Minor in Food Management, 18 hours
Foundation courses for careers in catering, food sales, restaurant management, and community foodservice. This minor complements majors across campus and dietetics/nutrition within the department.

COURSE                                                                 CR HRS        Prerequisite          Schedule
FCFN 105 Intro Hospitality Foodservice Industry           1                                           F, S
FCFN 110 Principals of Food Prep and Food Science     3                                           F, S
FCFN 147 Foodservice Sanitation                                 1                                           F, S
FCFN 220 Meal Design and Presentation                       3              FCFN 110               F, S
FCFN 275 Personal Nutrition                                       3                                           F, S, U
FCFN 400 Quantity Foods and Restaurant Management 4              FCFN 147, 200         F, S
FCFN 475 Catering for Profit                                       3              FCFN 147, 220         S

F= fall
S= spring
U= summer

Suggestion Sequence

Year 1                                                                                    Year 2
Fall                                        Spring                                      Fall                             Spring         
FCFN 105                                FCFN 220                                 FCFN 400                     FCFN 475
FCFN 110                                FCFN 275
FCFN 147