Bachelor of Science, Major in Food Service Management
Additional information: Reference the Program Landing Page for additional information, such as cost, delivery format, contact information, or to schedule a visit.
| Code | Title | Hours |
|---|---|---|
| Bachelor of Science, Major in Food Service Management | ||
| Core Curriculum | ||
| Component Area I (Communication) | 6 | |
| Component Area II (Mathematics) 1 | 3 | |
| Component Area III (Life and Physical Science) 2 | 8 | |
| 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) 3 | 4 | |
| Degree Specific Requirements | ||
| BIOL 2403 | Human Anatomy & Physiology I 2,4 | 4 |
| BIOL 2404 | Human Anatomy & Physiology II 3,4 | 4 |
| BUAD 3335 | Business Communication | 3 |
| CHEM 1411 | General Chemistry I 2 | 4 |
| CHEM 1412 | General Chemistry II | 4 |
| KINE 2115 | Lifetime Health and Wellness 3 | 1 |
| MATH 1314 | Pre Calculus Algebra 1 | 3 |
| or MATH 1332 | College Mathematics | |
| Major: Foundation | ||
| FSCN 1441 | Food Preparation And Selection | 4 |
| FSCN 2362 | Nutrition 5 | 3 |
| FSCN 3367 | Food Science | 3 |
| FSCN 3445 | Quantity Food Purchasing, Preparation, & Service | 4 |
| FSCN 4370 | Adv Food Sys Org & Mngt | 3 |
| FSMG 1331 | Intro To Hospitality Industry | 3 |
| FSMG 3334 | Lodging Operations | 3 |
| FSMG 2441 | Meal Management in Hospitality | 4 |
| INDS 3377 | Interior Codes & Standards | 3 |
| HUSC 4369 | Internship | 3 |
| Minor: Required 6 | ||
| Minor | 21 | |
| Electives: Advanced | ||
| Advanced Electives | 13 | |
| Total Hours | 120 | |
- 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 | |||
|---|---|---|---|
| Fall | Hours | Spring | Hours |
| BIOL 24031,2 | 4 | BIOL 24042,6 | 4 |
| ENGL 13013 | 3 | ENGL 13023 | 3 |
| FSMG 1331 | 3 | FSCN 1441 | 4 |
| HIST 13014 | 3 | HIST 13024 | 3 |
| MATH 1314 or 13325 | 3 | ||
| 16 | 14 | ||
| Second Year | |||
| Fall | Hours | Spring | Hours |
| Component Area VIII | 3 | CHEM 1412 | 4 |
| CHEM 14111 | 4 | FSCN 23629 | 3 |
| Minor 7 | 6 | FSMG 2441 | 4 |
| POLS 23058 | 3 | KINE 21156 | 1 |
| POLS 23068 | 3 | ||
| 16 | 15 | ||
| Third Year | |||
| Fall | Hours | Spring | Hours |
| Component Area V | 3 | FSCN 3445 | 4 |
| Component Area IV | 3 | FSMG 3334 | 3 |
| Component Area IX | 3 | Minor7 | 8 |
| FSCN 3367 | 3 | ||
| INDS 3377 | 3 | ||
| 15 | 15 | ||
| Fourth Year | |||
| Fall | Hours | Spring | Hours |
| Advanced Electives | 13 | FSCN 4370 | 3 |
| BUAD 3335 | 3 | HUSC 4369 | 3 |
| Minor 7 | 7 | ||
| 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.
