Food Studies Minor
Description
The minor in food studies examines food from multiple perspectives. Core courses focus on an introduction to food studies, basic food principles, and cultural and economic aspects of food. Electives allow students to select courses that complement their academic and career interests, including food production and product development, food-related media and writing, food history and culture, local and global health, advocacy, and policy.
Course Requirements
| Code | Title | Hours |
|---|---|---|
| Required Courses | ||
| NAHM 1010 | Introduction to Food Studies | 3 |
| NAHM 2110 | Introduction to Culinary Science | 3 |
| Elective Courses | ||
| Select 12 hours of the following: | 12 | |
| Introduction to Culinary Science Lab | ||
| Culture, Cuisine, & Global Citizenship | ||
| Nutrition | ||
| Consumer and Food Economics | ||
| Research in Culinary Science | ||
| Nutrition Along the Weight Continuum | ||
| Community Nutrition: Theory and App | ||
| Nutrition/Hospitality Mgmt Study Tour 1 | ||
| Individual / Group Study 1 | ||
or NAHM 5430 | Individual Study | |
| Nutrition Policy | ||
| Adv. Nutrition/Hospitality Study Tour 1 | ||
Non-NAHM food studies-related course (no more than 9 hours) 1 | ||
| Total Hours | 18 | |
- 1
NAHM 4680 Nutrition/Hospitality Mgmt Study Tour, NAHM 4930 Individual / Group Study, NAHM 5430 Individual Study, and NAHM 5450 Adv. Nutrition/Hospitality Study Tour, as well as other NAHM courses and non-NAHM courses, must be food studies-related and require prior approval by the director/department chair.
Other Academic Requirements
GPA of 2.0 or higher. C or better in all minor coursework.