The Food and Business concentration is designed for students interested in pursuing a career in food service/food industry. Students complete basic courses in nutrition and food science and supporting course work in the social sciences. Upper division course work is focused on managing the procurement and production of safe, nutritious food. With careful planning, students may study abroad, or complete a second major or a minor. Students completing the required course work in the Food and Business concentration receive a Bachelor of Arts in Nutrition, area of concentration Food and Business. This curriculum does not fulfill curriculum requirements for credentialing as a Registered Dietitian and does not fulfill pre-requisite undergraduate course work for graduate degrees in the health sciences. Students would be prepared to enter graduate programs in the culinary arts, or business administration.
Pre-requisite/Supporting Courses - 32 credits
ACFN 111: Principles I (4) MATH 122: Finite Mathematics (4)
ACFN 112: Principles II (4) GBUS 201: Principles of Management in a Global Context (4)
ECON 111: Intro to Economics (SS 4) GBUS 321: Principle of Marketing (4)
ECON 320: Market Structure (4), ECON 315: American Economic History, ECON 318: Natural Resouce and Envirornmental Economics or ECON329: Behavioral Economics, may be substituted.
One of the following: ART 118: Design: 2D/4D (4), ART 215: Painting I (4), ART 218: Computer Art I (4)
Nutrition Courses - 26 credits
NUTR 125: Concepts of Nutrition Science (4 , fall or spring)
NUTR 225: Experimental Food Science (4, fall or spring)
NUTR 323: Public Health Nutrition (4, fall or spring)
NUTR 395: Senior Nutrition Capstone (2, spring only, CAPSTONE)
NUTR 230: Food and Culture (2, fall or spring)
NUTR 341: Nutrition Education (2, fall or spring)
NUTR 343: Food Production and Procurement - with lab (4, fall only)
NUTR 345 Entrepreneurship and Management in Food Industry- with lab (4, spring only)
Recommended Course Scheduling
It is recommended that in addition to required course work in the common curriculum, students majoring in Nutrition complete the following courses during the first four semesters of enrollment:
NUTR 125, 225, 323
Additional elective and required coursework may be taken if course pre-requisite requirements have been met. In addition to First Year Seminar, students majoring in Nutrition are strongly advised to complete their language requirement, lower division theology course and at least one humanities course during the first four semesters to allow for maximum schedule flexibility with upper division course work.
With the exception of Nutr 323, students are advised to delay registration in 300 level coursework until junior and/or senior year. Nutrition 395 should not be taken until spring of senior year. Students are encouraged to meet with a faculty advisor during their first year for detailed course planning. Consult the course description from the Academic Catalog or the Nutrition web page for pre-requisites for upper division courses.
Nutrition Major- Food and Business Concentration
Common Curriculum Requirements
___FYS ___Fine Arts (4 credits)
___FYS ___FAE (8 events)
___Lang 111 ___Humanities (2 courses)
___Lang 112 ___Mathematics (1 course)
___Lang 211 ___Natural Science (1 course)
___Experiential Learning ___Social Science (1 course)
___Gender ___ Theology (lower division)
___Intercultural ___ Theology (upper division)