| General Education Requirements | 26 Credits | |||
| Code | # Course | Title | Cr | Prerequisites |
| Group A : Language and Communication (12 credits) | ||||
| ENG | 260 | English Language Skills I (ENG 200 – English Writing Skills) | 3 | Placement |
| ENG | 280 | English Language Skills II (ENG 203 – English Communication I) | 3 | |
| ENG | 305 | Research Methodology (ENG 204 – English Communication II) | 3 | ENG203 |
| BUS | 210 | Business Communication Skills (COM 210 – Communication & Presentation Skills) | 3 | ENG203 |
| Group B : General Business & Humanities (7 credits) | ||||
| ENT | 301 | Start-up Business Entrepreneurship | 3 | |
| HUM | 212 | AUT Cultural Plus | 1 | |
| HUM | 318 | Human Rights | 3 | ENG 203 |
| Group C : Arts & Social Sciences (3 credits) | ||||
| ART | 205 | Contemporary Arts | 3 | |
| HUM | 210 | Arts Appreciation | 3 | |
| HUM | 211 | Music Appreciation | 3 | |
| POL | 202 | Globalization and Political Change | 3 | ENG 203 |
| SOC | 202 | Justice, Society and Gender | 3 | ENG 203 |
| Group D : Mathematics, Science and Technology (3 credits) | ||||
| HLT | 210 | Health and Wellness | 3 | |
| NTR | 201 | Introduction to Nutrition | 3 | ENG 203 |
| Group E : Health and Physical Education (1 credits) | ||||
| PED | . | Physical Education | 1 |
| Faculty Health Course Requirements | 21 Credits | Grade must be C or higher in every Major Course | ||
| Code | #Course | Title | Cr | Prerequisites |
| BIO | 201 | General Biology | 4 | ENG203 |
| BIO | 210 | Human Physiology | 3 | BIO201 |
| BIO | 261 | Introductory Biochemistry | 3 | CHE211 |
| CHE | 201 | Basic Chemistry | 4 | ENG203 |
| CHE | 211 | Introductory Organic Chemistry | 4 | CHE201 |
| STA | 210 | Statistics For Science | 3 | |
| Specialization Core Requirements | 43 Credits | Grade must be C or higher in every Major Course | ||
| Code | # Course | Title | Cr | Prerequisites |
| NTR | 211 | Food and Nutrition | 3 | BIO201 |
| NTR | 231 | Food Chemistry | 3 | NTR211, CHE201 |
| NTR | 313 | Nutrition Assessment | 4 | NTR211 |
| NTR | 318 | Physiopathology | 3 | BIO210 |
| NTR | 322 | Food Processing | 3 | BIO201, CHE201 |
| NTR | 331 | Food Microbiology & Safety | 4 | NTR211 |
| NTR | 340 | Foundations in Food Service Systems | 3 | Co. NTR211 |
| NTR | 440 | Techniques Food Sensory Analysis | 3 | NTR211 |
| NTR | 408 | Food and Drug Interaction | 1 | Co. NTR410 |
| NTR | 423 | Food Marketing | 3 | NTR211, BIO261 |
| NTR | 411 | Dietetics I | 4 | NTR441 |
| NTR | 422 | Food Analysis | 2 | NTR231 |
| NTR | 441 | Principles of Clinical Nutrition | 4 | NTR345 |
| NTR | 452 | Nutrition in Life Cycle | 3 | NTR313 |
| NTR | 320 | Food and Quality Assurance and Control | 3 Credits | |
| Free Elective | 6 Credits | |||
| Total Credits | 99 Credits |
