Food and Nutrition Major - Food Service Management

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Two options are available for students who wish to major in the food and nutrition area: Option A, a 78‑credit major in dietetics; and Option B, a 67‑credit major in food service management.

Food Service Management (67 credits):

Required Courses (48 credits):

ACCT 200 - Survey of Accounting 3 credits
AHS 201 - Fundamentals of Nutrition 3 credits
AHS 226 - Fundamentals of Foods 3 credits
AHS 332 - Quantity Food Production 2 credits
AHS 333 - Quantity Food Production Supervised Practice 2 credits
AHS 365 - Food Service Management System Supervised Practice I 3 credits
AHS 428 - Experimental Food Science 3 credits
AHS 430 - Food Service Management Systems 5 credits
AHS 434 - Food Service Systems II 3 credits
AHS 457 - Food Protection 3 credits
MGT 301 - Survey of Management 3 credits
MGT 343 - Leadership and Organizational Change 3 credits
MGT 400 - Survey of Human Resource Management 3 credits
MIS 276 - Business Information Processing Systems 3 credits
MKTG 301 - Introduction to Marketing 3 credits
MKTG 332 - Buyer Behavior 3 credits

Major Requirements That May Fulfill Foundational Studies (16 credits):

BIO 274 - Introductory Microbiology 2 credits
BIO 274L - Introductory Microbiology Laboratory 1 credits
CHEM 100 - Chemistry and Society 3 credits
CHEM 100L - Chemistry and Society Laboratory 1 credits
ECON 100 - Basic Economics 3 credits
ECON 103 - Economics Perspectives on Environmental Problems 3 credits
ENG 305T - Technical Writing 3 credits

Directed Electives:

Upper Division Food and Nutrition course – 3 credits (choose from AHS 421 Life Cycle Nutrition, AHS 426 World Hunger and Nutrition, AHS 427 Cultural Aspects of Food, or AHS 429 Nutrition in Wellness)