COURSE SEQUENCE

Honours Bachelor of Integrated Food Sciences Program

 

Fall

Winter

Summer

1st year
  • NUT 1104 Food Sciences I
  • NUT 1304 Introduction to Nutrition
  • ANP 1105 Human Anatomy and Physiology I
  • AHL 1120 Food Studies from a Humanities Perspective
  • HSS 1101 Determinants of Health
  • NUT 1151 Culinary Techniques I
  • NUT 1124 Food Sciences II 
  • NUT 1152 Communication, Education and Technology
  • NUT 1150 Food Psychology
  • CHM 1321 Organic Chemistry I
  • NUT 2161 Culinary Techniques II
  • NUT 2164 Foundations of Menu Planning and Design 
  • NUT 2101 Digestion, Absorption and Metabolism 
  • NUT 2163 Fundamentals of Food Metabolism 
2nd year
  • NUT 2361 Culinary Techniques III
  • NUT 2364 Advanced Menu Planning 
  • SOC 2102 Sociology of Food and Eating
  • HSS 2381 Quantitative Methods in Health Sciences: Continuous Variables
  • NUT 2211 Integration Experience (start)
  • NUT 3171 Culinary Techniques: Alternative Diets 
  • NUT 2301 Nutritional Needs Through the Life Stages 
  • NUT 3107 Food Microbiology
  • NUT 2211 Integration Experience (continuation) 
  • NUT optional (3000)
  • NUT 3376 Food Service Theories
  • NUT 3378 Functional Foods 
  • NUT 3379 Foundations of Food Biophysics
  • NUT 3377 Food Tasting: the Epicurean Experience 
  • NUT 2211 Integration Experience (end)
3rd year
  • NUT 4180 Food Marketing 
  • NUT 4181 Advanced Gastronomy Trends
  • NUT 4182 Nutrition and Public Health 
  • NUT 4183 Advanced Food Safety and Regulatory Issues 
  • NUT 4130 Nutrition, Behaviour and Mental Health 
  • NUT 4384 Food Service Administration and Management 
  • NUT 4385 Topics in Cooking and Gastronomy-Seminar
  • NUT 4386 Foods: Myths and Evidence
  • NUT optional (3000 or 4000)
  • NUT optional (3000 or 4000)
  • NUT 4411 Practicum Placement in Integrated Food Sciences
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