2009-2010 Curriculum: Bachelor of Science with a Major in Nutrition and Culinary Arts
Note: This curriculum table was updated on November 18, 2009. The previous table was incorrect.
The curriculum table that follows lists the tentative schedule of courses each quarter. Next to each course is the number of credits per course (Credits), the lecture hours each week (Lec.) and the lab/clinic hours each week (L/C).
| Junior Year (Year I) |
| Quarter |
Cat. No. |
Course Title |
Credits
|
Lec.
|
L/C
|
| Fall |
BC3124 |
Organic Chemistry for Life Sciences Lec/Lab |
5
|
4
|
2
|
| |
BC3141 |
Anatomy & Physiology 1 Lec/Lab |
3
|
2
|
2
|
| |
TR4103 |
Whole Foods Production 1 |
3
|
1.5
|
3
|
| |
TR4118 |
Cultural Perspectives on Food |
2
|
2
|
0
|
| |
|
Quarterly Total:
|
13
|
9.5
|
7
|
|
| Winter |
BC3142 |
Anatomy & Physiology 2 Lec/Lab |
4
|
3
|
2
|
| |
BC4109 |
Biochemistry for Life Sciences 1 Lecture |
4
|
4
|
0
|
| |
BC4110 |
Biochemistry for Life Sciences 1 Lab |
1
|
0
|
2
|
| |
TR3111 |
Nutrition Throughout Life |
3
|
3
|
0
|
| |
TR3131 |
Culinary Skills 1: Basics |
2
|
0.5
|
3
|
| |
TR3141 |
Therapeutic Cooking 1: Maintaining Health |
2
|
0.5
|
3
|
| |
|
Quarterly Total:
|
16
|
11
|
10
|
|
| Spring |
BC3143 |
Anatomy & Physiology 3 Lec/Lab |
3
|
2
|
2
|
| |
BC4112 |
Biochemistry for Life Sciences 2 Lecture |
4
|
4
|
0
|
| |
BC4113 |
Biochemistry for Life Sciences 2 Lab |
1
|
0
|
2
|
| |
TR3132 |
Culinary Skills 2: Applications |
2
|
0.5
|
3
|
| |
TR3142 |
Therapeutic Cooking 2: Illness and Recovery |
2
|
0.5
|
3
|
| |
|
Quarterly Total:
|
12
|
7
|
10
|
|
| Senior Year (Year II) |
| Quarter |
Cat. No. |
Course Title |
Credits
|
Lec.
|
L/C
|
| Fall |
TR3153 |
Writing about Food and Health |
2
|
2
|
0
|
| |
TR3163 |
The Business of Cooking |
3
|
3
|
0
|
| |
TR4107 |
Advanced Nutrition Principles 1 |
4
|
4
|
0
|
| |
TR4820 |
Culinary Practicum* |
4
|
0
|
8
|
| |
TR4133 |
Culinary Skills 3: Creations |
2 |
0.5 |
3 |
| |
|
Quarterly Total:
|
15
|
9.5
|
11
|
|
| Winter |
TR3115 |
Introduction to Food Science |
2
|
2
|
0
|
| |
TR3152 |
Cooking Demonstration |
2
|
1.5
|
1
|
| |
TR4100 |
Introduction to Research Methods |
3
|
2
|
2
|
| |
TR4108 |
Advanced Nutrition Principles 2 |
2
|
2
|
0
|
| |
TR4132 |
Quantity Food Production |
3
|
3
|
0
|
| |
TR4205 |
Nutritional Analysis & Assessment |
3
|
2
|
2
|
| |
|
Quarterly Total:
|
15
|
12.5
|
5
|
|
| Spring |
IS4101 |
Seminar in Natural Health Sciences |
2
|
2
|
0
|
| |
TR3117 |
Experimental Foods Lecture |
4
|
4
|
0
|
| |
TR3118 |
Experimental Foods Lab |
1 |
0 |
2 |
| |
TR4117 |
Nutriton Physical Activity & Disease |
5
|
5
|
0
|
| |
TR4140 |
Ecological Aspects of Nutrition |
2
|
2
|
0
|
| |
|
Quarterly Total:
|
14
|
13
|
2
|
*TR4820 Culinary Practicum may be taken in any quarter during year two, with the exception of summer quarter.
|
|
Elective Requirements: Bachelor of Science with a Major in Nutrition and Culinary Arts
|
| Quarter |
Cat. No. |
Course Title |
Credits
|
Lec.
|
L/C
|
| variable |
variable |
Electives* |
5
|
5
|
0
|
| |
|
Electives Total:
|
5
|
5
|
0
|
| Total Requirements: Bachelor of Science with a Major in Nutrition and Culinary Arts |
| |
Credits
|
Lec.
|
L/C
|
| Total Core Course Credits and Hours |
85
|
62.5
|
45
|
| Total Elective Credits and Hours |
5
|
5
|
0
|
|
Total Requirements:
|
90
|
67.5
|
45
|
Curriculum and course changes in the 2009-2010 Bastyr University Catalog are applicable to students entering during the 2009-2010 academic year. Please refer to the appropriate catalog if interested in curriculum and courses required for any other entering year.
Curriculum 
