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 C1000
GE
4
Academic Reading and Writing
ENGL C1000
Note: For students who would benefit from further instruction and individual support while taking their first college-transfer level English course, ENGL C1000E is a recommended alternative to ENGL C1000.
In this course, students receive instruction in academic reading and writing, including writing processes, effective use of language, analytical thinking, and the foundations of academic research. An argumentative research essay is required for the successful completion of the course. This course may be offered in a distance education format.
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In this course, students receive instruction in academic reading and writing, including writing processes, effective use of language, analytical thinking, and the foundations of academic research. An argumentative research essay is required for the 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.
STAT C1000
GE
M
4
Introduction to Statistics
STAT C1000
This course is an introduction to statistical thinking and processes, including methods and concepts for discovery and decision-making using data. Topics include descriptive statistics; probability and sampling distributions; statistical inference; correlation and linear regression; analysis of variance, chi-squared, and t-tests; and application of technology for statistical analysis including the interpretation of the relevance of the statistical findings. Students apply methods and processes to applications using data from a broad range of disciplines. This course may be offered in a distance education format.
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NUTR 25
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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Spring Semester, First Year
14 Units TotalENGL C1001
GE
3
Critical Thinking and Writing
ENGL C1001
In this course, students receive instruction in critical thinking for purposes of constructing, evaluating, and composing arguments in a variety of rhetorical forms, using primarily non-fiction texts, refining writing skills and research strategies developed in ENGL C1000 Academic Reading and Writing (or C-ID ENGL 100) or similar first-year college writing course. This course may be offered in a distance education format.
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COMM C1000
GE
3
Introduction to Public Speaking
COMM C1000
In this course, students learn and apply foundational rhetorical theories and techniques of public speaking in a multicultural democratic society. Students discover, develop, and critically analyze ideas in public discourse through research, reasoning, organization, composition, delivery to a live audience and evaluation of various types of speeches, including informative and persuasive speeches. This course may be taught in a distance education format.
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PSYC C1000
M
3
Introduction to Psychology
PSYC C1000
Advisory: Essay-writing skills and eligibility to enroll in a transfer-level English Composition course.
This course is an introduction to psychology, which is the study of the mind and behavior. Students focus on theories and concepts of biological, cognitive, developmental, environmental, social, and cultural influences, their applications, and their research foundations. This course may be offered in a distance education format.
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This course is an introduction to psychology, which is the study of the mind and behavior. Students focus on theories and concepts of biological, cognitive, developmental, environmental, social, and cultural influences, their applications, and their research foundations. This course may be offered in a distance education format.
PHY 1
M
Lab
5
Physiology
PHY 1
Advisory: BIOL 5 with a grade of C or higher
Physiology is the study of the physiological principles, function, integration and homeostasis of the human body at the cellular, tissue, organ, organ system and organism level. Topics covered include the integumentary system; bone, skeletal, smooth and cardiac muscles; the nervous system; sensory organs; the cardiovascular system; the lymphatic and immune systems; the respiratory system; the urinary system; the digestive system; the endocrine system; and reproductive system. This course is primarily intended for Nursing, Allied Health, Kinesiology, Dental Hygiene and other health-related majors. The lecture portion of this course may be offered in a distance education format.
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Physiology is the study of the physiological principles, function, integration and homeostasis of the human body at the cellular, tissue, organ, organ system and organism level. Topics covered include the integumentary system; bone, skeletal, smooth and cardiac muscles; the nervous system; sensory organs; the cardiovascular system; the lymphatic and immune systems; the respiratory system; the urinary system; the digestive system; the endocrine system; and reproductive system. This course is primarily intended for Nursing, Allied Health, Kinesiology, Dental Hygiene and other health-related majors. 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 C1000
GE
3
American Government and Politics
POLS C1000
Advisory: ENGL C1000 or English Placement Level 7 or higher.
This course is an introduction to government and politics in the United States and California. Students examine the constitutions, structure, and operation of governing institutions, civil liberties and civil rights, political behaviors, political issues, and public policy using political science theory and methodology. This course may be offered in a distance education format.
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This course is an introduction to government and politics in the United States and California. Students examine the constitutions, structure, and operation of governing institutions, civil liberties and civil rights, political behaviors, political issues, and public policy using political science theory and methodology. 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 TotalART 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.
HIST 17A
GE
3
United States History
HIST 17A
Advisory: ENGL 1A with a grade of C or higher
This course is a survey of the history of the United States from Pre-Columbian Peoples to the end of Reconstruction. Topics include contact and settlement of America, the movement toward independence, the formation of a new nation and Constitution, westward expansion and manifest destiny, the causes and consequences of the Civil War, and Reconstruction. This course satisfies the CSU requirement for US History (US-1). This course may be offered in a distance education format.
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This course is a survey of the history of the United States from Pre-Columbian Peoples to the end of Reconstruction. Topics include contact and settlement of America, the movement toward independence, the formation of a new nation and Constitution, westward expansion and manifest destiny, the causes and consequences of the Civil War, and Reconstruction. This course satisfies the CSU requirement for US History (US-1). This course may be offered in a distance education format.
MICR 1
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
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(530) 242-7724
Fax
(530) 225-4652
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Phone
(530) 242-7560
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Main Redding Campus | 1023
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