Nutrition and Dietetics, B.S.

Dietetics — the application of food and nutrition knowledge to promote health, prevent disease and minimize disability — is a rapidly growing profession in allied health. Dietitians are dedicated to helping the public attain better health and longevity through the use of sound nutrition practices. Saint Louis University's nutrition and dietetics program is one of the few in the nation that allows you to become both a registered dietitian nutritionist and a certified chef. Graduates are prepared with foundation knowledge and skills to enter the field of nutrition.

Registered dietitian nutritionists (RDNs) are food and nutrition experts who are dedicated to improving lives through nutrition. RDNs use their nutrition expertise to help individuals and groups make lifestyle changes to both prevent and treat nutrition-related illnesses. Translating the science of nutrition into solutions for healthy living, RDNs are equipped with the knowledge to impact lives.

To become a registered dietitian, students must:

  • Complete a bachelor's degree in nutrition and dietetics
  • Complete a supervised practice program
  • Pass a national examination
  • Complete continuing professional educational requirements

The Saint Louis University Dietetics Association is the on-campus organization established by students to promote nutrition and dietetics and to provide student opportunities for leadership and service. Departmental welcome picnics, open houses, holiday parties and research presentations allow students to socialize with faculty and peers.

Spend time in the Salus Center Kitchen or Fresh Gatherings Café — a modern culinary food lab and student-run dining facility — to gain experience planning, preparing and serving meals.

*Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN). In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). In most states, graduates also must obtain licensure or certification to practice. Graduates who successfully complete the ACEND-accredited program at Saint Louis University are eligible to apply to an ACEND-accredited supervised practice program/apply to take the CDR credentialing exam to become an RDN.  For more information about educational pathways to become a RDN, please click here.

Didactic Program in Dietetics Mission

To thrive in a community that promotes and seeks truth about food and nutrition. Woven into the fabric of this community are multifaceted educational pursuits to promote a food-centered culture for health and wellness, scholarly exploration, and an appreciation of the global and ecological community in which we exist.

Curriculum Overview

The nutrition and dietetics program at Saint Louis University offers students an exceptional education.

  • Since its establishment in 1934, the department has a long-standing reputation as a leader in dietetics education.
  • The Doisy College of Health Sciences is located within the Allied Health Professions Building on the SLU Medical Center. The school boasts modern labs including a gait lab for assessing motion analysis, a culinary lab for teaching food services and preparation, and a simulated medical office suite and exam rooms complete with videotaping capabilities and one-way mirrors for student observation.
  • Our curriculum is unique, offering courses such as “Contemporary Issues in Nutrition” and “Nutrition and Cultural Aspects of Food” and a curricular thread in sustainable food systems.
  • Class sizes are small, averaging five to 30 students. Instructors are recognized for their expertise and enhance their courses through service learning, on-site experiences and guest lectures by alumni and local experts.
  • The core curriculum features an interprofessional focus that emphasizes a team approach to health care.

Pre-Professional Health (Pre-Med) and Medical Scholars

Pre-professional health students and students accepted as Medical Scholars may declare nutrition and dietetics as a major. The curriculum for completion of a B.S. in nutrition and dietetics with the fulfillment of pre-professional health studies requirements is 133-135 credits. For more information, contact the Department of Nutrition and Dietetics.

Physician Assistant (PA) Scholars Track

Students accepted into the B.S. program in nutrition and dietetics may apply for acceptance into the PA Scholars track. This track, for entering freshmen, presents an opportunity for a select number of highly qualified applicants who successfully complete the track to be guaranteed a position in the physician assistant program at Saint Louis University upon graduation. The track is 126 credits. For more information, contact the Department of Nutrition and Dietetics or the Department of Clinical Health Studies.

Verification of Didactic Program in Dietetics (DPD)

SLU's Department of Nutrition and Dietetics has a program whereby students who possess a previously earned baccalaureate degree may complete requirements for DPD verification. This verification allows students to meet requirements for entry into a dietetic internship without completion of a second baccalaureate degree. For more information, contact the DPD director in the Department of Nutrition and Dietetics.

Clinical and Research Opportunities

Students in SLU's nutrition and dietetics program have the opportunity to work in the Fresh Gatherings Café — which is operated by the students and faculty of the nutrition and dietetics department. The café, which has been ranked as a top dining hall, emphasizes local foods and sustainability.

The nutrition and dietetics program maintains an award-winning urban garden that its students can use to enhance their learning experience.

Careers

Registered dietitians are employed in a wide variety of areas, including hospitals, food service, private practice, community and public health settings, universities, research, journalism, sports nutrition, corporate wellness, schools and industry.

Earnings vary according to the area of dietetics practice, level of education, additional certifications and the geographic location of practice. Nationally, the average salary for registered dietitians and nutritionists in 2020 was $63,090, according to the Bureau of Labor Statistics. 

Admission Requirements

All applicants are thoroughly reviewed with the highest degree of individual care and consideration to all credentials that are submitted. Solid academic performance in college preparatory course work is a primary concern in reviewing a freshman applicant’s file. 

Freshman admission criteria include:

  • Minimum cumulative GPA of 2.70 on a 4.00 scale.
  • Four years of high school English and three years of high school math and science, with one year of chemistry and one year of biology.
  • Saint Louis University has moved to a test-optional admission process for all undergraduate programs. Applicants may submit standardized test scores, but those who choose not to will not be disadvantaged in any way in the admission process. 

Transfer admission criteria include:

  • GPA of 2.75/4.00

Currently, the average GPA of admitted students is 3.8 on a 4.0 scale and the average ACT score is a 26.

