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Student ID:__________________________ Student Name:_______________________ Adviser Name:_______________________ Bulletin: 2024-2025 Undergraduate Bulletin Program: Food and Nutrition Major, Food Service Management Specialty B.A./B.S. Minimum Credits Required:__________________

Food and Nutrition Major, Food Service Management Specialty B.A./B.S.

College of Nursing and Health Professions >> Food and Nutrition 

The food service management specialty courses are designed to develop problem-solving skills and creative thinking in food service. During the completion of this specialty, the students will be provided opportunities to complete food service certifications. Certifications have proven to be an important key element for developing professionalism in the food service industry and a way of recognizing employees and reducing turnover. Nationally recognized certifications will be offered.

Admission Requirements

All applicants must first seek admission to the University by completing an application, having official transcripts of high school and other universities and colleges sent to the University of Southern Indiana, and completing all other University admission requirements. Applicants with a minimum of a 2.0 grade point average may be admitted to the Bachelor of Science in Food and Nutrition program.

Food and Nutrition Degree Requirements

A candidate for the Bachelor of Science in Food and Nutrition degree must meet the general requirements for graduation as outlined in this bulletin and successfully complete the food and nutrition courses required for the major area of study.

Summary of food and nutrition degree program requirements:

  • completion of Core 39 requirements as outlined in this bulletin. Specific requirements for Core 39 component of each option area are noted in the section following;
  • complete required nutrition core courses: 26 hours;
  • complete 33-42 hours in one of the specialty areas;
  • a minimum of 120 hours;
  • a minimum of 30 hours must be taken from the University of Southern Indiana;
  • a minimum of 39 hours of 300/400-level credit hours;
  • obtain an average of 2.0 grade point average or better on all work taken at the University of Southern Indiana; and
  • achieve a grade of C or better in all core nutrition courses.

Dietetics students also must achieve a grade of C or better in BIOL 121, BIOL 122, CHEM 261, and CHEM 262 and all dietetics courses.

Note(s):

Many of the courses required for the Bachelor of Science in Food and Nutrition degree are available online to distance education students.

Food and Nutrition Core, Required Courses (26 hours)

C or better required

Course NameCredits:Term TakenGradeGen Ed
NUTR 203 - Introduction to Food, Nutrition, and Dietetics
Term(s) Offered: Fall, Spring		 Credits: 1
NUTR 285 - Management Fundamentals in Food and Nutrition
Term(s) Offered: Spring		 Credits: 3
NUTR 376 - Principles and Applications in Nutrition
Term(s) Offered: Fall, Spring, Summer		 Credits: 3
NUTR 381 - Quantity Food Production and Purchasing
Term(s) Offered: Fall		 Credits: 4
NUTR 396 - Nutrition Throughout the Lifecycle
Term(s) Offered: Fall, Spring		 Credits: 3
NUTR 397 - Nutrition in Health Promotion and Disease Prevention

USI Core 39: Embedded Experience-Writing


Term(s) Offered: Spring		 Credits: 3
NUTR 415 - Dietary Supplements and Herb Use in Nutrition
Term(s) Offered: Fall		 Credits: 3
NUTR 465 - Community Nutrition
Term(s) Offered: Spring		 Credits: 3
NUTR 496 - Leadership and Professional Issues in Food and Nutrition

USI Core 39: Embedded Experience-Writing


Term(s) Offered: Spring		 Credits: 3

Required Core Curriculum Courses for Food Service Management Specialty

Course NameCredits:Term TakenGradeGen Ed
MATH 111 - College Algebra (or higher level A2 MATH course)

USI Core 39: Foundations-Mathematics/Quantitative Reasoning


Term(s) Offered: Fall, Spring, Summer		 Credits: 4
ECON 208 - Principles of Microeconomics

USI Core 39: Ways of Knowing-Social Inquiry; Social Science (BS)


Term(s) Offered: Fall, Spring, Summer		 Credits: 3
ECON 209 - Principles of Macroeconomics

USI Core 39: Social Science-BS


Term(s) Offered: Fall, Spring, Summer		 Credits: 3
PSY 201 - Introduction to Psychology

USI Core 39: Ways of Knowing-Social Inquiry; Social Science-BS


Term(s) Offered: Fall, Spring, Summer		 Credits: 3

 

BIOL 141 - Principles of Biology or

USI Core 39: Ways of Knowing-Scientific and Mathematical Inquiry; Natural Science with Lab (BA and BS)


Term(s) Offered: Fall, Spring		 Credits: 4
BIOL 133 - Biological Concepts

USI Core 39: Natural Science with Lab (BA and BS)


Term(s) Offered: Fall, Spring		 Credits: 4

 

CHEM 103 - Molecules, Matter, and Me or

USI Core 39: Natural Science (BS)


Term(s) Offered: Fall, Spring, Summer		 Credits: 3
CHEM 141 - Principles of Chemistry or

