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Change Undergraduate Option
Nutrition and Food Service

Status: Approved

Show All Reviews + Hide All Reviews -

1. Review - Academic Programs

Approved by Gary Beach Coord- Senior Curriculum / Acad Prgms/Assess/Accred, August 2, 2011 8:47am

2. Review - Catalog Coordinator

Approved by Larry Bulling Program Technician 1 / Office of the Registrar, August 2, 2011 8:50am

Proposal

Proposal ID: 82422
Type: Change Major/Option/Minor/Certificate
Submission Date: August 1, 2011 4:55pm
Approval Date: August 2, 2011 8:50am
Effective Term: Fall 2011
Justification:
This proposal seeks to create a record of removing BA 498 from the Requirements of the revised Nutrition and Food Service Option at the request of the Originator.
Comments: None

Originators

Name Title Department/School
Sarah Williams Academic Wage Appt - Hourly Acad Prgms/Assess/Accred

Contacts

Name Title Department/School
Mary Cluskey Associate Professor Nutrition & Exercise Sci

Liaisons

No Liaisons

Program Information

Program Title: Nutrition and Food Service  Updated
CIP Code: 190501
College/Department or College/School: College of Health and Human Sciences / Nutrition and Exercise Sciences 

Program Type: Undergraduate Option 
Original Program: Restaurant/Foodservice Management 
Description:  

Renamed "Nutrition and Foodservice Systems" fall 2011.

The Restaurant and Food Service Management option prepares graduates for professional management positions in the vast area of food service. As one of the largest and fastest growing industries in the nation, food service management offers opportunities in restaurant management, catering, schools and universities, and business and industry. 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 Restaurant/Foodservice Management option.


Revisions approved 7/26/2011 via proposal 81848

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-commerical 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.

Renamed "Nutrition and Foodservice Systems" fall 2011.

The Restaurant and Food Service Management option prepares graduates for professional management positions in the vast area of food service. As one of the largest and fastest growing industries in the nation, food service management offers opportunities in restaurant management, catering, schools and universities, and business and industry. 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 Restaurant/Foodservice Management option.


Revisions approved 7/26/2011 via proposal 81848

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-commerical 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.

Renamed "Nutrition and Foodservice Systems" fall 2011.

The Restaurant and Food Service Management option prepares graduates for professional management positions in the vast area of food service. As one of the largest and fastest growing industries in the nation, food service management offers opportunities in restaurant management, catering, schools and universities, and business and industry. 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 Restaurant/Foodservice Management option.


Revisions approved 7/26/2011 via proposal 81848

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-commerical 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.

Requirements:  

Introductory Core

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)
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

COMM 218. *Interpersonal Communication (3)
   or COMM 111. *Public Speaking (3)
MB 230. *Introductory Microbiology (4)
   or MB 302, MB 303. General Microbiology, General Microbiology Lab (3,2)
ST 201. Principles of Statistics (3)
   or ST 351. Introduction to Statistical Methods (4)
CH 121. General Chemistry (5)
PSY 202. *General Psychology (3)
ECON 201. *Introduction to Microeconomics (4)
ECON 202. *Introduction to Macroeconomics (4)

Restaurant/Foodservice Courses

BA 390. Marketing (4)
   or BA 498. Services Marketing (4)
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 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. Food Service Production and Purchasing (4)
NUTR 407. Seminar1 (1)
NUTR 410. Field Experience2 (8) Pre-arrange NUTR 410 with department
NUTR 416. ^Cultural Aspects of Foods (3)
NUTR 446. Foodservice Organizations (4)
NUTR 447. Management of Food Systems Lab (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
^ Writing intensive course
1 Recommend fall term of senior year.
2 Recommend spring term of senior year.

Revisions approved 7/26/2011 via proposal 81848

Introductory Core

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)
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

COMM 218. *Interpersonal Communication (3)
   or COMM 111. *Public Speaking (3)
MB 230. *Introductory Microbiology (4)
   or MB 302, MB 303. General Microbiology, General Microbiology Lab (3,2)
ST 201. Principles of Statistics (3)
   or ST 351. Introduction to Statistical Methods (4)
CH 121. General Chemistry (5)
PSY 202. *General Psychology (3)
ECON 201. *Introduction to Microeconomics (4)
ECON 202. *Introduction to Macroeconomics (4)

Restaurant/Foodservice 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 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. Food Service Production and Purchasing (4)
NUTR 407. Seminar1 (1)
NUTR 410. Field Experience2 (8) Pre-arrange NUTR 410 with department
NUTR 416. ^Cultural Aspects of Foods (3)
NUTR 446. Foodservice Organizations (4)
NUTR 447. Management of Food Systems Lab (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
^ Writing intensive course
1 Recommend fall term of senior year.
2 Recommend spring term of senior year.