If students are interested in transferring to the undergraduate program or have already earned an undergraduate degree, staff can help students plan a strategy for the transfer of credits and program completion.

Scholarships and Financial Aid

There are two principal ways to help finance a Saint Louis University education:

  • Scholarships: Awarded based on academic achievement, service, leadership and financial need. In addition to University scholarships, the Doisy College of Health Sciences offers a scholarship to sophomores, juniors and seniors.
  • Financial Aid: Provided in the form of grants and loans, some of which require repayment.

For priority consideration for merit-based scholarships, applicants should apply for admission by Dec. 1 and complete a Free Application for Federal Student Aid (FAFSA) by March 1.

For more information, visit the student financial services office online at http://finaid.slu.edu.

Program Specific Additional Costs

More Information on Tuition and Fees 

Description Amount
Clinical Practicum I and II
Background Check $105
TB Test and Flu Shot Variable depending on health insurance
Drug Screen $70
Lab Coat $20
Text Books Variable
Nutrition Education
Food for Cooking Demonstrations $10
DIET 2510 Ethnic Meal Management $50
DIET 2750 Found in Classical Cuisine $50
DIET 3140 Adv. Meat Analysis/Knife Skills $50
DIET 3200 Garde Manger Lab $50
DIET 3600 Food Science $50
DIET 3750 Adv. Cooking & World Cuisines $50
DIET 4010 Catering I $50
DIET 4260 Baking Lab $50
DIET 4280 Pastry Lab $50
DIET 4950 Culinary Philosophy & Practice $50
Culinary Students
Knives $150
Chef Coat $50

Accreditation

This program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), the accrediting agency for the Academy of Nutrition and Dietetics.

Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190
Chicago, Illinois 60606-6995
312-899-0040 ext. 5400
https://www.eatrightpro.org/acend

  1. Graduates will be able to demonstrate effective professional communication in the transmission of food and nutrition information.
  2. Graduates will be able to demonstrate the ability to develop patient-centered care plans that reflect a value for the inherent worth of others.
  3. Graduates will be able to demonstrate nutrition education methods to facilitate diet changes in diverse populations.
  4. Graduates will be able to articulate the value of nutrition and dietetics professionals in an interprofessional care context.
  5. Graduates will be able to evidence the proper use of professional literature to make evidence-based nutrition care decisions.

Program Goals and Objectives

Goal 1: To prepare a generalist, internship-eligible graduate who has achieved basic competencies as identified by the Core Knowledge Requirements and Expected Learning Outcomes

  • The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
  • At least 70 percent of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.
  • At least 50 percent of program graduates are admitted to a supervised practice program within 12 months of graduation.
  • A minimum of 80 percent of students completing dietetic internships and/or post-baccalaureate programs will indicated that they “strongly agree” or “agree” that their undergraduate education adequately prepared them for their post BS education.
  • At least 80 percent of students completing dietetic internships and/or post-baccalaureate programs will indicate that they strongly agree or agree that their undergraduate education made them competitive with colleagues from other programs.
  • At least 80 percent of program students* complete program/degree requirements within 3 years (150% of the program length).  Program completion rate is calculated by tracking students from the beginning of the junior year.   *ACEND specific Objectives

Goal 2: To prepare a graduate who is knowledgeable about nutritional care in multiple settings and demonstrates specific personal and professional competencies.

  • A minimum of 80 percent of dietetic internship directors will indicate that graduates were more than satisfactorily prepared for success in their dietetic internship program.
  • A minimum of 80 percent of students will indicate that they strongly agree or agree that they felt adequately prepared for the dietetic internship program.  

Goal 3: To provide a basis for further development and life-long learning that will assure continued competence.

  • A minimum of 85 percent of graduates will answer that they agree or strongly agree that the DPD program instilled a desire for continued development as a self-learner.

Goal 4: To prepare a graduate who will contribute to society based on development of a sense of community and social/civic responsibility.

  • A minimum of 75 percent of graduating seniors will have participated in a total of at least 20 hours of service learning by the end of the DPD program.
  • A minimum of 85 percent of graduates will indicate that they agree or strongly agree that the DPD program supported development of judgments respectful of the inherent dignity and worth of individuals.  

Students in Saint Louis University's nutrition and dietetics major take the following courses.

Standard Track

Foundation
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
BLS 4510Medical Microbiology4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
CHEM 2410Organic Chemistry 13
CHEM 3600Principles of Biochemistry3
ENGL 1900Advanced Strategies of Rhetoric and Research3
ECON 1900Principles of Economics3
HCE 2010Foundations in Clinical Health Care Ethics3
IPE 1100Introduction to Interprofessional Health Care1
MATH 1200College Algebra3
MATH 1300Elementary Statistics with Computers3
MGT 3000Management Theory and Practice3
PHIL 1050Introduction to Philosophy: Self and Reality3
PPY 2540Human Physiology4
PSY 1010General Psychology3
THEO 1000Theological Foundations3
Fine Art Elective3
General Electives12
Nutrition and Dietetic Courses
DIET 1000Contemporary Issues in Food and Nutrition2
DIET 2080Foundations in Nutrition3
DIET 2100Nutrition in the Lifecycle3
DIET 2510Principles of Food Preparation3
DIET 2511Cultural Aspects of Food1
DIET 3600Food Science4
DIET 3700Quantity Food Procurement/Prep3
DIET 3850Advanced Nutrition4
DIET 3890Internship Seminar1
DIET 4100Medical Nutrition Therapy I3
DIET 4110Clinical Practicum Lab I2
DIET 4150Medical Nutrition Therapy II3
DIET 4160Clinical Practicum Lab II3
DIET 4300Foundations in Comm. Nutrition3
DIET 4350Food Systems Management I3
DIET 4360Food Systems Management II3
DIET 4400Nutrition Education3
DIET 4500Nutrition Counseling3
DIET 4870Critical Readings of Research Materials I1
DIET 4880Critical Readings of Research Materials II1
Total Credits121

