Contents
Cal Poly Pomona

Degree Requirements

CORE COURSES FOR MAJOR

Core courses include food chemistry, food analysis, food microbiology,

unit operations in food processing, food engineering, and food laws and

regulations.

Orientation to the College of Agriculture . . . . . . . .AG 100 (1)

Introduction to the Profession . . . . . . . . . . . . . . .FN 100 (1)

Introduction to Food Science and Technology . . . . .FST 125 (4)

Food Process Engineering I . . . . . . . . . . . . . . . . . . .FST 232/232L (2/1)

Food Laws and Regulations . . . . . . . . . . . . . . . . . . .FST 322 (4)

Food Safety and Current Issues . . . . . . . . . . . . . . . .FST 325 (4)

Food Process Engineering II . . . . . . . . . . . . . . . . . . .FST 332/332L (2/1)

Food Science Colloquium . . . . . . . . . . . . . . . . . . . . .FST 390 (2)

Unit Operations in Food Processing . . . . . . . . . . . .FST 417/417L (3/1)

Food Chemistry I . . . . . . . . . . . . . . . . . . . . . . . . . . .FST 420/420L (3/1)

Food Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .FST 422/422L (3/1)

Principles of HACCP . . . . . . . . . . . . . . . . . . . . . . . . .FST 423/423A(3/1)

Food Chemistry II . . . . . . . . . . . . . . . . . . . . . . . . . . .FST 426/426L (3/1)

Unit Operations in Food Processing II . . . . . . . . . . .FST 427/427L (3/1)

Internship in Food Science and Technology . . . . . .FST 441 (2)

Food Microbiology . . . . . . . . . . . . . . . . . . . . . . . . . .MIC 320/320L (3/1)

SUPPORT COURSES

The following major support courses should be used to satisfy the

indicated GE requirements. If these courses are not used to satisfy GE,

the total units to degree may be more than 180 units.

Agriculture in the Modern World (D2) . . . . . . . . . . .AG 101 (4)

Ethical Issues in Food, Agricultural, and Apparel

Industries (C4 or D4) . . . . . . . . . . . . . . . . . . . . . . .AG 401 (4)

Basic Biology (B2, B3) . . . . . . . . . . . . . . . . . . . . . . .BIO 115/115A/115L

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (3/1/1)

or Foundations of Biology (B2, B3)* . . . . . . . . . . .BIO 121/121L (3/2)

College Chemistry (B1, B3) . . . . . . . . . . . . . . . . . . .CHM 121/121L (3/1)

General Chemistry (B1, B3) . . . . . . . . . . . . . . . . . . .CHM 122/122L (3/1)

General Chemistry (B1, B3) . . . . . . . . . . . . . . . . . . .CHM 123/123L (3/1)

Elements of Organic Chemistry . . . . . . . . . . . . . . . .CHM 201/250L (3/1)

or Organic Chemistry ** . . . . . . . . . . . . . . . . . . . .CHM 314/317L (3/1)

Elements of Biochemistry . . . . . . . . . . . . . . . . . . . .CHM 321/321L (3/1)

Freshman English I (A2) . . . . . . . . . . . . . . . . . . . . . .ENG 104 (4)

Freshman English II (A3) . . . . . . . . . . . . . . . . . . . . .ENG 105 (4)

Nutrition, Science, and Health (B5) . . . . . . . . . . . . .FN 305 (4)

Calculus for the Life Sciences (B4) . . . . . . . . . . . . .MAT 120 (4)

Basic Microbiology . . . . . . . . . . . . . . . . . . . . . . . . .MIC 201/201L (3/2)

College Physics (B1, B3) . . . . . . . . . . . . . . . . . . . . .PHY 121/121L (3/1)

General Psychology (E) . . . . . . . . . . . . . . . . . . . . . . .PSY 201 (4)

Statistics with Applications (B4) . . . . . . . . . . . . . . .STA 120 (4)

*If BIO 121/12L is chosen, BIO 122/122L and BIO 123/123L must be taken as part of

Elective Track Courses.

