The Culinary Science (Culinology) option is the emerging discipline of the culinary arts, nutrition and the science of food. Culinology is becoming a recognized and valued discipline that will significantly impact food research and development in the global market. Culinologists are skilled chefs who are creating a new generation of exciting, high-quality food products. The food industry needs, and rewards, people who understand and can apply the principles of this specialty.
Meat Culinology Certificate Program
The Meat Culinology Certificate program at the University of Nebraska–Lincoln concentrates on meat because it is the center of most meals and is the major portion of the food budget in the food service industry. Proper handling and preparation is paramount to the success of a meal and a food establishment. The faculty at Nebraska who developed this program know that food industry professionals are busy. With little time to take courses on campus, the online Meat Culinology Certificate program allows professionals the opportunity to advance their education and career by learning more about the science and art of meat. The six-course sequence will teach you everything from harvest to consumption of livestock and poultry. The Meat Culinology Certificate program consists of six courses. Students must successfully complete all six courses in order to earn certification. Successful completion is considered an earned grade of C or higher.
|ASCI 210||Animal Products||3|
|ASCI 213 / NUTR 213||Meat Specifications and Procurement||3|
|ASCI 310||Fresh Meats||3|
|ASCI 343 / NUTR 343||Meat CulinologyTMIII: Foodservice Applications||3|
|ASCI 410||Processed Meats||3|
|ASCI 411||HACCP and Food Safety Systems for the Food Industry||3|
|Total Credit Hours||18|
Students accepted by the University must have an ACT of 20 or SAT of 950, or rank in the upper half of their high school graduating class, and have the following high school preparation to be eligible for guaranteed admission to the College of Education and Human Sciences:
- Four years of English that include intensive reading and writing experience;
- Two years of one foreign language;
- Four years of mathematics, that include Algebra I, II, geometry and one year that builds on a knowledge of algebra;
- Three years of natural sciences that include at least two years selected from biology, physics, chemistry, and earth science and one year of laboratory instruction;
- Three years of social studies, to include at least one year of American and/or world history and one year of history, American government, and/or geography.
Transfer and Readmitted Students
Transfer students from universities or colleges outside of the University of Nebraska–Lincoln, and readmitted students seeking admission to the College of Education and Human Sciences, must have an accumulated average of 2.0 on a 4.0 scale or above and no high school deficiencies. Students who do not meet these requirements must enroll as deciding students in the Exploratory and Pre-Professional Advising Center or in another college. Once they have completed 12 graded hours at Nebraska with a minimum 2.0 grade point average, and have removed any high school deficiencies, University of Nebraska–Lincoln students may apply for admission to the College.
Transfer and readmitted students must meet the graduation requirements for the College of Education and Human Sciences as stated in the current catalog in effect at the time they enter or reenter the College.
Students who left the College on probation, or who were dismissed, may seek readmission to the College after two semesters by applying to the university's Admissions Office. Readmission is not assured. However, the admissions committee is receptive to giving students a second opportunity to be successful. The committee is interested in knowing what the student has done in the intervening period that would suggest the student will be successful when readmitted. Successfully completing correspondence courses and/or community college courses is an effective way to demonstrate one’s commitment to academic success.
Transferring from Other Colleges within the University of Nebraska–Lincoln
Students transferring to the College of Education and Human Sciences from another University of Nebraska–Lincoln college or from the Exploratory and Pre-Professional Advising Center must have a minimum cumulative GPA of 2.0, be in good academic standing, and meet the freshman entrance requirements that exist at the time of their admission to the College of Education and Human Sciences. Students must fulfill degree requirements that exist at the time of their admission to the college, not at the time they enter the University of Nebraska–Lincoln.
To remain current, College of Education and Human Sciences students must enroll in, and complete, at least one university course that will apply toward degree requirements during a 12 month period. Students who readmit following an absence of one year or more must meet all requirements in the Undergraduate Catalog in effect at the time of readmission and enrollment. Students who transfer to another University of Nebraska–Lincoln college and later return to the College of Education and Human Sciences will be considered readmitted students. Students who transfer out of a teacher education program, but who continue their certification program while seeking a degree in another University of Nebraska–Lincoln college, are exempt from this policy.
