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    * Honours Bachelor of Integrated Food Sciences in partnership with Le Cordon Bleu

  Honours Bachelor of Integrated Food Sciences in partnership with Le Cordon Bleu

      120 Units

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      * Program Requirements

      At this time, we are not accepting applications.

      This program, offered in partnership with LCB, will provide a unique education in culinary expertise combined with food and nutrition sciences and client service with an emphasis on innovation and creativity. Using a multidisciplinary approach, the curriculum provides courses in culinary techniques, nutrition, food sciences, microbiology, psychology and food service management. The program will prepare future Integrated Food Sciences specialists to take on major roles and responsibility in restaurants, the food industry or health care institutions in order to provide nutritious, safe, appetizing foods that meet the client specific needs including cultural beliefs, allergies, food intolerances and disease related diet restrictions.

      This program is only offered in English only.

      Some courses will be offered at Le Cordon Bleu Ottawa Culinary Arts Institute.

      Requirements for this program have been modified. Please consult the 2020-2021 calendars for the previous requirements

      Course List
        Code                                  Title                                                          Units  
        Compulsory courses at the 1000 level                                                               
        AHL 1120                              Food Studies: A Humanities Perspective                         3 Units
        ANP 1111                              Essentials of Human Anatomy and Physiology I                   3 Units
        ANP 1115                              Essentials of Human Anatomy and Physiology II                  3 Units
        CHM 1321                              Organic Chemistry I                                            3 Units
        HSS 1101                              Determinants of Health                                         3 Units
        NUT 1104                              Food Sciences I                                                3 Units
        NUT 1124                              Food Sciences II                                               3 Units
        NUT 1150                              Food Psychology                                                3 Units
        NUT 1151                              Culinary Techniques I                                          3 Units
        NUT 1304                              Introduction to Nutrition                                      3 Units
        Compulsory courses at the 2000 level                                                               
        HSS 2381                              Quantitative Methods in Health Sciences: Continuous Variables  3 Units
        NUT 2161                              Culinary Techniques II                                         3 Units
        NUT 2163                              Fundamentals of Food Metabolism                                3 Units
        NUT 2164                              Foundations of Menu Planning and Design                        3 Units
        NUT 2165                              Communication, Education and Technology                        3 Units
        NUT 2211                              Integration Experience                                         6 Units
        NUT 2301                              Nutrition Through the Life Stages                              3 Units
        NUT 2361                              Culinary Techniques III                                        3 Units
        NUT 2364                              Advanced Menu Planning                                         3 Units
        SOC 2102                              Sociology of Food and Eating                                   3 Units
        Compulsory courses at the 3000 level                                                               
        NUT 3107                              Food Microbiology                                              3 Units
        NUT 3171                              Culinary Techniques: Alternative Diets                         3 Units
        NUT 3376                              Food Service Theories                                          3 Units
        NUT 3377                              Food Tasting: The Epicurean Experience                         3 Units
        NUT 3378                              Functional Foods                                               3 Units
        NUT 3379                              Foundations of Food Biophysics                                 3 Units
        Compulsory courses at the 4000 level                                                               
        NUT 4130                              Nutrition, Behaviour and Mental Health                         3 Units
        NUT 4180                              Food Marketing                                                 3 Units
        NUT 4181                              Advanced Gastronomy Trends                                     3 Units
        NUT 4182                              Nutrition and Public Health                                    3 Units
        NUT 4183                              Food Safety and Regulatory Affairs                             3 Units
        NUT 4384                              Food Service Administration and Management                     3 Units
        NUT 4385                              Topics in Cooking and Gastronomy-Seminar                       3 Units
        NUT 4386                              Foods: Myths and Evidence                                      3 Units
        NUT 4411                              Practicum Placement in Integrated Food Sciences                6 Units
        Optional Courses                                                                                   
        3 course units from                   3 Units                                                      
          NUT 3172                            Food Business                                                         
          NUT 3173                            Food Service Operations Management                                    
          NUT 3174                            Wine and Beverages                                                    
        6 course units from                   6 Units                                                      
          NUT 3172                            Food Business                                                         
          NUT 3173                            Food Service Operations Management                                    
          NUT 3174                            Wine and Beverages                                                    
          NUT 4170                            Introduction to Food-Drug Interactions                                
        Total:                                120 Units                                                    
        
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