*If CHM 314/317L is chosen, CHM 315/318L and CHM 316/319L must be taken as

part of Elective Track Courses.

DIRECTED ELECTIVES

Business Track Core and Elective Courses

Required Courses:

Sensory Evaluation . . . . . . . . . . . . . . . . . . . . . . . . .FST 318/318L (2/2)

Food Product Development . . . . . . . . . . . . . . . . . .FST 421/421L (2/2)

Select 22 units from 300 or 400 level FST/FMAM/TOM or other business

courses approved by your academic advisor.

Culinology®Track Core and Elective Courses

Required Courses:

Sensory Evaluation . . . . . . . . . . . . . . . . . . . . . . . . .FST 318/318L (2/2)

Food Product Development . . . . . . . . . . . . . . . . . .FST 421/421L (2/2)

Sanitation Practices in the Hospitality Industry . .HRT 225 (1)

Professional Cooking I . . . . . . . . . . . . . . . . . . . . . .HRT 281/281L (2/2)

World Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . .HRT 324/324L (2/2)

Professional Healthy Cooking . . . . . . . . . . . . . . . .HRT 325/325L (2/2)

Professional Cooking II . . . . . . . . . . . . . . . . . . . . . .HRT 381/381L (2/2)

Select 5 units from the following courses:

Introduction to Foods . . . . . . . . . . . . . . . . . . . . . . .FN 121/121L (2/2)

Culture and Meal Patterns . . . . . . . . . . . . . . . . . . .FN 328/328L (2/2)

Internship* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .FST 442 (2-4)

Healthy American Cuisine . . . . . . . . . . . . . . . . . . .HRT 255 (4)

Culinary Product Development and Evaluation . . .HRT 485 (4)

Culinary Produce Technology . . . . . . . . . . . . . . . . .PLT 222 (4)

*Denotes Capstone Experience

Pre-Professional Track Core and Elective Courses

Required Courses:

Organic Chemistry . . . . . . . . . . . . . . . . . . . . . . . . .CHM 315/318L (3/1)

Organic Chemistry . . . . . . . . . . . . . . . . . . . . . . . . .CHM 316/319L (3/1)

Foundations of Biology/Laboratory . . . . . . . . . . . .BIO 122/122L (3/2)

Foundations of Biology/Laboratory . . . . . . . . . . . .BIO 123/123L (3/2)

College Physics/Laboratory . . . . . . . . . . . . . . . . . .PHY 122/122L (3/1)

College Physics/Laboratory . . . . . . . . . . . . . . . . . .PHY 123/123L (3/1)

Select 4 units from AVS/BIO/ZOO courses approved by your academic

adviosr.

Science and Technology Track Core and Elective Courses

Required Courses:

Sensory Evaluation . . . . . . . . . . . . . . . . . . . . . . . . .FST 318/318L (2/2)

Food Product Development . . . . . . . . . . . . . . . . . .FST 421/421L (2/2)

Select 22 units from 300 or 400 level

AVS/BIO/CHM/FST/MAT/MIC/PHY/PLT or STA courses approved by your

academic advisor.

GENERAL EDUCATION REQUIREMENTS

Students should consult the catalog website www.csupomona.

edu/~academic/catalog/ for current information regarding this

requirement. Unless specific courses are stated under Support Courses,

see the list of approved courses under General Education Requirements,

Areas A through E.

Area A, Communication and Critical Thinking (12 units)

1. Oral Communication

2. Written Communication

3. Critical Thinking

Area B. Mathematics and Natural Sciences (16 units)

1. Physical Science

2. Biological Science

3. Laboratory Activity

4. Mathematics/Quantitative Reasoning

5. Science and Technology Synthesis

Area C. Humanities (16 units)

1. Visual and Performing Arts

2. Philosophy and Civilization

3. Literature and Foreign Languages

4. Humanities Synthesis

Area D. Social Sciences (20 units)

1. U.S. History, Constitution, and American Ideals

2. History, Economics, and Political Science

3. Sociology, Anthropology, Ethnic and Gender Studies

4. Social Science Synthesis

Area E. Lifelong Understanding and Self-development (4 units)