Food and Nutrition Major - Food Service Management

The Food and Nutrition - Food Service Management program provides students with knowledge about the food service system such as: accounting, budgeting, pricing, and regulations. Students also learn about the role of foods and nutrition in human health and wellness, the planning and provision of food, the development of consumable food products, life-span nutrition, and food safety and food composition.

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