USI Core 39: Ways of Knowing-Scientific and Mathematical Inquiry; Natural Science with Lab (BA and BS)


Term(s) Offered: Fall, Spring, Summer		 Credits: 4
CHEM 261 - General Chemistry I

USI Core 39: Natural Science with Lab (BA and BS)


Term(s) Offered: Fall, Spring, Summer		 Credits: 4

Food Service Management Specialty Courses (36 hours)

Course NameCredits:Term TakenGradeGen Ed
CIS 151 - Computer Applications in Business
Term(s) Offered: Fall, Spring, Summer		 Credits: 3
ACCT 201 - Accounting Principles I
Term(s) Offered: Fall, Spring, Summer		 Credits: 3
ACCT 202 - Accounting Principles II
Term(s) Offered: Fall, Spring, Summer		 Credits: 3
MKTG 201 - Introduction to Marketing
Term(s) Offered: Fall, Spring		 Credits: 3
MKTG 332 - Consumer Behavior
Term(s) Offered: Fall, Spring		 Credits: 3
NUTR 383 - Practical Applications and Evaluation of Food Preparation and Nutrition
Term(s) Offered: Spring		 Credits: 3
NUTR 427 - Senior Project in Food and Nutrition
Term(s) Offered: Spring		 Credits: 3
NUTR 492 - Food Service Operations Management
Term(s) Offered: Fall		 Credits: 3
HP 378 - Community Health Education Methods
Term(s) Offered: Spring		 Credits: 3

 

HA 411 - Healthcare Leadership or
Term(s) Offered: Fall, Spring		 Credits: 3
MNGT 201 - Survey of Management or
Term(s) Offered: Fall, Spring		 Credits: 3
MNGT 305 - Principles of Management
Term(s) Offered: Fall, Spring, Summer		 Credits: 3

 

HA 421 - Healthcare Finance or
Term(s) Offered: Fall, Spring, Summer		 Credits: 3
FIN 201 - Fundamentals of Finance
Term(s) Offered: Fall		 Credits: 3

 

NUTR 420 - Practicum in Food, Nutrition and Wellness  (3 Credits required)
Term(s) Offered: Fall, Spring, Summer		 Credits: 1-6

Sample Food and Nutrition Curriculum - Food Service Management Specialty

First Year

Fall Semester (15 hours)

Course NameCredits:Term TakenGradeGen Ed
*  ENG 101 - Rhetoric and Composition I: Literacy and the Self

USI Core 39: Foundations-Rhetoric and Composition I


Term(s) Offered: Fall, Spring, Summer		 Credits: 3

 

*  CMST 101 - Introduction to Public Speaking or

USI Core 39: Foundations-Communication


Term(s) Offered: Fall, Spring, Summer		 Credits: 3
*  CMST 107 - Introduction to Interpersonal Communication

USI Core 39: Foundations-Communication


Term(s) Offered: Fall, Spring, Summer		 Credits: 3

 

CIS 151 - Computer Applications in Business
Term(s) Offered: Fall, Spring, Summer		 Credits: 3
*  MATH 111 - College Algebra

USI Core 39: Foundations-Mathematics/Quantitative Reasoning


Term(s) Offered: Fall, Spring, Summer		 Credits: 4
*  UNIV 101 - First Year Experience

USI Core 39: Foundations-First Year Experience


Term(s) Offered: Fall, Spring		 Credits: 1
NUTR 203 - Introduction to Food, Nutrition, and Dietetics
Term(s) Offered: Fall, Spring		 Credits: 1

Spring Semester (16 hours)

Course NameCredits:Term TakenGradeGen Ed
*  ENG 201 - Rhetoric and Composition II: Literacy and the World

USI Core 39: Foundations-Rhetoric and Composition II


Term(s) Offered: Fall, Spring, Summer		 Credits: 3
*  ECON 208 - Principles of Microeconomics

USI Core 39: Ways of Knowing-Social Inquiry; Social Science (BS)


Term(s) Offered: Fall, Spring, Summer		 Credits: 3

 

*  BIOL 141 - Principles of Biology or

USI Core 39: Ways of Knowing-Scientific and Mathematical Inquiry; Natural Science with Lab (BA and BS)


Term(s) Offered: Fall, Spring		 Credits: 4
*  BIOL 133 - Biological Concepts

USI Core 39: Natural Science with Lab (BA and BS)


Term(s) Offered: Fall, Spring		 Credits: 4

 

  • * Core 39 - Ways of Knowing Selection Credits: 3
    • *  PSY 201 - Introduction to Psychology

    USI Core 39: Ways of Knowing-Social Inquiry; Social Science-BS


    Term(s) Offered: Fall, Spring, Summer    		 Credits: 3

    Second Year

    Fall Semester (15 hours)

