A minimum grade of C- is required in all courses for the minor.
Minor Requirements
| Select two of the following | Credit Hours | Rotation | Length of Course |
|---|---|---|---|
| HN&F 126: Society and Food | 3 | Fall/Spring/Summer | 16 weeks, 6 weeks summer |
| HN&F 171: Introduction to Nutrition | 3 | Fall/Spring/Summer | 16 weeks, 6 weeks summer |
| HN&F 200: Nutrition/Activity/Health | 3 | Fall/Spring/Summer | 16 weeks, 6 weeks summer |
| HN&F 271: Fundamentals of Nutrition | 3 | Summer | 12 weeks |
| FDST 200: Food Science and Technology | 3 | Summer | 12 weeks |
| Select three of the following | Credit Hours | Rotation | Length of Course |
|---|---|---|---|
| HN&F 348: Science of Food Preparation | 3 | Fall/Summer | 16 weeks, 6 weeks summer |
| HN&F 350: Cross Cultural Cuisine | 3 | Summer | 6 weeks |
| HN&F 353: Foodservice Systems Management | 3 | Spring | 16 weeks |
| HN&F 472: Community and Public Health Nutrition | 3 | Fall/Summer | 16 weeks, 6 weeks summer |
| HN&F 491: Professional Field Experience | 3 | Fall/Spring/Summer | 16 weeks, 12 or 6 weeks summer |
| Total Hours | 15 |
|---|