Degree Requirements and Courses
Learn more about certificate and degree requirements, course content, recommended sequence, and schedule.
Nutrition and Dietetics AS-T Degree
Transfer Degree - Prepares students for success in a baccalaureate degree in Nutrition and Dietetics with the lower-division coursework required to transfer into the CSU system.
Associate in Science for Transfer | SC Program: AS-T.2007
Students learn about chemicals and nutrients in food and their effects on the human body and the world. The study of nutritional science contributes to preparing students for careers as nutritionists, registered dietitians (RD), food scientists, or other dietetics professionals.
The Associate in Science in Nutrition and Dietetics for Transfer degree (AS-T in Nutrition and Dietetics) prepares students for success in a baccalaureate degree in Nutrition and Dietetics with the lower-division coursework required to transfer into the CSU system. Students learn about chemicals and nutrients in food and their effects on the human body and the world.
The study of nutritional science contributes to preparing students for careers as nutritionists, registered dietitians (RD), food scientists, or other dietetics professionals. The study of Nutrition provides a broad foundation in a practical and personally applicable exposure to a variety of scientific areas of nutrition such as chemistry, biochemistry, microbiology, anatomy, physiology, and biology. Popular topics include microbial pathogens, environmental contaminants, nutrigenomics, macronutrient balance, energy metabolism, obesity, global issues, biochemistry of exercise, and micronutrient and phytochemical utilization.
Students in the program learn how the scientific method and process contributes to nutritional requirements and how nutrients function from a cellular to more practical level, and then apply this knowledge to their own health. The program also helps students understand the role of nutrition in disease prevention throughout the lifecycle and as an impact on society as a whole.
Choose your path
Map your education by viewing the program map for the degree or certificate you’re interested in earning below. Meet with a counselor to create your official comprehensive education plan.
A program map shows all the required and recommended courses you need to graduate and a suggested order in which you should take them. The suggested sequence of courses is based on enrollment and includes all major and general education courses required for the degree.
Fall Semester, First Year
16 Units TotalENGL 1A
GE
4
College Composition
ENGL 1A
Note: For students who would benefit from further instruction and individual support while taking their first college-transfer level English course, ENGL 1AX is a recommended alternative to ENGL 1A.
This course develops the reading, critical thinking, and writing skills necessary for academic success, emphasizing expository and argumentative writing as well as research and documentation skills. As a transferable course, it presupposes that students already have a substantial grasp of grammar, syntax, and organization, and that their writing is reasonably free from errors. A research paper is required for successful completion of the course. This course may be offered in a distance education format.
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This course develops the reading, critical thinking, and writing skills necessary for academic success, emphasizing expository and argumentative writing as well as research and documentation skills. As a transferable course, it presupposes that students already have a substantial grasp of grammar, syntax, and organization, and that their writing is reasonably free from errors. A research paper is required for successful completion of the course. This course may be offered in a distance education format.
CHEM 1A
Pre.
GE
M
5
General Chemistry
CHEM 1A
Note: Students must provide those materials which are of continuing value outside of the classroom setting. This cost will be explained at the first class meeting.
This course is for science and engineering majors which covers the nature of atoms, molecules, and ions; chemical reactions; precipitation, oxidation-reduction, and acid/base chemistry; stoichiometry; electronic structure; periodicity; chemical bonding and molecular structure; properties of solids, liquids, and gases; and an introduction to thermodynamics and solutions. The lecture and discussion portions of this course may be offered in a distance education format.
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This course is for science and engineering majors which covers the nature of atoms, molecules, and ions; chemical reactions; precipitation, oxidation-reduction, and acid/base chemistry; stoichiometry; electronic structure; periodicity; chemical bonding and molecular structure; properties of solids, liquids, and gases; and an introduction to thermodynamics and solutions. The lecture and discussion portions of this course may be offered in a distance education format.
