Department of Nutrition and Hospitality Management

DEGREE PROGRAMS	SECTION 7

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DEPARTMENT OF NUTRITION AND HOSPITALITY MANAGEMENT

Dori Finley, Chairperson, 148 Rivers Building

BS IN NUTRITION AND DIETETICS

Each NUHM course must be completed with a minimum grade of C. Minimum degree requirement is 126 s.h. of credit as follows:

1.	General education requirements (See Section 6, Undergraduate Studies, Requirements for Baccalaureate Degree Programs.), including those listed below. CHEM 1150, 1151. General Chemistry and Laboratory I (3,1) (F,S,SS) (GE:SC) (P: Chemistry placement test or passing grade in CHEM 0150; P/C: MATH 1065) CHEM 1160, 1161. General Chemistry and Laboratory II (3,1) (F,S,SS) (GE:SC) (P: CHEM 1150, 1151; RC: MATH 1075 or 1085) ECON 2113. Principles of Microeconomics (3) (F,S,SS) (GE:SO) MATH 1065. College Algebra (3) (F,S,SS) (GE:MA) (P: Appropriate score on mathematics placement test) PSYC 1000. Introductory Psychology (3) (F,S,SS) (GE:SO) SOCI 2110. Introduction to Sociology (3) (F,S,SS) (GE:SO) SPCH 2510. Public Speaking (3) (F,S,SS) (GE:FA) or SPCH 2520. Business and Professional Communication (3) (F,S,SS) (GE:FA)	42 s.h.
2.	Core. NUHM 1010. Cultural Foods (3) (F,S,SS) NUHM 2105. Nutrition (3) (F,S,SS) NUHM 2110. Principles of Food Preparation (2) (S,SS) (C: NUHM 2111) NUHM 2111. Principles of Food Preparation Laboratory (1) (S,SS) (C: NUHM 2110) NUHM 3104. Advanced Vitamins and Minerals (2) (F,S) (P: BIOL 1050, 2130, 2131; CHEM 2650, 2651; or equivalent; NUHM 2105; P/C: NUHM 3105) NUHM 3105. Nutritional Biochemistry and Metabolism (3) (WI) (F,S) (P: BIOL 1050, 2130, 2131; CHEM 2650, 2651; or equivalent; NUHM 2105; statistics course; P/C: NUHM 3104; C: NUHM 3106) NUHM 3106. Nutritional Biochemistry and Metabolism Laboratory (1) (WI) (F,S) (C: NUHM 3105) NUHM 3110. Introduction to Quantity Food Management (3) (F,S) (P: NUHM 1000 or 2105; 1010, 2110, 2111) NUHM 3303. Experimental Food Study (2) (F) (P: NUHM 2110, 2111; C: NUHM 3304) NUHM 3304. Experimental Food Study Laboratory (1) (F) (C: NUHM 3303) NUHM 3311. Life Cycle Nutrition (4) (F,S) (P/C: NUHM 3104) NUHM 3350. Dietetics Administration (3) (S) (P: NUHM 1350) NUHM 4110. Quantity Food Production and Service Management (3) (F,S,SS) (P: NUHM 3110, 3350; or 3991; C: NUHM 4111) NUHM 4111. Quantity Food Production Laboratory (2) (F,S,SS) (C: NUHM 4110) NUHM 4308. Purchasing and Cost controls for Food Service Operations (3) (F,S,SS) (P: NUHM 3350 or 3991) NUHM 4312. Medical Nutrition Therapy I (4) (F,S) (P: HIMA 3000; NUHM 3105, 3311) NUHM 4313. Medical Nutrition Therapy II (4) (F,S) (P: NUHM 4312; C: NUHM 4500, 4501, 4600) NUHM 4450. Hospitality and Dietetics Resource Management (3) (WI) (S,SS) (P: NUHM 3350 or 3991) NUHM 4500. Community Nutrition Education (3) (S,SS) (P: NUHM 3311; C: NUHM 4313, 4501) NUHM 4501. Community Nutrition Education Laboratory (1) (S,SS) (C: NUHM 4313, 4500) NUHM 4600. Dietetics Exit Seminar (2) (WI) (S,SS) (P/C: NUHM 4110, 4111, 4312, 4313)	53 s.h.
3.	Cognates. BIOL 1050. General Biology (3) (F,S,SS) (GE:SC) BIOL 2110, 2111. Fundamentals of Microbiology (4,0) (F,S) (GE:SC) (P: 4 s.h. in BIOL; 8 s.h. in CHEM) BIOL 2130. Survey of Human Physiology and Anatomy (4) (F,S,SS) (P: BIOL 1050, 1051; or 1100, 1101) BIOL 2131. Survey of Human Physiology and Anatomy Laboratory (1) (F,S,SS) (P/C: BIOL 2130) CHEM 2650, 2651. Organic Chemistry for the Life Sciences (4,1) (F) (P: CHEM 1160, 1161) HIMA 3000. Introduction to Medical Terminology (2) (F,S,SS) Choose a statistics course	22 s.h.
4.	Electives to complete requirements for graduation.

