This is a sample curriculum for a B.S. Degree in Food Science and Human Nutrition, Hospitality Management Option. A minimum of 126 hours is needed for graduation from this program. Course requirements may change, so talk to the program advisor about which courses to take.
Freshman Year
| Fall | | Spring | |
|---|
| FSHN 140 | 3 | FSHN 145 | 3 |
| ACES 101 | 2 | CMN 101 or RHET 105 | 3-4 |
| MATH 234 | 4 | SOC 100/PSYCH 100 | 4 |
| CMN 101 or RHET 105 | 3-4 | ACE 161 | 3 |
| SOC 100/PSYC 100 | 4 | Humanities (HP or LA) | 3 |
| Total Hours: | 16-17 | Total Hours: | 16-17 |
Summer Semester
Practical Work Experience: 0 credit hours
Sophomore Year
| Fall | | Spring | |
|---|
| FSHN 101 | 3 | FSHN 120 | 3 |
| CHEM 102 and CHEM 103 | 4 | CHEM 104 and CHEM 105 | 4 |
| ECON 102 | 3 | Statistics | 3 |
| ANSC 109 | 2 | Humanities/Western (HP or LA & W) | 3 |
| FSHN 131 | 3 | Open Electives | 3 |
| Total Hours: | 15 | Total Hours | 16 |
Junior Year
| Fall | | Spring | |
|---|
| FSHN 332 | 3 | FSHN 349 | 1 |
| FSHN 345 | 3 | FSHN 340 | 4 |
| ACCY 200 | 3 | MCB 100 | 3 |
| BADM 310 | 3 | MCB 101 | 2 |
| BTW 250 (or other ACP) | 3 | BADM 300 | 3 |
| | | Open Electives | 3 |
| Total Hours: | 15 | Total Hours: | 16 |
Summer Semester
| FSHN 293 Professional Work Experience | 4 - Prerequisite of FSHN 340 |
Senior Year
| Fall | | Spring | |
|---|
| Humanities/NonWestern or- US (HP or LA and NW or US) | 3 | FSHN 442 | 3 |
| BADM 311 or PSYC 245 | 3 | FSHN 443 | 4 |
| BADM 320 | 3 | HRE 401 | 4 |
| Open Electives | 4 | Open Electives | 3 |
| | | | |
| Total Hours: | 13 | Total Hours: | 14 |
Updated 6/13/06