NUTR 25
GE
M
3
Nutrition
NUTR 25
This course provides a comprehensive study of the relationship between nutrition and human biology. A study of nutrients and their biological functions, chemical classifications, sources, digestion, absorption, metabolic pathways, chemical reactions, and the interplay of neural, enzymatic, and hormonal mechanisms will be emphasized. The sequential steps of the scientific method will be explored. Students will identify and apply relevant scientific research in nutrition guidelines, health, weight regulation, sports nutrition, the diet-disease relationship, psych-social impact on food choice, and analysis of special nutritional requirements and needs during the life cycle.
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MATH 14
GE
M
4
Introduction to Statistics
MATH 14
This course is an introductory course in statistics designed to show the role of modern statistical methods in the process of decision making. Concepts are introduced by example rather than by rigorous mathematical theory. The following topics will be covered: measures of central tendency and dispersion, regression and correlation, probability, sampling distributions including the normal, t, and chi-square, statistical inference using confidence intervals and hypotheses testing. This course may be offered in a distance education format.
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Spring Semester, First Year
14 Units TotalENGL 1C
Pre.
GE
3
Critical Reasoning, Reading, and Writing
ENGL 1C
This course focuses on critical thinking skills, close textual analysis, and expository and argumentative writing. Students apply critical thinking skills in reading non-fiction and fiction, and in writing essays of definition, cause/effect analysis, argumentation, refutation, and advocacy. Students will learn to use research strategies in analyzing others' ideas and supporting their own. This course may be offered in a distance education format.
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CMST 60
GE
3
Public Speaking
CMST 60
This course is an introduction to the process of human communication with an emphasis on public speaking. The subjects covered are speech topic selection, audience analysis, information competency (e.g. researching, evaluating, and using supporting materials), presentation outlining, principles of effective speech delivery, critical evaluation of speeches, and presentation of informative and persuasive speeches. Most students will have the opportunity to be recorded and to use presentational technology. College-level writing skills will be expected on all papers, outlines, and short essays. This course may be offered in a distance education format.
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PSYC 1A
GE
M
3
General Psychology
PSYC 1A
Advisory: College-level writing skills
This course provides an introduction to psychology, the study of the mind and behavior, as a science and as an applied field. The course provides an integration of physiological, cognitive, social-behavioral, psychodynamic, humanistic, cultural, and evolutionary perspectives. Topics include research methods, the nervous system, perception, learning, thinking, memory, human development, social behavior, emotions, motivation, personality, abnormal behavior, and psychotherapy. This course may be offered in a distance education format.
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This course provides an introduction to psychology, the study of the mind and behavior, as a science and as an applied field. The course provides an integration of physiological, cognitive, social-behavioral, psychodynamic, humanistic, cultural, and evolutionary perspectives. Topics include research methods, the nervous system, perception, learning, thinking, memory, human development, social behavior, emotions, motivation, personality, abnormal behavior, and psychotherapy. This course may be offered in a distance education format.
ANAT 1
M
Lab
5
Human Anatomy
ANAT 1
Advisory: Essay-writing skills and eligibility to enroll in a transfer-level English Composition course, or English Placement Level 6 or higher; BIOL 5 and BIOL 6 with a grade of C or higher
Note: May be taken concurrently with PHY 1.
This course offers a systematic hands-on approach to the anatomy of the human body. It covers the structural organization of the human body: gross and microscopic anatomy of the integumentary, skeletal, muscular, nervous, endocrine, cardiovascular, lymphatic, respiratory, digestive, urinary, and reproductive systems, from cellular to organ system levels of organization. Human cadaver prosections and/or mammalian dissections are used in conjunction with models and new technology. This course is intended for nursing, kinesiology, physical therapy, radiologic technology, respiratory therapy, dental hygiene, surgical technology, physical therapy, and other allied health related majors. It may be taken concurrently with Physiology 1. The lecture portion of this course may be offered in a distance education format.
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Note: May be taken concurrently with PHY 1.
This course offers a systematic hands-on approach to the anatomy of the human body. It covers the structural organization of the human body: gross and microscopic anatomy of the integumentary, skeletal, muscular, nervous, endocrine, cardiovascular, lymphatic, respiratory, digestive, urinary, and reproductive systems, from cellular to organ system levels of organization. Human cadaver prosections and/or mammalian dissections are used in conjunction with models and new technology. This course is intended for nursing, kinesiology, physical therapy, radiologic technology, respiratory therapy, dental hygiene, surgical technology, physical therapy, and other allied health related majors. It may be taken concurrently with Physiology 1. The lecture portion of this course may be offered in a distance education format.
