No new students are being admitted to this major. Please visit the Major in Fermentation and Food Science.
Effective Fall 2022
| Freshman | |||
|---|---|---|---|
| AUCC | Credits | ||
| CO 150 | College Composition (GT-CO2) | 1A | 3 |
| FSHN 150 | Survey of Human Nutrition | 3 | |
| MATH 117 | College Algebra in Context I (GT-MA1) | 1B | 1 |
| MATH 118 | College Algebra in Context II (GT-MA1) | 1B | 1 |
| MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | 1B | 1 |
| MATH 125 | Numerical Trigonometry (GT-MA1) | 1B | 1 |
| SOC 100 | Introduction to Sociology (GT-SS3) | 3C | 3 |
| Select one group from the following: | 4 | ||
Group A: | |||
| Principles of Animal Biology (GT-SC2) | 3A | ||
| Animal Biology Laboratory (GT-SC1) | 3A | ||
Group B: | |||
| Attributes of Living Systems (GT-SC1) | 3A | ||
| Select one group from the following: | 5-8 | ||
Group A: | |||
| Fundamentals of Chemistry (GT-SC2) | 3A | ||
| Fundamentals of Chemistry Laboratory (GT-SC1) | 3A | ||
Group B: | |||
| General Chemistry I (GT-SC2) | 3A | ||
| General Chemistry Lab I (GT-SC1) | 3A | ||
| General Chemistry II | |||
| Diversity, Equity, and Inclusion | 1C | 3 | |
| Foundations and Perspectives | 3B, 3D | 3 | |
| Total Credits | 28-31 | ||
| Sophomore | |||
| CHEM 245 | Fundamentals of Organic Chemistry | 4 | |
| CHEM 246 | Fundamentals of Organic Chemistry Laboratory | 1 | |
| FTEC 210 | Science of Food Fermentation | 3 | |
| FTEC 292 | Introduction to Fermentation and Food Science | 1 | |
| MIP 300 | General Microbiology | 3 | |
| MIP 302 | General Microbiology Laboratory | 2 | |
| PH 121 | General Physics I (GT-SC1) | 3A | 5 |
| SPCM 200 | Public Speaking | 3 | |
| Select one course from the following: | 3-4 | ||
| Business Computing Concepts and Applications | |||
| Personal Computing | |||
| Foundations and Perspectives | 3B, 3D | 6 | |
| Total Credits | 31-32 | ||
| Junior | |||
| BC 351 | Principles of Biochemistry | 4 | |
| FTEC 350 | Fermentation Microbiology | 4B | 2 |
| FTEC 360 | Brewing Processes | 4A | 4 |
| FTEC 447 | Food Chemistry | 2 | |
| MIP 334 | Food Microbiology | 3 | |
| RRM 330 | Alcohol Beverage Control and Management | 2 | |
| Select one course from the following: | 3 | ||
| Writing Arguments (GT-CO3) | 2 | ||
| Writing in the Disciplines: Sciences (GT-CO3) | 2 | ||
| Writing in the Disciplines: Social Sciences (GT-CO3) | 2 | ||
| Strategic Writing and Communication (GT-CO3) | 2 | ||
| Select one course from the following: | 3 | ||
| General Statistics (GT-MA1) | 1B | ||
| Statistics With Business Applications (GT-MA1) | 1B | ||
| Electives (See list below)1 | 5-9 | ||
| Total Credits | 28-32 | ||
| Senior | |||
| FTEC 400 | Food Safety | 3 | |
| FTEC 422 | Brewing Science I | 4 | |
| FTEC 460 | Brewing Science II | 4 | |
| FTEC 465 | Food Production Operations | 3 | |
| FTEC 492 | Senior Seminar Fermentation and Food Science | 4C | 2 |
| FTEC 496A | Group Study Fermentation Science: Current Issues | 1 | |
| FTEC 496B | Group Study Fermentation Science: Functional Foods in Health | 1 | |
| Electives (See list below)1 | 11 | ||
| Total Credits | 29 | ||
| Program Total Credits: | 120 | ||
Department Elective Possibilities
| Code | Title | AUCC | Credits |
|---|---|---|---|
| FTEC 110 | Food-From Farm to Table | 3 | |
| FTEC 351 | Fermentation Microbiology Laboratory | 2 | |
| FTEC 375 | Introduction to Fermentation Unit Operations | 4 | |
| FTEC 430 | Sensory Evaluation of Food Products | 2 | |
| FTEC 440 | Packaging Technology | 2 | |
| FTEC 487 | Internship | 3 | |
| FTEC 495 | Independent Study | 1-6 | |
| MATH 126 | Analytic Trigonometry (GT-MA1) | 1B | 1 |
| MATH 141 | Calculus in Management Sciences (GT-MA1) | 1B | 3-4 |
| or MATH 155 | Calculus for Biological Scientists I (GT-MA1) | ||
| MGT 305 | Fundamentals of Management | 3 | |
| MGT 430 | Leadership and Social Responsibility | 3 | |
| MIP 335 | Food Microbiology Laboratory | 2 | |
| RRM 400 | Food and Society | 3 | |
- 1
Students may select from Department Elective Possibilities or may select any course as a free elective. Select enough elective credits to bring the program total to 120 credits, of which at least 42 must be upper-division (300- to 400-level).
