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Undergraduate Admissions Information
Office of Undergraduate Admissions
Madonna University
36600 Schoolcraft Road
Livonia, Michigan 48150-1176
(734) 432-5339 or (800) 852-4951, ext. 5339
Fax (734) 432-5424
Email: admissions@madonna.edu

Nutrition & Food Service Management Major: Assoc Sci | Nutrition & Food Service Mgt Major - Support: Assoc Sci | Nutrition & Food Service Management Major: Bach Sci | Nutrition & Food Service Mgt - Early Childhood: Concen | Nutrition and Food Service Management Minor | Nutrition & Food Service Mgt - Older Adults: Concen | Nutrition & Food Service Mgt Major - Support: Bach Sci
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Nutrition & Food Service Management Major: Assoc Sci    
   Major Courses (24 cr. to be chosen)    
      NFS 2260   Introductory Food Science (FCS/HMG/NFS*) 3 cr.  Examination of the basic composition, structure and properties of foods and the chemistry of changes occurring during preparation and storage. Laboratory experience in basic culinary techniques and methods of food preparation. Lecture 2 hours, laboratory 3 hours. 
      NFS 2270   Human Nutrition (FCS/HMG/NFS*) 3 cr.  Study of nutrients in foods and their involvement in the function of human body systems. Problems in and programs for meeting personal, family, national, and world nutritional needs. 
      NFS 2420   Nutrition for the Aging (AGE/NFS*) 2 cr.  Practical problems of meeting nutritional needs of older adults considering economic, physical, and psychological changes that occur with age. Study of agencies and programs concerned with meal delivery systems for the elderly. 
      NFS 2760   Food Service Sanitation (HMG/NFS*) 2 cr.  Control of food borne illness in the food service industry. Specifics of Food Service Sanitation Law and the inspection report form. Most common violations and means for training and motivating employees. 
      NFS 3120   Nutrition Through the Life Cycle 3 cr.  The study of changing nutrient needs throughout the life cycle. Study of each phase from pre-conception through the elderly years includes key nutrition concepts, physiological principles and nutritional recommendations. Prerequisite: NFS 2270. 
      NFS 3460   Food Service Management I (HMG/NFS*) 3 cr.  Purchasing standards, buying procedures, storage principles, and factors affecting quality, efficiency, and economy in quantity food production and service. Laboratory experience related to quantity food preparation and service. Safety and efficiency in the use and care of specialized equipment. Lecture 2 hours, laboratory 3 hours. Prerequisites: MGT 2360, NFS 2260. 
      NFS 4950   Senior Seminar 2 cr.  Senior research and presentation of research thesis. Discussions of professionalism and career preparation. 
      Major electives (6 cr. to be chosen)    
         NSC 1250   Health Problems (FCS/NFS/NSC*) 4 cr.  Biological approach to health and disease in man. Study of drugs, smoking, alcohol, venereal disease, sex education, nutrition, heredity, and topics of current interest. (For non-science majors.) 
         NFS 2000   Professional Issues in Dietetics 2 cr.  Introduction to the profession of dietetics and professional associations. Evaluation of nutrition-related legal, ethical and research-related issues. Discussions of health care policy, delivery and reimbursement issues. Discussions of the impact of public policy on the dietetics profession. 
         NFS 2230   Therapeutic Nutrition for the Health Professional 2 cr.  The application of basic nutrition knowledge to diet modification as a preventative or therapeutic aid in specific disease states is discussed. Prerequisites: NFS 2220 or equivalent, and approval of advisor. 
         NFS 2290   Topics in Food and Nutrition 1 cr.  An overview of current scientific information about contemporary topics in food and nutrition. Students explore how issues related to the topic affect the consumer. Topics vary by semester. Students may take the course up to three times, provided the content is distinct. 
         MKT 2550   Consumer Behavior (HMG/MKT*/NFS) 3 cr.  The study of the impact of consumer behavior (based on psychological and social forces) on the market. Analysis of the buying decision process and how it is affected by advertising, public relations, and the mass media. Emphasis on consumer-oriented legislation. Prerequisite: MKT 2440. 
         NFS 2910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 2930   Practicum 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 3220   Nutrition Assessment 2 cr.  An examination of the process of obtaining and interpreting nutritional data. Students gain experience with medical documentation and explore appropriate uses for nutrition support. Prerequisites BIO 2250 and NFS 2270. 
         NFS 3250   Medical Nutrition Therapy I 3 cr.  Physiological basis for modification of the normal diet as a preventive measure or therapeutic aid in certain diseases and disorders of the body. Prerequisites: BIO 2250 and NFS 3220. 
