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SJSU ARTICULATION AGREEMENT
Lower Division Requirements
Fall 2016 - Spring 2017

BS - Nutritional Science

San José State University -to- Santa Barbara City College

Community College students should meet with a counselor as soon as possible to determine the equivalent courses offered at that institution. Students should complete as many as possible of the lower division requirements listed below, prior to transfer.

Lower Division Course Requirements

Community College Course Equivalents

STAR Act (SB 1440):

The Nutrition, Food Science & Packaging department accepts the AS-T in Nutrition and Dietetics for transfer into the BS Nutritional Science (specializing in Nutrition Science). We recommend transfer students complete the following courses, which are required for this major at SJSU, as part of their AS-T in Nutrition and Dietetics. Students should take courses which clear the American Institutions requirement and a second course in English composition as part of their CSU GE or IGETC requirements for the AS-T degree (doing so will increase greater choice in the 60 units of SJSU course work to be taken after transfer).
Students may pursue the BS - Nutritional Science without an area of concentration (general degree). This alternate plan will prepare students for careers in Nutrition Science, Sports Nutrition, Food Management, Nutrition Education (does not qualify students to become credentialed teachers). Departmental advising (408-924-3100) is required in order to avoid taking additional supporting courses. These academic plans do not meet the requirements of the Academy of Nutrition and Dietetics or the Institute of Food Technologists.

Second Course in English Composition:

ENGL 002 Critical Thinking and WritingComm 235 Argumentation and Debate
   OR
ENG 111 Critical Thinking and Composition Through Literature
   OR
ENG 111H Critical Thinking and Composition through Literature, Honors
   OR
PHIL 111 Critical Thinking and Writing in Philosophy
or
ENGL 001B Argument and AnalysisENG 111H Critical Thinking and Composition through Literature, Honors

Preparation for the Major:

MICR 020 General BacteriologyBMS 127 Medical Microbiology
PSYC 001 Introduction to PsychologyPSY 100 General Psychology
   OR
PSY 100H General Psychology, Honors
ENVS 001 Introduction to Environmental IssuesNo Current Equivalent
STAT 095 Elementary StatisticsPSY 150 Statistics for Behavioral Science
   OR
Math 117 Elementary Statistics
   OR
Math 117H Elementary Statistics, Honors
   OR
HS 067 Introductory Health StatisticsPSY 150 Statistics for Behavioral Science
   OR
Math 117 Elementary Statistics
   OR
Math 117H Elementary Statistics, Honors

Lower Division Requirements of the Major:

NUFS 008 Nutrition for the Health ProfessionsBMS 128 Human Nutrition
NUFS 031 Professionalism in Nutrition, Food Science and PackagingNo Current Equivalent

Select One "specialized" area from the following:

For Nutrition Science, also complete:

CHEM 001A General ChemistryChem 155 General Chemistry I
CHEM 001B General ChemistryChem 156 General Chemistry II
CHEM 008 Organic ChemistryChem 211 Organic Chemistry I
BIOL 065 Human AnatomyBMS 107 Human Anatomy
or
BIOL 065O Human Anatomy
(or approved equivalent transfer course)
No Current Equivalent
BIOL 066 Human PhysiologyBMS 108 Human Physiology
NUFS 021 Culinary Principles and PracticeCA 204 Advanced Restaurant and Culinary
CA 204 may be used "in lieu of" HRTM 023 or NUFS 021, but not both.

For Nutrition Education, also complete:

BIOL 021 Human BiologyNo Current Equivalent
CHEM 030A Introductory ChemistryChem 101 Introductory Chemistry
CHEM 030B Introductory ChemistryChem 104 Fundamentals of General, Organic and Biological Chemistry
NUFS 021 Culinary Principles and PracticeCA 204 Advanced Restaurant and Culinary
CA 204 may be used "in lieu of" HRTM 023 or NUFS 021, but not both.
SPAN 004A Basic Spanish INo Current Equivalent

For Sports Nutrition, also complete:

BIOL 066 Human PhysiologyBMS 108 Human Physiology
CHEM 030A Introductory ChemistryChem 101 Introductory Chemistry
CHEM 030B Introductory ChemistryChem 104 Fundamentals of General, Organic and Biological Chemistry
NUFS 021 Culinary Principles and PracticeCA 204 Advanced Restaurant and Culinary
CA 204 may be used "in lieu of" HRTM 023 or NUFS 021, but not both.

