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

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 33-38 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

• NUTR 203 - Introduction to Food, Nutrition, and Dietetics Credits: 1
• NUTR 285 - Management Fundamentals in Food and Nutrition Credits: 3
• NUTR 376 - Principles and Applications in Nutrition Credits: 3
• NUTR 381 - Quantity Food Production and Purchasing Credits: 4
• NUTR 396 - Nutrition Throughout the Lifecycle Credits: 3
• NUTR 397 - Nutrition in Health Promotion and Disease Prevention Credits: 3
• NUTR 415 - Dietary Supplements and Herb Use in Nutrition Credits: 3
• NUTR 465 - Community Nutrition Credits: 3
• NUTR 496 - Leadership and Professional Issues in Food and Nutrition Credits: 3

Required Core Curriculum Courses for Food Service Management Specialty

• MATH 111 - College Algebra Credits: 4 (or higher level A2 MATH course)
• ECON 208 - Principles of Microeconomics Credits: 3
• ECON 209 - Principles of Macroeconomics Credits: 3
• PSY 201 - Introduction to Psychology Credits: 3

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• BIOL 141 - Principles of Biology Credits: 4 or
• BIOL 133 - Biological Concepts Credits: 4

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• CHEM 103 - Molecules, Matter, and Me Credits: 3 or
• CHEM 141 - Principles of Chemistry Credits: 4 or
• CHEM 261 - General Chemistry I Credits: 4

Food Service Management Specialty Courses (36 hours)

• CIS 151 - Computer Applications in Business Credits: 3
• ACCT 201 - Accounting Principles I Credits: 3
• ACCT 202 - Accounting Principles II Credits: 3
• MKTG 201 - Introduction to Marketing Credits: 3
• MKTG 332 - Consumer Behavior Credits: 3
• NUTR 383 - Practical Applications and Evaluation of Food Preparation and Nutrition Credits: 3
• NUTR 427 - Senior Project in Food and Nutrition Credits: 3
• NUTR 492 - Food Service Operations Management Credits: 3
• HP 378 - Community Health Education Methods Credits: 3

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• HA 411 - Healthcare Leadership Credits: 3 or
• MNGT 201 - Survey of Management Credits: 3 or
• MNGT 305 - Principles of Management Credits: 3

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• HA 421 - Healthcare Finance Credits: 3 or
• FIN 201 - Fundamentals of Finance Credits: 3

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• NUTR 420 - Practicum in Food, Nutrition and Wellness Credits: 1-6  (3 Credits required)

Sample Food and Nutrition Curriculum - Food Service Management Specialty