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.
*The nutrition course must include macro- and micronutrients, lifecycle, and physical activity.
Want to know which classes fulfill these prerequisites? Check these lists:
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.
The Department of Nutrition and Exercise Science has established the following expected learning outcomes for all its Bachelor of Science programs:
The attached PDF is the proposed curriculum for students starting in Fall 2017. Please note that changes to the curriculum may still occur before the start of the Fall 2017 academic year. For the 2017-2018 course catalog, click here.
Kenmore, Washington campus
San Diego, California campus (starting Fall 2018)
2 years, full-time
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.