Nutrition and Foods
Associate in Science School of Agriculture and Industrial Technology · Merced College · 2026-2027 Catalog
School of Agriculture and Industrial Technology
The Nutrition and Foods Department at Merced College offers students a foundation and some specialty courses for their career in Nutrition and Foods. The curriculum provides diverse coursework that satisfies the needs of Dietetic Service Supervisory Level, food service management as well as those seeking a career with healthcare, public health programs as well as the restaurant field. Childcare programs, nursing and allied health majors benefit as well from the diverse variety of coursework.
An Associate of Science Degree in Nutrition and Foods prepares students for entry-level management/supervisory roles in the food service area. Upon satisfactory completion (a minimum grade of a “C” (or P) is required in all courses and maintain a 2.0 GPA) students will receive their Dietetic Service Supervisor Certificate as well as their AS Degree. Students completing this degree have demonstrated the knowledge and hands on experience with specialized coursework in their area of interest to work effectively in the field of Nutrition and Foods. Students must pass the ServSafe Manager or equivalent Food Safety Certification, earn a minimum of a “C” (or P) in each major course, maintain a 2.0 GPA, and meet the graduation requirements.
Program Student Learning Outcomes
A. Produce safe, satisfying and nutritionally adequate food for patients/ customers with attention to available resources.
B. Examine supervisory skills in a food service setting including the ability to train in food safety, participate in quantity meal production and create menus to for special populations.
C. Formulate effective communication in a food service setting with diverse cultures.
D. Evaluate and utilize materials in the specialization coursework.
E. Distinguish and understand the importance of various disciplines in the learning process for global awareness and appreciation for the environment.
Program Requirements:
Program Core: (30 Units)
| Course | Title | Units |
|---|---|---|
| NUTR-10 | Nutrition | 3 |
| NUTR-12 | Culture and Cuisine of the World | 3 |
| NUTR-20 | Principles of Foods | 3 |
| NUTR-25 | Introduction to Nutrition and Food Careers | 1 |
| NUTR-37 | Nutrition & Food Service Supervised Field Experience | 3 |
| NUTR-40 | Food Service Management | 3 |
| NUTR-42 | Food Production Management | 3 |
| NUTR-44 | Food Safety and Sanitation | 2 |
| NUTR-45 | Introduction to Medical Nutrition Therapy | 2 |
| Restricted Electives from the following courses (7 Units) | ||
| AOM-30 | Introduction to Computer Applications | 3 |
| NUTR-24 | Work Experience in Nutrition | 1 |
| NUTR-41 | Infant and Toddler Feeding | 1 |
| NUTR-43 | Children and Weight Concerns | 1 |
| NUTR-46 | Sports and Exercise Nutrition | 3 |
| NUTR-50 | Baking Basics and Business | 1.5 |
| AGPS-01 | Elements of Plant Science | 4 |
| Major Total | 30 | |
Completion of MCCD-GE Breadth: (24 units)
Double Counting (3-6 units)
Elective (as needed to reach 60 units) Units: (11-14 Units)
Total Degree Units: (60 Units)