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College of Agriculture

Culinary Science

Culinary science is a curriculum offered cooperatively by Ivy Tech Community College and the Department of Food Science in the Purdue University College of Agriculture. Students complete the first two years of this program by enrolling in the Ivy Tech Community College Culinary Arts curriculum. Upon successful completion of this associate degree program, students may transfer to the culinary science curriculum in the College of Agriculture to complete the third and fourth years of the program.

Credit Hours Required: 130* (See Core Graduation Requirements for Additional Information.)

Freshman Year (Enrolled at Ivy Tech Community College)

First Semester
Second Semester
(3) ENGL 111 (English Composition) (3) BIOL 121 (General Biology I)
(1) HOSP 100 (Introduction to Culinology) (3) HOSP 103 (Soups, Stocks and Sauces)
(2) HOSP 101 (Sanitation and First Aid) (3) HOSP 104 (Nutrition)
(3) HOSP 102 (Basic Food Theory and Skills) (3) HOSP 110 (Meat Fabrication)
(3) HOSP 105 (Introduction to Baking) (3) Social science selective
(1) IVYT 101 (First-Year Seminar)
(3) MATH 201 (Brief Calculus I)
(16) (15)


Sophomore Year (Enrolled at Ivy Tech Community College)

Third Semester
Fourth Semester
(5) CHEM 105 (General Chemistry I) (4) BIOL 201 (General Microbiology)
(3) COMM 101 (Fundamentals of Public Speaking) (3) HOSP 211 (Specialized Cuisine)
(3) HOSP 201 (Hospitality Purchasing and Cost Control) (3) HOSP 212 (Garde Manager)
(3) HOSP 202 (Fish and Seafood) (3) HOSP 213 (Classical Pastries and Chocolates)
(3) HOSP 280 (Co-op/Internship) (3) HOSP 220 (Biology and Chemistry of Food Manufacturing)
(17) (16)


Junior Year (Enrolled at Purdue University)

Fifth Semester
Sixth Semester
(3) AGEC 21700 (Economics) (4) CHM 25700 (Organic Chemistry)
(4) CHM 11600 (General Chemistry) (1) CHM 25701 (General Chemistry Laboratory)
(1) FS 29800 (Sophomore Seminar) (1) FS 34000 (Introduction to Food Law and Regulations)
(1) FS 36100 (Food Plant Sanitation) (3) FS 34100 (Food Processing I)
(3) FS 36200 (Food Microbiology) (3) STAT 30100 (Elementary Statistical Methods)
(4) PHYS 22000 (General Physics) (3) Humanities selective
(3) Elective
(16) (18)


Senior Year (Enrolled at Purdue University)

Seventh Semester
Eighth Semester
(3) BCHM 30700 (Biochemistry) (3) FS 44300 (Food Processing III)
(1) BCHM 30900 (Biochemistry Laboratory) (4) FS 45300 (Food Chemistry)
(1) FS 23500 (Food Sensory Science) (1) FS 53000 (Food Ingredient Technology)
(3) FS 44200 (Food Processing II) (3) Humanities selective
(1) FS 48200 (Food Science Senior Seminar) (3) Social science or humanities selective (30000+ level)
(3) Social science or humanities selective (3) Written or oral communication selective
(3) Written or oral communication selective
(15) (17)

* Students who began college in the 2008 Fall Semester, or thereafter are required to have a minimum 2.5 grade point average in FN 31500 and all FS courses to be awarded the Bachelor of Science degree with a Department of Food Science major.