Nutrition & Culinary Management: Nutrition option, AAS

Q: PATHWAYS COMMON CORE: 21 CREDITS

A. REQUIRED CORE: 12 credits English: 6 credits ENG101 English Composition I – 3 credits (or ENA101 depending on placement) ENG102 Writing through Literature – 3 credits Mathematics: 3 credits Select one course from the following: MAT115 College Algebra and Trigonometry MAT117 Algebra and Trigonometry (depending on placement scores) MAT119 Statistics with Elementary Algebra (depending on placement scores) MAT120 Elementary Statistics Life and Physical Sciences: 3 credits Select one course from the following: SCB101 Topics in Biological Sciences – 3 credits SCB206 Introduction to Neuroscience – 3 credits SCC101 Topics in Chemistry – 3 credits SCC102 Chemistry of Photography – 3 credits SCP101 Topics in Physics – 3 credits SCP105 Life in the Universe – 3 credits SCP140 Topics in Astronomy – 3 credits B. FLEXIBLE CORE: 9 credits Select three courses from the following categories. Select only one course per category: World Cultures and Global Issues Individual and Society US Experience in its Diversity Scientific World Creative Expression 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.

Q: PROGRAM CORE: 39 CREDITS

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 NUTRITION OPTION: 12 Credits SCD203 Life Cycle Nutrition 3 SCD204 Nutrition and Disease 3 SCD206 Nutrition Counseling 3 SCH160 Health and Wellness 3

Department: Health Sciences

Room: E-Building, E-300/C-252

Phone: (718) 482-5774

HealthSci@lagcc.cuny.edu

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...

Learning about how food nourishes the human body?
The science behind food?
Cooking and/or feeding large groups of people?
Developing creative food menus and recipes for special occasions, medical conditions etc.?
Guiding people to make healthy food choices?
The management of the “safety aspect” of food?
Conducting calories calculations and diet evaluations?

Skills You Will Learn

Food preparation techniques, knife skills etc.
Food safety skills and cooking large quantities
Food groups, calorie dense foods vs. nutrient dense foods
Nutrition counseling skills for nutrition option students

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

Food Service Supervisor/Manager
Nutrition Associate
Food Technician
Weight-loss Counselor
Food Storyteller
Recipe Developer
Restaurant/Catering Manager
International Food Organizations
Public Health Nutrition
Nutrition Education and Research
Private Practice/Consulting
Dietitian and Nutritionist*
Foodservice Director
Corporate Food Research Developer
Academia (teaching and research)
Food Technologist
Researcher in private industry, governmental agencies, nonprofit organizations, research institutes
Public Health Nutritionist

*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

Brooklyn College – BA/BS in Health and Nutrition Sciences or BS in Exercise Science
Hunter – BS in Nutrition and Food Science/Accelerated dual BS-MS Didactic Nutrition Program
Lehman – BS in Food and Nutrition (ACEND Accredited) or BS Food Service and Culinary Nutrition (BS to MS Dual Credit Opportunity)
Queens College – BS in Nutrition and Dietetics, BS in Exercise Science, or BA Family & Consumer Science/Food Management
City Tech – BTech in Hospitality Management

Degree Requirements

PATHWAYS COMMON CORE: 21 CREDITS

A. REQUIRED CORE: 12 credits

English: 6 credits

ENG101 English Composition I – 3 credits
(or ENA101 depending on placement)
ENG102 Writing through Literature – 3 credits

Mathematics: 3 credits
Select one course from the following:

MAT115 College Algebra and Trigonometry
MAT117 Algebra and Trigonometry (depending on placement scores)
MAT119 Statistics with Elementary Algebra (depending on placement scores)
MAT120 Elementary Statistics

Life and Physical Sciences: 3 credits
Select one course from the following:

SCB101 Topics in Biological Sciences – 3 credits
SCB206 Introduction to Neuroscience – 3 credits
SCC101 Topics in Chemistry – 3 credits
SCC102 Chemistry of Photography – 3 credits
SCP101 Topics in Physics – 3 credits
SCP105 Life in the Universe – 3 credits
SCP140 Topics in Astronomy – 3 credits

B. FLEXIBLE CORE: 9 credits
Select three courses from the following categories. Select only one course per category:

World Cultures and Global Issues
Individual and Society
US Experience in its Diversity
Scientific World
Creative Expression

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.

PROGRAM CORE: 39 CREDITS

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
NUTRITION OPTION: 12 Credits
SCD203 Life Cycle Nutrition	3
SCD204 Nutrition and Disease	3
SCD206 Nutrition Counseling	3
SCH160 Health and Wellness	3

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