33 credit units

• BMSC 200.3 Biomolecules
• BMSC 207.3 and BMSC 208.3 (formerly PHSI 208.6 Human Body Systems)
• BMSC 230.3 Metabolism
• COMM 102.3 Introduction to Business Management
• FABS 110.3 The Science of Food
• NUTR 120.3 Basic Nutrition
• NUTR 221.3 Advanced Nutrition Micronutrients
• NUTR 230.3 Professional Practice I
• PLSC 214.3 Statistical Methods
• Basic food safety training certificate

Unrestricted Electives

• Choose 3 credit units of unrestricted electives

36 credit units

• BMSC 210.3 Microbiology
• NUTR 305.3 Research Methods
• NUTR 310.3 Food Culture and Human Nutrition
• NUTR 321.3 Advanced Nutrition Macronutrients and Energy
• NUTR 322.3 Nutrition Throughout the Lifespan
• NUTR 330.3 Professional Practice II
• NUTR 350.3 Introduction to Community Nutrition
• NUTR 365.3 Quantity Food Production and Service
• NUTR 366.3 Food Service Management Practicum*
• PATH 205.3 Survey of Pathology
• Successful completion of Speechcraft (Public Speaking Certificate)

 *offered in Spring and Summer terms

Unrestricted Electives

• Choose 6 credit units of unrestricted electives

33 credit units

• COMM 201.3 Introduction to Financial Accounting
• FABS 323.3 Food Additives and Toxicants
• NUTR 420.3 Current Issues in Nutrition
• NUTR 425.3 Nutritional Assessment
• NUTR 430.3 Professional Practice III
• NUTR 441.3 Clinical Nutrition I
• NUTR 442.3 Clinical Nutrition II
• NUTR 450.3 Nutrition Program Planning and Evaluation
• NUTR 466.3 Organization and Management of Nutrition Services
• Advanced food safety training instruction

Unrestricted Electives

• Choose 6 credit units of unrestricted electives

30 credit units

• NUTR 531.30
• Successful completion of the practicum