Concentration in Food Service Management

(B.S. in Family and Consumer Sciences)

Suggested Four Year Plan

FALL SEMESTER SPRING SEMESTER
Freshman Year
ENGL 1010 3
HIST 2010 3
MATH 1110 3
NUFS 1110 4
SAHE 1000 1
 
14
COMM 2200 3
ENGL 1020 3
FACS 1010 1
HIST 2020 3
HUMANITIES ELECTIVES 6
 
16
Sophomore Year
CHEM 1010, 1011 or  

General education natural science

4
DIGN 2010 3
ECON 2010 3
ENGL 2010-2024 3
NUFS 2010 3
 
16
ACCT 2010 3
CHEM 1020, 1021 or  

General education natural science

4
ECON 2020 3
HUMANITIES ELECTIVE 3
 
13
Junior Year
ACCT 2020 3
BIOL 2400 4
MKTG 3010 3
NUFS 3120 3
NUFS 3130 3
 
16
ECFS 4630 3
ELECTIVE (3000-4000 level) 3
MGMT 3010 3
NUFS 3110 3
NUFS 4120 3
 
15
Senior Year
BLAW 3000 3
ELECTIVES (3000-4000 level) 5
FERM 4330 3
NUFS 4520 3
 
14
FACS 3730 3
FACS 4500 3
FACS 4600 6
FACS 4700 1
NUFS 4620 3
 
16

 

 

Undergraduate Concentration Courses

 

NUFS 1110 Food Principles and Meal Management


NUFS 2010 Basic Nutrition Principles


NUFS 3110 Food Science


NUFS 3120 Nutrition in the Global Community


NUFS 3130 Foodservice Equipment and Cost Control


NUFS 4120 Quantity Food Procurement and Production


NUFS 4520 Foodservice Systems Management


NUFS 4620 Special Problems in Foods and Nutrition


FACS 3730 Entrepreneurship in Family and Consumer Sciences


FACS 4600 Field Experiences in Food Service





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