Nutrition and Food Major

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CONCENTRATION IN FOOD SERVICE MANAGEMENT

PROGRAM LEARNING OUTCOMES

Students who complete the program in Nutrition and Food - Concentration in Food Service Management will be able to:

  1. Demonstrate basic skills in food preparation, sanitation and safety in working with a variety of food products.
  2. Examine the role of business, environment, food, and lifestyle trends to develop food service systems to enhance nutrition and wellness in diverse individuals and groups.
  3. Understand the food and food systems foundation and apply to the development, modification, and evaluation of recipes, menus, and food products acceptable to diverse groups.
  4. Utilize principles of health literacy, including critical thinking skills, literature searches, data collection and interpretation, necessary for the implementation of food and nutrition services in professional settings.
  5. Apply management and business theories and principles to the development, marketing, and delivery of programs and services.
  6. Demonstrate effective written and interpersonal communication skills.
  7. Examine cultural differences in food choices and ethics when working with food service systems that meet the needs of diverse ethnic, religious, and financial backgrounds.
  8. Evaluate the effects of societal, cultural, and financial dynamics upon diet trends, dietary choices and food preparation methods among families and societies.
  9. Recognize legal and ethical considerations affecting food service organizations.
  10. Identify career paths and assess appropriate career plans for identifying professional areas of service in food service management field.

LOWER-DIVISION REQUIREMENTS

COURSE   TITLE UNITS
FCS 101 Introduction to Family and Consumer Sciences  1
FCS 110 Fundamentals of Food 2
FCS 150 Human Development 3
FCS 225  Fundamentals of Nutrition  3
FCS 230
 Personal and Consumer Financial Management 2
ACC 201 Principles of Financial Accounting 4
BUS 212 Principles of Management 4
CHE 103 Introduction to General, Organic and Biological Chemistry  5
ECO 102 Principles of Economics II 3
PHL 211 Ethics  3
  TOTAL 30

UPPER-DIVISION REQUIREMENTS

COURSE TITLE UNITS
FCS 300 Food Economics and Management  2
FCS 303 Cultural Foods  2
FCS 315
 Personal, Family, and Community Health 3
FCS 435 Food Service Production and Management 3
FCS 445 Catering 2
FCS 480 Family and Consumer Sciences Internship 2
FCS 497 Family and Consumer Sciences Senior Seminar 2
BUS 332 Principles of Marketing 4
BUS 334 Professional Selling and Sales Management
 4
BUS 336 Advertising and Promotion Management
 4
BUS 382 Entrepreneurship 2
  TOTAL 30

RECOMMENDED COURSES

COURSE TITLE UNITS
FCS 340 Nutrition in Women’s Wellbeing 2
BUS 201 Legal Environment of Business 4
BUS 313 Administrative Communication 3
COM 220 Small Group Communication 3
COM 312 Gender and Communication 3
COM 340 Organizational Communication 3
PSY 320 Social Psychology 3

CONCENTRATION IN NUTRITION AND HEALTH

PROGRAM LEARNING OUTCOMES

Students who complete the program in Nutrition and Food - Concentration in Nutrition and Health will be able to:

  1. Demonstrate content knowledge of nutrient needs on growth and development during the lifecycle stages of prenatal through elderly.
  2. Demonstrate basic skills in food preparation, sanitation and safety in working with a variety of food products.
  3. Apply content knowledge and develop skills in teaching/counseling nutrition knowledge to individuals or groups.
  4. Understand the food and food systems foundation and apply to the development, modification, and evaluation of recipes, menus, and food products acceptable to diverse groups.
  5. Utilize principles of health literacy, including critical thinking skills, literature searches, data collection and interpretation, necessary for the implementation of food and nutrition services in professional settings.
  6. Analyze, interpret and evaluate current evidence-based research related to nutrition topics.
  7. Examine cultural differences in food choices and ethics when working with peoples of diverse ethnic, religious and financial backgrounds.
  8. Evaluate the effects of societal, cultural, and financial dynamics upon diet trends, dietary choices, and food preparation methods among families and societies.
  9. Identify career paths and assess appropriate career plans for identifying professional areas of nutrition/health fields.

LOWER-DIVISION REQUIREMENTS

COURSE TITLE UNITS
FCS 101
 Introduction to Family and Consumer Sciences   1
FCS 110 Fundamentals of Food 2
FCS 150 Human Development 3
FCS 225 Fundamentals of Nutrition 3
FCS 230 Personal and Consumer Financial Management 2
BIO 130 Human Anatomy and Physiology I 4
BIO 140 Human Anatomy and Physiology II 4
CHE 103 Introduction to General, Organic, and Biological Chemistry 5
PHL 211 Ethics  3
SOC 201 Cultural Anthropology  3
  TOTAL 30

UPPER-DIVISION REQUIREMENTS

COURSE     TITLE UNITS
FCS 300 Food Economics and Management 2
FCS 303 Cultural Foods  2
FCS 305 Life Cycle Nutrition  4
FCS 315
 Personal, Family, and Community Health 3
FCS 330 Community Nutrition 3
FCS 331 Community Nutrition Practicum  1
FCS 414 Practices in Nutrition Education and Dietary Counseling  2
FCS 435 Food Service Production and Management  3
FCS 480 Family and Consumer Sciences Internship 2
FCS 497 Family and Consumer Sciences Senior Seminar 2
COM 340 Organizational Communication  3
PSY 320 Social Psychology 3
  TOTAL 30

RECOMMENDED COURSES

COURSE TITLE UNITS
FCS 340 Nutrition in Women's Wellbeing  2
FCS 445 Catering 2
FCS 490
 Special Studies in Family and Consumer Sciences
 1-4
PSY 325 Clinical and Community Interventions 4
PSY 345 Group Dynamics 3
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