Culinary Arts, Minor (Beginning Fall 2026)
The Culinary Arts minor will be open to all undergraduate students and may be especially complementary to students in nutrition and dietetics, business, or various pre-medicine tracks.
Admission Requirements
For current, active Saint Louis University students wishing to declare a microcredential, complete the Update for Student Curriculum Record form.
For non-Saint Louis University students, click here to apply as a Visiting/Non-Degree Seeking Student.
Students will take three required foundation courses and select two electives to complete the minor requirements.
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| DIET 2510 | Principles of Food Preparation | 3 |
| DIET 2750 | World Cuisines | 3 |
| DIET 3250 | Baking and Pastry | 3 |
| Electives | 6 | |
Choose two of the following: | ||
| Sustainable Food Systems | ||
| Food Science | ||
| Quantity Food Procurement/Prep | ||
| Advanced Cooking and Pastry | ||
| Food Systems Management I | ||
| Culinary Philosophy & Practice | ||
| Total Credits | 15 | |
Academic Standing
Students must maintain a C- or higher in all minor courses to remain in good standing.
Students will be placed on probation for receiving a D or F in a minor course. Students will be notified at the end of the semester in writing by the program director. Students must repeat the course to earn a C- or higher in order to return to good standing.
Students who receive a D or F on a repeated course are subject to dismissal from the program.
Saint Louis University has undergraduate and graduate standards regarding a student's Academic Standing. Students are responsible for understanding the Academic Standing policy.
Contact Doisy College of Health Sciences
Recruitment specialist
314-977-2570
dchs@health.slu.edu