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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
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)
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)
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)
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)
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, budgeting, and theories of internal control. 2 hours lecture, 2 hours activity. (004326)
Prerequisites: 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. (004332)

2 courses selected from:

SUBJ NUM Title Sustainable Units Semester Offered Course Flags
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)
Prerequisites: Completion of GE Written Communication (A2) requirement, 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 Writing Proficiency course; a grade of C- or better certifies writing proficiency for majors. This is an approved US Diversity course. (004330)
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
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)
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)
Prerequisite: RHPM 250.
This course is designed to provide students with an in depth understanding of the internal operations of hotels and resorts. The course covers the operation and management of resorts and hotels. 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. As a result of completing this course, students have real world knowledge, understanding, and skills that will facilitate their entry and early success in the resort and lodging industry. Some field trips are required in this course. 3 hours lecture. Formerly RECR 354. (008806)
Prerequisites: RHPM 200, RHPM 220, RHPM 300, 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. Formerly RECR 422. (008832)
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. Formerly RECR 524. (008830)
Catalog Cycle:17