The College of Education and Human Sciences welcomes undergraduate international students. As a part of admission to the College, international students must present a TOEFL score of 550 or higher and TSE score of 230 or higher.
Students seeking teacher education and state certification must meet the same requirements as any other undergraduate students, including the CORE examination or other basic skills test approved by the Nebraska Department of Education. Students who have received a degree outside of the United States and are interested in teacher certification are required to have a transcript review completed by an approved agency not directly associated with the University of Nebraska. For more information, please contact the Student Services Center.
Removal of Deficiencies
Students admitted to the University with core deficiencies are expected to remove those deficiencies in a timely manner. Students with deficiencies are not eligible for graduation. The courses that students use to clear core deficiencies may also be used to meet ACE requirements or other graduation requirements. The Dean of the College of Education and Human Sciences will make the final decision concerning any problems or questions that may arise in satisfying requirements to remove deficiencies.
College Degree Requirements
Minimum Grade Requirements
Grade requirements vary from major to major. Please see the appropriate major listing or check with your advisor regarding minimum grade requirements.
Pass/No Pass Option
CEHS students are allowed to take up to 12 hours of Pass/No Pass (P/N) credit. The college departments vary on P/N policies. Students should check with their advisor to be certain they qualify for the Pass/No Pass option.
Any student enrolled in a course in the College of Education and Human Sciences who wishes to appeal alleged unfair and prejudicial treatment by a faculty member shall present his/her appeal in writing to the Dean’s Office no later than 30 days after notice of the student’s final course grade has been mailed from campus.
Students may use and are encouraged to use the following sequential procedures to appeal the grade. The problem may be solved at any of the levels of the appeal procedure.
- Contact the instructor. Frequently the problems can be solved at this point.
- Submit a request to the chair of the department.
- Take the case to the departmental Grading Appeals Committee. The Committee is contacted by the department chair.
- Take the case to the College Appeals, Retention and Certification Committee by contacting the Dean’s Office.
The complaint will be forwarded to a committee consisting of faculty and student representatives. After a hearing, the Committee will make a written recommendation regarding the appeal. The Committee’s recommendation is binding on the appealing student and faculty member.
Transfer Credit Rules
Acceptance of Transfer Grades
- Grades earned at the University of Nebraska–Lincoln, UNO, UNK
- Grades of D-, D, D+, and C- satisfy requirements in all programs in the College unless specified otherwise. Students who receive a grade of D-, D, D+, C-, however, are encouraged to retake the course.
- Grades earned outside the University of Nebraska system
The college will accept no more than 9 credit hours of grades less than a C from any program outside the University of Nebraska system. Grades below a C can only be applied to general education requirements and elective classes.
Maximum Number of Hours for Transfer
Transfer courses are evaluated by the University and by the College to determine University of Nebraska–Lincoln and College course equivalencies. The College determines which courses will be accepted and how they will apply toward degree requirements. Sixty (60) is the maximum number of hours that will be accepted on transfer from a two-year college. Ninety (90) is the maximum number of hours that will be accepted on transfer from accredited four-year colleges and universities.
Courses taken 10 years before admission or readmission to the College will be evaluated by the major department to determine if it is appropriate to accept those courses for transfer credit and for application to degree requirements. Specific courses will be reviewed in keeping with the guidelines specified by each department.
Transfer Credit from Technical, Non-Accredited and Foreign Institutions
Students who desire to transfer from these institutions must have each course evaluated by the appropriate departmental representative. All rules stated above in reference to grades and maximum credit hours apply. For additional information and guidance in this process contact the Dean’s Office.
