Fall Semester Year 1 Credits Spring Semester Year 1 Credits
ENGL1101 3 ENGL1102 3
MATH1113 3 BIOL 1104/1104L 4
BIOL 1103/1103L 4 World Language & Culture 3
World Language & Culture 3 HIST 2111 or HIST 2112 3
POLS 1101 3 FYOS 1
FACS 2000 1
Total : 16 Total: 15
Fall Semester Year 2 Spring Semester Year 2
CHEM 1211/1211L 4 CHEM 1212/1212L

4

PSYC 1101 3 COMM 1100 or 1500 3
STAT 2000 4 FDNS 2100 Intro to Food & Nutrition 3
World Language & Culture 4 HDFS 2100 or FHCE 2100 3
Major Elective 3
Total: 15 Total: 16
Fall Semester Year 3 Spring Semester Year 3
FDNS 3600/3600L Food Principles 4 FDNS 3100 Macronutrients 3
FDNS 4630 Cultural Aspects of Foods 3 FDNS 4600 Food & Nutrition Policy 3
AAEC 3100 or ADPR 3100 3 FDNS 3610/3610L Quantity Food 4
CHEM 2100/2100L 4 FDST 3000 Intro to Food Science 3
Elective 3 FDNS 4660S Nutrition Education or COMM course 3
Total: 17 Total: 16
Fall Semester Year 4 Spring Semester Year 4
FDNS 4050 or FDNS 4510 Lifecycle 3 FDNS 4620 Mgmt. of Foodservice Organizations 2
FDNS 4610 Procurement & Financial Mgmt.  1 FDNS 4650 Experimental Foods 3
FDNS 4640 Food Safety and Sanitation 3 FHCE 3100 or ECON 2106 or AAEC 2580 3
FDNS 4645 Nature of Food 2 MIBO 3000/3000L  4
FDNS 4646 Food Choice & the Consumer 1 PE 1
FDNS 3010  Sensory Evaluation 3
Total: 13 Total: 13