Culinary Arts, Minor
The culinary arts minor is open to all Saint Louis University undergraduate students and may be especially complementary to SLU students in nutrition and dietetics, business or various premedicine tracks.
Students will take three required foundation courses and select two electives to complete the minor requirements.
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| DIET 2510 | The Art and Science of Cooking | 3 |
| DIET 2750 | World Cuisines | 3 |
| DIET 3250 | Baking and Pastry | 3 |
| Electives | 6 | |
Choose two of the following: | ||
| Food Science | ||
| Culinary Operations and Logistics | ||
| Sustainable Food Systems | ||
| Advanced Cooking and Pastry | ||
| Food Systems Management | ||
| 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