Transfer Agreements with UNO and UNK
Transfer agreements between the three institutions within the University System allow for a smooth transition for students interested in taking courses from UNO, UNK, and/or the University of Nebraska–Lincoln. Although restrictions noted above on grades and maximum transfer hours still apply, there are some exceptions. For purposes of residency, courses from UNO and UNK fulfill these requirements. Students planning to major in a program in the college should read the specific requirements noted with individual programs. Questions about academic transfer should be addressed to the Advising Office.
Transfer Agreements with Community Colleges
Articulation agreements and “Transfer with Ease Programs” with Nebraska community colleges indicate how courses and programs will transfer to the University of Nebraska–Lincoln and the College of Education and Human Sciences. The same guidelines noted above on the acceptance of courses, grades, and hours also apply to these institutions. Students interested in transferring from a community college should consult with their school or the Student Services Center to determine which courses will transfer to fulfill specific College of Education and Human Sciences requirements.
Courses from accredited two-year institutions will generally not be substituted for 400-level human sciences classes in the College. The 300-level courses will be considered on an individual basis by the respective departments in the College of Education and Human Sciences.
Courses taken prior to course articulation agreements will be accepted contingent upon departmental validation of the credit.
Students must earn a minimum of 120 credit hours to earn a degree.
All students are expected to complete at least 30 of their final 36 hours of credit at the University of Nebraska–Lincoln.
Degree Application Process
Students are expected to develop a clear understanding of degree requirements and to plan their course of study with a College advisor. Students requiring clarification of outstanding degree requirements should visit with a College advisor promptly.
Students should access their Degree Audit via MyRed at least once each term to review degree requirements and progress toward graduation. It is the student’s responsibility to make sure their Degree Audit accurately reflects their current College and program of study.
Students who believe their Degree Audit has errors or omissions should visit with a College advisor promptly. It is important that you resolve these matters as soon as practicable to avoid a delay in graduation.
Each student with MyRED access must submit an online Application for Graduation via MyRED for each degree to be received by:
- The last Friday in January for May graduation
- The last Friday in June for August graduation
- The last Friday in September for December graduation
Students submitting an electronic Application for Graduation via MyRed will be billed a $25.00 per degree fee on their student account. Those students without MyRED access may apply for graduation in person at Graduation Services, 109 Canfield Administration Building or by mail. Applications for Graduation submitted in person or by mail must be accompanied by a check or money order in the amount of $25.00 payable to the University of Nebraska–Lincoln. Failure to submit a timely Application for Graduation may preclude the awarding of a degree in the intended term.
Your Application for Graduation and required $25.00 fee are good only for the term marked on your application. Neither your application nor your fee, are transferrable to another term. If you submit an Application for Graduation and pay the $25.00 fee for a specified term but do not complete your degree requirements in that term, you will need to reapply to graduate in a future term and incur another $25.00 fee.
Commencement ceremony information will be emailed to all degree applicants approximately one month before graduation. Each student who has applied for graduation must submit an online Commencement Attendance Form via MyRED, which will be available when the informational email is distributed.
Only those students who have applied for graduation, had the application accepted, and fulfilled all degree requirements as of the last day of the academic term may participate in the commencement ceremony for that term. Because the University of Nebraska–Lincoln has a commencement for each term, ceremony participation is allowed only in the term during which the student has properly and timely applied for graduation and fulfilled degree requirements.
Students are responsible for following the rules, policies and requirements found in the University of Nebraska–Lincoln Undergraduate Catalog for the academic year in which they were last admitted to a program in the College of Education and Human Sciences. Students must complete all program requirements from a single catalog year. In consultation with their advisor, a student may choose to move to and follow a subsequent catalog if it is in their best interest.
Majors in culinary science will be able to:
- Integrate culinary principles with food science concepts.
- Apply chemical, physical and functional properties of foods and ingredients in product development.
- Evaluate food products by both sensory and objective methods.
- Describe the elements of the scientific method as it relates to food experimentation.
