Food and Nutrition Major - Food Service Management

Food Service Management (55 credits):

Required Courses (42 credits):

• ACCT 200 - Survey of Accounting 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
• 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

Required Course (3 credits):

Choose one from the following:

• AHS 201 - Fundamentals of Nutrition 3 credits
• AHS 221 - Principles of Human Nutrition 3 credits

Major Requirements That May Fulfill Foundational Studies (7 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

Directed Electives:

Upper Division Food and Nutrition course - Choose 3 credits from:

• AHS 421 - Life Cycle Nutrition 3 credits
• AHS 425 - Community Nutrition 3 credits
• AHS 426 - World Hunger and Nutrition 3 credits
• AHS 427 - Cultural Aspects of Food 3 credits
• AHS 429 - Nutrition in Wellness 3 credits