Child and Family Studies Nutrition and Food Studies B.A.

The curriculum in Nutrition and Food Studies offers a broad understanding of the role of food in our society as a basic human need, its link to health and nutrition, and the relationship of food and nutrition to the quality of life for families. This area of study surveys the historical, cultural, social, political, and economic aspects of food. Emphasis is placed on the food system and diverse means of food production, with a particular focus on sustainable production methods for consumers. Students engage in the exploration of aesthetic expressions of food as an art form along with the role of food in the hospitality industry. Social issues, including domestic and world hunger, are examined through service learning and other active forms of engagement.

A diversity of career opportunities is introduced throughout the curriculum. Graduates may seek employment in government or private agencies, healthcare organizations, food service or hospitality management, public health organizations, cooperative extension, or related organizations throughout the food industry. For students who plan to pursue graduate studies, course work in this area of concentration can be combined with additional courses chosen from General Education, as well as biology, chemistry, health education, business administration, agriculture, technology, and the social sciences.

Degree Requirements

A major in Child and Family Studies, with an Area of Concentration in Nutrition and Food Studies, is achieved by completion of the following requirements, in addition to the General Education and electives required for a degree:

Required CFS Core Courses

CFS 130Lifespan Human Development

1 Course Credit

CFS 145Consumer Decision Making

1 Course Credit

CFS 207/WGS 207Family Relations (WGS)

1 Course Credit

CFS 221Fundamentals of Nutrition

1 Course Credit

Required Capstone Courses

CFS 480Senior Seminar

1 Course Credit

CFS 441Family Resource Management

1 Course Credit

includes the Home Management House as a laboratory component

Required Nutrition and Food Studies Concentration Courses

Four (4) additional CFS course credits, three of which must be CFS 103, 115, and 334.  The fourth course credit can be selected from
CFS 225Food, Culture and Society

1 Course Credit

CFS 245Community Resources-Families

1 Course Credit

CFS 209/APS 209Appalachian Foodways (APS)

1 to 1.5 Course Credits

CFS 318Food Policy

1 Course Credit

CFS 380Methods of Prof Delivery

1 Course Credit

CFS 186/286/386/486

CFS 395/495

CFS 186/286/386/486 and 395/495 must be approved by the CFS Program for this particular area of concentration.  For each of these courses, only one credit shall count toward the major concentration requirement. 

Exploring the Major— Students considering this concentration are encouraged to enroll in CFS 103, CFS 115, CFS 130, CFS 145, CFS 207 (also WGS), and CFS 221 during their first and second years, if possible. CFS 103 is offered most Fall Terms and should be taken at the first opportunity. CFS 225 can be taken during the second year.

Admission to the Major— Admission into the major requires the following: an overall GPA of 2.00; an average GPA of 2.3 in CFS classes completed at the time of declaration of major; a successful formal interview and positive recommendation by an assigned CFS faculty member assigned by the Program Coordinator; completion of a handwritten, well-constructed essay explaining why the student wants to become a CFS major; and a majority vote of acceptance by the CFS faculty. A student who has been formally accepted into another major at Berea and wants to transfer to a CFS major must make this request in writing to the Program Coordinator of the CFS Program.  A student who is eligible for the declaration of major process, is currently enrolled in his/her first CFS class, and is interested in pursuing a CFS major should contact the Program Coordinator of the CFS program.

Course Sequencing Considerations (in order to complete degree requirements within eight terms)— CFS 130, CFS 145, CFS 207 (also WGS), and CFS 221 are prerequisites for upper-level courses and are offered every regular term. Upper-level courses sometimes are offered on a rotational basis, so early curricular planning is very important. In addition, students should also take CFS 103 and CFS 115 as early as possible in their program. Students, including those with a dual concentration, may use only one program-approved CFS 395/495 to meet a concentration requirement.

Proficiency Requirements for Retention in and Completion of the Major— In addition to completing the core course requirements and specified courses within the area of concentration, each student must satisfy program standards for effectiveness in written and oral communication.

Other Considerations and Recommendations— Students are encouraged to obtain professionally-related work experience to enhance opportunities in post-baccalaureate education and future employment. These experiences, arranged in consultation with the faculty, may be obtained in part through field work associated with required courses and through Labor Program assignments, community service, Independent Studies, or Summer Internships.