Bachelor of Applied Science in Culinary Science and Food Service Management
The Bachelor of Applied Science (B.A.S.) in Culinary Science and Food Service Management is a degree program developed by Texas Woman's University in collaboration with affiliated community colleges. This Research Chefs Association-approved Culinology® program provides a distinct career path for community college graduates pursuing degrees in culinary science.
The degree builds upon the Associate of Applied Science (A.A.S.) in Culinary Arts degree to fulfill the growing demand for research chefs, executive chefs, quality assurance and regulatory managers, and food scientists. Students focus on applying their culinary knowledge to food science, quality assurance, quality control, and food research and development.
Marketable Skills
Defined by the Texas Higher Education Coordinating Board's 60x30 Strategic Plan as, "Those skills valued by employers that can be applied in a variety of work settings, including interpersonal, cognitive, and applied skills areas. These skills can be either primary or complementary to a major and are acquired by students through education, including curricular, co-curricular, and extracurricular activities."
- Understand and apply knowledge of food processing and manufacturing practices
- Develop a food testing plan from concept to product, including prototype development and product launch
- Modify recipes for more healthful products
- Identify and apply changes in food components with an understanding of how changes will influence food quality, stability, flavor, and nutritional profile
- Work in teams on the development of new food from concept to prototype
Degree Requirements
Total Semester Credit Hours (SCH): 120
Major: 36 SCH (the combination of completed A.A.S. and TWU courses may vary)
Program Code: CULSCIFOODSRVMGT.BAS; CIP Code: 12.0509.00
Texas Core Curriculum
| Code | Title | SCHs |
|---|---|---|
| ENG 1013 | Composition I (10) | 3 |
| ENG 1023 | Composition II (10) | 3 |
| Mathematics (20) | 3 | |
| Life & Physical Sciences (30) | 6 | |
| Language, Philosophy, & Culture (40) | 3 | |
| Creative Arts (50) | 3 | |
| HIST 1013 | History of the United States, 1492-1865 (60) | 3 |
| HIST 1023 | History of the United States, 1865 to the Present (60) | 3 |
| POLS 2013 | U.S. National Government (70) | 3 |
| POLS 2023 | Texas Government (70) | 3 |
| Social & Behavioral Sciences (80) | 3 | |
| CAO: Multicultural-Women's Studies (90) | 3 | |
| CAO: First Year Seminar, Wellness or Mathematics (91) | 3 | |
| Total SCHs | 42 | |
Completed Associate of Applied Science
| Code | Title | SCHs |
|---|---|---|
| Electives transferred | 0-27 | |
Courses Required for Major
| Code | Title | SCHs |
|---|---|---|
| NFS 2033 & NFS 2031 | Food Microbiology and Food Microbiology Laboratory | 4 |
| NFS 2343 | Nutritional Management for the Family and Child | 3 |
| NFS 3173 | Culture and Food | 3 |
| NFS 3323 & NFS 3321 | Food Science and Food Science Laboratory | 4 |
| NFS 3393 | Principles of Culinary Science | 3 |
| NFS 4024 | Food Product Development | 4 |
| NFS 4033 | Food Chemistry | 3 |
| NFS 4123 | Sensory Evaluation of Food | 3 |
| NFS 4503 | Food Processing and Unit Operations | 3 |
| MKT 3113 | Principles of Marketing | 3 |
| MKT 4213 | Consumer Behavior | 3 |
| Total SCHs | 36 | |
Departmental Requirements
| Code | Title | SCHs |
|---|---|---|
| BIOL 1113 & BIOL 1111 | Principles of Biology I and Principles of Biology I Laboratory | 4 |
| CHEM 1013 & CHEM 1011 | Introductory Chemistry and Introductory Chemistry Laboratory | 4 |
| CHEM 1023 & CHEM 1021 | Introduction to Organic and Physiological Chemistry and Introduction to Organic and Physiological Chemistry Laboratory | 4 |
| MATH 1703 | Elementary Statistics I | 3 |
| Total SCHs | 15 | |
Recommended Plan of Study
| Third Year | |||
|---|---|---|---|
| Fall | TCCN | SCHs | |
| NFS 2033 & NFS 2031 | Food Microbiology and Food Microbiology Laboratory | 4 | |
| BIOL 1113 & BIOL 1111 | Principles of Biology I and Principles of Biology I Laboratory | BIOL 1406 & BIOL 1106 | 4 |
| CHEM 1013 & CHEM 1011 | Introductory Chemistry and Introductory Chemistry Laboratory | CHEM 1305 & CHEM 1106 | 4 |
| MKT 3113 | Principles of Marketing | 3 | |
| SCHs | 15 | ||
| Spring | TCCN | ||
| NFS 2343 | Nutritional Management for the Family and Child | 3 | |
| NFS 3323 & NFS 3321 | Food Science and Food Science Laboratory | 4 | |
| CHEM 1023 & CHEM 1021 | Introduction to Organic and Physiological Chemistry and Introduction to Organic and Physiological Chemistry Laboratory | CHEM 1307 & CHEM 1107 | 4 |
| MKT 4213 | Consumer Behavior | 3 | |
| SCHs | 14 | ||
| Fourth Year | |||
| Fall | TCCN | ||
| NFS 3393 | Principles of Culinary Science | 3 | |
| NFS 4033 | Food Chemistry | 3 | |
| NFS 4123 | Sensory Evaluation of Food | 3 | |
| NFS 4503 | Food Processing and Unit Operations | 3 | |
| SCHs | 12 | ||
| Spring | TCCN | ||
| NFS 3173 | Culture and Food | 3 | |
| NFS 4024 | Food Product Development | 4 | |
| MATH 1703 | Elementary Statistics I | MATH 1342 | 3 |
| SCHs | 10 | ||
| Total SCHs: | 51 | ||
Students can complete core curriculum requirements at their AAS school or at TWU. Some additional TWU coursework may be required. Students may transfer up to a maximum of 90 semester credit hours.
