| 1st year |
- NUT 1104 Food Sciences I
- NUT 1304 Introduction to Nutrition
- ANP 1105 Human Anatomy and Physiology I
- AHL 1120 Food Studies from a Humanities Perspective
- HSS 1101 Determinants of Health
|
- NUT 1151 Culinary Techniques I
- NUT 1124 Food Sciences II
- NUT 1152 Communication, Education and Technology
- NUT 1150 Food Psychology
- CHM 1321 Organic Chemistry I
|
- NUT 2161 Culinary Techniques II
- NUT 2164 Foundations of Menu Planning and Design
- NUT 2101 Digestion, Absorption and Metabolism
- NUT 2163 Fundamentals of Food Metabolism
|
|---|
| 2nd year |
- NUT 2361 Culinary Techniques III
- NUT 2364 Advanced Menu Planning
- SOC 2102 Sociology of Food and Eating
- HSS 2381 Quantitative Methods in Health Sciences: Continuous Variables
- NUT 2211 Integration Experience (start)
|
- NUT 3171 Culinary Techniques: Alternative Diets
- NUT 2301 Nutritional Needs Through the Life Stages
- NUT 2211 Integration Experience (continuation)
- NUT 3378 Functional Foods
- NUT optional (3000)
|
- NUT 3107 Food Microbiology
- NUT 3376 Food Service Theories
- NUT 3379 Foundations of Food Biophysics
- NUT 3377 Food Tasting: the Epicurean Experience
- NUT 2211 Integration Experience (end)
|
|---|
| 3rd year |
- NUT 4180 Food Marketing
- NUT 4181 Advanced Gastronomy Trends
- NUT 4182 Nutrition and Public Health
- NUT 4183 Advanced Food Safety and Regulatory Issues
- NUT 4130 Nutrition, Behaviour and Mental Health
|
- NUT 4384 Food Service Administration and Management
- NUT 4385 Topics in Cooking and Gastronomy-Seminar
- NUT 4386 Foods: Myths and Evidence
- NUT optional (3000 or 4000)
- NUT optional (3000 or 4000)
|
- NUT 4411 Practicum Placement in Integrated Food Sciences
|
|---|
