Child and Family Studies
Department | Program | Courses
B.A. Degree with a Major in Child
and Family Studies, with an Area of Concentration in Food, Nutrition,
and Culinary Science
The curriculum in Food, Nutrition, and Culinary Science will give majors a broad understanding of the history and development of food and food production; the science of food; the nutritional value of food for humans; the cultural, ethnic, and religious aspects of food; the culinary arts of food preparation and presentation; and the management of food services. In addition, majors will examine community and nutritional services developed for those with great need.
Graduates may seek employment in government or private agencies, healthcare, pharmaceutical companies, or public health agencies. Opportunities for graduates include employment as a food scientist, food technologist, food and drug inspector, test-kitchen director, nutritionist, dietetic technician, food stylist for display or photography, school food-service director, management position in hospitality or food service, management of community food bank or service, or other related positions. Graduate studies can be pursued in food science, food technology, dietetics, nutrition, healthcare areas, hospitality management, public policy, or related areas of study.
A major in Child and Family Studies, with an Area of Concentration in Food, Nutrition, and Culinary Science, is achieved by completion of the following requirements, in addition to the General Education and electives required for a degree:
Required CFS Core Courses—CFS 130, 145, 207 (also WST), 221, and 441 (which includes the Home Management House as a laboratory component)
Required Food, Nutrition, and Culinary Science Concentration Courses—CFS 103 (also ANR), 115, 225, 334, 345, and 372
Required Capstone Course—CFS 480
Required Collateral Course—BUS 315
Exploring the Major—Students considering this concentration are encouraged to enroll in CFS 115, 130, 145, 207 (also WST), and 221 during their first and second years, if possible. CFS 103 (also ANR) is offered every other year and should be taken at the first opportunity. CFS 225 can be taken during the second year.
Admission to the Major—Admission into the major requires the following: an overall GPA of 2.00; a successful formal interview and positive recommendation by an assigned CFS faculty member; completion of a handwritten, well-constructed essay explaining why the student wants to become a CFS major; successful performance in at least one completed or in-progress CFS course; and a majority vote of acceptance by the CFS faculty. A student who already has been formally accepted into another major at Berea and wants to transfer to a CFS major must make this request in writing to the Chair of the CFS Department.
Course Sequencing Considerations (in order to complete degree requirements within eight terms)—CFS 130, 145, 207 (also WST), and 221 are prerequisites for upper-level courses and are offered every regular term. Upper-level courses sometimes are offered on a rotational basis, so early curricular planning is very important. In addition, students also should take CFS 103 (also ANR) and CFS 115 as early as possible in their program. Students, including those with a dual concentration, may use only one department-approved 186/286/386/486 and/or 395/495 to meet a concentration requirement.
Proficiency Requirements for Retention in and Completion of the Major—In addition to completing the core course requirements and specified courses within the area of concentration, each student must satisfy departmental standards for effectiveness in written and oral communication.
Other Considerations and Recommendations—Students are encouraged to obtain professionally-related work experience to enhance opportunities in post-baccalaureate education and future employment. These experiences, arranged in consultation with the faculty, may be obtained in part through field work associated with required courses and through Labor Program assignments, community service, Independent Studies, or Summer/Short Term Internships.
Curriculum Guide
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