Summer Foods & Nutrition course schedule

Required courses for the Foodservice Administration Major

Foodservice Administration Major: B.A., B.A.A., B.S. degrees

Students completing a major in Foodservice Administration are prepared for professional careers as Foodservice Director, Manager or Supervisor in food service settings such as hospitals, extended care facilities, school systems, industrial food services, hotel or restaurant food services and food service companies tat sell food or equipment.

Foodservice Administration Core (30 hours):

HEV 160 (4) Introduction to Foods
HEV 263 (3) Beverages in Foodservice
HEV 271 (3) Food and Culture in the United States
HEV 363 (1) Food Safety and Sanitation
HEV 365 (2) Quantity Food Production
HEV 366 (2) Quantity Food Production Laboratory
HEV 370 (3) Nutrition
HEV 463 (3) Menu Planning: Design and Service
HEV 465 (3) Foodservice Facilities Design
HEV 467 (3) Quantity Food Purchasing
HEV 468 (3) Foodservice Internship

Other Required Courses (9 Hours):

ECO 202 (3) Principles of Microeconomics
ACC 201 (3) Principles of Accounting I
HSA/MGT 210 (3) Effective Supervision: Principles           and Practices

Suggested minors include: Hospitality Services Administration (24 hours), Business Administration (24 hours), Management(21 hours), Entrepreneurship (21-22 hours), Nutrition (22-24 hours).

Total: 39 semester hours

Summer Foods & Nutrition course schedule