Family, Consumer and Nutritional Sciences (FCSN) Vision and Mission

Vision - To be an innovative department renowned for rigorous, diverse programs of study steeped in the Catholic liberal arts tradition and distinguished by exemplary graduates responsibly engaged in the world.

Mission - Founded first on Catholic liberal arts tradition and offering rigorous programs of study, the Family, Consumer and Nutritional Sciences (FCNS) department educates women to be professional, ethical leaders. Grounded in science, the students become content experts with an innovative mindset and professional voice. The curriculum empowers students to understand and reflect upon the multi-faceted issues facing individuals and families today, challenging graduates to advocate for the dear neighbor without distinction in a socially responsible manner. Strong inter-professional and community collaborations prepare women for transformational leadership, life-long learning and a commitment to sustainability in the global context.

HomeFoodservice ManagementCourses

Foodservice Management Course Descriptions

Courses listed in numerical order. Required Business Administration courses are not listed on this page.

FSNU 2200: FOOD, NUTRITION AND YOU (4 credits)

This course emphasizes the role food and nutrition play in the everyday lives of individuals and families throughout the life cycle. Includes nutritional needs of athletes, cultural and religious food patterns, health fraud, food safety, weight control and current issues of interest.

OR

FSNU 3000: NUTRITION (4 credits)

Scientific principles of nutrition, including the study of nutrient functions and interrelationships, effects of deficiencies, dietary allowances and application to food selection and meals of individuals and families throughout the life cycle are covered. Prerequisites: CHEM 1010 or 1120. Prerequisites with concurrency: .

FSNU 2800: INTERCULTURAL FOODS (4 credits)

This course covers food patterns and foodways; agricultural, social, nutrition, economic, religious and cultural patterns that determine foods eaten in countries of the world. Lecture and laboratory. Offered in alternate years. Prerequisites: Recommended: FSNU 2900.

FSNU 2900: FOOD SCIENCE (4 credits)

This course is an introduction to the composition, nutritive value and chemistry of foods; physical and chemical reactions that occur during food preparation; principles of purchasing and storage of food; aesthetic and economic aspects of food preparation; meal planning to provide attractive and nutritionally adequate meals; food labeling; food laws and food additives. Lecture and laboratory. Prerequisites: CHEM 1010 or 1110 or equivalent, and permission of instructor.

FSNU 3500: LEADERSHIP IN FOOD AND NUTRITION (4 credits)

This course involves the study of systems management and business principles as they relate to the foodservice industry and healthcare organizations. Topics include leadership, organizational structure, human resource management and food safety and sanitation. Offered in alternate years.

FSNU 3550: FOOD AND NUTRITION MANAGEMENT (4 credits)

This course involves design, layout and equipment for the institutional kitchen. Principles of marketing, entrepreneurship, business plans and budgeting are covered. Offered alternate years.

FSNU 3600: FOODSERVICE OPERATIONS MANAGEMENT (4 credits)

This course involves the application of the principles of food science to quantity food production; methods of purchasing food and supplies, inventory, food, beverage and labor cost control; menu planning, recipe standardization and customer service. Lecture, laboratory, field trips. Prerequisites: FSNU 2900 and permission of instructor.

FSNU 4220: SENSORY EVALUATION (2 credits)

This course involves sensory evaluation, theory and practice, psychophysics of the senses, sensory tests and data analysis. Oral presentations and written papers are required. Lecture and laboratory. Offered as needed. Prerequisites: FSNU 2900 and a statistics course.

FSNU 4250: CURRENT ISSUES IN FOOD AND NUTRITION (2 credits)

This course has an emphasis on critical-thinking skills as applied to current issues in the food and nutrition area. Issues discussed may include food additives, food processing, irradiation, food fads, pesticide and herbicide use. The world food supply, biotechnology, agricultural and environmental issues and the food supply, food safety, and health fraud issues are examined. You are asked to carefully draw and defend arguments. Contradictory statements and data from the scientific and lay press are reviewed. Offered in alternate years. Prerequisites: FSNU 2900. Prerequisites with concurrency: .

FSNU 4602 or 4604: INTERNSHIP (2 or 4 credits)

Structured out-of-class learning experience that takes place on or off campus and includes a substantial work component. An internship involves you in a particular profession in an exploratory way to test career interests and potential. To initiate an internship experience, you meet with the internship coordinator in the Career Development Office. Prerequisites: Faculty sponsorship and approval by department chair.

FSNU 4952 or 4954: INDEPENDENT STUDY (2 or 4 credits)

Prerequisites: Permission of the faculty and department chair.

FSNU 4992 or 4994: TOPICS (2 or 4 credits)

The subject matter of the course is announced in the annual schedule of classes. Content varies from year to year but does not duplicate existing courses.