- Design and conduct experiments that address current trends found in the food industry.
|STAT 218||Introduction to Statistics (Supporting Course)||3|
|CHEM 109||General Chemistry I (Supporting Course)||4|
|ECON 211||Principles of Macroeconomics (Supporting Course)||3|
|ECON 212||Principles of Microeconomics (Supporting Course)||3|
|NUTR 253||Cultural Aspects of Food and Nutrition (Professional Requirement)||3|
|FDST 460||Food Product Development Concepts I||3|
|Credit Hours Subtotal:||31|
|Total Credit Hours||31|
Area of Concentration–22 hours
Culinary Arts electives from an accredited Culinary Arts Institution
Nutrition and Health Sciences
|HRTM 173||Field Experience in Culinology||1|
|NUTR 244||Scientific Principles of Food Preparation||3|
|NUTR 245||Scientific Principles of Food Preparation Laboratory||1|
|NUTR 250||Human Nutrition and Metabolism||3|
|NUTR 344||Nutrition and Food for Optimal Health||4|
|NUTR 372 / FDST 372||Food Safety and Sanitation||3|
|or BIOS 312||Microbiology|
|NUTR 449||Culinology Research Experience||3|
|Total Credit Hours||18|
Food Science and Technology
|FDST 205||Food Composition and Analysis||3|
|FDST 403||Food Quality Assurance||3|
|FDST 405 / BIOS 445||Food Microbiology||3|
|FDST 430 / STAT 430||Sensory Evaluation||3|
|FDST 448||Food Chemistry||3|
|Total Credit Hours||15|
|BIOC 321||Elements of Biochemistry||3|
|CHEM 110||General Chemistry II||4|
& CHEM 253
|Organic Chemistry I|
and Organic Chemistry I Laboratory
& LIFE 120L
|Fundamentals of Biology I|
and Fundamentals of Biology I laboratory
|Total Credit Hours||15|
|MATH 101||College Algebra 1||3|
|or MRKT 300||Contemporary Marketing|
|Total Credit Hours||6|
If a student does not place into MATH 101, they must complete the appropriate course(s) plus complete MATH 101. If a student places above MATH 101, the student will take either MATH 101 or the MATH course they placed into.
|Select two of the following:||5-6|
|Meat Specifications and Procurement|
|Heat and Mass Transfer|
|Fruit and Vegetable Technology|
|Dairy Products Technology|
|Microbiology of Fermented Foods|
|Meat CulinologyTMIII: Foodservice Applications 1|
|Total Credit Hours||5-6|
Grade of C or better required in NUTR 343.
|Select 5-8 hours of Electives||5-8|
|Total Credit Hours||5-8|
All University of Nebraska–Lincoln students will be required to complete a minimum of 3 hours of approved course work in each of the 10 designated Achievement Centered Education (ACE) student learning outcome areas. These can be viewed at http://ace.unl.edu. Students will be provided a list of classes they can select from to meet each of the 10 ACE Student Learning Outcomes (SLO). There may be required courses within an education endorsement program that will also satisfy ACE requirements. Therefore, it is highly recommended that students contact their advisor prior to registering for ACE classes in order to insure that each of the class selections are in the best interest of the students’ academic program.
Additional Major/Endorsement Requirements
C- and D Grades
Only grades of C or above will count toward graduation requirements for NUTR courses.
All courses specified by course and number must be taken for a grade.
Description: Various risk factors and personal behaviors that affect health. Practical methods for self-assessments and improving and maintaining physically active and healthy eating habits designed to enhance awareness of short- and long-term risks and to achieve a higher level of wellness. Use of "Blackboard" required.
Description: General scientific concepts in biology, chemistry, and physics using food as a model. What food is from both chemical and nutritional perspectives, and the fate of food from when it leaves the farm to when it becomes a part of the individual. Assists students in making intelligent decisions about many food related controversial issues (e.g., food irradiation, food additives, health foods).
Prerequisites: NUTR majors only
Description: Food safety and sanitation, proper use of basic kitchen equipment, food identification, proper handling and preparation, menu planning, food purchasing, and sensory evaluation.
