Freshman Year - Enrolled at Ivy Tech Community College*
First Semester
(3) ENG 11100 (English Composition)
(1) HOS 10000 (Introduction to Culinology)
(3) HOS 10100 (Sanitation and First Aid)
(3) HOS 10200 (Basic Food Theory and Skills)
(3) HOS 10500 (Introduction to Baking)
(3) MAT 20100 (Brief Calculus I)
Total Credits: 16
(4) BIO 12100 (General Biology I)
(3) HOS 10300 (Soups, Stocks, and Sauces)
(3) HOS 10400 (Nutrition)
(3) HOS 11000 (Meat Fabrication)
(3) Social science elective
Sophomore Year - Enrolled at Ivy Tech Community College*
(5) CHM 10500 (General Chemistry I)
(3) COM 10100 (Fundamentals of Public Speaking)
(3) HOS 20100 (Hospitality Purchasing and Cost Control)
(3) HOS 20200 (Fish and Seafood)
(3) HOS 28000 (Co-op/Internship)
Total Credits: 17
(4) BIO 20100 (General Microbiology)
(3) HOS 21100 (Specialized Cuisine)
(3) HOS 21200 (Garde Manager)
(3) HOS 28800 (Biology and Chemistry of Food Manufacturing)
(3) Classical pastries and chocolate or classical cuisine elective
Junior Year - Enrolled at Purdue University*
(3) AGEC 21700 (Economics)
(4) CHM 11600 (General Chemistry)
(1) FS 29800 (Sophomore Seminar)
(1) FS 36100 (Food Plant Sanitation)
(3) FS 36200 (Food Microbiology)
(4) PHYS 22000 (General Physics)
(4) CHM 25700 (Organic Chemistry)
(1) CHM 25701 (Organic Chemistry Laboratory)
(1) FS 34000 (Food Regulations)
(3) FS 34100 (Food Processing I)
(3) STAT 30100 (Elementary Statistical Methods)
(3) Humanities elective
(2) Elective
Senior Year - Enrolled at Purdue University*
(3) BCHM 30700 (Biochemistry)
(1) BCHM 30900 (Biochemistry Laboratory)
(1) FS 23500 (Food Sensory Science)
(3) FS 44200 (Food Processing II)
(1) FS 48200 (Senior Seminar)
(3) Social science or humanities elective
(3) Written or oral communication elective
Total Credits: 15
(3) FS 44300 (Food Processing III)
(4) FS 45300 (Food Chemistry)
(1) FS 53000 (Food Ingredient Technology)
(3) Humanities Elective
(3) Social science or humanities elective (30000+ level)