Food Management Minor
Students interested in a career in food management, marketing, or promotion will find the addition of this minor to a major in such areas as advertising or business administration important in preparing for their professional career goals.
Required Courses for the Food Management Minor
Students choosing a minor in food management must take the following courses (see course descriptions for prerequisites) which include a supervised practicum experience. A student must successfully complete, at Fontbonne, a minimum of 50 percent of the credit hours required for the minor.
- FCS 125
Food Service Sanitation1 credit
Food safety practices that include home food safety, HACCP principles, and institutional standards. Students will earn ServSafe® certification. P/NP grading option only.
- FCS 214
Nutrition and Wellness2 credits
Introduction to basic nutrition concepts that relate to an individual’s health throughout the life cycle. Exploration of current issues in nutrition, health and safety. Not appropriate for dietetics majors.
- FCS 221
Food Science Theory and Application4 credits
Study of the physical and chemical properties of food in relation to quality, safety, selection, preparation, and standards. Laboratory experiences, including the integration of computer applications, are integral to this course.
- FCS 326
Quantity Food Production3 credits
Analysis and application of the principles, techniques, and tools used in quantity food purchasing, storage, production, service, menu planning, and recipe standardization. Includes use of computers in food service operations. Course covers techniques necessary for successful cost control measures in food service purchasing. Course emphasizes a team approach to successful food service operations, while preparing students to handle management roles in a food service operation. Field observations and labs are integral to the course. Prerequisites for food management minors: FCS 214; FCS 221. Prerequisites for dietetics majors: FCS 216; FCS 221.
- FCS 345
Food Systems and Dietetics Management3 credits
Study of food service operations, administration, and management with emphasis on human and material resource management, financial management of food service operations, layout and design of workspace and equipment and facilities, and use of computers in food service management. This course requires each student to complete ServSafe® training and successfully pass the ServSafe® exam. Prerequisites: BUS 230; FCS 326; for dietetics students only, must be taken concurrently with FCS 457.
- FCS 422
Cultural Competence Through Food3 credits
This course explores concepts related to cultural competence. Students will examine their own cultural world view, beliefs and attitudes toward the cultural differences that exist, and knowledge about different cultural practices. Students will be presented with a model for intercultural communication that will become a foundational piece for the development, delivery and evaluation of health promotion and disease prevention messages and campaigns that are relevant to racial and ethnic minorities and individuals who primarily speak a language other than English.
- FCS 458
Food Systems ManagementPracticum3 credits
An individual field-based practicum experience focusing on the application of principles of business and foodservice management in institutional foodservice operations. Sites used include nursing homes, hospitals, schools, and commercial foodservice operations. This course is geared to assist the student in understanding and applying management techniques in real world situations. Course requires each student to complete an independent project for use by site facility as an integral part of the course. Prerequisites: BUS 230; FCS 326.
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