Culinary Track

Foundation
ACCT 2200Financial Accounting3
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
BLS 4510Medical Microbiology4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
CHEM 2410Organic Chemistry 13
CHEM 3600Principles of Biochemistry3
ENGL 1900Advanced Strategies of Rhetoric and Research3
HCE 2010Foundations in Clinical Health Care Ethics3
IPE 1100Introduction to Interprofessional Health Care1
MATH 1200College Algebra3
MATH 1300Elementary Statistics with Computers3
MGT 3000Management Theory and Practice3
PHIL 1050Introduction to Philosophy: Self and Reality3
PPY 2540Human Physiology4
PSY 1010General Psychology3
THEO 1000Theological Foundations3
Nutrition and Dietetic Courses
DIET 1000Contemporary Issues in Food and Nutrition2
DIET 2080Foundations in Nutrition3
DIET 2100Nutrition in the Lifecycle3
DIET 2510Principles of Food Preparation3
DIET 2511Cultural Aspects of Food1
DIET 2750Foundations in Traditional European Cuisine3
DIET 3030Sustainable Food Systems3
DIET 3140Advanced Meat Analysis and Knife Skills2
DIET 3190Garde Manger3
DIET 3600Food Science4
DIET 3700Quantity Food Procurement/Prep3
DIET 3750Advanced Cooking and World Cuisines2
DIET 3850Advanced Nutrition4
DIET 3890Internship Seminar1
DIET 4100Medical Nutrition Therapy I3
DIET 4110Clinical Practicum Lab I2
DIET 4150Medical Nutrition Therapy II3
DIET 4250Baking3
DIET 4270Pastry3
DIET 4300Foundations in Comm. Nutrition3
DIET 4350Food Systems Management I3
DIET 4360Food Systems Management II3
DIET 4500Nutrition Counseling3
DIET 4870Critical Readings of Research Materials I1
DIET 4880Critical Readings of Research Materials II1
DIET 4950Culinary Philosophy & Practice3
Total Credits122

Pre-Medicine Track

Foundation
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
BIOL 3020Biochemistry and Molecular Biology3
BIOL 3040Cell Structure & Function3
BLS 4510Medical Microbiology4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
CHEM 2410
CHEM 2415
Organic Chemistry 1
and Organic Chemistry 1 Laboratory
4
CHEM 2420
2420
Organic Chemistry 2
and Organic Chemistry 2
4
ENGL 1900Advanced Strategies of Rhetoric and Research3
ECON 1900Principles of Economics3
HCE 2010Foundations in Clinical Health Care Ethics3
IPE 1100Introduction to Interprofessional Health Care1
MATH 1300Elementary Statistics with Computers3
MATH 1400Pre-Calculus3
MATH 1510Calculus I4
MGT 3000Management Theory and Practice3
PHIL 1050Introduction to Philosophy: Self and Reality3
PHYS 1310
PHYS 1320
College Physics I
and College Physics I Laboratory
4
PHYS 1330
PHYS 1340
College Physics II
and College Physics II Laboratory
4
PPHS 1000Foundations of Medicine1
PPY 2540Human Physiology4
PSY 1010General Psychology3
SOC 1100Introduction to Sociology3
THEO 1000Theological Foundations3
Nutrition and Dietetic Courses
DIET 1000Contemporary Issues in Food and Nutrition2
DIET 2080Foundations in Nutrition3
DIET 2100Nutrition in the Lifecycle3
DIET 2510Principles of Food Preparation3
DIET 2511Cultural Aspects of Food1
DIET 3600Food Science4
DIET 3700Quantity Food Procurement/Prep3
DIET 3850Advanced Nutrition4
DIET 3890Internship Seminar1
DIET 4100Medical Nutrition Therapy I3
DIET 4110Clinical Practicum Lab I2
DIET 4150Medical Nutrition Therapy II3
DIET 4160Clinical Practicum Lab II2
DIET 4300Foundations in Comm. Nutrition3
DIET 4350Food Systems Management I3
DIET 4360Food Systems Management II3
DIET 4400Nutrition Education3
DIET 4500Nutrition Counseling3
DIET 4870Critical Readings of Research Materials I1
DIET 4880Critical Readings of Research Materials II1
Total Credits133

