Department of Food Science and Human Nutrition

Sample Hospitality Management Curriculum

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.

Download a printable version here: Hospitality Management Curriculum

Freshman Year

Fall (15 Hours) Spring (18 Hours)
FSHN 140* - Introductory to Hospitality 3 FSHN 145* - Introduction to Hospitality
Management
3
ACES 101* - Contemporary Issues in ACES 2 RHET 105 - Principles of Composition 4
ACE 161 - Microcomputer Applications 3 PSYCH 100 - Introduction to Psychology 4
CMN 101 - Public Speaking 3 Math 234 - Calculus for Business 4
SOC 100 - Introduction to Sociology 4

Humanities/NonWestern

3

Summer Semester

Practical Work Experience: 0 credit hours

Sophomore Year

Fall (15 Hours) Spring (16 Hours)
FSHN 101 - Intro to Food Science
and Nutrition
3 FSHN 120 - Contemporary Nutrition 3
CHEM 102 - General Chemistry I
CHEM 103 - Laboratory Experience
4 CHEM 104 - General Chemistry II
CHEM 105 - Laboratory Experience
4
ECON 102 - Microeconomic Principles
OR
ACE 100 - Agricultural, Consumer
and Resource Economics
3 Statistics1 3
ANSC 109** - Meat Pricing and Preparation 2 Humanities/Western (HP or LA & W) 3
FSHN 232 - Introductory Food Laboratory 3 Open Electives# 3

1 Select from ACE 261; CPSC 241; ECON 202; MATH 161; PSYC 235; SOC 280; or STAT 100

Junior Year

Fall (15 Hours) Spring (16 Hours)
FSHN 332 - Science of Food Systems
(prereq CHEM 102-105)
3 FSHN 349 - Food Service Sanitation 1
FSHN 345* - Hospitality Purchasing 3 FSHN 340*** - Food Production and Service
(prereq FSHN 332)
4
ACCY 200 - Fundamentals of Accounting 3 MCB 100 - Introductory Microbiology
MCB 101 - Microbiology Laboratory
5
BADM 310 - Management and Organizational Behavior 3 Open Electives# 3
BTW 250 (or other ACP) - Principles of
Business Communications
3 BADM 300 (Before spring senior) 3

Summer Semester

FSHN 293 Professional Work Experience 4 - Prerequisite of FSHN 340

Senior Year

Fall (13 Hours) Spring (14 Hours)
AGED 280* - Training Needs Assessment 2 FSHN 442* (prereq FSHN 340) - HM Skills and Applications 3
****PSYC 245 (prereq PSYC 100) - Industrial Organizational Psychology 3 FSHN 443* (prereq FSHN 340) - Management of Fine Dining 4
BADM 320 (prereq Stat) - Principles of Marketing 3 AGED 300 (prereq AGED 280) - Training
and Development
4
Open Electives# 5 Open Electives# 3

**Odd years only during designated semester

***Enrollment Priority given to HM majors in spring, Dietetic majors in Fall

****or BADM 311 or BADM 313

#Additional open electives may be required beyond the courses listed above to meet the minimum amount necessary for graduation.

POTENTIAL 5TH YEAR: Transfers, Study/Work Abroad, Fail to Complete Prerequisites/Semester Courses as Outlined

Updated 10/28/14