Fall Semester, Second Year
16 Units TotalHUM 4
GE
3
Humanities Through the Film
HUM 4
This course is an examination of the motion picture as an art form. This course offers a concise introduction to the history of film against the broader changes in popular culture since the late nineteenth century. Students will see how elements of film can provide valuable insights into how movies communicate and convey meaning to their audiences using a unique network of techniques. Students will see how film, film genres, and developments within the film industry offer a first-hand look at how specific films illuminate important aspects of philosophical, historical, aesthetic, and social life and analyze how film connects with the larger world. This course may be offered in a distance education format.
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POLS 2
GE
3
Introduction to American Government
POLS 2
Advisory: ENGL 1A or English Placement Level 7 or higher.
This course is an introduction to United States and California government and politics, including their constitutions, political institutions and processes, and political actors. An examination of political behavior, political issues, and public policy, this course satisfies the CSU requirement in U.S. Constitution and California State and local government (US-2 and US-3). This course may be offered in a distance education format.
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This course is an introduction to United States and California government and politics, including their constitutions, political institutions and processes, and political actors. An examination of political behavior, political issues, and public policy, this course satisfies the CSU requirement in U.S. Constitution and California State and local government (US-2 and US-3). This course may be offered in a distance education format.
CULA 45
M
5
Basic Food Production
CULA 45
This is a beginning laboratory course in food preparation and presentation including cooking equipment, techniques, safety procedures, use of weights and measures, and interpretation of recipes. Product identification and basic cooking techniques and procedures based on nutrition and classic preparation methods are presented. Students are provided hands-on experience in preparing meals by following recipe structure and using and modifying recipes based on knowledge gained through the course. Food preparation is produced in a time-restricted setting to prepare for functioning in a commercial kitchen. This course is designed for students interested in pursuing a career in Culinary Arts/Culinary Management.
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CULA 50
2
Sanitation and Safety
CULA 50
Advisory: Essay-writing skills and eligibility to enroll in a transfer-level English Composition course, or English Placement Level 5 or higher
This course will provide instruction in the proper use of safety and sanitation principles and practices for personal and institutional application. Methods and techniques for handling foods safely are examined, including food preparation, storage, service, and the prevention of food contamination. Also covered are the importance of microorganisms, food borne illness and food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulation as embodied in HACCP (Hazard Analysis Critical Control Point) are emphasized, along with the supervisor's responsibilities in maintaining high standards of these principles. This course will provide updated information on USDA, FDA, Codex, and ISO 24,000 regulations and their relationship to food borne illness. The student receives a certificate of completion from the Educational Foundation of the National Restaurant Association upon the successful completion of this course with a passing grade of 75% or higher. This course will provide the safe use of culinary equipment and its proper use to avoid accidents. This course is required for all Culinary Arts/Culinary Management students and is advised to be taken as the first course prior to all other culinary courses or in conjunction with the first few. It may be used for American Culinary certification and recertification, and is required for the Dietary Service Supervisor Certificate offered by the Nutrition Department. This course may be offered in a distance education format.
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This course will provide instruction in the proper use of safety and sanitation principles and practices for personal and institutional application. Methods and techniques for handling foods safely are examined, including food preparation, storage, service, and the prevention of food contamination. Also covered are the importance of microorganisms, food borne illness and food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulation as embodied in HACCP (Hazard Analysis Critical Control Point) are emphasized, along with the supervisor's responsibilities in maintaining high standards of these principles. This course will provide updated information on USDA, FDA, Codex, and ISO 24,000 regulations and their relationship to food borne illness. The student receives a certificate of completion from the Educational Foundation of the National Restaurant Association upon the successful completion of this course with a passing grade of 75% or higher. This course will provide the safe use of culinary equipment and its proper use to avoid accidents. This course is required for all Culinary Arts/Culinary Management students and is advised to be taken as the first course prior to all other culinary courses or in conjunction with the first few. It may be used for American Culinary certification and recertification, and is required for the Dietary Service Supervisor Certificate offered by the Nutrition Department. This course may be offered in a distance education format.