Introductory Core

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)
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

COMM 218. *Interpersonal Communication (3)
   or COMM 111. *Public Speaking (3)
MB 230. *Introductory Microbiology (4)
   or MB 302, MB 303. General Microbiology, General Microbiology Lab (3,2)
ST 201. Principles of Statistics (3)
   or ST 351. Introduction to Statistical Methods (4)
CH 121. General Chemistry (5)
PSY 202. *General Psychology (3)
ECON 201. *Introduction to Microeconomics (4)
ECON 202. *Introduction to Macroeconomics (4)

Restaurant/Foodservice Courses

BA 390. Marketing (4)
   or BA 498. Services Marketing (4)
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 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. Food Service Production and Purchasing (4)
NUTR 407. Seminar1 (1)
NUTR 410. Field Experience2 (8) Pre-arrange NUTR 410 with department
NUTR 416. ^Cultural Aspects of Foods (3)
NUTR 446. Foodservice Organizations (4)
NUTR 447. Management of Food Systems Lab (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
^ Writing intensive course
1 Recommend fall term of senior year.
2 Recommend spring term of senior year.

Revisions approved 7/26/2011 via proposal 81848

Introductory Core

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)
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

COMM 218. *Interpersonal Communication (3)
   or COMM 111. *Public Speaking (3)
MB 230. *Introductory Microbiology (4)
   or MB 302, MB 303. General Microbiology, General Microbiology Lab (3,2)
ST 201. Principles of Statistics (3)
   or ST 351. Introduction to Statistical Methods (4)
CH 121. General Chemistry (5)
PSY 202. *General Psychology (3)
ECON 201. *Introduction to Microeconomics (4)
ECON 202. *Introduction to Macroeconomics (4)

Restaurant/Foodservice 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 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. Food Service Production and Purchasing (4)
NUTR 407. Seminar1 (1)
NUTR 410. Field Experience2 (8) Pre-arrange NUTR 410 with department
NUTR 416. ^Cultural Aspects of Foods (3)
NUTR 446. Foodservice Organizations (4)
NUTR 447. Management of Food Systems Lab (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
^ Writing intensive course
1 Recommend fall term of senior year.
2 Recommend spring term of senior year.

Introductory Core

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)
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

COMM 218. *Interpersonal Communication (3)
   or COMM 111. *Public Speaking (3)
MB 230. *Introductory Microbiology (4)
   or MB 302, MB 303. General Microbiology, General Microbiology Lab (3,2)
ST 201. Principles of Statistics (3)
   or ST 351. Introduction to Statistical Methods (4)
CH 121. General Chemistry (5)
PSY 202. *General Psychology (3)
ECON 201. *Introduction to Microeconomics (4)
ECON 202. *Introduction to Macroeconomics (4)

Restaurant/Foodservice Courses

BA 390. Marketing (4)
   or BA 498. Services Marketing (4)
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 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. Food Service Production and Purchasing (4)
NUTR 407. Seminar1 (1)
NUTR 410. Field Experience2 (8) Pre-arrange NUTR 410 with department
NUTR 416. ^Cultural Aspects of Foods (3)
NUTR 446. Foodservice Organizations (4)
NUTR 447. Management of Food Systems Lab (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
^ Writing intensive course
1 Recommend fall term of senior year.
2 Recommend spring term of senior year.

Revisions approved 7/26/2011 via proposal 81848

Introductory Core

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)
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

COMM 218. *Interpersonal Communication (3)
   or COMM 111. *Public Speaking (3)
MB 230. *Introductory Microbiology (4)
   or MB 302, MB 303. General Microbiology, General Microbiology Lab (3,2)
ST 201. Principles of Statistics (3)
   or ST 351. Introduction to Statistical Methods (4)
CH 121. General Chemistry (5)
PSY 202. *General Psychology (3)
ECON 201. *Introduction to Microeconomics (4)
ECON 202. *Introduction to Macroeconomics (4)

Restaurant/Foodservice 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 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. Food Service Production and Purchasing (4)
NUTR 407. Seminar1 (1)
NUTR 410. Field Experience2 (8) Pre-arrange NUTR 410 with department
NUTR 416. ^Cultural Aspects of Foods (3)
NUTR 446. Foodservice Organizations (4)
NUTR 447. Management of Food Systems Lab (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
^ Writing intensive course
1 Recommend fall term of senior year.
2 Recommend spring term of senior year.

Documents

None
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