Food Science & Human Nutrition: Hospitality Management, BS
for the degree of Bachelor of Science Major in Food Science & Human Nutrition, Hospitality Management Concentration
department website: https://fshn.illinois.edu
department faculty: https://fshn.illinois.edu/directory/faculty/
overview of college admissions & requirements: Agricultural, Consumer & Environmental Sciences
college website: https://aces.illinois.edu/
The Hospitality Management concentration prescribes courses that meet the professional needs of the hospitality industry and career goals of students entering the major. The concentration is designed for students interested in integrating the basic principles of business and hospitality management with the goal of pursuing professional and management careers in hospitality-related industries. The program comprises 35 hours of hospitality-related course work, including food science; food management; nutrition; sanitation; purchasing; and the management of institutional, commercial, and fine dining facilities. Through the integration of food-focused theory, practice, and experience, it is the mission of the program to prepare leaders in the hospitality industry with a foundation in science, business, and management.
for the degree of Bachelor of Science Major in Food Science & Human Nutrition, Hospitality Management Concentration
Prescribed Courses including Campus General Education
| Code | Title | Hours |
|---|---|---|
| Composition I and Speech | ||
| Select one of the following: | 6-7 | |
| Writing and Research and Public Speaking (or equivalent) (see college Composition I requirement) | ||
| Oral & Written Comm I and Oral & Written Comm II | ||
| Advanced Composition | ||
| Select one course from campus approved list of Advanced Composition courses. | 3-4 | |
| Cultural Studies | ||
| Select one course from Western culture, one from non-Western culture, and one from U.S. minority culture from campus approved lists. | 9 | |
| Foreign Language | ||
| Coursework at or above the third level is required for graduation. | ||
| Quantitative Reasoning I | ||
| Select one of the following: 1 | 4-5 | |
| Calculus | ||
| Calculus I | ||
| Calculus for Business I (This course does not count for students in the Food Science Concentration; choose from the other two options.) | ||
| Quantitative Reasoning II | ||
| Select one of the following: | 3-4 | |
| Applied Statistical Methods | ||
| Intro to Applied Statistics | ||
| Economic Statistics I | ||
| Intro to Statistics | ||
| Statistics | ||
| Natural Sciences and Technology | ||
| Chemistry 2 | 3 or 8 | |
| Introductory Chemistry | ||
| General Chemistry I and General Chemistry Lab I | ||
| General Chemistry II and General Chemistry Lab II | ||
| MCB 100 | Introductory Microbiology | 3 |
| MCB 101 | Intro Microbiology Laboratory | 2 |
| Humanities and the Arts | ||
| Select from campus approved list. | 6 | |
| Social and Behavioral Sciences | ||
| Select from campus approved list and/or see individual concentration. 3 | 9 | |
| ACES Prescribed Course | ||
| ACES 101 | Contemporary Issues in ACES | 2 |
| Required Concentration | ||
| Concentration prescribed courses. See specific requirements for each concentration listed below. | ||
| Total Hours 4 | 126 or 130 | |
| 1 | Students in the Food Science Concentration must select from MATH 220 or MATH 221. |
| 2 | Students in the Hospitality Management Concentration must take CHEM 101. All other concentrations take CHEM 102 + 103 & CHEM 104 + 105, which are not required for the Hospitality Management Concentration. |
| 3 | Six hours for Food Science Concentration. |
| 4 | The Food Science Concentration requires a minimum of 130 hours; the Dietetics, Human Nutrition, and Hospitality Management Concentrations each require a minimum of 126 hours. |
| Code | Title | Hours |
|---|---|---|
| Social and Behavioral Sciences | ||
| PSYC 100 | Intro Psych | 4 |
| ACE 100 | Agr Cons and Resource Econ | 3-4 |
| or ECON 102 | Microeconomic Principles | |
| SOC 100 | Introduction to Sociology | 4 |
| Hospitality Management Concentration Required | ||
| ACCY 200 | Fundamentals of Accounting | 3 |
| ACE 161 | Microcomputer Applications | 3 |
| AGED 280 | Training Needs Assessment | 2 |
| AGED 300 | Training and Development | 4 |
| ANSC 309 | Meat Production and Marketing | 2 |
| BADM 300 | The Legal Environment of Bus | 3 |
| BADM 310 | Mgmt and Organizational Beh | 3 |
| BADM 320 | Principles of Marketing | 3 |
| FSHN 101 | Intro Food Science & Nutrition | 3 |
| FSHN 120 | Contemporary Nutrition | 3 |
| FSHN 140 | Introduction to Hospitality | 3 |
| FSHN 145 | Intro Hospitality Management | 3 |
| FSHN 232 | Science of Food Preparation | 3 |
| FSHN 340 | Food Production and Service | 4 |
| FSHN 345 | Strategic Operations Management | 3 |
| FSHN 349 | Food Service Sanitation | 1 |
| FSHN 293 | Off Campus Internship | 2-4 |
| FSHN 442 | Hospitality Management & Leadership Skills | 3 |
| FSHN 443 | Management of Fine Dining | 4 |
| PSYC 245 | Industrial Org Psych | 3 |
| Elective hours as needed to reach a minimum of 126 | ||