Nutrition and Food, B.A.

Concentrations

Food Service Management

Nutrition and Health

Program Learning Outcomes

Students who complete the program in Nutrition and Food - Concentration in Food Service Management will be able to:

1. Demonstrate basic skills in food preparation, sanitation and safety in working with a variety of food products.
2. Examine the role of business, environment, food, and lifestyle trends to develop food service systems to enhance nutrition and wellness in diverse individuals and groups.
3. Understand the food and food systems foundation and apply to the development, modification, and evaluation of recipes, menus, and food products acceptable to diverse groups.
4. Utilize principles of health literacy, including critical thinking skills, literature searches, data collection and interpretation, necessary for the implementation of food and nutrition services in professional settings.
5. Apply management and business theories and principles to the development, marketing, and delivery of programs and services.
6. Demonstrate effective written and interpersonal communication skills.
7. Examine cultural differences in food choices and ethics when working with food service systems that meet the needs of diverse ethnic, religious, and financial backgrounds.
8. Evaluate the effects of societal, cultural, and financial dynamics upon diet trends, dietary choices and food preparation methods among families and societies.
9. Recognize legal and ethical considerations affecting food service organizations.
10. Identify career paths and assess appropriate career plans for identifying professional areas of service in food service management field.

Students who complete the program in Nutrition and Food - Concentration in Nutrition and Health will be able to:

1. Demonstrate content knowledge of nutrient needs on growth and development during the lifecycle stages of prenatal through elderly.
2. Demonstrate basic skills in food preparation, sanitation and safety in working with a variety of food products.
3. Apply content knowledge and develop skills in teaching/counseling nutrition knowledge to individuals or groups.
4. Understand the food and food systems foundation and apply to the development, modification, and evaluation of recipes, menus, and food products acceptable to diverse groups.
5. Utilize principles of health literacy, including critical thinking skills, literature searches, data collection and interpretation, necessary for the implementation of food and nutrition services in professional settings.
6. Analyze, interpret and evaluate current evidence-based research related to nutrition topics.
7. Examine cultural differences in food choices and ethics when working with peoples of diverse ethnic, religious and financial backgrounds.
8. Evaluate the effects of societal, cultural, and financial dynamics upon diet trends, dietary choices, and food preparation methods among families and societies.
9. Identify career paths and assess appropriate career plans for identifying professional areas of nutrition/health fields.

Lower-Division Requirements

• FCS 101 - Introduction to Family and Consumer Sciences (1)
• FCS 110 - Fundamentals of Food (2)
• FCS 150 - Human Development (3)
• FCS 225 - Fundamentals of Nutrition (3)
• FCS 230 - Personal and Consumer Financial Management (2)
• CHE 103 - Introduction to General, Organic, and Biological Chemistry (GE) (4)
• CHE 103L - Introduction to General, Organic and Biological Chemistry Lab (GE) (1)
• PHL 211 - Ethics (GE) (3)

Upper-Division Requirements

• FCS 300 - Food Economics and Management (2)
• FCS 303 - Cultural Foods (2)
• FCS 315 - Personal, Family, and Community Health (GE) (3)
• FCS 435 - Food Service Production and Management (3)
• FCS 480 - Internship in Family and Consumer Sciences (2 or 4) (2) Units required
• FCS 497 - Family and Consumer Sciences Senior Seminar (2)

Core Total: 33 Units

Concentrations

Choose one required concentration from Food Service Management or Nutrition and Health.