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Option Nutrition and Foodservice Systems Undergraduate Option  

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This option is offered within the following major(s):
Nutrition - College of Public Health and Human Sciences



The Nutrition and Foodservice Systems option prepares graduates for professional careers directing foodservice operations that focus on serving healthy menu options and using local ingredients. Foodservice opportunities exist in both non-commercial operations including schools, universities, and healthcare as well as others in the retail environment; all are striving to meet the consumer demand for healthier food options. This program integrates course work taken at OSU and the Culinary Arts program at Linn-Benton Community College.

Please contact Dr. Mary M. Cluskey, 541-737-0960, cluskeym@oregonstate.edu for more information about the Nutrition and Foodservice Systems option.



Introductory Core

H 100. Introduction to Public Health (4)
NUTR 104. Orientation: Nutrition and Food Management (1)
   or CA 201. Culinary Arts Career Planning (1) (LBCC)
NUTR 240. Human Nutrition (3)
NUTR 241. Applications in Human Nutrition (1)
NUTR 325. Nutrition Through the Life Cycle (3)
CA 101. Culinary Arts Practicum I (7) (LBCC)
CA 102. Culinary Arts Practicum II (8) (LBCC)
CA 103. Culinary Arts Practicum III (8) (LBCC)

General Education Core

CH 121. General Chemistry (5)
COMM 218. *Interpersonal Communication (3)
   or COMM 111. *Public Speaking (3)
ECON 201. *Introduction to Microeconomics (4)
ECON 202. *Introduction to Macroeconomics (4)
H 320. Introduction to Human Disease (3)
H 385. Safety and Health Standards and Laws (3)
   or H 344. Foundations of Environmental Health (3)
MB 230. *Introductory Microbiology (4)
   or MB 302, MB 303. General Microbiology, General Microbiology Lab (3,2)
PSY 202. *General Psychology (3)
ST 201. Principles of Statistics (4)
   or ST 351. Introduction to Statistical Methods (4)

Healthy Foodservice Systems Courses

BA 215. Fundamentals of Accounting (4)
BA 230. Business Law I (4)
BA 351. Managing Organizations (4)
BA 360. Introduction to Financial Management (4)
BA 390. Marketing (4)
BA/MGMT 453. Human Resources Management (4)
CA 111. Food Service Safety and Sanitation (1) (LBCC)
CA 112. Stations, Tools, and Culinary Techniques (3) (LBCC)
CA 113. Service Techniques (1) (LBCC)
FST 251. Introduction to Wines, Beers and Spirits (3)
FST 360. Food Safety and Sanitation (3)
FST 421. *Food Law (3)
NUTR 311. Foodservice Production and Purchasing (4)
NUTR 319. Promoting Food and Nutrition (3)
NUTR 407. Seminar (1)1
NUTR 410. Field Experience (8)2 Pre-arrange NUTR 410 with department
NUTR 416. ^Cultural Aspects of Foods (3)
NUTR 446. Managing Food and Nutrition Services (4)
NUTR 447. Management of Food Systems Laboratory (3)

Credits needed to graduate=180

Upper-division credits needed=60

Maximum S/U credits=36

Note: Departmental courses within major may not be taken S/U.

Transfer Students: See Schedule of Classes, Academic Regulations 18a.1.

Footnotes:

* Baccalaureate Core Course (BCC)
^ Writing Intensive Course (WIC)
1 Recommend fall term of senior year.
2 Recommend spring term of senior year.


Option Code: 261




 
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