School of Nutrition
History of the School of Nutrition
1948 – 1949: |
A two year course in “Commercial Cooking and Baking” was offered under the School of Food Technology. |
| 1948 – 1949: | A two year course in “Food Preparation Administration & Baking Technology Administration” was offered in the School of Food Technology. |
1950 – 1951: |
The transition to home economics began the School of Food Technology offering a two year course in ”Home Economics”. |
| 1951 – 1952: | The ”Home Economics” two year course continued to be offered, but under the Institution of Home Management. |
1954 – 1955: |
A two-year “Home Economics” course continues to be offered. |
| 1955 – 1957: | The two-year “Home Economics” course changes to a three-year course. |
1958 – 1962: |
The three-year ”Home Economics” course introduces three options with a common first year: |
1962 – 1969: |
The three-year “Home Economics” course introduces a fourth option: |
1971 – 1974: |
The development of the Diploma Program/Degree Program options: |
1974 – 1980: |
The “Home Economics Degree” is substituted for the previous program options. |
| 1980 – 1987: | A Bachelor of Applied Arts in Food, Nutrition, Consumer and Family Studies is offered by the Department of Food, Nutrition, Consumer and Family Studies. |
1987: |
The Department of Food, Nutrition, Consumer and Family Studies changes into The School of Nutrition, Consumer, and Family. |
| 1995: | The Food, Nutrition, Consumer and Family Studies degree becomes a Bachelor of Applied Science program. |
1997: |
The department name changes again into The School of Nutrition in order to better reflect the focus of the program. |
| 1998: | The degree name changes again into Food and Nutrition in order to better reflect the focus of the program. |
2005: |
The degree name changes from a Bachelor of Applied Science in Food and Nutrition to a Bachelor of Applied Science in Nutrition and Food, to represent a greater health focus. |
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