Bachelor of Arts, 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 Arts, 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 | 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) 4, 5 | 4 | |
| Degree Specific Requirements | ||
| BIOL 2403 | Human Anatomy & Physiology I 2 | 4 |
| or BIOL 2401 | Human Anatomy | |
| or CHEM 1411 | General Chemistry I | |
| BUAD 3335 | Business Communication | 3 |
| Fine Arts (Advanced): Select course from ARTS, DANC, MUSI, PHIL 3366, or THEA. | 3 | |
| Foreign Language: Two courses in same field. (WOLC 1411 and WOLC 1412) | 4 | |
| KINE 2115 | Lifetime Health and Wellness 4 | 1 |
| MATH 1314 | Pre Calculus Algebra 1 | 3 |
| or MATH 1332 | College Mathematics | |
| PHIL 1301 | Introduction to Philosophy 3 | 3 |
| or PHIL 2306 | Contemporary Moral Issues | |
| WOLC 2311 | Intermediate Foreign Language 5 | 3 |
| Major: Foundation | ||
| FSCN 1441 | Food Preparation And Selection | 4 |
| FSCN 2362 | Nutrition | 3 |
| FSCN 3367 | Food Science | 3 |
| FSCN 3445 | Quantity Food Purchasing, Preparation, & Service | 4 |
| FSCN 4370 | Advanced Food Service Organization and Management | 3 |
| FSMG 1331 | Introduction to the Hospitality Industry | 3 |
| FSMG 2441 | Meal Management in Hospitality | 4 |
| FSMG 3334 | Lodging Operations | 3 |
| INDS 3377 | Interior Codes & Standards | 3 |
| HUSC 4369 | Internship | 3 |
| Electives: Advanced | ||
| Advanced Electives | 10 | |
| Minor: Required 6 | ||
| Select 21 hours of Minor courses | 21 | |
| 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 Sciences).
- 3
Satisfies Core Curriculum requirement for Component Area IV (Language, Philosophy, and Culture).
- 4
Satisfies one hour of the Core Curriculum requirement for Component Area IX (Component Area Option).
- 5
Satisfies Core Curriculum requirement for Component Area IX (Component Area Option). Options include ARAB 2311, FREN 2311, GERM 2311, SGNL 2311, and SPAN 2311.
- 6
A minor is required. Choose from a minor in Human Nutrition (16-17 hours; additional courses required to meet 21 hours in this area), General Business Administration, or Management (18 hours; additional courses required to meet 21 hours in this area).
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.
FSCN 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).
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 2403, 2401, or CHEM 14111 | 4 | Component Area III | 4 |
| ENGL 13012 | 3 | ENGL 13022 | 3 |
| FSMG 1331 | 3 | FSCN 1441 | 4 |
| HIST 13013 | 3 | HIST 13023 | 3 |
| MATH 1314 or 13324 | 3 | ||
| 16 | 14 | ||
| Second Year | |||
| Fall | Hours | Spring | Hours |
| Component Area VIII | 3 | FSMG 2441 | 4 |
| FSCN 2362 | 3 | KINE 21157 | 1 |
| POLS 23055 | 3 | PHIL 2306 or 13018 | 3 |
| WOLC 1411 | 4 | POLS 23065 | 3 |
| Minor6 | 3 | WOLC 1412 (same field) | 4 |
| 16 | 15 | ||
| Third Year | |||
| Fall | Hours | Spring | Hours |
| Component Area V | 3 | FSMG 3334 | 3 |
| FSCN 3367 | 3 | FSCN 3445 | 4 |
| INDS 3377 | 3 | Minor6 | 9 |
| WOLC 23119 | 3 | ||
| Advanced Elective | 3 | ||
| 15 | 16 | ||
| Fourth Year | |||
| Fall | Hours | Spring | Hours |
| BUAD 3335 | 3 | HUSC 4369 | 3 |
| PHIL 3366 (or Advanced Fine Arts) | 3 | FSCN 4370 | 3 |
| Advanced Electives | 7 | Minor 6 | 9 |
| 13 | 15 | ||
| Total Hours: 120 | |||
- 1
Satisfies four hours of the Core Curriculum requirement for Component Area III (Life and Physical Science).
- 2
Satisfies Core Curriculum requirement for Component Area I (Communications).
- 3
Satisfies Core Curriculum requirement for Component Area VI (U.S. History).
- 4
Satisfies Core Curriculum requirement for Component Area II (Mathematics).
- 5
Satisfies Core Curriculum requirement for Component Area VII (Political Science/Government).
- 6
A minor is required. Choose from a minor in Human Nutrition (16-17 hours; additional courses required to meet 21 hours in this area), General Business Administration, or Management (18 hours; additional courses required to meet 21 hours in this area).
- 7
Satisfies one hour of the Core Curriculum requirement for Component Area IX (Component Area Option).
- 8
Satisfies Core Curriculum requirement of Component Area IV (Language, Philosophy, and Culture).
- 9
Satisfies Core Curriculum requirement for Component Area IX (Component Area Option). Options include ARAB 2311, FREN 2311, GERM 2311, SGNL 2311, and SPAN 2311.
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.
FSCN 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).
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 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, guest service, and other hospitality needs in food service operations.
- Apply the principles of human resources management including planning, recruitment, 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.
