Bachelor of Applied Science in Culinary Science and Food Service Management

Website: https://twu.edu/nutrition-food-sciences/undergraduate-programs/bas-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 and food service management.

The degree builds upon the Associate of Applied Science (A.A.S.) in Culinary Arts degree (state and SACS approved) to fulfill the growing demand for executive chefs, food service management specialists, quality assurance and regulatory managers, and food scientists. Students focus on applying their culinary knowledge to nutrition, food science, and research methods.

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."

  1. Understand and apply knowledge of Food Processing and Manufacturing practices.
  2. ​Effective use of Project Management software.
  3. ​Develop a food testing plan from concept to product, including prototype development and product launch.
  4. ​Modify recipes for healthier products.
  5. ​Understand and supervise food systems in a restaurant or public education system.
  6. ​Identify and apply changes in food components with an understanding of how changes will influence food quality, stability, flavor, and nutritional profile.
  7. ​Work in teams on the development of new food from Concept to Prototype.

Admissions

All applicants must meet the general undergraduate admission requirements.

Degree Requirements

Total Semester Credit Hours (SCH): 120   

Major: 30 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

ENG 1013Composition I3
ENG 1023Composition II3
Mathematics3
Life & Physical Sciences6
Language, Philosophy, & Culture3
Creative Arts3
HIST 1013History of the United States, 1492-18653
HIST 1023History of the United States, 1865 to the Present3
POLS 2013U.S. National Government3
POLS 2023Texas Government3
Social & Behavioral Sciences3
CAO: Women's Studies3
CAO: First Year Seminar, Wellness or Mathematics3
Total SCHs42

Courses Required for Major

NFS 2343Nutritional Management for the Family and Child3
NFS 3323
NFS 3321
Food Science
and Food Science Laboratory
4
NFS 3393Principles of Culinary Science 3
NFS 4024Food Product Development4
NFS 4032
NFS 4031
Culinary Nutrition Modification
and Culinary Nutrition Modification Lab
3
NFS 4123Sensory Evaluation of Food3
NFS 4503Food Processing and Unit Operations3
NFS 4744Foodservice Systems4
NFS 4953Cooperative Education3
Total SCHs30

Departmental Requirements

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 (may be applied from core)
4
CHEM 1023
CHEM 1021
Introduction to Organic and Physiological Chemistry
and Introduction to Organic and Physiological Chemistry Laboratory (may be applied from core)
4
MATH 1703Elementary Statistics I3
MGT 3003Principles of Management3
NFS 2033
NFS 2031
Food Microbiology
and Food Microbiology Laboratory
4
NFS 3173Culture and Food3
Total SCHs25

Electives

Select one of the following1
Food Protection Management
Literature in Nutrition and Food Science Seminar
Special Topics
Independent Study
Total SCHs1

Recommended Plan of Study

Third Year
FallTCCNSCHs
NFS 3393Principles of Culinary Science 3
BIOL 1113
BIOL 1111
Principles of Biology I
and Principles of Biology I Laboratory
BIOL 1406
& BIOL 1106
4
CHEM 1023
CHEM 1021
Introduction to Organic and Physiological Chemistry
and Introduction to Organic and Physiological Chemistry Laboratory
CHEM 1307
& CHEM 1107
4
POLS 2013U.S. National Government GOVT 23053
MATH 1703Elementary Statistics I MATH 13423
 SCHs 17
SpringTCCN
NFS 2033
NFS 2031
Food Microbiology
and Food Microbiology Laboratory
4
NFS 2343Nutritional Management for the Family and Child 3
NFS 3323
NFS 3321
Food Science
and Food Science Laboratory
4
POLS 2023Texas Government GOVT 23063
 SCHs 14
Fourth Year
FallTCCN
NFS 3173Culture and Food 3
NFS 4123Sensory Evaluation of Food 3
NFS 4503Food Processing and Unit Operations 3
MGT 3003Principles of Management 3
Upper Level Elective1
 SCHs 13
SpringTCCN
NFS 4024Food Product Development 4
NFS 4032
NFS 4031
Culinary Nutrition Modification
and Culinary Nutrition Modification Lab
3
NFS 4744Foodservice Systems 4
NFS 4953Cooperative Education 3
 SCHs 14
 Total SCHs:  58

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. Texas Woman's University is accredited by the Southern Association of Colleges and Schools' Commission on Colleges to award Associates, Bachelor, Master, and Doctoral degrees.