Food Service Administration

The Food Service Administration curriculum is scientifically oriented for in depth study of foods in relation to the business field. Students may pursue supervisory/managerial careers in commercial food institutions in the equipment field, food research, public utility companies, mass media productions, quality testing, technical writing, or governmental food agencies.

A minimum of 122 hours is required for this curriculum.

1. General Education Requirements (37 hours)

2. Required Core Courses (33 hours)

FCS 1650 - Culinary Skills Credits: 3 hours
FCS 2020 - Field Experience Credits: 1 to 3 hours
Credits: 3 hours
FCS 2090 - Consumer Education Credits: 3 hours
FCS 2250 - Computer Applications Credits: 3 hours
FCS 2660 - Personal Nutrition Credits: 3 hours
FCS 3050 - Professional Job Search Strategies Credits: 3 hours
FCS 3680 - Quantity Foods Credits: 4 hours
FCS 4660 - Institutional Management Credits: 4 hours
FCS 4680 - Advanced and Experimental Foods Credits: 4 hours
(Students in the Food Service Administration major will satisfy the Baccalaureate-Level Writing requirement by successfully completing FCS 4680.)
FCS 5900 - Project/Problems in Family and Consumer Sciences Credits: 1 to 4 hours
Credits: 3 hours

3. Required Related Courses (32 hours)

BIOS 1120 - Principles of Biology Credits: 3 hours
BIOS 2320 - Microbiology and Infectious Diseases Credits: 4 hours
CHEM 1100 - General Chemistry I Credits: 3 hours
and
CHEM 1110 - General Chemistry Laboratory I Credits: 1 hour
ECON 2010 - Principles of Microeconomics Credits: 3 hours
ECON 2020 - Principles of Macroeconomics Credits: 3 hours
ENGL 1050 - Thought and Writing Credits: 4 hours
MATH 1110 - Algebra II Credits: 3 hours
MATH 1160 - Finite Mathematics with Applications Credits: 3 hours
PSY 1000 - General Psychology Credits: 3 hours

One of the following:

IME 4020 - Supervision of Industrial Operations Credits: 3 hours
MGMT 3520 - Human Resource Management Credits: 3 hours

4. Related Electives Choose (21 hours)