This is an archived version of the University Catalog and is no longer being maintained. References to people, offices, policies, and web links may be outdated. View the current catalog or email catalog@csuchico.edu for updated information. Students who have catalog rights to this version of the catalog should check with an advisor for graduation requirements.

Skip to Side Navigation Skip to Content Skip to Accessibility Settings

The Minor in Foodservice Administration

Course Requirements for the Minor: 23 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
NFSC 100 Basic Nutrition   3.0 FS  GE
Physiological, social, and psychological factors affecting food intake are examined, as well as relationships of nutrients to health throughout life. Sustainable food practices are explored. 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 122 Food Safety and Sanitation   2.0 FS  
Knowledge of national (FDA's Food Code and Hazard Analysis Critical Control Point (HACCP) program) and statewide (California Retail Food Code) health and sanitation principles for retail food facilities. A student may receive a ServSafe® Certification from the National Restaurant Association Education Foundation and an approved HACCP certification if he or she receives a minimum of 75% on the respective examinations. 2 hours lecture. (020596)
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: NFSC 120; NFSC 122; NFSC 230 or MGMT 303.
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 JOUR 130 (or 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 FA  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 Management   3.0 FS  
Prerequisites: RECR 200, RECR 250, successful completion of computer literacy requirement, or faculty permission.
The organization, duties, and administration of hotel front office. Examines the various jobs in the lodging front office, and procedures for registering, accounting for, and checking out of guests. Additional focus is on the organization, duties, and administration of hotel reservations, night audit, service quality, pricing and inventory management, and uniformed services departments. Emphasis is placed on the operations, coordination, and communication within and between departments. 3 hours lecture. (008806)
RECR 422 Leisure Services Promotion   3.0 FS  
Prerequisites: Successful completion of computer literacy requirement, RECR 371.
Application of promotion knowledge as it relates to leisure services through the development of promotional materials for recreation programs, organizations, and events. Creation of program, organization, and business promotional strategies, including message design, promotion creation, budgeting, and promotion evaluation. Design related software such as Photoshop, InDesign, and Dreamweaver to create meaningful print and electronic promotions for leisure services. 2 hours lecture, 2 hours activity. (008832)
RECR 524 Commercial Recreation Operation   3.0 FS  
Prerequisites: RECR 200, RECR 220, RECR 420 (may be taken concurrently).
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)
Catalog Cycle:13