Room: E-Building, E-300/C-252
Phone: (718) 482-5774
About
This major prepares students to manage the preparation, service, safety and the business aspect of commercial food via the Culinary Management option. The Nutrition option focuses how food choices can impact health and wellbeing as well as the use of food to manage disease.
Are You Interested In...
Skills You Will Learn
What makes this major unique?
This major heavily focuses on food that includes the preparation of food along with the science and safety aspects of serving food in large quantities such as in hospitals, cafeterias, restaurants, etc. This major also focuses on how food nourishes the body including healthy food choices to prevent illness but also promoting food choices to manage illnesses such as heart disease, diabetes, etc.
Career Possibilities
*Effective January 1, 2024, the minimum degree requirement for eligibility to take the registration examination for dietitians will change from a bachelor’s degree to a graduate degree.
Transfer Possibilities
A. REQUIRED CORE: 12 credits
English: 6 credits
Mathematics: 3 credits
Select one course from the following:
Life and Physical Sciences: 3 credits
Select one course from the following:
B. FLEXIBLE CORE: 9 credits
Select three courses from the following categories. Select only one course per category:
To complete degree requirements from the Flexible Core, students are advised to select courses from the recommended course selections listed on the program website. SCD206 has a prerequisite of SSY101. SSY101 should be taken under Scientific World.
| Courses | Credits |
|---|---|
| Health Sciences: 27 credits | |
| HSF090 First Year Seminar for Health Sciences | 0 |
| SCD107 Careers in Nutrition and Culinary Management | 1 |
| SCD114 Culinary Arts I | 3 |
| SCD200 Introductory Nutrition | 3 |
| SCD214 Culinary Arts II | 3 |
| SCN240 Food and Culture | 3 |
| SCD250 Menu Planning and Production | 3 |
| SCD251 Principles of Sanitation | 2 |
| SCD252 Principles of Purchasing | 3 |
| SCD253 Culinary Management | 3 |
| SCD266 Nutrition and Culinary Management Internship | 3 |
| CULINARY MANAGEMENT OPTION: 12 CREDITS | |
| BTA111 Principles of Accounting I | 3 |
| BTM101 Introduction to Business | 3 |
| BTT212* Customer Sales and Service | 3 |
| BTT223* Meeting and Event Planning | 3 |
Graduate in Two Years!
Review your Degree Map to stay on track.
Contact Us
Quicklinks
Follow Us