Medical Scholars Track

Foundation
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
BIOL 3020Biochemistry and Molecular Biology3
BIOL 3040Cell Structure & Function3
BIOL 4640General Microbiology3
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
CHEM 2410
CHEM 2415
Organic Chemistry 1
and Organic Chemistry 1 Laboratory
4
CHEM 2420
2420
Organic Chemistry 2
and Organic Chemistry 2
4
ECON 1900Principles of Economics3
ENGL 1900Advanced Strategies of Rhetoric and Research3
HCE 2010Foundations in Clinical Health Care Ethics3
IPE 1100Introduction to Interprofessional Health Care1
MATH 1300Elementary Statistics with Computers3
MATH 1400Pre-Calculus3
MATH 1510Calculus I4
MGT 3000Management Theory and Practice3
PHIL 1050Introduction to Philosophy: Self and Reality3
PHYS 1310
PHYS 1320
College Physics I
and College Physics I Laboratory
4
PHYS 1330
PHYS 1340
College Physics II
and College Physics II Laboratory
4
PPHS 1000Foundations of Medicine1
PPHS 1050Medical Scholar0
PPY 2540Human Physiology4
PSY 1010General Psychology3
SOC 1100Introduction to Sociology3
THEO 1000Theological Foundations3
BIOL 3XXX-4XXX: Biology Elective3
Nutrition and Dietetic Courses
DIET 1000Contemporary Issues in Food and Nutrition2
DIET 2080Foundations in Nutrition3
DIET 2100Nutrition in the Lifecycle3
DIET 2510Principles of Food Preparation3
DIET 2511Cultural Aspects of Food1
DIET 3600Food Science4
DIET 3700Quantity Food Procurement/Prep3
DIET 3850Advanced Nutrition4
DIET 3890Internship Seminar1
DIET 4100Medical Nutrition Therapy I3
DIET 4110Clinical Practicum Lab I2
DIET 4150Medical Nutrition Therapy II3
DIET 4160Clinical Practicum Lab II2
DIET 4300Foundations in Comm. Nutrition3
DIET 4350Food Systems Management I3
DIET 4360Food Systems Management II3
DIET 4400Nutrition Education3
DIET 4500Nutrition Counseling3
DIET 4870Critical Readings of Research Materials I1
DIET 4880Critical Readings of Research Materials II1
Total Credits135

Pre-Physician Assistant Track

Foundation
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
BIOL 3020Biochemistry and Molecular Biology3
BIOL 3030Principles of Genetics3
BLS 4510Medical Microbiology4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
CHEM 2410Organic Chemistry 13
CHEM 2420Organic Chemistry 23
ENGL 1900Advanced Strategies of Rhetoric and Research3
ECON 1900Principles of Economics3
HCE 2010Foundations in Clinical Health Care Ethics3
HSCI 2200Medical Terminology3
HSCI 3300
HSCI 3310
Anatomy & Physiology I
and Anatomy & Physiology I Lab
4
HSCI 3400
HSCI 3410
Anatomy and Physiology Lecture II
and Anatomy & Physiology II Lab
4
IPE 1100Introduction to Interprofessional Health Care1
MATH 1200College Algebra3
MATH 1300Elementary Statistics with Computers3
MGT 3000Management Theory and Practice3
PHIL 1050Introduction to Philosophy: Self and Reality3
PSY 1010General Psychology3
THEO 1000Theological Foundations3
Fine Art Elective3
Nutrition and Dietetic Courses
DIET 1000Contemporary Issues in Food and Nutrition2
DIET 2080Foundations in Nutrition3
DIET 2100Nutrition in the Lifecycle3
DIET 2510Principles of Food Preparation3
DIET 2511Cultural Aspects of Food1
DIET 3600Food Science4
DIET 3700Quantity Food Procurement/Prep3
DIET 3850Advanced Nutrition4
DIET 3890Internship Seminar1
DIET 4100Medical Nutrition Therapy I3
DIET 4110Clinical Practicum Lab I2
DIET 4150Medical Nutrition Therapy II3
DIET 4160Clinical Practicum Lab II3
DIET 4300Foundations in Comm. Nutrition3
DIET 4350Food Systems Management I3
DIET 4360Food Systems Management II3
DIET 4400Nutrition Education3
DIET 4500Nutrition Counseling3
DIET 4870Critical Readings of Research Materials I1
DIET 4880Critical Readings of Research Materials II1
Total Credits126

DPD Certificate Standard Track

Prerequisites
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
BLS 4510Medical Microbiology4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
CHEM 2410Organic Chemistry 13
CHEM 3600Principles of Biochemistry3
ECON 1900Principles of Economics3
ENGL 1900Advanced Strategies of Rhetoric and Research3
MATH 1300Elementary Statistics with Computers3
MGT 3000Management Theory and Practice3
PPY 2540Human Physiology4
PSY 1010General Psychology3
Nutrition and Dietetic Courses
DIET 1000Contemporary Issues in Food and Nutrition2
DIET 2080Foundations in Nutrition3
DIET 2100Nutrition in the Lifecycle3
DIET 2510Principles of Food Preparation3
DIET 2511Cultural Aspects of Food1
DIET 3600Food Science4
DIET 3700Quantity Food Procurement/Prep3
DIET 3850Advanced Nutrition4
DIET 3890Internship Seminar1
DIET 4100Medical Nutrition Therapy I3
DIET 4110Clinical Practicum Lab I2
DIET 4150Medical Nutrition Therapy II3
DIET 4160Clinical Practicum Lab II3
DIET 4300Foundations in Comm. Nutrition3
DIET 4350Food Systems Management I3
DIET 4360Food Systems Management II3
DIET 4400Nutrition Education3
DIET 4500Nutrition Counseling3
DIET 4870Critical Readings of Research Materials I1
DIET 4880Critical Readings of Research Materials II1
HCE 2010Foundations in Clinical Health Care Ethics3
IPE 1100Introduction to Interprofessional Health Care1
Total Credits97

*Prerequisites can be taken at Saint Louis University or an accepted institution for transfer credit. Refer to Transferology for more information on transferring coursework to Saint Louis University.

