Food & Nutritional Sciences - Culinology Option, B.S.
Bachelor of Science Degree Requirements
Food and Nutritional Sciences Major
Select 5 units of electives from the following list:AGBS 1, 120; ASCI 1, 11, 71, 171, 172; AGED 66; FSC 115, 141, 142; FSC 193I; FSM 193I; IT 117; ENOL 15, 45; VIT 1; PLANT 20, 30, 123, 124; or courses approved by the culinology director.
2. General Education requirements (49 units)
3. Other requirements (6 units)
Upper-division writing and Multicultural and International (MI)
4. Sufficient elective units to meet required total units (varies)
5. Total units (120)*
* This total indicates that 13 units for CHEM 3A (B1), MATH 11 (B4), AGBS 1 (D3), and NUTR 53 (E) are used to satisfy the General Education requirements. G.E. and MI courses can be double-counted with major requirements. The writing requirement may be met by taking the upper-division writing exam. See advisor for details
- 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.
- 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).
- Grade Policy - all courses listed under major and additional requirements require a grade of C or better.
- General Education courses designated as required by the department are prerequisite to many courses in the program of study.
- The upper-division writing skills requirement can be met by passing the university upper-division writing examination or by passing an approved upper-division writing skills course. One unit of credit (in ENGL 100W) may be earned for passing the examination if requested by the student; by obtaining a letter grade of C or higher in an approved course (e.g., PLANT 110W) the student meets the university writing skills requirement.
- 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: https://www.fresnostate.edu/jcast/fsn/degrees-programs/dietetics/index.html.
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.
B.S. in Food and Nutritional Sciences - Culinology
A Roadmap identifies the specific set of courses students must complete in their major in sequential order. Information on corequisites or prerequisites is listed along with other pertinent information to assist students in completing courses towards the major.
Please note: Roadmaps are not a guarantee of course availability.
If you are looking for archived roadmaps, please click here.
Graduates of the Department of Food Science and Nutrition have enjoyed outstanding employment opportunities in the food industry. Historically, graduates have been placed in challenging positions with salary advancement and professional prestige envied by other industries throughout the world. The following options are available:
Culinology® is the blending of culinary arts and the science of food. The discipline consists of chefs and food scientists working in research and development (its primary focus), food manufacturing, chain restaurants, hotels, ingredient supply houses, consulting, and academia. It includes other food professionals in sales, marketing, manufacturing, distribution, and the media. The professional organization of the discipline is the Research Chefs Association (http://www.culinology.org). The group was formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession. It has become the premier source of culinary and technical information for the food industry.
Dietetics and Food Administration. Graduates are prepared for challenging and rewarding employment in dietetics, nutrition, and foodservice. Employment is available in hospital dietetics, nutrition consulting, school and community nutrition, education, commercial and institutional food services.
This program is accredited by the Commission on Accreditation for Dietetics Education of the Academy of Nutrition and Dietetics. The Academy of Nutrition and Dietetics can be reached at 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995 or at 312.899.0040 ext. 5400. By completing the requirements for this option, students meet the Academy of Nutrition and Dietetics didactic requirements for dietetic registration and are eligible to apply to a Didactic Program in Dietetics (DPD) internship. To become a registered dietitian, graduates of this program must also complete a dietetic internship and pass the dietetic registration examination.
Food Science. Graduates are prepared for an endless variety of employment opportunities in the
food industry, including laboratory, processing, production, and governmental roles.
New product development, marketing, management, distribution, and ﬁeld service opportunities
are present in many scientiﬁc, technological, and business endeavors. Located in the
center of the world's most productive food processing region, the Fresno State Food
Science Program is ideally suited to provide students with both a strong academic
and practical education in food science. Students can gain practical experience by
working in the Dairy Processing Enterprise and the Food Processing Enterprise, or
research experience through the Center for Food Science and Nutrition Research. Students
can also participate in internships, projects, supervised work experience, and
cooperative research. This program is based upon the educational standards of the
Institute of Food Technologists (IFT). Information on careers in food science and
IFT contacts can be obtained at www.ift.org.
What You Can Earn
$60,665 (in our region)
- Food Scientist
$80,356 (in our region)
- Food Services Manager
$70,513 (in our region)
- Regional Chef
$134,094 (in our region)
Source: HR Reported data from salary.com as of November 2012
Interesting Classes You Might Take
- Food Analysis
- Food Product Development
- Food Safety for Foodservice Professionals
- Nutrition and Health: Realities and Controversies
What You Can Learn
- Concepts of nutritional therapy in disease
- Influence of nutrition on age, growth, and normal development
- Up-to-date information on all aspects of handling food, from receiving and storing to preparing and serving
- Experimental approach to development of new food products
About the College
The Jordan College of Agricultural Sciences and Technology can offer you the education you will need to be a leader in agriculture and related sciences in the New California. We offer outstanding programs in the traditional areas of agriculture, including animal sciences, plant science, agricultural education, viticulture and agricultural business. And, we offer excellent programs in areas which are uniquely related to agriculture, including nutrition and dietetics, food science, enology, child development, family science, fashion merchandizing and industrial technology.
College Contact Information
Jordan College of Agricultural Sciences and Technology
2415 E. San Ramon,
Fresno, CA 93740
Department Contact Information
Food Science and Nutrition
5300 N Campus Drive, M/S FF17
Fresno, CA 93740-8019
Department Phone: (559) 278-2164
Department Fax: (559) 278-8424
Department Office Location: Family and Food Science Building, Room 111