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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 Introduction to Food Science   3.0 FS  
An elementary study of the chemical, physical and sensory properties of foods. An emphasis on food science principles as they relate to food preparation, ingredient function and interaction, purchasing, storage, nutrient preservation, safety and sanitation. 2 hours discussion, 3 hours laboratory. (004271)
NFSC 122 Food Safety and Sanitation   2.0 FS  
Knowledge of national (FDA's Food Code 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 certification if he or she receives a minimum of 75% on the respective examinations. Good Agricultural Practices are reviewed alongside various food safety topics. 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 services. 3 hours discussion. (004294)
NFSC 430 Foodservice Procurement and Management   3.0 FS  
Prerequisites: NFSC 120, NFSC 122, NFSC 230.
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, budgeting, and theories of internal control. 2 hours lecture, 2 hours activity. (004326)
NFSC 431W Foodservice Equipment and Production Systems (W)   3.0 FS  GW  W
Prerequisites: GE Written Communication (A2) requirement, NFSC 430.
Application of meal production, recipe adaptation and costing, employee and production schedules, environmental health control, inservice training, and logic models. Survey of various foodservice operations. 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 Writing Course. (004332)

2 courses selected from:

SUBJ NUM Title Sustainable Units Semester Offered Course Flags
ANSC 350 Meat and the Consumer   3.0 FA  
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 429W Cultural Food (W)   3.0 SP  USD  GW  W
Prerequisites: Completion of GE Written Communication (A2) requirement, NFSC 120.
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 Writing Course. 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 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)
RHPM 354 Resort/Lodging Operations   3.0 FS  
Prerequisite: RHPM 250 or faculty permission.
Exploration of the internal operations of hotels and resorts, including the responsibilities and administration of hotel front office operations, night audit, housekeeping, etc. Topics also include service delivery, pricing, and inventory management in resort and lodging businesses. Some field trips may be required in this course. 3 hours lecture. (008806)
RHPM 422 Leisure Services Promotion   3.0 FS  
Prerequisites: RHPM 200, RHPM 240, or RHPM 250; junior standing; or faculty permission.
Introduction to marketing concepts; application of promotion in recreation, hospitality, and parks through the development of promotional materials for programs, organizations, and events. Creation of program, organization, and business promotional strategies, including message design, promotion creation, and evaluation. 3 hours lecture. (008832)
RHPM 524 Commercial Recreation Operation   3.0 FA  
Prerequisites: RHPM 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:20