For Food Management, also complete:

NUFS 020 Sanitation and Environmental Issues in the Hospitality IndustryCA 113 Hospitality Sanitation and Safety
NUFS 021 Culinary Principles and PracticeCA 204 Advanced Restaurant and Culinary
CA 204 may be used "in lieu of" HRTM 023 or NUFS 021, but not both.
NUFS 022 Catering and Beverage ManagementCA 203 Restaurant Service and Production
NUFS 025 Internship in Foodservice ManagementNo Current Equivalent
BIOL 021 Human BiologyNo Current Equivalent
BUS1 020N Survey of AccountingNo Current Equivalent
CHEM 030A Introductory ChemistryChem 101 Introductory Chemistry
CHEM 030B Introductory ChemistryChem 104 Fundamentals of General, Organic and Biological Chemistry
ECON 001A Principles of Economics: MacroeconomicsEcon 102 Macroeconomics
   OR
ECON 001B Principles of Economics: MicroeconomicsEcon 101 Microeconomics
NUFS 012 Cost Control in HospitalityNo Current Equivalent
NUFS 023 Culinary ConceptsNo Current Equivalent
   OR
HSPM 023 Culinary ConceptsCA 204 Advanced Restaurant and Culinary
CA 204 may be used "in lieu of" HRTM 023 or NUFS 021, but not both.

For Environmental Food and Health Specialist, also complete:

CHEM 001A General ChemistryChem 155 General Chemistry I
CHEM 001B General ChemistryChem 156 General Chemistry II
CHEM 030B Introductory ChemistryChem 104 Fundamentals of General, Organic and Biological Chemistry
MATH 008 College AlgebraMATH 120 College Algebra
   OR
MATH 137 Precalculus I - College Algebra and Functions
NUFS 020 Sanitation and Environmental Issues in the Hospitality IndustryCA 113 Hospitality Sanitation and Safety
PHYS 002A Fundamentals of PhysicsPhys 105 General Physics
   OR
Phys 110 Introductory Physics
PHYS 002B Fundamentals of PhysicsPhys 106 General Physics
   OR
Phys 111 Introductory Physics
BIOL 030 Principles of Biology IBiol 103 Cell Biology
   OR
BIOL 031 Principles of Biology IIBiol 102 Animal Biology
   OR
Biol 101 Plant Biology
NUFS 021 Culinary Principles and PracticeCA 204 Advanced Restaurant and Culinary
CA 204 may be used "in lieu of" HRTM 023 or NUFS 021, but not both.
   OR
NUFS 022 Catering and Beverage ManagementCA 203 Restaurant Service and Production


IMPORTANT TRANSFER INFORMATION:

Admission to San Jose State is competitive in all majors. SJSU continues to have more qualified applicants than available new student spaces. Because of this, SJSU is an impacted campus with impacted programs. For the most current information regarding admission impaction at SJSU please visit our website SJSU Impaction Information page.

Prior to transferring to San Jose State University all transfers must earn at least 60 transferable semester units (90 quarter), including the CSU four basic skill courses required for CSU admission eligibility (except majors which have an approved CSU GE A3 waiver). Within those 60 semester/90 quarter units, students are strongly encouraged to complete the following:

1. Lower Division Major Course Requirements (especially for STEM Majors):
Complete as many of the lower division courses required for the major as possible. Many of these courses may be double counted as part of the CSU GE-Breadth 39 semester unit requirements. The lower division major courses for this major are shown above.

2. General Education Requirements:
Complete all the CSU GE Breadth requirements at the community college (39 semester units/58 quarter units). The approved courses for each area can be found at www.assist.org under the link "CSU GE-Breadth Certification Courses" for your college. Many of these courses may be double counted to meet the major requirements shown above, so choose your courses wisely. Some SJSU majors which meet GE requirements within the majors are noted on the Major Exceptions and Modifications page in our catalog. Please see your college counselor/advisor to review your general education in order to receive FULL OR PARTIAL CERTIFICATION PRIOR TO TRANSFER to San Jose State University.

3. Second Course in English Composition highly recommended:
All students are strongly encouraged to complete a second English composition course as part of their lower division GE prior to transferring to SJSU (either to meet CSU GE Area A3 or C2) for the greatest success in passing the Writing Skills Test (WST) at SJSU. Complete this course with a grade of "C" or better prior to registering for the WST at SJSU to avoid delays in enrollment for other SJSU courses. To register for the WST contact our Testing office at: testing.sjsu.edu.

4. American Institutions Requirement (US 1, US 2, and US 3 must be completed):
This requirement is normally 2 courses and can be taken as part of your CSU GE-Breadth 39 semester unit requirements (GE Area D and sometimes Area C). The approved courses can be found at www.assist.org under the link "CSU U.S. History, Constitution, and American Ideals Courses" for your college.

5. Graduation Requirement - Physical Education (PE):
All undergraduate students who matriculate at SJSU are required to complete two units of physical education from Kinesiology/Dance activity courses, unless the major program has an approved PE waiver. Majors which have approved PE waivers are noted on the Major Exceptions and Modifications page in our catalog.