DPD Certificate Culinary Track 

Prerequisites
ACCT 2200Financial Accounting3
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
BLS 4510Medical Microbiology4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
CHEM 2410Organic Chemistry 13
CHEM 3600Principles of Biochemistry3
ENGL 1900Advanced Strategies of Rhetoric and Research3
MATH 1300Elementary Statistics with Computers3
MGT 3000Management Theory and Practice3
PPY 2540Human Physiology4
PSY 1010General Psychology3
Nutrition and Dietetic Courses
DIET 1000Contemporary Issues in Food and Nutrition2
DIET 2080Foundations in Nutrition3
DIET 2100Nutrition in the Lifecycle3
DIET 2510Principles of Food Preparation3
DIET 2511Cultural Aspects of Food1
DIET 2750Foundations in Traditional European Cuisine3
DIET 3030Sustainable Food Systems3
DIET 3140Advanced Meat Analysis and Knife Skills2
DIET 3190Garde Manger3
DIET 3600Food Science4
DIET 3700Quantity Food Procurement/Prep3
DIET 3750Advanced Cooking and World Cuisines2
DIET 3850Advanced Nutrition4
DIET 3890Internship Seminar1
DIET 4100Medical Nutrition Therapy I3
DIET 4110Clinical Practicum Lab I2
DIET 4150Medical Nutrition Therapy II3
DIET 4250Baking3
DIET 4270Pastry3
DIET 4300Foundations in Comm. Nutrition3
DIET 4350Food Systems Management I3
DIET 4360Food Systems Management II3
DIET 4500Nutrition Counseling3
DIET 4870Critical Readings of Research Materials I1
DIET 4880Critical Readings of Research Materials II1
DIET 4950Culinary Philosophy & Practice3
HCE 2010Foundations in Clinical Health Care Ethics3
Total Credits112

*Prerequisites can be taken at Saint Louis University or an accepted institution for transfer credit. Refer to Transferology for more information on transferring coursework to Saint Louis University.

Continuation Standards

Students must maintain a minimum 2.50 grade point average (GPA) and earn a C- or higher in all DPD coursework. 

Roadmaps are recommended semester-by-semester plans of study for programs and assume full-time enrollment unless otherwise noted.  

Courses and milestones designated as critical (marked with !) must be completed in the semester listed to ensure a timely graduation. Transfer credit may change the roadmap.

This roadmap should not be used in the place of regular academic advising appointments. All students are encouraged to meet with their advisor/mentor each semester.  Requirements, course availability and sequencing are subject to change.

Standard Track

Plan of Study Grid
Year One
FallCredits
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
DIET 1000 Contemporary Issues in Food and Nutrition 2
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
MATH 1200 College Algebra 3
 Credits16
Spring
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
ECON 1900 Principles of Economics 3
IPE 1100 Introduction to Interprofessional Health Care 1
PHIL 1050 Introduction to Philosophy: Self and Reality 3
THEO 1000 Theological Foundations 3
 Credits14
Year Two
Fall
CHEM 2410 Organic Chemistry 1 3
DIET 2080 Foundations in Nutrition 3
DIET 2511 Cultural Aspects of Food 1
PPY 2540 Human Physiology 4
HCE 2010 Foundations in Clinical Health Care Ethics 3
PSY 1010 General Psychology 3
 Credits17
Spring
CHEM 3600 Principles of Biochemistry 3
DIET 2100 Nutrition in the Lifecycle 3
DIET 2510 Principles of Food Preparation (Hepatitis A required before enrolling) 3
MGT 3000 Management Theory and Practice 3
XXXX Elective 3
 Credits15
Year Three
Fall
BLS 4510 Medical Microbiology 4
DIET 3600 Food Science 4
XXXX Elective 3
XXXX Fine Arts Elective 3
 Credits14
Spring
DIET 3700 Quantity Food Procurement/Prep (and lab) 3
DIET 3850 Advanced Nutrition 4
DIET 4300 Foundations in Comm. Nutrition 3
MATH 1300 Elementary Statistics with Computers 3
XXXX Elective 3
 Credits16
Year Four
Fall
DIET 3890 Internship Seminar 1
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I (Criminal Background Check Required) 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Critical Readings of Research Materials I 1
 Credits13
Spring
DIET 4150 Medical Nutrition Therapy II 3
DIET 4160 Clinical Practicum Lab II 3
DIET 4360 Food Systems Management II 3
DIET 4400 Nutrition Education 3
DIET 4880 Critical Readings of Research Materials II 1
XXXX Elective 3
 Credits16
 Total Credits121

Program Notes

Elective Recommendations
ASTD 3600American Food and Cultures3
DIET 3030Sustainable Food Systems3
DIET 4060Maternal and Child Nutrition & Health3
IPE 3500Health Care Systems and Health Promotion3
IPE 4200Applied Decision-Making in Interprofessional Practice3
IPE 4900Interprofessional Community Practicum2

Culinary Track

Plan of Study Grid
Year One
FallCredits
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
DIET 1000 Contemporary Issues in Food and Nutrition 2
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
MATH 1200 College Algebra 3
 Credits16
Spring
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
HCE 2010 Foundations in Clinical Health Care Ethics 3
IPE 1100 Introduction to Interprofessional Health Care 1
PHIL 1050 Introduction to Philosophy: Self and Reality 3
THEO 1000 Theological Foundations 3
 Credits14
Year Two
Fall
CHEM 2410 Organic Chemistry 1 3
DIET 2080 Foundations in Nutrition 3
DIET 2510 Principles of Food Preparation 3
DIET 2511 Cultural Aspects of Food 1
PPY 2540 Human Physiology 4
PSY 1010 General Psychology 3
 Credits17
Spring
ACCT 2200 Financial Accounting 3
CHEM 3600 Principles of Biochemistry 3
DIET 2100 Nutrition in the Lifecycle 3
DIET 2750 Foundations in Traditional European Cuisine 3
MATH 1300 Elementary Statistics with Computers 3
MGT 3000 Management Theory and Practice 3
 Credits18
Year Three
Fall
BLS 4510 Medical Microbiology 4
DIET 3140 Advanced Meat Analysis and Knife Skills 2
DIET 3190 Garde Manger 3
DIET 3600 Food Science 4
DIET 4250 Baking 3
 Credits16
Spring
DIET 3700 Quantity Food Procurement/Prep (and lab) 3
DIET 3750 Advanced Cooking and World Cuisines 2
DIET 3850 Advanced Nutrition 4
DIET 4270 Pastry 3
DIET 4300 Foundations in Comm. Nutrition 3
 Credits15
Year Four
Fall
DIET 3890 Internship Seminar 1
DIET 4020Catering, Bar and Beverage 3
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I (Criminal Background Check Required) 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Critical Readings of Research Materials I 1
 Credits16
Spring
DIET 3030 Sustainable Food Systems 3
DIET 4150 Medical Nutrition Therapy II 3
DIET 4360 Food Systems Management II 3
DIET 4880 Critical Readings of Research Materials II 1
DIET 4950 Culinary Philosophy & Practice 3
 Credits13
 Total Credits125

