The Minor in Foodservice Administration

Course Requirements for the Minor: 25 units

The following courses, or their approved transfer equivalents, are required of all candidates for this minor.

6 courses required:

BIOL 211 Allied Health Microbiology 4.0 FS
Prerequisites: A college course in biology and in general chemistry.
NFSC 120 Elementary Food 3.0 FS
NFSC 100 Basic Nutrition 3.0 FS *
NFSC 230 Introduction to Foodservice Administration 3.0 FS
Prerequisites: NFSC 120.
NFSC 430 Foodservice Procurement and Management 3.0 FA
Prerequisites: BIOL 211; NFSC 230 or MGMT 303; NFSC 120.
NFSC 431 Foodservice Equipment and Production Systems 3.0 SP
Prerequisites: NFSC 430.

2 courses selected from:

ANSC 350 Meat and the Consumer 3.0 FS
Prerequisites: ANSC 101.
NFSC 429 Cultural Food 3.0 SP WP
Prerequisites: ENGL 130 (or its equivalent) with a grade of C- or higher, NFSC 120, NFSC 320; GEOG 102 and ANTH 113 are recommended.
NFSC 489 Externship 1.0 -6.0 FS

You must take NFSC 489 for a minimum of 3 units.

PSSC 305 Introduction to Wines 3.0 FA
Prerequisites: At least 21 years of age.
PSSC 390 Food Forever: Comparisons of Sustainable Food Production Systems 3.0 FS * GC
RECR 354 Resort/Lodging Development 3.0 FS
Prerequisites: RECR 200, RECR 250, successful completion of computer literacy requirement, or faculty permission.
RECR 422 Leisure Services Promotion 3.0 FS
Prerequisites: Successful completion of computer literacy requirement, or faculty permission.
RECR 524 Commercial Recreation Operation 3.0 FS
Prerequisites: RECR 200, RECR 420, RECR 422, one course chosen from RECR 220, RECR 240, RECR 250, or RECR 260; successful completion of computer literacy requirement, or faculty permission.