Description: Process of career preparation and planning. Philosophy and goals of academic programs, curricula, certifications, career opportunities and graduate programs in the Department of Nutrition and Health Sciences.
Description: Theoretical and experiential analysis of the martial arts of Asia from historical, anthropological, educational, philosophical, cultural, religious, political, and sociological perspectives and their impact on contemporary Asian and global society.
Description: The role of Wellness Advocate in the promotion of the health and wellness needs of college students. Techniques for promoting the adoption of lifestyle choices for lifelong health and well being.
Prerequisites: Sophomore standing; FACS or HRTM or NUTR major
Description: Chemical, physical, sensory, and nutritional principles of food preparation.
This course is a prerequisite for: NUTR 371
Prerequisites: 4 hours chemistry or biological sciences
Description: Introduction to nutrient function in the body, nutrient chemistry and energy metabolism. Role of nutrients in health and disease.
Prerequisites: NUTR 100, NUTR majors only
Description: Introduction to and practical application of tools frequently used to estimate fitness levels and dietary intake; association among physical activity, nutrition, and health; health screening and risk classification; principles of assessment and various assessment strategies.
Prerequisites: NUTR 201.
Description: Series of minicourses devoted to specific content areas of health.
Prerequisites: NUTR 100
Description: Understanding of health disparities existing at national and local levels through a social justice lens and the role of health literate communication in reducing health disparities, as well as its limitations.
Prerequisites: As announced by department.
Description: Topics vary.
Prerequisites: 6 hrs in major department or closely related areas and permission.
Description: Individual projects in research, literature review, or creative production.
Prerequisites: NUTR 250 and NUTR major
Description: Critical evaluation, interpretation and communication of consumer health messages.
Prerequisites: Class standing of sophomore or above with at least one semester of chemistry and biology.
Description: Provides a comprehensive understanding of how environmental exposures to physical, chemical and biological hazards influence human health. Offers basic knowledge in the core concepts of toxicology, exposure and risk, vulnerable populations and the interrelationship between human, animal and environmental health.
Prerequisites: ASCI/NUTR 210 or ASCI/NUTR 213 or ASCI/NUTR 310.
Description: Cookery principles and methods role in maintaining meat yield and quality characteristics. Cookery techniques to maximize guest satisfaction and insure foodservice and/or restaurant financial integrity. Flavor enhancement and cookery technology application in center of the plate concept development.
Prerequisites: NUTR 250; NUTR majors only; or permission
Description: Integration of current dietary guidelines, nutrient assessment methodologies, scientific principles of food preparation, financial accountability, concepts of healthy menu planning, and preparation techniques in promotion of healthy living.
Description: Prevalence and etiology of health behaviors among children and teens. Organization, development, and legal aspects of school health programming.
Prerequisites: Junior standing. NUTR majors only.
Description: Application of the social marketing framework to analyze public health problems and design program solutions.
Description: Application of food production and purchasing principles in foodservice management.
Prerequisites: One course in chemistry and one course in biological sciences.
Description: Various factors that result in food illness: food allergy, natural toxins, parasites, microbial and viral food borne infections and food borne intoxications. Students will assess hazards, identify critical control points and establish monitoring and system verification procedures.
Prerequisites: Junior standing; BIOS 214
Description: Anatomical and mechanical principles as related to human movement.
Prerequisites: NUTR 250 and junior standing
Description: Theory-based process of developing health promotion/education programs. Principles of planning, implementing and evaluating health education interventions will be taught using evidence-based research.
Prerequisites: Junior standing.
Description: Social, psychological, and cultural factors that influence the adoption, maintenance, and modification of health behaviors in communities.
Prerequisites: NUTR 400
Description: Introduction to research, study designs, and data collection methods in health and behavior-change related studies, including exercise, nutrition, and health education .Emphasis on understanding research literature and development of research/grant proposals.
