Bachelor of Science in Nutrition & Culinary Arts

Bachelor of Science in Nutrition & Culinary Arts

Quick Facts

Location

Kenmore, Washington campus
San Diego, California campus (starting Fall 2018)

General Requirements

  • Completion of the equivalent of two years of college course work
  • 2.5 cumulative GPA
  • Grade of C or better in all basic proficiency and science requirement courses
  • 90 quarter credits (60 semester credits), including a minimum number of credits in the basic proficiency, science and general education categories 

Length of Program

2 years, full-time

Tuition and Financial Aid

Career Opportunities

  • Therapeutic chef
  • Nutrition consultant
  • Cafeteria or sous chef
  • Caterer
  • Private chef
  • Food and health writer
  • Cookbook author
  • Health promotion consultant
  • Product developer in the food industry
  • Recipe and menu developer for public organizations or private companies
See examples of how our graduates use their nutrition degrees. 

Summary

The Bachelor's degree in Nutrition and Culinary Arts degree program fuses Bastyr University's comprehensive training program in nutrition science with the culinary arts. In this program, you’ll receive an education founded in whole food nutrition and food science while also developing culinary skills and the ability to use food therapeutically.

The degree program is designed to appeal to the hands, head and heart of each student. The curriculum provides you with an in-depth knowledge of food, nutrients, anatomy, physiology, biochemistry and research analysis. This foundation in science is complemented by coursework that leads to a mastery of culinary skills. Classes in areas such as menu design and therapeutic cooking will spark and feed your creativity, giving you an opportunity to use your senses and intuition under the guidance of experienced faculty.

Advantages of Bastyr's Degree Program

  • Therapeutic Approach – Our culinary arts program is one of few in the world that teaches the healing aspects of food – and it is the only one to award a Bachelor of Science degree.
  • Diverse Classes – With courses such as Writing for Food and Health, Cooking Demonstration (a practicum), Ecological Aspects of Nutrition and the Business of Cooking, Bastyr's "hands-on" curriculum prepares you for a diversity of careers.
  • Modern Learning Spaces – Develop your skills in our modern, fully equipped whole-food nutrition kitchen. At the Washington campus, also enjoy access to the herbal and culinary gardens.
  • Passionate Faculty – The Department of Nutrition and Exercise Science faculty draw from a wide base of knowledge and expertise as registered dietitians, nutritionists, medical practitioners, and established chefs and cookbook authors.
  • Farm-to-Table Experience – Offered as an elective is the Quillisascut Farm School course, an exclusive week-long farm-to-table experience at a partner farm in western Washington.

Prerequisites

ACP logo image
Looking for a low-cost alternative to completing your prerequisites? See which courses can be fulfilled through the Alternative Credit Project.

Entering undergraduates must have a cumulative GPA of at least 2.5 with a grade of C or higher in all basic proficiency and science requirement courses. Exceptional applicants who do not meet these requirements will be reviewed on a case-by-case basis. Before enrolling, students must have completed 90 quarter credits (60 semester credits), including a minimum number of credits in the basic proficiency, science and general education categories. Surplus credits not used to satisfy basic proficiency or science requirements may be applied to the appropriate general education requirements.

Note: You may apply to the program while completing prerequisite coursework.

Basic Proficiency and Science Requirements

English Literature or Composition 9 quarter credits
General Psychology 3 quarter credits
Public Speaking 3 quarter credits
College Algebra or Statistics 4 quarter credits
Survey level Chemistry with lab 4 quarter credits
General Cell Biology (science-major level with lab) 4 quarter credits
Introductory Nutrition* 5 quarter credits

General Education Requirements

Natural Sciences 12 quarter credits
Arts and Humanities 15 quarter credits
Social Sciences 15 quarter credits
Electives 16 quarter credits 
   

*The nutrition course must include macro- and micronutrients, lifecycle, and physical activity.

Want to know which classes fulfill these prerequisites? Check these lists:

Curriculum

This table lists the tentative schedule of courses for each quarter. Also included: the number of credits per course (Credits), lecture hours each week (Lec.) and lab/clinic hours each week (L/C). Course descriptions are available in the Course Catalog.

Expected Learning Outcomes

The Department of Nutrition and Exercise Science has established the following expected learning outcomes for all its Bachelor of Science programs:

  • Biological/Medical Sciences
  • Quantitative and Qualitative Reasoning
  • Research
  • Critical Thinking Skills
  • Communication
  • General Health and Wellness
  • Nutrition, Whole Foods and Exercise Science
  • Professionalism
  • Promotion of the University's and the Department's  mission and vision

The attached PDF is the proposed curriculum for students starting in Fall 2018. Please note that changes to the curriculum may still occur before the start of the Fall 2018 academic year. For the 2018-2019 course catalog, click here

 

PDF icon 2018-19 BSN.pdf
BSNCA | Bastyr University