| Freshman | |||||
|---|---|---|---|---|---|
| Semester 1 | Critical | Recommended | AUCC | Credits | |
| FSHN 150 | Survey of Human Nutrition | X | 3 | ||
| MATH 117 | College Algebra in Context I (GT-MA1) | X | 1B | 1 | |
| MATH 118 | College Algebra in Context II (GT-MA1) | X | 1B | 1 | |
| MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | X | 1B | 1 | |
| Select one group from the following: | 4 | ||||
Group A: | |||||
| Principles of Animal Biology (GT-SC2) | X | 3A | |||
| Animal Biology Laboratory (GT-SC1) | X | 3A | |||
Group B: | |||||
| Attributes of Living Systems (GT-SC1) | X | 3A | |||
| Select one group from the following: | 5 | ||||
| Group A: | |||||
| Fundamentals of Chemistry (GT-SC2) | X | 3A | |||
| Fundamentals of Chemistry Laboratory (GT-SC1) | X | 3A | |||
| Group B: | |||||
| General Chemistry I (GT-SC2) | X | 3A | |||
| General Chemistry Lab I (GT-SC1) | X | 3A | |||
| Total Credits | 15 | ||||
| Semester 2 | Critical | Recommended | AUCC | Credits | |
| CO 150 | College Composition (GT-CO2) | X | 1A | 3 | |
| MATH 125 | Numerical Trigonometry (GT-MA1) | X | 1B | 1 | |
| SOC 100 | Introduction to Sociology (GT-SS3) | 3C | 3 | ||
| Select Group B if Group B selected first semester. | 0-3 | ||||
Group B: | |||||
| General Chemistry II | X | ||||
| Diversity, Equity, and Inclusion | 1C | 3 | |||
| Foundations and Perspectives | 3B, 3D | 3 | |||
| Total Credits | 13-16 | ||||
| Sophomore | |||||
| Semester 3 | Critical | Recommended | AUCC | Credits | |
| CHEM 245 | Fundamentals of Organic Chemistry | X | 4 | ||
| CHEM 246 | Fundamentals of Organic Chemistry Laboratory | X | 1 | ||
| FTEC 210 | Science of Food Fermentation | X | 3 | ||
| Select one course from the following: | 3-4 | ||||
| Business Computing Concepts and Applications | |||||
| Personal Computing | |||||
| Foundations and Perspectives | 3B, 3D | 3 | |||
| Total Credits | 14-15 | ||||
| Semester 4 | Critical | Recommended | AUCC | Credits | |
| FTEC 292 | Introduction to Fermentation and Food Science | X | 1 | ||
| MIP 300 | General Microbiology | 3 | |||
| MIP 302 | General Microbiology Laboratory | 2 | |||
| PH 121 | General Physics I (GT-SC1) | X | 3A | 5 | |
| SPCM 200 | Public Speaking | 3 | |||
| Foundations and Perspectives | 3B, 3D | 3 | |||
| Total Credits | 17 | ||||
| Junior | |||||
| Semester 5 | Critical | Recommended | AUCC | Credits | |
| BC 351 | Principles of Biochemistry | X | 4 | ||
| FTEC 350 | Fermentation Microbiology | X | 4B | 2 | |
| FTEC 447 | Food Chemistry | 2 | |||
| RRM 330 | Alcohol Beverage Control and Management | 2 | |||
| Select one course from the following: | 3 | ||||
| Writing Arguments (GT-CO3) | 2 | ||||
| Writing in the Disciplines: Sciences (GT-CO3) | 2 | ||||
| Writing in the Disciplines: Social Sciences (GT-CO3) | 2 | ||||
| Strategic Writing and Communication (GT-CO3) | 2 | ||||
| Total Credits | 13 | ||||
| Semester 6 | Critical | Recommended | AUCC | Credits | |
| FTEC 360 | Brewing Processes | X | 4A | 4 | |
| MIP 334 | Food Microbiology | 3 | |||
| Select one course from the following: | X | 3 | |||
| General Statistics (GT-MA1) | 1B | ||||
| Statistics With Business Applications (GT-MA1) | 1B | ||||
| Electives | 5-9 | ||||
| Total Credits | 15-19 | ||||
| Senior | |||||
| Semester 7 | Critical | Recommended | AUCC | Credits | |
| FTEC 400 | Food Safety | 3 | |||
| FTEC 422 | Brewing Science I | 4 | |||
| FTEC 465 | Food Production Operations | X | 3 | ||
| FTEC 496A | Group Study Fermentation Science: Current Issues | 1 | |||
| FTEC 496B | Group Study Fermentation Science: Functional Foods in Health | 1 | |||
| Electives | X | 3 | |||
| Total Credits | 15 | ||||
| Semester 8 | Critical | Recommended | AUCC | Credits | |
| FTEC 460 | Brewing Science II | X | 4 | ||
| FTEC 492 | Senior Seminar Fermentation and Food Science | X | 4C | 2 | |
| Electives | X | 8 | |||
| The benchmark courses for the 8th semester are the remaining courses in the entire program of study | X | ||||
| Total Credits | 14 | ||||
| Program Total Credits: | 120 | ||||