Example table data automatically extracted from https://catalog.jwu.edu/programsofstudy/college-health-wellness/dietetics-applied-nutrition-bs/providence/. Includes removal of custom classes, application of the fallback course URL from the catalog, replacement of bold-connected classes with vanilla strong tags, and bold/table-striping css on this component for readability.
Credits Culinary Foundation Courses | ||
| CUL1100 | Introduction to Culinary Skills and Techniques | 3 |
| CUL1210 | Breakfast & Lunch Cafe | 3 |
| CUL1320 | Elements of a la Minute Cooking | 3 |
| CUL1410 | Contemporary Cooking & Leadership Functions | 3 |
| Major Courses | ||
| CULN2020 | Applied Culinary Nutrition | 3 |
| CULN2230 | Designing Healthy Desserts | 3 |
| CULN3155 | Vegetarian Cuisine | 3 |
| CULN4165 | Therapeutic Cuisine | 3 |
| CULS2210 | Food Science | 3 |
| DIET2070 | Lifespan Nutrition | 3 |
| DIET3030 | Nutrition Assessment | 3 |
| DIET3080 | Community Nutrition | 3 |
| DIET4030 | Medical Nutrition Therapy | 3 |
| DIET4630 | Advanced Medical Nutrition Therapy | 3 |
| Related Professional Studies | ||
| BIO1011 | General Biology – Cellular | 3 |
| BIO1016 | General Biology Laboratory – Cellular | 1 |
| BIO2041 | Human Physiology | 3 |
| BIO2046 | Human Physiology Laboratory | 1 |
| BIO2201 | General Microbiology | 3 |
| BIO2206 | General Microbiology Laboratory | 1 |
| CHM1000 | Foundations in Chemistry | 3 |
| CHM1006 | Foundations in Chemistry Laboratory | 1 |
| DIET1020 | Introduction to Nutrition and Dietetics Professions | 1 |
| ENG2010 | Introduction to Technical Communication | 3 |
| FSM1165 | The Food Safety Manager | 1 |
| FSM2045 | Introduction to Menu Planning and Cost Controls | 3 |
| FSM2210 | Operational Management in Healthcare | 3 |
| University Core Curriculum | ||
| Communicating | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Connecting | 6 | |
Two courses with the Connecting attribute (ECNG), one at the 2000 level, one at the 4000 level | ||
| Experiencing | 6 | |
| A Multicultural History of America | ||
Additional course with the Experiencing attribute (EEXP) in a different discipline | ||
| Measuring | 6 | |
| Fundamentals of Algebra (or higher, based on student’s placement) | ||
| Introduction to Biostatistics | ||
| Exploring | 3 | |
| Nutrition | ||
| Interacting | 6 | |
| Introductory Psychology | ||
Additional course with the Interacting attribute (EINT) in a different discipline | ||
| A&S Electives | 6 | |
| Introduction to Organic Chemistry | ||
| Biochemistry | ||
| Free Electives | ||
| 9 credits selected from 1000-4999 numbered offerings within the university | 9 | |
| Total Credits | 120.0 | |