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.

Freshman Year

FALL SPRING
*FSHN 140: Introduction to Hospitality 3 *FSHN 145 - Intro Hospitality Management 3
*ACES 101: Contemporary Issues in ACES 2 RHET 105 or CMN 112: Writing and Research 4
ACE 161: Microcomputer Applications 3 *MATH 234: Calculus for Business I 4
CMN 101 or CMN 111: Public Speaking 3 Humanities/Non-Western or US (HP or LA & NW or US) 3
SOC 100: Introduction to Sociology 4 •Open Electives 2
Total 15 Total 16

Summer Semester

Practical Work Experience, 0 credit hours

Sophomore Year

FALL SPRING
FSHN 101: Intro Food Science & Nutrition 3 FSHN 120: Contemporary Nutrition 3
FSHN 232: Science of Food Preparation 3 Statistics1 3
CHEM 101: Introductory Chemistry 3 Humanities/Western (HP or LA and W) 3
**ECON 102: Microeconomic Principles 3 PSYC 100: Intro Psych 4
***ANSC 309: Meat Production and Marketing 2 •Open electives 3
Total 14 Total 16

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

Junior Year

FALL SPRING
FSHN 332 (prereq CHEM): Science of Food Systems 3 FSHN 349: Food Service Sanitation 1
*FSHN 345: Hospitality Purchasing 3 ****FSHN 340 (prereq FSHN 332): Food Production and Service 4
*ACCY 200: Fundamentals of Accounting 3 MCB 100: Introductory Microbiology 3
BADM 310: Mgmt and Org Behavior 3 MCB 101: Intro Microbiology Laboratory 2
BTW 250 (or other ACP): Principles Bus Comm 3 BADM 300 (before spring senior): The Legal Environment of Bus 3
•Open electives 3
Total 15 Total 16

Summer Semester

FSHN 293 Professional Work Experience, 4 credit hours - Prerequisite of FSHN 340

Senior Year

FALL SPRING
*AGED 280: Training Needs Assessment 2 *FSHN 442 (prereq FSHN 340): HM Skills and Applications 3
****PSYC 245 (prereq PSYC 100): Industrial Org Psych 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 8 •Open Electives 3
Total 16 Total 14

Total hours required (minimum): 126

* Course is offered only once/year during designated semester

**or ACE 100

***Odd years only during designated semester

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

*****or BADM 311 or BADM 313 (both have prereq BADM 310)

•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 11/11/15