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The Minor in Foodservice Administration

Course Requirements for the Minor: 25 units

The following courses, or their approved transfer equivalents, are required of all candidates for this minor.

6 courses required:

SUBJ NUM Title Sustainable Units Semester Offered Course Flags
BIOL 211 Allied Health Microbiology   4.0 FS  
Prerequisites: BIOL 103, BIOL 104, BIOL 151, or NSCI 102; CHEM 107, CHEM 108, or CHEM 111.
Introduction to structure/function, metabolism, genetics, ecological interactions and pathogenic mechanisms of microorganisms. In addition, the roles of microorganisms in sanitation and in the food and biotechnology industries will be discussed. 3 hours lecture, 3 hours laboratory. (001132)
NFSC 100 Basic Nutrition   3.0 FS  GE
Physiological, social, and psychological factors affecting food intake are examined. Relationships of nutrients to health throughout life. 3 hours lecture. This is an approved General Education course. (004273)
NFSC 120 Elementary Food   3.0 FS  
An elementary study of the physical and chemical properties and reactions of foods. An emphasis on food purchasing, storage, preparation, and use as well as safety, sanitation, and nutrient preservation. 2 hours discussion, 3 hours laboratory. (004271)
NFSC 230 Introduction to Foodservice Administration   3.0 FS  
Study of management tools and practices ranging from conceptual to applied as they relate to all aspects of the field of nutrition and food sciences. 3 hours discussion. (004294)
NFSC 430 Foodservice Procurement and Management   3.0 FA  
Prerequisites: BIOL 211; NFSC 230 or MGMT 303; NFSC 120.
Principles of purchasing for commercial and institution foodservice. A study of the types of food, their distribution, and laws affecting sales and quality; purchase procedures for other supplies and equipment. Preparation of purchase specifications, factors affecting cost control, and theories of internal control. 2 hours lecture, 2 hours activity. (004326)
NFSC 431 Foodservice Equipment and Production Systems   3.0 SP  
Prerequisites: NFSC 430.
Application of procedures and principles of menu planning, operation of foodservice equipment, recipe adaptation and costing, employee and production schedules, environmental health control, inservice training, and merchandising techniques. Experience in a variety of foodservice systems. 2 hours discussion, 3 hours laboratory. (004332)

2 courses selected from:

SUBJ NUM Title Sustainable Units Semester Offered Course Flags
ANSC 350 Meat and the Consumer   3.0 FS  
Muscle growth and composition, nutritional and health concerns, meat safety and advances in product development, preparation and storage. 2 hours lecture, 3 hours laboratory. (000447)
NFSC 429 Cultural Food   3.0 SP  USD  GW
Prerequisites: ENGL 130 (or its equivalent) with a grade of C- or higher, NFSC 120. Recommended: ANTH 113, GEOG 102.
Study of world food patterns, including food customs of peoples of different ethnic backgrounds. Emphasis upon nutritional significance. Survey of social, economic, religious, and aesthetic aspects of food customs. 2 hours discussion, 3 hours laboratory. This is an approved Graduation Writing Assessment Requirement course; a grade of C- or higher certifies writing proficiency for majors. This is an approved US Diversity course. (004330)
NFSC 489 Externship   1.0 -6.0 FS  
This course is an externship offered for 1.0-6.0 units. You must register directly with a supervising faculty member. The externship provides students with preprofessional experience and is designed as a transition to professional practice wherein the student applies learned theory to actual practice. Students may be required to purchase professional liability insurance. 9 hours supervision. You may take this course more than once for a maximum of 15.0 units. Credit/no credit grading. (004353)

You must take NFSC 489 for a minimum of 3 units.

SUBJ NUM Title Sustainable Units Semester Offered Course Flags
PSSC 305 Introduction to Wines   3.0 FA  
Prerequisites: At least 21 years of age.
Grape-growing, and winemaking in California wine regions. Wine and food matching. Sensory evaluation. 2 hours lecture, 1 hour discussion. (007781)
PSSC 390 Food Forever: Comparisons of Sustainable Food Production Systems Green Leaf Representing that this course is Sustainable 3.0 FS  GE  GC
How ecological factors, technology, and human values interact to determine available choices of food and its production. Consequences of these choices in terms of community structures, resource allocations, and stability of agro-ecosystems. This course is designed to be a component of the Upper-Division Theme on Cross-Cultural Exploration. Not intended for majors, but open to them. 3 hours lecture. This is an approved General Education course. This is an approved Global Cultures course. (004874)
RECR 354 Resort/Lodging Development   3.0 FS  
Prerequisites: RECR 200, RECR 250, successful completion of computer literacy requirement, or faculty permission.
Discussion of the conceptualization of a resort or lodging business, feasibility studies, financing requirements; federal, state, and local considerations and requirements, management theories and practical application, management principles and practices relating to the maintenance of resort/lodging facilities. The emphaiss is on the applications of principles of management in resort/lodging operations. Issues are explored from all levels of management, but with emphasis on a supervisor and/or middle management perspective. 2 hours discussion, 2 hours activity. (008806)
RECR 422 Leisure Services Promotion   3.0 FS  
Prerequisites: Successful completion of computer literacy requirement, or faculty permission.
Development of the ability to promote, publicize, mobilize, and coordinate private, commercial, and community recreation programs, services, resources, and activities to meet recreation needs. Development of public relations knowledge and skills necessary for managing a park and recreation agency, organization, or business. Covers working with print and electronic media. Special emphasis on market analysis, marketing, and promotion. Corporate Certification available from the American Hotel and Motel Association. 2 hours lecture, 2 hours activity. (008832)
RECR 524 Commercial Recreation Operation   3.0 FS  
Prerequisites: RECR 200, RECR 420, RECR 422, one course chosen from RECR 220, RECR 240, RECR 250, or RECR 260; successful completion of computer literacy requirement, or faculty permission.
Management of private and commercial recreation programs, areas, and facilities. Considers planning, organizing, financing, staffing, operation, evaluation, facility use, and operational effectiveness and efficiency. Explores a broad range of private and commercial operations. 3 hours lecture. (008830)
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