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Nutrition and Food - B.S. Program Requirements

Type Legend: DD Diversity–Domestic; DG Diversity–Global; KAD Kent Core Additional; KBS Kent Core Basic Sciences; KCM Kent Core Composition; KFA Kent Core Fine Arts; KHU Kent Core Humanities; KMC Kent Core Mathematics and Critical Reasoning; KSS Kent Core Social Sciences; WIC Writing Intensive

Please read the sections in the University Catalog on Kent Core, diversity and writing-intensive requirements.

 

Hospitality Management Concentration

For semester-by-semester course sequencing for this program, view the 2010-2011 Roadmap.

I. DESTINATION KENT STATE: FIRST YEAR EXPERIENCE  (1 credit)
Type Course Title Credits
  US 10097 Destination Kent State: First Year Experience 1
II. MAJOR PROGRAM REQUIREMENTS (69-75 credits)  Courses count in major GPA 
Type Course Title Credits
  ACCT 23020 Introduction to Financial Accounting 3
  ENG 30063 Business and Professional Writing 3
  HM 13022 Sanitation and Safety 3
    13023 Techniques of Food Production 5
    13024 Introduction to Hospitality Management 2
    23030 Lodging Operations 3

  33020 Legal Issues in the Hospitality Industry 3
    33026 Hospitality Cost Control and Analysis 5
    33028 Hospitality Purchasing 3
    33029 Catering and Banquet Preparation and Service 5
    33050 Professional Practices in Hospitality Management 1
    43025 Hospitality Marketing 3
WIC   43027 Hospitality Human Resource Management* 3
    43031 Layout and Design of Food Service Operations 3
    43092 Practicum/Hospitality Management 3-6
  MIS 24053 Introduction to Computer Applications 3
    24163 Principles of Management 3
    34180 Human Resource Management 3
  MKTG 25010 Marketing 3
  Choose from the following professional electives: 9-12
  FIN 36053 Business Finance (3)
DD HDFS 24011 Interpersonal Relationships and Families (3)
  HM 32012 Food Study (3)
    33035 Hospitality Service Quality Management (3)
    33036 Club Management (3)
    33040 Hotel Convention Group Sales and Services (3)
    41093 Variable Topic Workshop in Hospitality Management (1-3)
    41095 Special Topics in Hospitality Management (1-4)
    43029 Hospitality Financial Policy (3)
    43040 Strategic Lodging Management (3)
    43043 Hospitality Meetings Management (4)
  RPTM 26060 Introduction to Global Tourism (3)
    36060 Commercial Recreation and Tourism (3)
    46000 Tourism Development and Recreational Travel (3)
III. ADDITIONAL PROGRAM REQUIREMENTS (45-51 credits)  
Type Course Title Credits
KAD COMM 15000 Introduction to Human Communication 3
KSS ECON 22060 Principles of Microeconomics 3
KAD   22061 Principles of Macroeconomics 3
KMC MATH 11008

11009
 Explorations in Modern Mathematics (3)
or
Modeling Algebra (4)
 3-4
KBS NUTR 23511 Science of Human Nutrition 3
  Kent Core Basic Sciences (must include one laboratory) 3-4
  Kent Core Composition 6-8
  Kent Core Humanities and Fine Arts (minimum one course from each)
 9
  Kent Core Social Sciences (must be from two disciplines)
 3

General Electives (number of credits required depends on meeting minimum 121 credit hours and minimum 39 upper-division hours)
 9-15
MINIMUM TOTAL 
121

*A minimum C (2.0) grade must be earned with to fulfill the writing-intensive requirement.
 

 

Nutrition and Dietetics Concentration

For semester-by-semester course sequencing for this program, view the 2010-2011 Roadmap.
 
I. DESTINATION KENT STATE: FIRST YEAR EXPERIENCE  (1 credit)
Type Course Title Credits
  US 10097 Destination Kent State: First Year Experience 1
II. MAJOR PROGRAM REQUIREMENTS (69 credits)  Courses count in major GPA 
Type Course Title Credits
  BSCI
 20021 Basic Microbiology 3

  30030 Human Physiology 4

CHEM
 20481 Basic Organic Chemistry I 4

  30284 Introductory Biological Chemistry
 4
  HM 23012 Food Study 3
    43030 Food Service Systems Management
 3
  43032 Food Production and Service Management 3

MIS 24053 Introduction to Computer Applications 3
 
24163 Principles of Management 3

  34180 Human Resource Management 3
  NUTR 23112 Introduction to the Profession: Nutrition and Dietetics
 1
DD   23511 Science of Human Nutrition 3
    33512 Nutrition 3

  33522 Applied Nutrition 3
 WIC   43013 Experimental Methods in Nutrition* 3
    43016 Cultural Aspects of Food, Nutrition and Health 3
    43512 Advanced Nutrition I 3
 
43513 Advanced Nutrition II 3
  43514 Clinical Dietetics 4
 
 		  43515 Community Nutrition 3
    43518 Maternal and Child Nutrition 3
    43520 Nutrition for Fitness 3
 
43523 Nutrition and Dietetics Professional Practice 1
III. ADDITIONAL PROGRAM REQUIREMENTS (53 credits)  
Type Course Title Credits
KBS BSCI
 20020 Biological Structure and Function 5
KBS
CHEM 10060 General Chemistry I 4
KAD   10061 General Chemistry II 4
KAD COMM
 15000 Introduction to Human Communication 3
KHU
DD
   26000 Criticism of Public Discourse
 3

ENG 20002 Introduction to Technical Writing 3
KMC MATH 11009 Modeling Algebra 4
KSS
DD
 PSYC 11762 General Psychology 3
KSS
DD
 SOC 12050 Introduction to Sociology 3
  Kent Core Composition 6-8
  Kent Core Humanities and Fine Arts (minimum one course from each)
 6
  General Electives  9
MINIMUM TOTAL 
123

*A minimum C (2.0) grade must be earned with to fulfill the writing-intensive requirement.