FOOD AND NUTRITION (FN)
FN 150. Introduction to Hospitality Management.
An introduction to management opportunities in the hospitality industry. A realistic overview of career requirements, potentials, and constraints. (3)
FN 205. Selection and Preparation of Foods.
Basic principles in the culinary arts including food selection, recipe utilization, and food production in a lecture and laboratory setting. (3)
FN 235. Nutrition for Health.
This course examines, analyzes, and evaluates the relationships between the science of nutrition, health, and well-being. (University Studies course) (3)
FN 255. Nutrition I.
The foundations of human nutrition based on the principles of chemistry and molecular biology. Prerequisite: CH 181/001/081 or CH 185/005/085 or consent of instructor. (3)
FN 260. Sanitation in the Food Service and Hospitality Industry.
Personnel selection and training principles are related to sound sanitation policies, practices, and procedures in the foodservice and hospitality industry. Foodservice sanitation certification is available through the National Restaurant Association. Prerequisites: FN 150; or consent of instructor. (3)
FN 270. Hotel and Resort Operations.
Introduction and overview of guest services, operations of front and back offices, systems interaction, and guest experience in hotel and resort organizations. Prerequisites: FN 150 or consent of instructor. (3)
FN 304. Food, Beverage and Labor Cost Controls.
Principles and procedures in food and beverage procurement and labor control systems. Prerequisites: FN 150: FN 205; or consent of instructor. (3)
FN 320. Advanced Food Preparation.
The application of food science principles and their effects on product quality, recipe development, nutritive value and current assessment techniques. (4)
FN 325. Hospitality Law.
Legal ramifications of operating a hospitality organization emphasizing loss prevention, regulatory agencies, the employer's responsibility to guests and employees. (3)
FN 340. Professional Dietetic Seminar.
Critical analysis of career options in dietetics and the impact of legislation, professional ethics, and standards on current dietetic practice/procedures. Prerequisite: FN 235 or FN 255. (1)
FN 350. Culinary Theory and Practice.
Advanced principles of culinary arts and practice including culinary principles, standards of quality, preparation technique, methods and processes. Prerequisites: FN 205; FN 304. (3)
FN 355. Lifespan Nutrition.
A study of nutrition principles related to various stages in the life cycle. Prerequisites: FN 235; CH 181. (3)
FN 370. Nutrition Assessment.
Demonstration and use of methodologies assessing food and nutrition behaviors and status of individuals and groups in clinical and community settings. Prerequisite: FN 235 and/or FN 255. (3)
FN 390. Hospitality Sales and Marketing.
The importance of a formalized sales and marketing program in successful hotel, restaurant and tourism operations. Prerequisites: FN 150; FN 270; MK 301. (3)
FN 406. Hospitality and Institution Administration.
Food service systems management concepts, tools, and functions are used to meet organizational goals through effective leadership and problem solving applications. Prerequisites: FN 205; FN 320; or consent of instructor. (3)
FN 416. Quantity Food Production.
Menu planning preparation, sanitation and service in a quantity production environment. One 2 hour lecture and two 2-hour lab. Prerequisites: FN 205; FN 320; FN 406; or consent of instructor. (4)
FN 425. Health, Nutrition and Safety of the Young Child.
Essentials of health, nutrition and safety as applied to the well-being of the child from conception through age eight. (3)
FN 473. Internship in the Foodservice Environment.
A career-related work experience in Hospitality Management which focuses on skill development and application of academic principles and concepts. Prerequisites: 75 hours completed; 2.5 cumulative GPA; 18 hours completed in hospitality management courses with a 2.5 GPA; or consent of program director and department chairperson. (4)
FN 474. Internship in the Hospitality Environment.
A career-related work experience in Hospitality Management. The internship focuses on skill development in an environment that allows application of principles and concepts previously acquired in the classroom. Prerequisites: FN 235; FN 260; FN 416; 75 hours completed; 2.5 cumulative GPA and 2.5 GPA in major. (4)
FN 502. Nutrition II.
Study of metabolism of proteins, fats and carbohydrates, stressing the action and interaction of nutrients within the human body. Prerequisite: FN 355; BS 114/014; CH 234. (3)
FN 503. Medical Nutrition Therapy I.
Part one of the in-depth study of pathophysiology and the principles of medical nutrition therapy for various disease states. Three hours lecture and 2 hours lab. Prerequisites: FN 502; or permission of instructor. (4)
FN 504. Medical Nutrition Therapy II.
Part two of the in-depth study of pathophysiology and the principles of medical nutrition therapy for various disease states. One hour lecture and 6 hours clinical rotation. Prerequisite: FN 503 or consent of instructor. (4)
FN 515. Yield/Revenue Management for Hospitality Industry.
Principles of revenue maximization and factors impacting revenue management decisions such as room sales, food and beverage activity and special events. Prerequisites: FN 270; FN 304; or consent of instructor. (3)
FN 520. Nutrition in the Later Years.
A study of the nutritional needs of the mature adult population in light of the physiological, psychological and socioeconomic changes of aging. (3)
FN 525. Nutrition Counseling.
Principles of nutrition counseling theories, behavior change models, approaches for nutrition counseling, skill development and application in nutrition counseling setting. (3)
FN 530. Implications for Nutrition and Exercise Science: Pathophysiology.
An in-depth examination of nutrition and exercise and their relationship to pathophysiology. Prerequisites: FN 502; HL 331; or consent of instructor.
FN 540. Community Nutrition.
Fundamentals of nutritional care and delivery in community programs. A special focus on cultural food patterns, nutrition education assessment and meeting community needs on local, state and federal levels. Prerequisites: HE 520. (3)
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