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.
| Freshman | ||
|---|---|---|
| Fall | Hours | |
| 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 |
| Hours | 16 | |
| 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 |
| Hours | 16 | |
| 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 |
| Hours | 14 | |
| Spring | ||
| Literature | 3 | |
| EC 222 | Principles of Macroeconomics | 3 |
| MS 204 | Basic Statistics | 3 |
| FCS 200 | 2 | |
| FCS 215 or FCS 322 | Introductory Nutrition or Normal Nutrition | 3 |
| Hours | 14 | |
| 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 |
| Hours | 15 | |
| 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 or MGT 385 | 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 | ||
| Hours | 15 | |
| 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 |
| Hours | 15 | |
| 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 and Supply Chain Management | 3 |
| Hours | 15 | |
| Total Hours | 120 | |
| 1 | By advisement only. |