B.S. in Food Science and Technology 2014 NOTE: This document is meant to display your degree requirements. The Academic Requirements Report must be used to track progress toward fulfilling all degree requirements. The Academic Requirements Report must show all requirements “satisfied” before your degree is awarded. Name Student ID
Concentration
Selectives (3 credits) University Degree Requirements Overall Credit and GPA Requirements Total Credits (120) Resident Credits (32) Stout GPA (2.25) STAT‐320 Statistical Methods II. Major Studies (59‐62 credits) FN‐110 CHEM‐201 CHEM‐311 CHEM‐315 BIO‐306 BIO‐406 PHYS‐211 PHYS‐241 FN‐240 FN‐212 FN‐350 FN‐400 FN‐410 FN‐435 FN‐438 FN‐442 FN‐450 FN‐449 FN‐497 FN‐499 BUMKG‐330 BUMGT‐304 EDUC‐307 INMGT‐400 Racial and Ethnic Studies (6 credits) Global Perspective (6 credits) (Complete a program of university‐approved work or study abroad, or 6 credits of global perspective approved courses) NOTE: RES and GLP requirements may be met within GE or major course selection. I. General Education Requirements (43 credits) Communication Skills (9 credits) ENGL‐101 or ENGL‐111 Composition 1 ENGL‐102 or ENGL‐112 Composition 2 or ENGL‐113 Honors Seminar I SPCOM‐100 Fundamentals of Speech 3 3 3 Analytic Reasoning and Natural Science (13 credits) (At least one math or statistics course and a natural science course with a lab are required) MATH‐153 Calculus I or MATH‐156 Calculus & Analytical Geometry CHEM‐135 College Chemistry I BIO‐234 Physiology & Anatomy 4 5 4 (Must be from at least two categories: Art History/Music Appreciation, Creative/Performing Arts, Foreign Language & Culture, History, Literature, Philosophy) Political Science, Psychology, Sociology) Contemporary Issues (3 credits) (Courses must be selected from the list of approved contemporary issues courses) FN‐244 Farm to Fork: Food Issues (recommended) 3 2 4 4 3 4 3 3‐5 4 3 3 4 3 3 3 3 3 2 3 2‐3 III. Electives, Minor, or Student‐Designed Concentration (15‐18 credits) Arts and Humanities (6 credits) Social and Behavioral Sciences (6 credits) (Must be from at least two categories: Anthropology, Economics, Geography, Food Science as a Profession Organic Chemistry Biochemistry Food Chemistry General Microbiology Food Microbiology Intro to Physics or College Physics I Food Science Nutrition Food Processing Food Quality Food Policy, Regulation & Law Food Analysis Experimental Foods Basic Sensory Evaluation Food Engineering Co‐op or Field Experience or Independent Study Principles of Marketing or Principles of Management Applied Human Relations or Organizational Leadership RES‐C (Senior level) 3 (Select three credits from RES Category A) (Select three credits from any RES area) (Selected from GE‐approved courses) Category III Elective credits may be used to satisfy MATH and/or CHEM prerequisite requirements. Naveen Chikthimmah, Program Director 369 Heritage Hall Phone: 715‐232‐5332 Email: chikthimmahn@uwstout.edu Social Responsibility and Ethical Reasoning (3 credits) (Courses must be selected from the list of approved social responsibility and ethical reasoning courses) ProgramWebsite:http://www.uwstout.edu/programs/bsfst/index.cfm
See online course description for prerequisites Revised1/2013