Pre-Medicine Track

Plan of Study Grid
Year One
FallCredits
BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
DIET 1000 Contemporary Issues in Food and Nutrition 2
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
IPE 1100 Introduction to Interprofessional Health Care 1
MATH 1400 Pre-Calculus 3
 Credits17
Spring
BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
PPHS 1000 Foundations of Medicine 1
ECON 1900 Principles of Economics 3
PHIL 1050 Introduction to Philosophy: Self and Reality 3
 Credits15
Year Two
Fall
BIOL 3020 Biochemistry and Molecular Biology 3
CHEM 2410
CHEM 2415
Organic Chemistry 1
and Organic Chemistry 1 Laboratory
4
PPY 2540 Human Physiology 4
DIET 2080 Foundations in Nutrition 3
MATH 1510 Calculus I 4
 Credits18
Spring
BIOL 3040 Cell Structure & Function 3
CHEM 2420
CHEM 2425
Organic Chemistry 2
and Organic Chemistry 2 Laboratory
4
DIET 2100 Nutrition in the Lifecycle 3
DIET 2510 Principles of Food Preparation (Hepatitis A required before enrolling) 3
MGT 3000 Management Theory and Practice 3
 Credits16
Summer
PHYS 1310
PHYS 1320
College Physics I
and College Physics I Laboratory
4
PHYS 1330
PHYS 1340
College Physics II
and College Physics II Laboratory
4
 Credits8
Year Three
Fall
BLS 4510 Medical Microbiology 4
DIET 2511 Cultural Aspects of Food 1
MATH 1300 Elementary Statistics with Computers 3
PSY 1010 General Psychology 3
SOC 1100 Introduction to Sociology 3
 Credits14
Spring
DIET 3600 Food Science 4
DIET 3700 Quantity Food Procurement/Prep 3
DIET 3850 Advanced Nutrition 4
DIET 4300 Foundations in Comm. Nutrition 3
 Credits14
Year Four
Fall
DIET 3890 Internship Seminar 1
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I (Criminal Background Check Required) 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Critical Readings of Research Materials I 1
HCE 2010 Foundations in Clinical Health Care Ethics 3
 Credits16
Spring
DIET 4150 Medical Nutrition Therapy II 3
DIET 4160 Clinical Practicum Lab II 2
DIET 4360 Food Systems Management II 3
DIET 4400 Nutrition Education 3
DIET 4880 Critical Readings of Research Materials II 1
THEO 1000 Theological Foundations 3
Senior Residency 0
 Credits15
 Total Credits133

Program Notes

Curriculum is designed to address SLU’s School of Medicine requirements and is subject to change. If applying to a medical school at another institution, please consult their website for specific requirements.

Medical Scholars

Plan of Study Grid
Year One
FallCredits
Critical course:  BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
Critical course:  CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
Critical course:  DIET 1000 Contemporary Issues in Food and Nutrition 2
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
IPE 1100 Introduction to Interprofessional Health Care 1
 Credits14
Spring
Critical course:  BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
Critical course:  CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
HCE 2010 Foundations in Clinical Health Care Ethics 3
MATH 1400 Pre-Calculus 3
PHIL 1050 Introduction to Philosophy: Self and Reality 3
PPHS 1000 Foundations of Medicine 1
 Credits18
Year Two
Fall
Critical course:  BIOL 3020 Biochemistry and Molecular Biology 3
Critical course:  CHEM 2410
CHEM 2415
Organic Chemistry 1
and Organic Chemistry 1 Laboratory
4
Critical course:  DIET 2080 Foundations in Nutrition 3
Critical course:  MATH 1510 Calculus I 4
Critical course:  PPHS 1050 Medical Scholar 0
PPY 2540 Human Physiology 4
 Credits18
Spring
Critical course:  BIOL 3040 Cell Structure & Function 3
Critical course:  CHEM 2420
CHEM 2425
Organic Chemistry 2
and Organic Chemistry 2 Laboratory
4
Critical course:  DIET 2100 Nutrition in the Lifecycle 3
Critical course:  DIET 2510 Principles of Food Preparation (Critical course:  Hepatitis A required before enrolling) 3
MGT 3000 Management Theory and Practice 3
 Credits16
Year Three
Fall
Critical course:  DIET 2511 Cultural Aspects of Food 1
Critical course:  DIET 3600 Food Science 4
ECON 1900 Principles of Economics 3
Critical course:  PHYS 1310
PHYS 1320
College Physics I
and College Physics I Laboratory
4
PSY 1010 General Psychology 3
SOC 1100 Introduction to Sociology 3
 Credits18
Spring
Critical course:  DIET 3700 Quantity Food Procurement/Prep (Critical course:  and lab) 3
Critical course:  DIET 3850 Advanced Nutrition 4
Critical course:  DIET 4300 Foundations in Comm. Nutrition 3
MATH 1300 Elementary Statistics with Computers 3
Critical course:  PHYS 1330
PHYS 1340
College Physics II
and College Physics II Laboratory
4
 Credits17
Year Four
Fall
Critical course:  BIOL 4640 General Microbiology 3
Critical course:  DIET 3890 Internship Seminar 1
Critical course:  DIET 4100 Medical Nutrition Therapy I 3
Critical course:  DIET 4110 Clinical Practicum Lab I (Critical course:  Criminal Background Check Required) 2
Critical course:  DIET 4350 Food Systems Management I 3
Critical course:  DIET 4500 Nutrition Counseling 3
Critical course:  DIET 4870 Critical Readings of Research Materials I 1
 Credits16
Spring
Critical course:  DIET 4150 Medical Nutrition Therapy II 3
Critical course:  DIET 4160 Clinical Practicum Lab II 2
Critical course:  DIET 4360 Food Systems Management II 3
Critical course:  DIET 4400 Nutrition Education 3
Critical course:  DIET 4880 Critical Readings of Research Materials II 1
THEO 1000 Theological Foundations 3
BIOL 3XXX-4XXX Biology Elective 3
Senior Residency  
 Credits18
 Total Credits135

