Family and Consumer Sciences - Hospitality and Culinary Management (Bachelor of Science)

The concentration in Hospitality and Culinary Management offers academic background and field experience in the hospitality industry and is planned for individuals interested in management positions in culinary arts.

In addition to courses noted below, candidates for graduation must successfully complete all JSU Academic Regulations. More information about general education requirements can be found in the Summary of Degrees/Requirements section of the catalog.

Plan of Study Grid
Freshman
FallHours
EH Composition sequence 3
BY 101
BY 103
Introductory Biology I
and Introductory Biology Lab I
4
History 3
SY 221 Introduction to Sociology 3
FCS 122 Fundamentals of Food Preparation and Meal Management 3
SSC 101 First Year Experience 0
 Hours16
Spring
EH Composition sequence 3
Fine Arts 3
EH 141 Speech 3
BY 102
BY 104
Introductory Biology II
and Introductory Biology Lab II
4
FCS 132 Culinary Science 3
 Hours16
Sophomore
Fall
Literature 3
MS 112 Precalculus Algebra 3
EC 221 Principles of Microeconomics 3
FCS 223 The Science of Service Quality 2
FCS 326 Food Safety and Sanitation 3
 Hours14
Spring
Literature 3
EC 222 Principles of Macroeconomics 3
MS 204 Basic Statistics 3
FCS 200 Seminar in Family and Consumer Sciences 2
FCS 215
Introductory Nutrition
or Normal Nutrition
3
 Hours14
Junior
Fall
FCS 323 Experimental Foods 3
FCS 325 Quantity Food Production 3
ACC 200 Principles of Accounting I 3
CS 201 Introduction to Information Technology 3
MGT 301 Principles of Management 3
 Hours15
Spring
FCS 332 Social Cultural Aspects of Apparel 3
FCS 371 Management of Family Resources 3
ACC 210 Principles of Accounting II 3
MGT 305
Organizational Behavior
or Human Resource Management (WI)
3
Select one of the following: 1 3
Lifespan Human Development (WI)  
The Developing Child  
Child Growth and Development (WI)
and Child Growth and Development Laboratory (WI)
 
Contemporary Issues in Human Development  
 Hours15
Senior
Fall
FCS 335 Visual Merchandising 3
FCS 355 Family Life Education (WI) 3
FCS 422 Foodservice Management 3
FCS 441 Practicum in Hospitality and Tourism 3
MKT 301 Principles of Marketing 3
 Hours15
Spring
FCS 225 Food and Beverage Cost Control 3
FCS 428 International Foods 3
FCS 441 Practicum in Hospitality and Tourism 3
FCS 471 Family Housing and Interiors 3
CBA 390 Operations Management 3
 Hours15
 Total Hours120