Master of Science in Nutrition and Dietetics
Culinary Entrepreneurship Concentration
Prerequisite: Minimum of Assoc Degree in Culinary and an UG Degree in Nutrition/Dietetics OR the prereq courses: Human Physiology, Basic Nutrition,
Biochemistry, Community Nutrition, Advanced Nutrition, Medical Nutrition Therapy I and II, and Inferential Statistics or Equivalent.
Student
SLU ID#
Advisor
SLU Email
Local Address/Phone
Starting Date
Credits
Fall
DIET-5100
Semeste
r
Grade/AP
3
Human Nutrition in Physiology and Metabolism I
Prerequisites: Advanced Nutrition, Med Nutrition Therapy I & II
DIET-5880
MGT-6200
ACCT-5010 or
MKT-6000, or
approved course
Seminar in Dietetics Research
New Venture Initiation
1
3
Accounting for Managers or
Marketing Management or course agreed upon with advisor
3
10
Spring
DIET-5030
DIET-5130
3
3
Sustainable Food Systems
Human Nutrition in Physiology and Metabolism II
Prerequisite: DIET-5100
DIET-5890
Research in Nutrition and Dietetics
Advanced Business Planning for New Ventures
MGT-6210
(MGT-6200 prerequisite)
Summer
DIET-5890
DIET-5900
Research in Nutrition and Dietetics
Culinary Practicum
1
3
10
2
2
Prerequisites: MGT-6200 & MGT- 6210
DIET-5950
Special Study for Exams (required semester you are graduating)
Elective
DIET-5050
Choose two:
0
4
Food Processing: Farm to Institution
Prerequisite: Ethnic Meal Management and Foundations in Classical Cuisine
DIET-5350
3
Clinical Systems Management
Prerequisite: general management course
DIET-5750
3
Gastronomy
Prerequisite: Culinary background or instructor approval
DIET-5XXX
DIET-5XXX
3
3
Sustainable Cooking in Tuscany
Creating Sustainable American Cuisine
10 - 11
MINIMUM TOTAL HOURS REQUIRED:
30 - 31
Reviewed and agreed on this date: ____________ Research Interest:_________________________________
Advisor:__________________________________
MS-Culinary concentration Course List – revised 1/14/15
Student: _______________________________________
For students entering Academic Year 2015-16