PA Scholars Track

Plan of Study Grid
Year One
FallCredits
Critical course:  BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
Critical course:  CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
Critical course:  DIET 1000 Contemporary Issues in Food and Nutrition 2
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
IPE 1100 Introduction to Interprofessional Health Care 1
MATH 1200 College Algebra 3
 Credits17
Spring
Critical course:  BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
Critical course:  CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
ECON 1900 Principles of Economics 3
HSCI 2200 Medical Terminology 3
THEO 1000 Theological Foundations 3
 Credits17
Year Two
Fall
Critical course:  CHEM 2410 Organic Chemistry 1 3
Critical course:  DIET 2511 Cultural Aspects of Food 1
HCE 2010 Foundations in Clinical Health Care Ethics 3
HSCI 3300
HSCI 3310
Anatomy & Physiology I
and Anatomy & Physiology I Lab
4
PHIL 1050 Introduction to Philosophy: Self and Reality 3
PSY 1010 General Psychology 3
 Credits17
Spring
Critical course:  CHEM 2420 Organic Chemistry 2 3
DIET 2080 Foundations in Nutrition 3
Critical course:  DIET 2510 Principles of Food Preparation (Critical course:  Hepatitis A required before enrolling) 3
HSCI 3400
HSCI 3410
Anatomy and Physiology Lecture II
and Anatomy & Physiology II Lab
4
MGT 3000 Management Theory and Practice 3
 Credits16
Year Three
Fall
Critical course:  BIOL 3020 Biochemistry and Molecular Biology 3
Critical course:  BLS 4510 Medical Microbiology 4
Critical course:  DIET 3600 Food Science 4
XXXX Fine Arts Elective 3
 Credits14
Spring
Critical course:  DIET 2100 Nutrition in the Lifecycle 3
Critical course:  DIET 3700 Quantity Food Procurement/Prep (Critical course:  and lab) 3
Critical course:  DIET 3850 Advanced Nutrition 4
Critical course:  DIET 4300 Foundations in Comm. Nutrition 3
MATH 1300 Elementary Statistics with Computers 3
 Credits16
Year Four
Fall
Critical course:  BIOL 3030 Principles of Genetics 3
Critical course:  DIET 3890 Internship Seminar 1
Critical course:  DIET 4100 Medical Nutrition Therapy I 3
Critical course:  DIET 4110 Clinical Practicum Lab I (Critical course:  Criminal Background Check Required) 2
Critical course:  DIET 4350 Food Systems Management I 3
Critical course:  DIET 4500 Nutrition Counseling 3
Critical course:  DIET 4870 Critical Readings of Research Materials I 1
 Credits16
Spring
Critical course:  DIET 4150 Medical Nutrition Therapy II 3
Critical course:  DIET 4160 Clinical Practicum Lab II 3
DIET 4360 Food Systems Management II 3
Critical course:  DIET 4400 Nutrition Education 3
Critical course:  DIET 4880 Critical Readings of Research Materials II 1
 Credits13
 Total Credits126

