Self-Evaluation of Transcripts
Name___________________________
Courses Required for Verification of Completion of
Didactic Program in Dietetics Requirements
with Emphasis in Food Innovation and Entrepreneurship
Address_________________________
_________________________
Phone___________________________
E-Mail____________________________
Degree (BS, BA)________Date_________Name of College or University__________________________________
SLU Course # SLU Course Title and Credits
English
ENGL 1900
Corresponding
Course# and Course Title
Grade
Institution where
taken
Advisor/
Director
Approval
Corresponding
Course# and Title
Grade
Institution Where
Taken
Advisor/Director
Approval
Advanced Strategies &
Rhetoric (3)
Social Science
MGT 3000
Management Theory and
Practice (3)
MGT 3200
Managing Ideas in Entrep Firms
(3)
MGT 3210
Managing Resources in Entrep
Firms (3)
MGT 4210
Business Plan Development (3)
PSY 1010
Introduction to
Psychology (3)
ACCT 2200
Financial Accounting (3)
MATH 1300
Elementary Statistics with
Computers (3)
Philosophy
PHIL 3360
Medical Ethics (3)
Biology
BIOL 1100
BLS 4510
SLU
Course#
6-30-2015
MKL
Principles of Biology (4)
Medical Microbiology (4)
SLU Course Title and Credits
Self-Evaluation of Transcripts
Courses Required for Verification of Completion of
Didactic Program in Dietetics Requirements
with Emphasis in Food Innovation and Entrepreneurship
Name___________________________
Address_________________________
_________________________
Phone___________________________
E-Mail____________________________
Degree (BS, BA)________Date_________Name of College or University__________________________________
Chemistry
CHEM
1110/1115
CHEM
1120/1125
CHEM 2410
CHEM 3600
Physiology
PPY 2540
Nutrition and
Dietetics
DIET 2080
DIET 2750
DIET 2100
DIET 1900
DIET 3900
6-30-2015
MKL
Intro to Chemistry I (3)
Intro to Chemistry I Lab (1)
Intro to Chemistry II/(3)
Intro to Chemistry II Lab (1)
Principles Of Organic
Chemistry (3)
General Biochemistry (3)
Human Physiology (4)
Foundations in Nutrition (3)
Foundations in Classical
Cuisine (3)
Nutrition in the Lifecycle (3)
Bar and Beverage
Management (3)
Culinary Intersession I (1)
Self-Evaluation of Transcripts
Courses Required for Verification of Completion of
Didactic Program in Dietetics Requirements
with Emphasis in Food Innovation and Entrepreneurship
Name___________________________
Address_________________________
_________________________
Phone___________________________
E-Mail____________________________
Degree (BS, BA)________Date_________Name of College or University__________________________________
SLU
Course#
SLU Course Title and
Credits
DIET 2510
DIET 3080
Ethnic Meal Management (4)
Nutritional Aspects of
Biochemistry (1)
Food Science (3)
Quantity Food Procurement/
Preparation (4)
Advanced Cooking and World
Cuisine (2)
Advanced Nutrition (4)
Internship Seminar (1)
Culinary Intersession II (1)
Catering I (1)
Medical Nutrition
Therapy I (3)
DIET 3600
DIET 3700
DIET 3750
DIET 3850
DIET 3890
DIET 4900
DIET 4010
DIET 4100
DIET 3140
DIET 4150
DIET 3190
Grade
Institution
Where Taken
Advisor/
Director
Approval
Corresponding
Course# and Title
Grade
Institution
Where Taken
Advisor/
Director
Approval
Advanced Meat Analysis and
Knife Skills (2)
Medical Nutrition Therapy II (3)
Garde Manger (3)
DIET 4250
SLU
Course#
Baking (3)
SLU Course Title and
Credits
DIET 4270
Pastry (3)
6-30-2015
MKL
Corresponding
Course# and Title
Self-Evaluation of Transcripts
Courses Required for Verification of Completion of
Didactic Program in Dietetics Requirements
with Emphasis in Food Innovation and Entrepreneurship
Name___________________________
Address_________________________
_________________________
Phone___________________________
E-Mail____________________________
Degree (BS, BA)________Date_________Name of College or University__________________________________
DIET 4300
DIET 4350
DIET 4360
DIET 4500
DIET 4950
DIET 4070
DIET 3030
6-30-2015
MKL
Community Nutrition (3)
Food Systems
Management I (3)
Food Systems
Management II (3)
Nutrition Counseling (3)
Culinary Philosophy &
Practice (4)
Culinary and
Medicinal Herbs (3)
Sustainable Foods (3)