    Course NameCredits:Term TakenGradeGen Ed
    *  CHEM 103 - Molecules, Matter, and Me or

    USI Core 39: Natural Science (BS)


    Term(s) Offered: Fall, Spring, Summer    		 Credits: 3
    *  CHEM 141 - Principles of Chemistry or

    USI Core 39: Ways of Knowing-Scientific and Mathematical Inquiry; Natural Science with Lab (BA and BS)


    Term(s) Offered: Fall, Spring, Summer    		 Credits: 4
    *  CHEM 261 - General Chemistry I

    USI Core 39: Natural Science with Lab (BA and BS)


    Term(s) Offered: Fall, Spring, Summer    		 Credits: 4

     

    ACCT 201 - Accounting Principles I
    Term(s) Offered: Fall, Spring, Summer    		 Credits: 3
  • * Core 39 - Ways of Knowing Selection Credits: 3 
    • *  ECON 209 - Principles of Macroeconomics

    USI Core 39: Social Science-BS


    Term(s) Offered: Fall, Spring, Summer    		 Credits: 3
    *  NUTR 376 - Principles and Applications in Nutrition
    Term(s) Offered: Fall, Spring, Summer    		 Credits: 3

    Spring Semester (14 hours)

    Course NameCredits:Term TakenGradeGen Ed
    MKTG 201 - Introduction to Marketing
    Term(s) Offered: Fall, Spring    		 Credits: 3
    ACCT 202 - Accounting Principles II
    Term(s) Offered: Fall, Spring, Summer    		 Credits: 3
  • * Core 39 - BS World Language and Culture Selection Credits: 3
  • Elective Credits: 1
    • NUTR 285 - Management Fundamentals in Food and Nutrition
    Term(s) Offered: Spring    		 Credits: 3
    *  KIN 192 - Concepts in Wellness and Fitness

    USI Core 39: Foundations-Physical Activity and Wellness


    Term(s) Offered: Fall, Spring, Summer    		 Credits: 1

    Third Year

    Fall Semester (15 hours)

    Course NameCredits:Term TakenGradeGen Ed
    HA 411 - Healthcare Leadership or
    Term(s) Offered: Fall, Spring    		 Credits: 3
    MNGT 201 - Survey of Management or
    Term(s) Offered: Fall, Spring    		 Credits: 3
    MNGT 305 - Principles of Management
    Term(s) Offered: Fall, Spring, Summer    		 Credits: 3

     

    NUTR 396 - Nutrition Throughout the Lifecycle
    Term(s) Offered: Fall, Spring    		 Credits: 3
    NUTR 381 - Quantity Food Production and Purchasing
    Term(s) Offered: Fall    		 Credits: 4
  • * Core 39 - Ways of Knowing Selection Credits: 3
  • Elective Credits: 2

    • Spring Semester (15 hours)

    Course NameCredits:Term TakenGradeGen Ed
    MKTG 332 - Consumer Behavior
    Term(s) Offered: Fall, Spring    		 Credits: 3
    NUTR 383 - Practical Applications and Evaluation of Food Preparation and Nutrition
    Term(s) Offered: Spring    		 Credits: 3
    *  NUTR 397 - Nutrition in Health Promotion and Disease Prevention

    USI Core 39: Embedded Experience-Writing


    Term(s) Offered: Spring    		 Credits: 3
  • Elective Credits: 3
  • * Core 39 - Diversity Selection Credits: 3

    • Fourth Year

    Fall Semester (15 hours)

    Course NameCredits:Term TakenGradeGen Ed
    HA 421 - Healthcare Finance or
    Term(s) Offered: Fall, Spring, Summer    		 Credits: 3
    FIN 201 - Fundamentals of Finance
    Term(s) Offered: Fall    		 Credits: 3

     

    NUTR 415 - Dietary Supplements and Herb Use in Nutrition
    Term(s) Offered: Fall    		 Credits: 3
    NUTR 420 - Practicum in Food, Nutrition and Wellness
    Term(s) Offered: Fall, Spring, Summer    		 Credits: 1-6
    NUTR 492 - Food Service Operations Management
    Term(s) Offered: Fall    		 Credits: 3
  • Elective Credits: 3

    • Spring Semester (15 hours)

    Course NameCredits:Term TakenGradeGen Ed
    NUTR 465 - Community Nutrition
    Term(s) Offered: Spring    		 Credits: 3
    NUTR 427 - Senior Project in Food and Nutrition
    Term(s) Offered: Spring    		 Credits: 3
    *  NUTR 496 - Leadership and Professional Issues in Food and Nutrition

    USI Core 39: Embedded Experience-Writing


    Term(s) Offered: Spring    		 Credits: 3
    HP 378 - Community Health Education Methods
    Term(s) Offered: Spring    		 Credits: 3
  • *Core 39 - Global Embedded Selection Credits: 3

    • Note(s):

    *Core 39 courses

    Notes:





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