students will be introduced to the professional roles, ethics, skills, responsibilities, opportunities, and professional associations in the degree of Nutrition, Dietetics and Food Science. Students will identify campus resources that support academic success. |
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| Area 1A Choice (See GE Guide) | 3.00 - 4.00 | ||
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| Area 6 Choice (See GE Guide) | 3.00 | ||
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| Required Core (Select One): Meets Area 2 | 4.00 | ||
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Term 2
16.00 - 17.00 Units. Specified core courses are signified by icon.| Course Name | Units | Notes | |
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| CHEM 51: Elementary Inorganic Chemistry | 5.00 | Meets Area 5. | |
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Prerequisite(s): Beginning Algebra or equivalent This is a survey course in the principles of inorganic chemistry, including atomic theory and periodic properties, nuclear chemistry, electronic structure, chemical bonding, stoichiometry, gas behavior, solution chemistry, kinetics and equilibrium, acids and bases, oxidation and reduction, and elementary thermodynamics. It is recommended for allied health or applied science majors. Graded only. (C-ID CHEM 101). |
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| FN 10: Food Safety and Sanitation | 3.00 | ||
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Unit(s): 3.00
This course introduces students to principles of food safety and Hazard Analysis and Critical Control Points (HACCP) as it applies to the food industry. As part of the course the student will receive a ServSafe?? Certification from the National Restaurant Association Education Foundation and an approved HACCP certification if they receive a minimum of 75 percent on the respective examinations. |
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| Graduation Requirement Choice (See GE Guide) | 2.00 | ||
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| Area 3 Choice (See GE Guide) | 3.00 - 4.00 | ||
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| Elective (any course numbered 1-99) | 3.00 | Only necessary if the 60 units needed to graduate have not been completed. Consider taking a CSU or IGETC General Education course. Visit www.assist.org to see CSU options. | |
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Term 3
14 Units. Specified core courses are signified by icon.| Course Name | Units | Notes | |
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| BIOL 21: Human Physiology | 4.00 | Prerequisite: BIOL 20 and CHEM 1 or CHEM 51. Meets Area 5. | |
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Prerequisite(s): BIOL 20 and CHEM 1 or CHEM 51 Study of the physiological principles, function, integration and homeostasis of the human body at the cellular, tissue, organ, organ system and organism level: integumentary system, bone, skeletal, smooth and cardiac muscles, nervous system, sensory organs, cardiovascular system, lymphatic and immune systems, respiratory system, urinary system, digestive system, endocrine system, and reproductive system. This course is primarily intended for Nursing, Allied Health, Kinesiology, and other health related majors. (C-ID BIOL 120B). |
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| CHEM 52: Elementary Organic and Biochemistry | 4.00 | Meets Area 5. | |
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Prerequisite(s): CHEM 51 This course is a survey of organic and biochemistry for nursing majors and other allied health fields. Topics include general organic chemistry and biological chemistry as they apply to living systems. The laboratory component will support the course topics including both qualitative and quantitative experiments, and analysis of data. Graded only. (C-ID CHEM 102). |
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| Area 1B Choice (See GE Guide) | 3.00 | ||
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| Elective (any course numbered 1-99) | 3.00 | Only necessary if the 60 units needed to graduate have not been completed. Consider taking a CSU or IGETC General Education course. Visit www.assist.org to see CSU options. | |
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Notes:
Department recommends student get on a waiting list for BIOL 15 this term.
Term 4
19.00 - 20.00 Units. Specified core courses are signified by icon.| Course Name | Units | Notes | |
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| BIOL 15: Introduction to Microbiology | 4.00 | Prerequisite: CHEM 51 or CHEM 1 and one year high school biology or BIOL 1 or BIOL 2 or BIOL 20 or BIOL 21. Meets Area 5. | |
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Prerequisite(s): CHEM 1 or CHEM 51 and One year high school biology or BIOL 1 or BIOL 2 or BIOL 20 or BIOL 21 This course includes the study of the structure and function of viruses, bacteria, fungi and protists, with emphasis on the predominant pathogenic members of those groups. Study of basic organic chemistry, genetics, metabolism, microbe-host interactions, the immune response and etiological factors involved in disease are also included. Methods of detection, identification, isolation, culture, enumeration, and control of microbes are provided. Graded only. |
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| CSU, Chico Options (Select One) | 3.00 - 4.00 | ||
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| Food and Nutrition Communication Option (Select One): Meets Area 4 | |||
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| General Dietetics Option | |||
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| Nutrition Management Option | |||
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| Area 4 Choice (See GE Guide) | 3.00 | ||
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| Elective (any course numbered 1-99) | 9.00 | Only necessary if the 60 units needed to graduate have not been completed. Consider taking a CSU or IGETC General Education course. Visit www.assist.org to see CSU options. | |
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