Bachelor of Arts, Major in Food Service Management

Bachelor of Arts, Major in Food Service Management
Core Curriculum
Component Area I (Communication)6
Component Area II (Mathematics) 13
Component Area III (Life and Physical Science) 28
Component Area IV (Language, Philosophy, and Culture) 33
Component Area V (Creative Arts) 3
Component Area VI (U.S. History)6
Component Area VII (Political Science/Government)6
Component Area VIII (Social and Behavioral Sciences)3
Component Area IX (Component Area Option)4
Degree Specific Requirements
Biology 24
Chemistry 24
Fine Arts (Advanced): Select course from degree in Fine Arts in the area of Dance, Music, Theatre, Art, or Computer Animation or PHIL 33663
Foreign Language first two courses: WOLC 1411 and WOLC 14128
MATH 1314Pre Calculus Algebra 13
or MATH 1332 College Mathematics
PHIL 1301Introduction to Philosophy 33
or PHIL 2306 Contemporary Moral Issues
WOLC 2311Intermediate Foreign Language3
Major
FACS 1331Intro To Hospitality Industry3
FACS 1441Food Preparation And Selection4
FACS 2362Nutrition3
FACS 2441Meal Management In Hospitality4
FACS 3334Lodging Operations3
FACS 3335Event Administration3
FACS 3367Food Science3
FACS 3377Codes,Stndrds & Facility Maint3
FACS 3445Quan Food Pur Prep & Ser4
FACS 4369Internship3
FACS 4370Adv Food Sys Org & Mngt3
Electives: Advanced (Hours must be 3000 or 4000 level course.)7
Minor: Required
Select 21 hours of Minor courses21
Total Hours120

Notes

3 hours of Biology or Chemistry is a prerequisite for FACS 2362.

FACS 3367 requires 4 hours of BIOL and 4 hours of CHEM which will satisfy Core Curriculum requirement for Component Area III (Life and Physical Science).

FACS 4369 requires department approval and a 90 hours of course work completed.

A minor is required. Choose from a minor in General Business Administration or Management.

First Year
FallHoursSpringHours
BIOL 2403 or 240114CHEM 141114
ENGL 130123ENGL 130223
FACS 13313FACS 14414
HIST 130133HIST 130233
MATH 1314 or 133243 
 16 14
Second Year
FallHoursSpringHours
Component Area VIII3Component Area IX4
FACS 23623FACS 24414
Minor (required)3PHIL 2306 or 130163
POLS 230553WOLC 1412 (same field)4
WOLC 14114 
 16 15
Third Year
FallHoursSpringHours
Component Area V3FACS 34454
FACS 33673FACS 33343
FACS 33773Minor (required)9
POLS 230653 
WOLC 2311 (same field)73 
 15 16
Fourth Year
FallHoursSpringHours
Advanced Electives (3000 or 4000 level courses)7FACS 43693
FACS 33353FACS 43703
PHIL 3366 (Or Advanced Fine Arts: Degree Specific)3Minor (required)9
 13 15
Total Hours: 120

Notes

3 hours of Biology or Chemistry is a prerequisite for FACS 2362.

FACS 3367 requires 4 hours of BIOL and 4 hours of CHEM which will satisfy Core Curriculum requirement for Component Area III (Life and Physical Science).

FACS 4369 requires department approval and a 90 hours of course work completed.

A minor is required. Choose from a minor in General Business Administration or Management.

The Texas Higher Education Coordinating Board (THECB) marketable skills initiative is part of the state’s 60x30TX plan and was designed to help students articulate their skills to employers.  Marketable skills are those skills valued by employers and/or graduate programs that can be applied in a variety of work or education settings and may include interpersonal, cognitive, and applied skill areas.

The BA in Food Service Management is designed to provide graduates with the following marketable skills:

  • Demonstrate the ability to oversee food service management, quality food, and hospitality needs for food and beverage operations.
  • Apply the principles of human resources management involving customer relations, guest contact, and management/employee relations.
  • Demonstrate proper use of equipment and sanitation techniques important to all foodservice operations.
  • Understand the operational procedures of designated departments in a lodging business including: reservations, front office, guest services, telephone and telecommunications, food and beverage and housekeeping.
  • Understanding and knowledge of the relationship of departments to marketing and sales, food and beverage, convention and banquet services, entertainment and audio-visual, safety and security, human resources, and engineering and maintenance.