Bachelor of Science, Major in Food Service Management

This is an archived copy of the 2023-2024 catalog. To access the most recent version of the catalog, please visit http://catalog.shsu.edu.

Additional information: Reference the Program Landing Page for additional information, such as cost, delivery format, contact information, or to schedule a visit.  

Bachelor of Science, 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)3
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) 34
Degree Specific Requirements
BIOL 2403Human Anatomy & Physiology I 2,44
BIOL 2404Human Anatomy & Physiology II 3,44
BUAD 3335Business Communication3
CHEM 1411General Chemistry I 24
CHEM 1412General Chemistry II4
KINE 2115Lifetime Health and Wellness 31
MATH 1314Pre Calculus Algebra 13
or MATH 1332 College Mathematics
Major: Foundation
FSCN 1441Food Preparation And Selection4
FSCN 2362Nutrition 53
FSCN 3367Food Science3
FSCN 3445Quantity Food Purchasing, Preparation, & Service4
FSCN 4370Adv Food Sys Org & Mngt3
FSMG 1331Intro To Hospitality Industry3
FSMG 3334Lodging Operations3
FSMG 2441Meal Management in Hospitality4
INDS 3377Interior Codes & Standards3
HUSC 4369Internship3
Minor: Required 6
Minor21
Electives: Advanced
Advanced Electives 13
Total Hours120
1

Satisfies Core Curriculum requirement for Component Area II (Mathematics).

2

Satisfies Core Curriculum requirement for Component Area III (Life and Physical Science).

3

Satisfies Core Curriculum requirement for Component Area IX (Component Area Option).

4

BIOL 2401 and BIOL 2402 may be used as a transfer course for this requirement; please see a SAM Center advisor for more details.

5

Food Service Management majors are only required to complete 3 credit hours of Mathematics AND 3 credit hours of BIOL/CHEM prior to enrollment in FSCN 2362. Department approval is required.

6

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

Notes

Students must earn a 2.0 minimum overall GPA in all coursework. 

Students must meet a 2.0 minimum overall major GPA in all major coursework.

Students must earn a 2.0 minimum SHSU GPA in all coursework.

Students must meet a 2.0 minimum SHSU major GPA in all major coursework.

Food Service Management majors are only required to complete 3 credit hours of Mathematics AND 3 credit hours of BIOL/CHEM prior to enrollment in FSCN 2362. Department approval is required.

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

Additional information: Reference the Program Landing Page for additional information, such as cost, delivery format, contact information, or to schedule a visit.  

First Year
FallHoursSpringHours
BIOL 24031,24BIOL 24042,64
ENGL 130133ENGL 130233
FSMG 13313FSCN 14414
HIST 130143HIST 130243
MATH 1314 or 133253 
 16 14
Second Year
FallHoursSpringHours
Component Area VIII3CHEM 14124
CHEM 141114FSCN 236293
Minor 76FSMG 24414
POLS 230583KINE 211561
 POLS 230683
 16 15
Third Year
FallHoursSpringHours
Component Area V3FSCN 34454
Component Area IV3FSMG 33343
Component Area IX3Minor78
FSCN 33673 
INDS 33773 
 15 15
Fourth Year
FallHoursSpringHours
Advanced Electives13FSCN 43703
BUAD 33353HUSC 43693
 Minor 77
 16 13
Total Hours: 120
1

Satisfies Core Curriculum requirement for Component Area III (Life and Physical Science).

2

BIOL 2401 and BIOL 2402 may be used as a transfer course for this requirement; please see a SAM Center advisor for more details.

3

Satisfies the Core Curriculum requirement for Component Area I (Communication).

4

Satisfies the Core Curriculum requirement for Component Area VI (U.S. History).

5

Satisfies the Core Curriculum requirement for Component Area II (Mathematics).

6

Satisfies Core Curriculum requirement for Component Area IX (Component Area Option).

7

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

8

Satisfies the Core Curriculum requirement for Component Area VII (Political Science/Government).

9

Food Service Management majors are only required to complete 3 credit hours of Mathematics AND 3 credit hours of BIOL/CHEM prior to enrollment in FSCN 2362. Department approval is required.

Notes

Students must earn a 2.0 minimum overall GPA in all coursework. 

Students must meet a 2.0 minimum overall major GPA in all major coursework.

Students must earn a 2.0 minimum SHSU GPA in all coursework.

Students must meet a 2.0 minimum SHSU major GPA in all major coursework.

Food Service Management majors are only required to complete 3 credit hours of Mathematics AND 3 credit hours of BIOL/CHEM prior to enrollment in FSCN 2362. Department approval is required.

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

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 BS 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 other hospitality needs in food service operations.
  • Apply the principles of human resources management involving planning, recruiting, interviewing, selecting, and training.
  • Demonstrate proper use of equipment and sanitation techniques important to all food service operations.
  • Analyze the operational procedures of designated departments in a lodging business including reservations, front office, guest services, marketing and sales, telephone and telecommunications, food and beverage, and housekeeping.
  • Use technology and decision-support tools to solve problems and facilitate organizational processes within food service operations.

  • Analyze pertinent financial information when making decisions within food service operations.