This program, offered in partnership with LCB, will provide a unique education in culinary expertise combined with food and nutrition sciences and client service with an emphasis on innovation and creativity. Using a multidisciplinary approach, the curriculum provides courses in culinary techniques, nutrition, food sciences, microbiology, psychology and food service management. The program will prepare future Integrated Food Sciences specialists to take on major roles and responsibility in restaurants, the food industry or health care institutions in order to provide nutritious, safe, appetizing foods that meet the client specific needs including cultural beliefs, allergies, food intolerances and disease related diet restrictions.

Applications for admission into this program will be accepted as of Fall 2019 for the term starting in September 2020. This program is only offered in English.

Some courses will be offered at Le Cordon Bleu Ottawa Culinary Arts Institute.

Compulsory courses at the 1000 level
AHL 1120Food Studies: A Humanities Perspective3 Units
ANP 1105Human Anatomy and Physiology I3 Units
CHM 1321Organic Chemistry I3 Units
HSS 1101Determinants of Health3 Units
NUT 1104Food Sciences I3 Units
NUT 1124Food Sciences II3 Units
NUT 1150Food Psychology3 Units
NUT 1151Culinary Techniques I3 Units
NUT 1152Communication, Education and Technology3 Units
NUT 1304Introduction to Nutrition3 Units
Compulsory courses at the 2000 level
HSS 2381Quantitative Methods in Health Sciences: Continuous Variables3 Units
NUT 2101Digestion, Absorption and Metabolism3 Units
NUT 2161Culinary Techniques II3 Units
NUT 2163Fundamentals of Food Metabolism3 Units
NUT 2164Foundations of Menu Planning and Design3 Units
NUT 2211Integration Experience6 Units
NUT 2301Nutrition Through the Life Stages3 Units
NUT 2361Culinary Techniques III3 Units
NUT 2364Advanced Menu Planning3 Units
SOC 2102Sociology of Food and Eating3 Units
Compulsory courses at the 3000 level
NUT 3107Food Microbiology3 Units
NUT 3171Culinary Techniques: Alternative Diets3 Units
NUT 3376Food Service Theories3 Units
NUT 3377Food Tasting: The Epicurean Experience3 Units
NUT 3378Functional Foods3 Units
NUT 3379Foundations of Food Biophysics3 Units
Compulsory courses at the 4000 level
NUT 4130Nutrition, Behaviour and Mental Health3 Units
NUT 4180Food Marketing3 Units
NUT 4181Advanced Gastronomy Trends3 Units
NUT 4182Nutrition and Public Health3 Units
NUT 4183Advanced Food Safety and Regulatory Issues3 Units
NUT 4384Food Service Administration and Management3 Units
NUT 4385Topics in Cooking and Gastronomy-Seminar3 Units
NUT 4386Foods: Myths and Evidence3 Units
NUT 4411Practicum Placement in Integrated Food Sciences6 Units
Optional Courses
3 course units from3 Units
Food Business
Food Service Operations Management
Wine and Beverages
6 course units from6 Units
Food Business
Food Service Operations Management
Wine and Beverages
Introduction to Food-Drug Interactions
Total: 120 Units