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:

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
F, S Credit or enrollment in FS HN 214

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