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Hospitality and Culinary Management

The Hospitality and Culinary Management concentration prepares students for entry level managerial positions in institutional and commercial foodservice establishments such as retail, hospital, university, senior citizen centers, and public schools. The concentration involves an applied field of study in the areas of food science, quantity food production, food safety, nutrition, business management, and marketing

122. Fundamentals of Food Preparation and Meal Management (3). Lecture and laboratory experiences. An introduction to the study of food including selection, principles of preparation, and evaluation of food products, survey of the market place, and management of resources in the preparation and serving of food.

132. Culinary Science (3). Prerequisite: FCS 122. An introduction to the study of commercial food production including fundamental cooking techniques, knife and hand-tool skills, flavor affinities, and visually-pleasing culinary presentations.

200. Seminar in Family and Consumer Sciences (2). The philosophical base of family and consumer sciences and issues affecting the profession.

215. Introductory Nutrition (3). Introduction to the principles of nutrition including nutrient requirements for individuals of all ages.

322. Normal Nutrition (3). Prerequisite: Four hours of chemistry or biological science. Application of fundamentals of human nutrition including various nutrients and requirements for different individuals and groups.

323. Experimental Foods (3). Prerequisite: FCS 122. Lecture and laboratory experiences. The advanced study of food including the physical and chemical properties of food and factors affecting the quality of standard food products.

325. Quantity Food Production (3). Prerequisite: FCS 122. Lectures and laboratory experiences. Introduction to institutional preparation and service of food, equipment operation and maintenance, menu planning, and recipe standardization.

326. Food Safety and Sanitation (3). Prerequisites: Four hours of natural sciences and FCS 122. An introduction to food-borne illnesses, safe food preparation practices, microbiological considerations for specific foodservice systems, and regulatory laws for food service establishments.

332. Social Cultural Aspect of Apparel (3). Overview of social, psychological, and cultural aspects of apparel.

335. Visual Merchandising (3). Design principles applied to various display needs. Investigation and practical experience in planning, executing, and evaluation of 2-D and 3-D displays for commercial, educational, and other needs.

350. Lifespan Human Development (3). Overview of physical, intellectual, social, and emotional development from conception to death. Practical application of information to life stages and outside observations will be included.

352. Child Growth and Development (2). Development and guidance of young children from infancy through middle childhood.

353. Child Growth and Development Laboratory (1). Taken concurrently with FCS 352 lecture; two hours per week. Methods of guidance of young children, ages three and four.

355. Family Life Education (3). A study of family relations and the skills needed to function within the family setting. Emphasis on interpersonal communication, conflict resolution, and parenting.

371. Management of Family Resources (3). Focuses on the practical application of management principles for use of resources to maximize individual and family quality of life.

422. Foodservice Management (3). Prerequisite: FCS 122 and MGT 301. Management techniques and functions in foodservice with emphasis on personnel management, materials management, and systems approach to foodservice management.

428. International Foods (3). Lecture and laboratory experiences. Study of food practices, preparation, and service of dishes typical of countries around the world.

438. Principles of Culinary Management (3). Prerequisites: FCS 122, 132, and MGT 301. The study of the evolution of the hospitality industry and how it is currently stratified. Organizational systems, management, and career opportunities/salaries will be examined. Hospitality service management is viewed from both a consumer and business perspective.

441. Practicum in Hospitality and Tourism (6). Prerequisite: Approval of instructor. Practical culinary and tourism experiences in the hospitality industry.

471. Family Housing (3). Prerequisite: Junior status. An overview of present-day family housing needs including location, space needs, house construction and selection, alternative housing, and home furnishings.

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