Pre-Physician Assistant Track

Plan of Study Grid
Year One
FallCredits
Critical course:  BIOL 1240
BIOL 1245
General Biology: Information Flow and Evolution
and Principles of Biology I Laboratory
4
Critical course:  CHEM 1110
CHEM 1115
General Chemistry 1
and General Chemistry 1 Laboratory
4
Critical course:  DIET 1000 Contemporary Issues in Food and Nutrition 2
ENGL 1900 Advanced Strategies of Rhetoric and Research 3
IPE 1100 Introduction to Interprofessional Health Care 1
MATH 1200 College Algebra 3
 Credits17
Spring
Critical course:  BIOL 1260
BIOL 1265
General Biology: Transformations of Energy and Matter
and Principles of Biology II Laboratory
4
Critical course:  CHEM 1120
CHEM 1125
General Chemistry 2
and General Chemistry 2 Laboratory
4
ECON 1900 Principles of Economics 3
HSCI 2200 Medical Terminology 3
THEO 1000 Theological Foundations 3
 Credits17
Year Two
Fall
Critical course:  CHEM 2410 Organic Chemistry 1 3
Critical course:  DIET 2511 Cultural Aspects of Food 1
HCE 2010 Foundations in Clinical Health Care Ethics 3
HSCI 3300
HSCI 3310
Anatomy & Physiology I
and Anatomy & Physiology I Lab
4
PHIL 1050 Introduction to Philosophy: Self and Reality 3
PSY 1010 General Psychology 3
 Credits17
Spring
Critical course:  CHEM 2420 Organic Chemistry 2 3
DIET 2080 Foundations in Nutrition 3
Critical course:  DIET 2510 Principles of Food Preparation (Critical course:  Hepatitis A required before enrolling) 3
HSCI 3400
HSCI 3410
Anatomy and Physiology Lecture II
and Anatomy & Physiology II Lab
4
MGT 3000 Management Theory and Practice 3
 Credits16
Year Three
Fall
Critical course:  BIOL 3020 Biochemistry and Molecular Biology 3
Critical course:  BLS 4510 Medical Microbiology 4
Critical course:  DIET 3600 Food Science 4
XXXX Fine Arts Elective 3
 Credits14
Spring
Critical course:  DIET 2100 Nutrition in the Lifecycle 3
Critical course:  DIET 3700 Quantity Food Procurement/Prep (Critical course:  and lab) 3
Critical course:  DIET 3850 Advanced Nutrition 4
Critical course:  DIET 4300 Foundations in Comm. Nutrition 3
MATH 1300 Elementary Statistics with Computers 3
 Credits16
Year Four
Fall
Critical course:  BIOL 3030 Principles of Genetics 3
Critical course:  DIET 3890 Internship Seminar 1
Critical course:  DIET 4100 Medical Nutrition Therapy I 3
Critical course:  DIET 4110 Clinical Practicum Lab I (Critical course:  Criminal Background Check Required) 2
Critical course:  DIET 4350 Food Systems Management I 3
Critical course:  DIET 4500 Nutrition Counseling 3
Critical course:  DIET 4870 Critical Readings of Research Materials I 1
 Credits16
Spring
Critical course:  DIET 4150 Medical Nutrition Therapy II 3
Critical course:  DIET 4160 Clinical Practicum Lab II 3
DIET 4360 Food Systems Management II 3
Critical course:  DIET 4400 Nutrition Education 3
Critical course:  DIET 4880 Critical Readings of Research Materials II 1
 Credits13
 Total Credits126

Program Notes

Curriculum is designed to address SLU physician assistant program requirements and is subject to change. If applying to a physician assistant program at another institution, please consult their website for specific requirements.

DPD Certificate - Standard

Plan of Study Grid
Year One
FallCredits
DIET 1000 Contemporary Issues in Food and Nutrition 2
DIET 2080 Foundations in Nutrition 3
DIET 2510 Principles of Food Preparation 3
DIET 2511 Cultural Aspects of Food 1
HCE 2010 Foundations in Clinical Health Care Ethics 3
IPE 1100 Introduction to Interprofessional Health Care 1
 Credits13
Spring
DIET 2100 Nutrition in the Lifecycle 3
DIET 3600 Food Science 4
DIET 3700 Quantity Food Procurement/Prep 3
DIET 4300 Foundations in Comm. Nutrition 3
 Credits13
Summer
DIET 3850 Advanced Nutrition 4
 Credits4
Year Two
Fall
DIET 3890 Internship Seminar 1
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Critical Readings of Research Materials I 1
 Credits13
Spring
DIET 4150 Medical Nutrition Therapy II 3
DIET 4160 Clinical Practicum Lab II 3
DIET 4360 Food Systems Management II 3
DIET 4400 Nutrition Education 3
DIET 4880 Critical Readings of Research Materials II 1
 Credits13
 Total Credits56

*Prerequisites can be found on Requirements tab.

DPD Certificate - Culinary

Plan of Study Grid
Year One
FallCredits
DIET 1000 Contemporary Issues in Food and Nutrition 2
DIET 2080 Foundations in Nutrition 3
DIET 2510 Principles of Food Preparation 3
DIET 2511 Cultural Aspects of Food 1
HCE 2010 Foundations in Clinical Health Care Ethics 3
IPE 1100 Introduction to Interprofessional Health Care 1
 Credits13
Spring
DIET 2100 Nutrition in the Lifecycle 3
DIET 2750 Foundations in Traditional European Cuisine 3
DIET 4300 Foundations in Comm. Nutrition 3
 Credits9
Year Two
Fall
DIET 3140 Advanced Meat Analysis and Knife Skills 2
DIET 3190 Garde Manger 3
DIET 3600 Food Science 4
DIET 4250 Baking 3
 Credits12
Spring
DIET 3700 Quantity Food Procurement/Prep 3
DIET 3750 Advanced Cooking and World Cuisines 2
DIET 3850 Advanced Nutrition 4
DIET 4270 Pastry 3
 Credits12
Year Three
Fall
DIET 3890 Internship Seminar 1
DIET 4020 Catering/Bar and Beverage Management 3
DIET 4100 Medical Nutrition Therapy I 3
DIET 4110 Clinical Practicum Lab I 2
DIET 4350 Food Systems Management I 3
DIET 4500 Nutrition Counseling 3
DIET 4870 Critical Readings of Research Materials I 1
 Credits16
Spring
DIET 3030 Sustainable Food Systems 3
DIET 4150 Medical Nutrition Therapy II 3
DIET 4360 Food Systems Management II 3
DIET 4880 Critical Readings of Research Materials II 1
DIET 4950 Culinary Philosophy & Practice 3
 Credits13
 Total Credits75

*Prerequisites can be found on Requirements tab. 

Apply for Admission

For additional admission questions please contact:
Julie Miller
Recruitment Specialist
314-977-2570
dchs@health.slu.edu