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BACHELOR OF
SCIENCE MAJOR:
APPLIED NUTRITION CONCENTRATION:
FOODSERVICE MANAGEMENT UNIVERSITY
REQUIREMENTS (6 credits) ____ ENGL 110
Critical ____
Multi-cultural course (3) BREADTH
REQUIREMENTS (24 credits) (* = C- OR
BETTER REQUIRED) Humanities and Communication
Skills (6) _______________ __________________ _______________ __________________ Natural/Biological Sciences and
Mathematics (6) ____ *FOSC
305 Food Science (3) ____ MATH
114 College Mathematics and Statistics (3) Social Science (12) ____ BUAD
309 Management and
Organizational Behavior (3) ECON 100 Economic Issues and Policies (3) ____ or ECON 151 Introduction to Microeconomics: Prices and
Markets (3) ____ PSYC
100 General Psychology (3) ____ SOCI
XXX (3) MAJOR
REQUIREMENTS (59-64 credits) (* = C- OR
BETTER REQUIRED) BISC 104 Principles of General Biology w/ Lab (4) ____ or BISC 207/208 Introductory Biology I and II (8) BISC 106 Elementary Human Physiology (3) ____ or BISC 276 Human Physiology (4) CHEM 101/102 General Chemistry (8) ____ or CHEM 103/104 General Chemistry (8) |
____ CHEM
213 Elementary Organic Chemistry
(4) ____ CHEM
214/216 Elementary Biochemistry with Lab (4) ____
*NTDT 103 Introduction to
Nutrition
Professions (1) ____ *NTDT
200 Nutrition Concepts (3) ____ *NTDT
201 Food Concepts (3) ____ *NTDT
400 Macronutrients (3) ____ *NTDT
401 Micronutrients (3) ____ *NTDT
445 Teaching Methods: Nutrition
and Food (3) ____ *NTDT
Restricted Elective (1 of following) (3) NTDT 305 Nutrition in the Life Span NTDT 350 Nutrition and Older Adults NTDT 420 Maternal and Infant Nutrition *NTDT
Courses (300 level or higher) (9) __________________ ________________ __________________ ________________ __________________ ________________ CONCENTRATION
REQUIREMENTS (20 credits) (* = C- OR
BETTER REQUIRED) ____ *ACCT
200 Survey of Accounting (4) ____ *BISC
300 Introduction to Microbiology (4) ____ *HRIM
381 Management of Food and
Beverage Operations (3)
____ *NTDT
321 Quantity Food Production and Service (3) ____ *NTDT
322 Management of Food and
Nutrition Services (3) ____ *NTDT
326 On Site Food Production (3) NOTE: BISC 300 has a prerequisite of BISC 208 |
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ACADEMIC
PROGRAM APPROVAL
CHECKLIST
This form is a routing document
for the approval of new and revised academic programs. Page 2 will serve as an attachment to the
Faculty Senate agenda. Proposing
department should complete form, attach as a cover page and forward to the
college dean. Documentation should include copy of curriculum as it is to
appear in the Undergraduate and Graduate Catalog. Proposals must arrive to the Undergraduate/Graduate
Committee by November in order to reach the Faculty Senate by March 1. Proposals received after this date cannot be
implemented the following year nor included in the catalog for that year.
1.
Proposed change leads to the degree of
( ) Bachelor of Arts (
) Master of Arts ( ) Doctor of Philosophy
(X)
Bachelor of Science ( ) Master of Science ( ) Other
______________________________
2. ( )
New major/curriculum Title to be entered in record of students who
select this program
(
) New minor Title to be entered in record of students who
select this program
(
) Change from provisional to permanent status.
3. ( X) Revision of existing ( X) major: APPLIED NUTRITION ( )minor ( ) concentration
Present title
Records
System Program Code
( )
Add/delete required courses/credit hours
( X) Add concentration Title:
FOODSERVICE MANAGEMENT
( ) Delete concentration Title:
4. ( )
Deletion of existing/disestablish: ( )
major ( ) minor (
) Other _______
Title Code______________________
5. (
) Policy
Change____________________________________________________________________________
Title/Department
ROUTING AND APPROVALS: (Please
do not remove supporting documentation.)
Department
Chairperson: Date
College
Curriculum Committee Chairperson
___________________________________Date
Dean of
College Date
Chairperson,
Senate Com. On UG or GR Studies Date
Chairperson,
Senate Coordinating Com. Date
Secretary,
Faculty Senate Date
Date of
Senate Resolution Date
to be Effective
Registrar
_________________________Program Code Date
Vice
Provost for Academic Programs & Planning Date
Provost Date
Board of
Trustee Notification Date
a. Rationale for creation, revision, or
deletion:
A focus
in foodservice management has been offered for several years. However, the completion of this
focus
does not appear on the student’s transcript.
In addition, students could graduate without completing all the courses
for a focus. Converting the focus to a
concentration ensures that students will complete a set of defined courses that
will provide them the knowledge of the fundamentals of foodservice management. Their achievement will also be recorded on
their transcript.
b. Summary of program:
FOODSERVICE MANAGEMENT
CREDITS: 20 Credits
(Minimum C- in each)
ACCT 200 Survey of Accounting 4
Credits
BISC 300 Introduction to Microbiology 4
Credits
HRIM 381 Management of Food and Beverage Operations 3 Credits
NTDT 321 Quantity Food Production and Service 3 Credits
NTDT 322 Management of Food and Nutrition Services 3 Credits
NTDT 326 Onsite Food Production 3
Credits
AUTHORIZED
DEGREE TITLES
Please
check the appropriate degree:
( ) Bachelor
of Applied Science
( ) Bachelor
of Arts
( ) Bachelor
of Arts in Educational Studies
( ) Bachelor
of Arts in Liberal Studies
( ) Bachelor
of Chemical Engineering
( ) Bachelor
of Civil Engineering
( ) Bachelor
of Computer Engineering
( ) Bachelor
of Electrical Engineering
( ) Bachelor
of Environmental Engineering
( ) Bachelor
of Fine Arts
( ) Bachelor
of Liberal Studies
( ) Bachelor
of Mechanical Engineering
( ) Bachelor
of Music
(X) Bachelor of Science
( ) Bachelor
of Science in Accounting
( ) Bachelor
of Science in Agriculture
( ) Bachelor
of Science in Business Administration
( ) Bachelor
of Science in Education
( ) Bachelor
of Science in Nursing
( ) Master of Applied Sciences
( ) Master
of Arts
( ) Master
of Arts in Liberal Studies
( ) Master
of Business Administration
( ) Master
of Chemical Engineering
( ) Master
of Civil Engineering
( ) Master
of Education
( ) Master
of Electrical Engineering
( ) Master
of Environmental and Energy Policy
( ) Master
of Fine Arts
( ) Master
of Instruction
( ) Master
of Marine Policy
( ) Master
of Materials Science and Engineering
( ) Master
of Mechanical Engineering
( ) Master
of Music
( ) Master
of Physical Therapy
( ) Master
of Public Administration
( ) Master
of Science
( ) Master
of Science in Nursing
( ) Doctor
of Education
( ) Doctor
of Philosophy
This document will be retained
permanently in the Faculty Senate Office.
Revised