HLTH 2
3
Nutrition and Fitness
HLTH 2
This course includes analysis and evaluation of current practices and theories regarding nutrition and exercise, and their relationship to weight control and physical fitness. Each student will learn to prepare an individual physical assessment, exercise prescription and nutritional analysis to promote optimum healthful living. This course may be offered in a distance education format.
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Spring Semester, Second Year
14 Units TotalHIST 2
GE
3
World Civilization to 1500 C.E.
HIST 2
Advisory: Essay-writing skills and eligibility to enroll in a transfer-level English Composition course, or English Placement Level 6 or higher
This course is a comparative survey of the major ancient world civilizations which developed between 3500 B.C.E. and 1500 C.E. It examines political institutions, religious ideologies, the rise and fall of empires, and the major cultural innovations of each of the major world civilizations. This course may be offered in a distance education format.
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This course is a comparative survey of the major ancient world civilizations which developed between 3500 B.C.E. and 1500 C.E. It examines political institutions, religious ideologies, the rise and fall of empires, and the major cultural innovations of each of the major world civilizations. This course may be offered in a distance education format.
ART 4
GE
3
World Art
ART 4
This is a survey of the visual arts of diverse ethnic and indigenous cultures with an emphasis on both historic and contemporary art. Explored are the Americas, Africa, and the Pacific Islands. Lectures are focused on the styles, motifs, symbols, rituals and traditions of the cultures by examining their crafts, drawings, sculpture, printmaking and paintings. This course is designed as a Humanities elective, recommended for Art Core Programs, and required for the Art History Concentration. This course may be offered in a distance education format.
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ETHS 1
GE
3
Introduction to Ethnic Studies
ETHS 1
Advisory: Essay-writing skills and eligibility to enroll in a transfer-level English Composition course
This course takes an interdisciplinary approach to the study of race and ethnicity in the United States. It examines social justice movements in relation to ethnic and racial groups in the United States to provide a basis for a better understanding of the socioeconomic, cultural, and political conditions among key social groups including, but not limited to, Native Americans, African Americans, Asian Americans, and Latina/o Americans. This course examines the systemic nature of racial/ethnic oppression through an examination of key concepts including racialization and ethnocentrism, with a specific focus on the persistence of white supremacy. Using an anti-racist framework, the course will examine historical and contemporary social movements dedicated to the decolonization of social institutions, resistance, and social justice. This course may be offered in a distance education format.
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This course takes an interdisciplinary approach to the study of race and ethnicity in the United States. It examines social justice movements in relation to ethnic and racial groups in the United States to provide a basis for a better understanding of the socioeconomic, cultural, and political conditions among key social groups including, but not limited to, Native Americans, African Americans, Asian Americans, and Latina/o Americans. This course examines the systemic nature of racial/ethnic oppression through an examination of key concepts including racialization and ethnocentrism, with a specific focus on the persistence of white supremacy. Using an anti-racist framework, the course will examine historical and contemporary social movements dedicated to the decolonization of social institutions, resistance, and social justice. This course may be offered in a distance education format.
MICR 1
Pre.
M
Lab
5
Microbiology
MICR 1
This course is an introduction to microorganisms, including bacteria, viruses, protozoans, fungi, and helminths. Topics covered include the general properties, characteristics, and classification of microbes, microbial identification and control, genetics and biotechnology, physiology, metabolism, and ecology. Also discussed are immunity and the medical impact of microbial diseases. The lecture portion of this course may be offered in a distance education format.
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Please see a counselor to discuss options for meeting general education requirements for transfer to California State Universities (CSU) and/or University of California (UC) campuses, as well as any specific additional courses that may be required by your chosen institution of transfer.
*Alternative Courses: Please see a Shasta College counselor for alternative course options. You can also view the following to find other courses to meet degree/certificate requirements:
- California State Universities – General Education
- IGETC – Intersegmental General Education Transfer Curriculum
Need a print out? Feel free to download and/or print out a copy of the sample program map(s).
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