Culinary Food Science

Minor in Culinary Food Science

The minor requires at least 15 credits, including at least 6 credits taken at Iowa State University in courses numbered 300 or above. The minor must include at least 9 credits that are not used to meet any other college or university requirement. All courses must be taken for a grade.

Along with the courses listed below, students must meet all of the corresponding pre-requisites*.

Typical courses needed to meet pre-requisites for the Culinary Food Science Minor can include, but are not limited to: CHEM 163/L or 177/L & 178, CHEM 231/L, and/or FS HN and HSP M courses. Students should check the Iowa State University Catalog to ensure that they know course pre-requisites, understand the sequence of the courses, and develop a plan for completing all pre-requisites and requirements by their planned graduation dates.

2023-2024 Catalog requirements:

CourseCredits
FS HN 101 Food and the Consumer3
FS HN 214 Fundamentals of Food Prep. or Scientific Study of Food3
FS HN 115 or 215 Food Preparation Laboratory, or Advanced Food Preparation Lab1-2
Total Minimum Credits: 15

Select additional credits from the following list for a minimum of 15 credits for the minor: FS HN 220, FS HN 305, FS HN 311 and 311L, FS HN 403, FS HN 411, FS HN 491D, AN S 270 & 270L, AN S 460, HSP M 133, HSP M 487, HSP M 380, HSP 380L, HSP M 383 or FS HN 509

Prerequisite guide for courses included in the minor:

Couse NumberCourse TitleFall or SpringPrerequisites
FS HN 101






Food and the ConsumerF, SHigh school biology and chemistry or 3 credits each recommended.
FS HN 115 Food Preparation Laboratory F, S Credit or enrollment in FS HN 111 or FS HN 214
FS HN 214 Scientific Study of FoodF, SFS HN 167 or FS HN 265; CHEM 231 or CHEM 331; plus
concurrent enrollment in FS HN 115 or 215
FS HN 215
Advanced Food Preparation
Laboratory
F, S Credit or enrollment in FS HN 214

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