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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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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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