This course is a prerequisite for: NUTR 406
Prerequisites: NUTR 404
Description: Overview of systems approach to the management of resources needed to plan, implement, and evaluate a health education/promotion program including financial, human, curricula, and physical resources. Qualities of effective leadership will be explored and evaluated.
This course is a prerequisite for: NUTR 408
Prerequisites: NUTR 250 and 3 cr hrs Statistics
Description: Application of basic concepts of epidemiology to nutrition and public health to include epidemiological research design, estimating outcome measures and determining cause and effect and effectiveness of interventions to prevent and treat disease.
Prerequisites: NUTR 406
Description: Health policy and law in the United States. Development of health advocacy skills through engagement with local community health organizations and decision-makers.
Prerequisites: Junior standing
Description: Overview of the technical and sociocultural dimensions of global food insecurity.
Prerequisites: ANTH 242 or equivalent.
Description: Anthropological approaches to the study of nutrition. Background to nutrition science; bio-cultural aspects of obesity, fertility, lactose intolerance, and infant feeding practices; biological differences in nutritional requirements, fertility, and mortality; interpretation of nutritional deficiencies in skeletal remains; reconstructing prehistoric diets from archaeological evidence; and evaluation of relationships between dietary patterns and dental remains in fossil record.
Description: Biochemical and physiological aspects of human nutrition. Nutrient transport, storage and utilization under various metabolic states and relationships to the development of chronic diseases.
This course is a prerequisite for: NUTR 492
Description: Supervised classroom or outreach experiences in educational or community settings.
Prerequisites: NUTR 370.
Description: Principles of cost control for foodservice. Integration of cost control and foodservice/restaurant management principles which influence financial integrity. Utilization of the computer as a tool to enhance decision making capabilities.
Prerequisites: 6 hrs science or equivalent experience; 21 years of age or older
Description: Origin, botany, historical and cultural significance of the grapevine and related species. Principles and practices of vineyard establishment, management and processing of grape products, importance and/or scope of grape and wine industry; global and local significance. Culinary applications, health, environmental and safety-related issues, business and industry relations and experience.
Prerequisites: NUTR 486; NUTR/BIOS 484.
Description: Theory and application of electrocardiography in graded exercise testing.
Description: Effects of physical activity on the circulatory, respiratory, and other physiological processes.
Description: In-depth analysis and development of the techniques and knowledge prerequisite for certification in adult fitness and cardiac rehabilitation as prescribed by the American College of Sports Medicine.
Prerequisites: NUTR 400. Community Health and Wellness majors only.
Description: Application of health education concepts and skills in a practical setting while serving as a health education resource person.
Prerequisites: Senior standing.
Description: Professional requirements in order to become a registered dietitian. Types of supervised practice experiences available and assistance in application process. Career options, professional organizations, and current issues in the dietetic profession.
Prerequisites: NUTR 455 or equivalent, and permission.
Description: Individual problems may be selected from diet therapy, animal feeding, metabolism studies, or surveys.
Prerequisites: 12 hrs in major related areas; permission.
Description: Individual projects in research, literature review, or creative production.
Description: Supervised teaching experiences in schools. Accompanying seminar focuses on: teacher certification, teacher and student rights and responsibilities, proper conduct of teachers, selected legal aspects of education, methods of communicating with parents and community members, and current issues which impact education.
Prerequisites: Senior standing and permission.
Description: Participation in an ongoing research project. Select from foods, human nutrition education, small animal, or survey research areas.
Prerequisites: Good standing in the University Honors Program or by invitation.
Description: Conduct a scholarly research project and write a University Honors Program or undergraduate thesis.
This document represents a sample 4-year plan for degree completion with this major. Actual course selection and sequence may vary and should be discussed individually with your college or department academic advisor. Advisors also can help you plan other experiences to enrich your undergraduate education such as internships, education abroad, undergraduate research, learning communities, and service learning and community-based learning.
- 2.00 cumulative GPA required for graduation.
- 30 of the last 36 hours must be taken at UNL, UNO, or UNK.
- ***Total Credits Applying Toward 120 Total Hours***