Child and Family Studies Nutrition and Food Studies B.A.
The area of concentration in Nutrition and Food Studies offers a broad understanding of the role of food in our society as a basic human need, its critical link to good health and well-being, and overall quality of life for individuals and families. Students explore not only the physiological and psychological contributions that appropriate dietary practices make throughout the human lifecycle, but they also gain insights about food within the contexts of history, culture, and the social, political and economic structures of our society. Students participate in service-learning, laboratory sessions, field work, and other active learning opportunities that illustrate details about the food system, sustainable practices available to consumers, and effective strategies and interventions available to address food security issues. Students engage in the exploration of aesthetic expressions of food as an art form along with the role of food in hospitality management.
A diversity of career opportunities is introduced across the curriculum. Graduates may seek employment in government or private agencies, healthcare and public health organizations, cooperative extension services, institutional food and nutrition service in schools, colleges, universities and other institutions, and businesses related to the food and hospitality management industry. For students who plan to pursue graduate studies in nutrition science, dietetics, food science, public health, and related areas, course work may be combined with additional courses chosen from General Education, as well as biology, chemistry, health studies, business administration, psychology, sociology, mathematics, agriculture, political science and technology.
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:
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 130 | Lifespan Human Development | 1 Course Credit |
| CFS 145 | Consumer Decision Making | 1 Course Credit |
| CFS 207/WGS 207 | Family Relations (WGS) | 1 Course Credit |
| CFS 221 | Fundamentals of Nutrition | 1 Course Credit |
Required Capstone Courses
| CFS 480 | Senior Research Seminar | 1 Course Credit |
| CFS 441 | Family Resource Management | 1 Course Credit |
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 other courses in the list that follows:
| CFS 103 | Consumers & the Food System | 1 Course Credit |
| CFS 115 | Principles of Food Preparation | 1 Course Credit |
| CFS 225 | Food, Culture and Society | 1 Course Credit |
| CFS 245 | Community Resources-Families | 1 Course Credit |
| CFS 209/APS 209 | Appalachian Foodways (APS) | 1 Course Credit |
| CFS 318 | Food Policy (ANR) | 1 Course Credit |
| CFS 334 | Culinary Arts & Foodsvc Mgmt. | 1 Course Credit |
| CFS 380 | Methds of Instructnl Delivery | 1 Course Credit |
CFS 186/286/386/486
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CFS 395/495
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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 Chair; 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 Chair 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 Chair 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.