Food Service Management, Minor College of Agricultural & Environmental Sciences
Francene M. Steinberg, Ph.D., RD., Chair of the Department
Fawaz G. Haj, Ph.D., Vice Chairperson of the Department
Department Office
3135 Meyer Hall; 530-752-4630; Nutrition; Faculty
The Department of Nutrition offers four minor programs open to students majoring in other disciplines who wish to complement their study programs with a concentration in the area of food and nutrition.
Minor Advisor
3202 Meyer Hall; 530-752-2512; 530-752-7094
Graduate Study
Programs of study leading to M.S. and Ph.D. degrees are available in Nutrition. For information on graduate study, contact the Nutrition Graduate Group.
Note: If the student’s major program requires the same course in biochemistry and physiology, only one of the courses may duplicate credit toward the minor. Each program below lists replacement courses to fulfill the minimum unit requirement.
Preparation
| Code | Title | Units |
|---|---|---|
| Food Science & Technology | 13 | |
| Food Chemistry | ||
| Food Properties | ||
| Food Chemistry Laboratory | ||
| Food Properties Laboratory | ||
| Food Service Management | 9 | |
| Principles of Quantity Food Production | ||
| Quantity Food Production Laboratory | ||
| Food Service Systems Management | ||
| Agricultural & Resource Economics | 4 | |
| Fundamentals of Organization Management | ||
| Replacement courses; see note above: | ||
| Discoveries & Concepts in Nutrition | ||
| Introduction to Nutrition & Metabolism | ||
| Recommendations & Standards for Human Nutrition | ||
| Developmental Nutrition | ||
| Clinical Nutrition | ||
| Clinical Nutrition | ||
| Nutritional Anthropology | ||
| Nutritional Geography | ||
| Principles of Microeconomics | ||
| Principles of Macroeconomics | ||
| Total Units | 26 | |