Food Service Operations, BAS

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CODE: FAB-BAS | TOTAL CREDITS: 120 | FINANCIAL AID INFORMATION: Eligible

SCHOOL: School of Business, Hospitality and Public Services

DEPARTMENT: Department of Hospitality Management

ADMITTANCE INFORMATION

Admittance into the Bachelor of Applied Science in Food Service Operations requires a minimum of an associate degree in Food and Beverage Management, Culinary Arts, or a related field from a regionally accredited institution.

DESCRIPTION

Designed to provide quality education to those seeking a career or to further their career in food service operations. The program consists of higher level course work in food and beverage management, and general education which enable students to obtain the necessary knowledge and skills to be successful in the fast paced and ever changing food service operations work environment.

SPECIALIZED ACCREDITATION

This program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA), P.O. Box 400, Oxford, MD21654, telephone: (410) 226-5527, emails: aoc@shore.intercom.net or acpha@atlanticbb.net.Also accredited by the American Culinary Federation (ACF) , 180 Center Place Way, St. Augustine, FL 32095, (904) 824-4468 I (800) 624-9458, Fax: (904) 940-0741, www.acfchefs.org.

ACADEMIC MAP

CSN BAS Food Service Operations Map

Student Learning Outcomes

Predict current trends in food and beverage operations.
Prepare food service events using all of the management training skills, customer service skills, and culinary skills.
Incorporate management skills and practical industry knowledge into food service operations.
Combine effective communication skills, quality critical thinking, and high ethical standards within the food and beverage industry.

General Education Requirements

TOTAL GENERAL EDUCATION CREDITS: 35

Mathematics (3 Credits)

^{NOTE: Your first college-level MATH course must be completed before reaching 30 total college-level credits.}

MATH 120 - Fundamentals of College Mathematics
or MATH 120E - Fundamentals of College Mathematics Expanded or above (except MATH 122 and MATH 123)

English Composition (6-8 Credits)

^{NOTE: Your first college-level ENG course must be completed before reaching 30 total college-level credits.}

ENG 333 - Professional Communications
and one course from the following:
ENG 100 - Composition Enhanced
or ENG 101 - Composition I
or ENG 110 - Composition I for International and Multilingual Students Expanded
or ENG 113 - Composition I for International Students

Communications (3 Credits)

Human Relations (6 Credits)

MGT 283 - Introduction to Human Resources Management
and one 3-credit course from the following:
ALS 101 - College Success
or ANTH 101 - Introduction to Cultural Anthropology
or HIST 105 - European Civilization to 1648
or HIST 106 - European Civilization Since 1648
or HIST 107 - Women in American History
or HIST 150 - Introduction to Chinese Civilization
or HIST 151 - Introduction to Japanese Civilization
or HIST 210 - Southwest Heritage
or HIST 247 - Introduction to the History of Mexico
or HIST 260 - Introduction to Native American History
or PHIL 135 - Introduction to Ethics
or PSC 101 - Introduction to American Politics
or PSY 101 - General Psychology or above
or SOC 101 - Principles of Sociology or above

Natural Science (7 Credits)

ANTH 102 - Introduction to Biological Anthropology
or ANTH 110L - Biological Anthropology Lab
or AST 103 - Introductory Astronomy: The Solar System or above
or BIOL 101 - Biology for Non-Majors or above
or any CHEM prefix course
or EGG 131 - Technical Physics I
or EGG 131L - Technical Physics I - Lab
or EGG 132 - Technical Physics II
or ENV 101 - Introduction to Environmental Science or above
or GEOG 103 - Physical Geography
or GEOG 104 - Physical Geography Laboratory
or GEOG 117 - Meteorology/Climatology
or GEOL 100 - Earthquakes, Volcanoes and Natural Disasters or above
or HHP 123 - Introduction to the Human Body
or HHP 124 - Introduction to the Human Body Computer Lab
or PHYS 110 - Conceptual Physics or above

Fine Arts/Humanities/Social Science (6 Credits)

PHIL 311 - Professional Ethics
and one 3-credit course from the following:
any AM prefix course
or any ANTH prefix course (except ANTH 102 and ANTH 110L)
or any ART prefix course
or DAN 101 - Dance Appreciation
or any ECON prefix course
or ENG 223 - Themes of Literature
or GEOG 106 - Introduction to Cultural Geography
or any HIST prefix course
or any MUS prefix course (except MUS 100)
or any PHIL prefix course
or PHO 101 - Beginning Photography
or any PSC prefix course
or any PSY prefix course
or any SOC prefix course
or any THTR prefix course (except THTR 275)
or WMST 113 - Gender, Race, and Class
or World Languages 101B or above (this includes the following course prefixes: ARA, ARM, CHI, FIL, FREN, GER, GRE, ITAL, JPN, KOR, LAT, PORT, RUS, SPAN, and THAI)

U.S. and Nevada Constitutions (4-6 Credits)

Four Credit Options
HIST 100 - Historical Issues and Contemporary Society
or PSC 101 - Introduction to American Politics
Six Credit Options
HIST 101 - U.S. History to 1877
and HIST 102 - U.S. History Since 1877
or
HIST 101 - U.S. History to 1877
and HIST 217 - Nevada History
or
HIST 102 - U.S. History Since 1877
and HIST 111 - Survey of U.S. Constitutional History
or
HIST 111 - Survey of U.S. Constitutional History
and HIST 217 - Nevada History

Major Requirements

TOTAL MAJOR REQUIREMENTS CREDITS: 85

Core Requirements (56 Credits)

CUL 110 - Basic Cookery
and FAB 102 - Sanitation for the Food Service Industry
and FAB 112 - Restaurant Management
and FAB 160 - Hospitality Purchasing
and FAB 167 - Food Service Nutrition
and FAB 210 - Fundamentals of Food and Beverage Control
and FAB 230 - Menu Planning
and FAB 301 - Food Service Management
and FAB 305 - Food Service Accounting I
and FAB 340 - Restaurant Entrepreneurship
and FAB 380 - Food Service Operations Marketing
and FAB 395 - Food Service Operations Facilities
and FAB 401 - Food Service Operations Law
and FAB 405 - Food Service Accounting II
and FAB 407 - Food Service Operations HR
and FAB 450 - Food Service Operations Internship
and FAB 465 - Beverage Management
and FAB 467 - Restaurant Management Operations
and HMD 101 - Foundations of Hospitality

Lower Division Electives (20 Credits)

Select courses 100-level or 200-level. No courses may be used twice; however, unused, unapplied, or excessive credits may be used toward satisfaction of this major lower division electives requirement. See a counselor or advisor to select courses.

Upper Division Electives (9 Credits)

any 300-400 level FAB, CUL, MGT, or TCA prefix course not used to fulfill another section of this degree.