BS IN HOSPITALITY MANAGEMENT

Each NUHM course must be completed with a minimum grade of C. Minimum degree requirement is 126 s.h. of credit as follows:

1.	General education requirements (See Section 6, Undergraduate Studies, Requirements for Baccalaureate Degree Programs.), including those listed below. ECON 2113. Principles of Microeconomics (3) (F,S,SS) (GE:SO) MATH 1065. College Algebra (3) (F,S,SS) (GE:MA) (P: Appropriate score on mathematics placement test) SPCH 2520. Business and Professional Communication (3) (F,S,SS) (GE:FA)	42 s.h.
2.	Core. NUHM 1000. Contemporary Nutrition (3) (F,S,SS) NUHM 1010. Cultural Foods (3) (F,S,SS) NUHM 1350. Introduction to Food Service and Lodging Management (3) (WI) (F,SS) NUHM 2110. Principles of Food Preparation (2) (S,SS) (C: NUHM 2111) NUHM 2111. Principles of Food Preparation Laboratory (1) (S,SS) (C: NUHM 2110) NUHM 2591. Field Experience in Hospitality Management I (3) (F,S,SS) (P: Sophomore standing; hospitality management major or minor; NUHM 1350, 2110) NUHM 2991. Field Experience in Hospitality Management II (3) (F,S,SS) (P: Sophomore standing; hospitality management major or minor; NUHM 1350, 2110) NUHM 3100. Lodging Systems Management I (3) (F,S) (P: NUHM 1350) NUHM 3110. Introduction to Quantity Food Management (3) (F,S) (P: NUHM 1000 or 2105; 1010, 2110, 2111) NUHM 3200. Dimensions of Tourism (3) (F) (P: NUHM 1350) NUHM 3600. Lodging Systems Management II (3) (F,S) (P: ACCT 2401; NUHM 3100) NUHM 3990. Field Experience in Hospitality Management III (6) (F,S,SS) (P: NUHM 2991, 3110, 3600; minimum cumulative 2.0 GPA; consent of instructor) NUHM 4110. Quantity Food Production and Service Management (3) (F,S,SS) (P: NUHM 3110, 3350; or 3991; C: NUHM 4111) NUHM 4111. Quantity Food Production Laboratory (2) (F,S,SS) (C: NUHM 4110) NUHM 4244. Hospitality Law (3) (F,S) (P: FINA 2244; NUHM 3991) NUHM 4308. Purchasing and Cost Controls for Food Service Operations (3) (F,S,SS) (P: NUHM 3350 or 3991) NUHM 4440. Food Service and Lodging Marketing (3) (F,S) (P: MKTG 3832; NUHM 3991) NUHM 4450. Hospitality and Dietetics Resources Management (3) (WI) (S,SS) (P: NUHM 3350 or 3991)	53 s.h.
3.	Business administration minor.	27 s.h.
4.	Electives to complete requirements for graduation.

NUTRITION MINOR

The minor in nutrition requires 24 s.h. of credit as follows:

1.	Core. NUHM 1010. Cultural Foods (3) (F,S,SS) NUHM 2105. Nutrition (3) (F,S,SS) NUHM 3105. Nutritional Biochemistry and Metabolism (3) (WI) (F,S) (P: BIOL 1050, 2130, 2131; CHEM 2650, 2651; or equivalent; NUHM 2105; statistics course; P/C: NUHM 3104; C: NUHM 3106) NUHM 3106. Nutritional Biochemistry and Metabolism Laboratory (1) (WI) (F,S) (C: NUHM 3105) NUHM 3311. Life Cycle Nutrition (4) (F,S) (P/C: NUHM 3104)	14 s.h.
2.	Cognates. BIOL 2130. Survey of Human Physiology and Anatomy (4) (F,S,SS) (P: BIOL 1050, 1051; or 1100, 1101) BIOL 2131. Survey of Human Physiology and Anatomy Laboratory (1) (F,S,SS) (P/C: BIOL 2130) CHEM 2650, 2651. Organic Chemistry for the Life Sciences (4,1) (F) (P: CHEM 1160, 1161)	10 s.h.

HOSPITALITY MANAGEMENT MINOR

The minor in hospitality management requires 29 s.h. of credit as follows:: NUHM 1010. Cultural Foods (3) (F,S,SS); NUHM 1350. Introduction to Food Service and Lodging Management (3) (WI) (F,SS); NUHM 2105. Nutrition (3) (F,S,SS); NUHM 2110. Principles of Food Preparation (2) (S,SS); NUHM 2111. Principles of Food Preparation Laboratory (1) (S,SS) (C: NUHM 2110); NUHM 3100. Lodging Systems Management I (3) (F,S) (P: NUHM 1350); NUHM 3110. Introduction to Quantity Food Management (3) (F,S) (P: NUHM 1000 or 2105; 1010, 2110, 2111); NUHM 3600. Lodging Systems Management II (3) (F,S) (P: ACCT 2401; NUHM 3100); NUHM 4110. Quantity Food Production and Service Management (3) (F,S,SS) (P: NUHM 3110, 3350; or 3991; C: NUHM 4111); NUHM 4111. Quantity Food Production Laboratory (2) (F,S,SS) (C: NUHM 4110); NUHM 4208, 4209. Food and Beverage Management and Laboratory (2,1) (S,SS) (P: NUHM 4110, 4111)