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Major
Requirements
Study within the major field:
HUEC 200, NUTR 140, FAMS 160, FOOD 130
FOOD 230, FOOD 232, FOOD 235, FOOD 239
CONS 150, FOOD 331, FOOD 336, HUEC 211 34 s.h.
Food/food service selections from approved list 9 s.h.
Business and Economics: 18 s.h.
ECON 110, ACCT 100, BUS 111,
MGMT 241, MKTG 261, MGMT 343
Courses in related areas:
CHEM 100 or CHEM 111 3-4 s.h.
Total 64-65 s.h.
Non-course requirement:
600 hours field experience*
* May be completed through internship or approved supervised
work experience.
COURSES
HUEC
211 Service Industry Supervision (3 s.h.)
This course reviews the supervisory skills needed by foodservice
and fashion industry entry-level managers to effectively lead
an increasingly diverse workforce. The role, function, and
skills of the first-line supervisor will be examined with
respect to specific challenges within these two industries.
(LA)
Prerequisite: CONS 150.
FOOD
130 Introductory Foods (3 s.h.)
An introductory foods course focused on food identification,
basic food preparation principles and techniques, kitchen
and food safety, and menu planning.
FOOD
133 Community Food and Nutrition (3 s.h.)
Introduction to family and community food and nutrition needs
and services. Explores factors which influence food customs
and trends in the U.S.; national and local food supply and
availability issues; nutrition concerns in public health;
the role of government and public policy in controlling the
food supply, food access, and nutrition services. Major theories,
concepts and methods of community organization, needs assessment,
social marketing, and working in the public policy arena in
the context of providing needed food and nutrition services
are explored. Includes a service learning project in the community.
(S2, CPA, S)
FOOD
230 Food Science (3 s.h.)
A study of food science which includes food composition and
the reactions and interactions of food components in food
systems during preparation, processing, and preservation.
Also includes study of innovative food components, current
food technologies and regulation of the food supply; includes
laboratory experiences. (CPA)
Prerequisites: CHEM 100 or 111 and FOOD 130.
FOOD
232 Cost Control and Service Management (3 s.h.)
Study of processes and principles involved in the production
and service of quality food. Emphasis on management of internal
resources.
Prerequisites: FOOD 130 or 230 and CHEM 100, 101, or 111.
FOOD
233 Quantity Food Purchasing (3 s.h.)
Objectives and activities of the purchasing function will
be studied as a fundamental aspect of foodservice management.
Prerequisites: FOOD 230 and CHEM 101 or 111.
FOOD
234 Cultural Aspects of Food (3 s.h.)
A study of world-wide human food habits involving the examination
of such factors as food sources, geography, religion, historical
development, and socio-economic status. (LA, CPA, CD, ICD)
Prerequisites: SoS.
FOOD
235 Design, Layout and Operations (3 s.h.)
This course reviews quantity food production planning and
service techniques. Particular emphasis is placed upon the
design and layout of foodservice establishments, as well as
the identification, written specifications, basic operation,
and maintenance of food service equipment. Practicum experience
included.
Prerequisites: FOOD 130 or 230 and FOOD 232.
FOOD
239 Restaurant and Catering Management (3 s.h.)
Students will apply principles of menu planning, food science,
food preparation and service skills to the planning, creation,
supervision, service and evaluation of commercial meals. Laboratory
experience required. (CPA)
Prerequisites: SoS, FOOD 130 or 230 and CHEM 100, 101, or
111 and FOOD 232.
FOOD
331 Food Service Systems Management
(3 s.h.)
Theoretical knowledge as a basis for the study of the food
service as a comprehensive system. Management philosophies,
and competencies needed for effective leadership, personnel
administration and supervision, cost control, and functional
operation of a foodservice.
Prerequisites: FOOD 232 and FOOD 235 and CONS 150 or MGMT
241.
FOOD
336 Computer Applications for Foodservice (3 s.h.)
Exploration of current and potential computer applications
to a variety of foodservice operations, e.g. menu development,
recipe extension, purchasing, inventory, and other food, labor,
and overhead management practices.
Prerequisite: FOOD 232.
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