At this time, we are not accepting applications.
This program, offered in partnership with LCB, will provide a unique education in culinary expertise combined with food and nutrition sciences and client service with an emphasis on innovation and creativity. Using a multidisciplinary approach, the curriculum provides courses in culinary techniques, nutrition, food sciences, microbiology, psychology and food service management. The program will prepare future Integrated Food Sciences specialists to take on major roles and responsibility in restaurants, the food industry or health care institutions in order to provide nutritious, safe, appetizing foods that meet the client specific needs including cultural beliefs, allergies, food intolerances and disease related diet restrictions.
This program is only offered in English only.
Some courses will be offered at Le Cordon Bleu Ottawa Culinary Arts Institute.
Requirements for this program have been modified. Please consult the 2020-2021 calendars for the previous requirements
| Code | Title | Units |
|---|---|---|
| Compulsory courses at the 1000 level | ||
| AHL 1120 | Food Studies: A Humanities Perspective | 3 Units |
| ANP 1111 | Essentials of Human Anatomy and Physiology I | 3 Units |
| ANP 1115 | Essentials of Human Anatomy and Physiology II | 3 Units |
| CHM 1321 | Organic Chemistry I | 3 Units |
| HSS 1101 | Determinants of Health | 3 Units |
| NUT 1104 | Food Sciences I | 3 Units |
| NUT 1124 | Food Sciences II | 3 Units |
| NUT 1150 | Food Psychology | 3 Units |
| NUT 1151 | Culinary Techniques I | 3 Units |
| NUT 1304 | Introduction to Nutrition | 3 Units |
| Compulsory courses at the 2000 level | ||
| HSS 2381 | Quantitative Methods in Health Sciences: Continuous Variables | 3 Units |
| NUT 2161 | Culinary Techniques II | 3 Units |
| NUT 2163 | Fundamentals of Food Metabolism | 3 Units |
| NUT 2164 | Foundations of Menu Planning and Design | 3 Units |
| NUT 2165 | Communication, Education and Technology | 3 Units |
| NUT 2211 | Integration Experience | 6 Units |
| NUT 2301 | Nutrition Through the Life Stages | 3 Units |
| NUT 2361 | Culinary Techniques III | 3 Units |
| NUT 2364 | Advanced Menu Planning | 3 Units |
| SOC 2102 | Sociology of Food and Eating | 3 Units |
| Compulsory courses at the 3000 level | ||
| NUT 3107 | Food Microbiology | 3 Units |
| NUT 3171 | Culinary Techniques: Alternative Diets | 3 Units |
| NUT 3376 | Food Service Theories | 3 Units |
| NUT 3377 | Food Tasting: The Epicurean Experience | 3 Units |
| NUT 3378 | Functional Foods | 3 Units |
| NUT 3379 | Foundations of Food Biophysics | 3 Units |
| Compulsory courses at the 4000 level | ||
| NUT 4130 | Nutrition, Behaviour and Mental Health | 3 Units |
| NUT 4180 | Food Marketing | 3 Units |
| NUT 4181 | Advanced Gastronomy Trends | 3 Units |
| NUT 4182 | Nutrition and Public Health | 3 Units |
| NUT 4183 | Food Safety and Regulatory Affairs | 3 Units |
| NUT 4384 | Food Service Administration and Management | 3 Units |
| NUT 4385 | Topics in Cooking and Gastronomy-Seminar | 3 Units |
| NUT 4386 | Foods: Myths and Evidence | 3 Units |
| NUT 4411 | Practicum Placement in Integrated Food Sciences | 6 Units |
| Optional Courses | ||
| 3 course units from | 3 Units | |
| Food Business | ||
| Food Service Operations Management | ||
| Wine and Beverages | ||
| 6 course units from | 6 Units | |
| Food Business | ||
| Food Service Operations Management | ||
| Wine and Beverages | ||
| Introduction to Food-Drug Interactions | ||
| Total: | 120 Units | |