         NFS 3290   Adv. Topics in Food and Nutrition 1 cr.  Specialized study of contemporary topics in food and nutrition. Students explore concepts related to food intake and nutrition, enabling them to better serve the consumer. Topics vary by semester. Students may take the course up to three times, provided the content is distinct. 
         NFS 3310   Environmental Food and Nutrition (ENV/NFS*) 2 cr.  Study of issues related to sustainable agriculture, local food supply, organic farming, and other issues related to nutritional health and the environment. Hands-on experience working with organic farming. 
         HTM 3360    
         NFS 3380   Nutrition Education and Counseling 3 cr.  Designing instructional units and materials for teaching nutrition and health principles to children and adults. Counseling theories, motivational interviewing, and behavior modification are covered. Prerequisite: NFS 2220 or NFS 2270. 
         HTM 3660    
         NFS 3910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 3930   Practicum 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 4250   Advanced Human Nutrition 4 cr.  Biochemical principles involved in the metabolism of specific nutrients. Problems in applying this knowledge to particular topics in nutrition. Prerequisites: CHM 1610 or CHM 3610; BIO 2250; NFS 2270. 
         HTM 4360    
         NFS 4380   Community Nutrition 2 cr.  Social, economic, and political aspects of public health in relation to food and nutrition; problems and programs affecting vulnerable groups such as the poor, the aged, the handicapped, pregnant teenagers, infants. Lecture and supervised practice in community setting. Includes an academic service-learning experience. Prerequisite: NFS 2270. 
         NFS 4420   Medical Nutrition Therapy II 3 cr.  Examination of the interrelationships of physiology, biochemistry, and nutrition as related to medical nutritional therapy (MNT), including the scientific evidence supporting MNT. Emphasis on the role of MNT in preventing and treating disease/disorders. Coverage of the Nutrition Care Process and MNT of multiple disease states. Prerequisites: BIO 2250, NFS 3220. 
         NFS 4460   Food Service Management II (HMG/NFS*) 3 cr.  Principles of management applied to food service systems; physical facilities planning; sanitation and safety standards; organization and leadership; personnel management and cost control. Prerequisites: NFS 2260, MGT 2360. 
         NFS 4910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s specialization area. Prerequisite: approval of advisor. 
         NFS 4960   Experimental Foods and Research 3 cr.  Principles involved in food quality, spoilage and preservation, control of foodborne illnesses. Managerial and manipulative techniques involved in formal demonstrations for teaching or promotional work. The experimental method applied in development and evaluation of selected food items. Lecture 2 hours, laboratory 3 hours. Prerequisites: BIO 2260 or BIO 2270; CHM 1610 or CHM 2210, NFS 2260. 
Nutrition & Food Service Mgt Major - Support: Assoc Sci    
   Support Courses (6 cr. to be chosen)    
      BIO 2250   Basic Human Physiology 3 cr.  Non-laboratory study of the functioning of the body systems considering the integration and control of life processes in the cells, tissues, organs, and systems of the human body. Not applicable to Biology major but may be applied to Biology minor. 
      MGT 2360   Principles of Management 3 cr.  An introduction to the nature and principles of management; history, theories, practices, problems, and techniques; characteristics and qualities of managers; contemporary trends in management thought and practice. 
Nutrition & Food Service Management Major: Bach Sci    
   Major Courses (40 cr. to be chosen)    
      NFS 2260   Introductory Food Science (FCS/HMG/NFS*) 3 cr.  Examination of the basic composition, structure and properties of foods and the chemistry of changes occurring during preparation and storage. Laboratory experience in basic culinary techniques and methods of food preparation. Lecture 2 hours, laboratory 3 hours. 
      NFS 2270   Human Nutrition (FCS/HMG/NFS*) 3 cr.  Study of nutrients in foods and their involvement in the function of human body systems. Problems in and programs for meeting personal, family, national, and world nutritional needs. 
      NFS 2760   Food Service Sanitation (HMG/NFS*) 2 cr.  Control of food borne illness in the food service industry. Specifics of Food Service Sanitation Law and the inspection report form. Most common violations and means for training and motivating employees. 
      NFS 3220   Nutrition Assessment 2 cr.  An examination of the process of obtaining and interpreting nutritional data. Students gain experience with medical documentation and explore appropriate uses for nutrition support. Prerequisites BIO 2250 and NFS 2270. 
      NFS 3250   Medical Nutrition Therapy I 3 cr.  Physiological basis for modification of the normal diet as a preventive measure or therapeutic aid in certain diseases and disorders of the body. Prerequisites: BIO 2250 and NFS 3220. 
      NFS 3460   Food Service Management I (HMG/NFS*) 3 cr.  Purchasing standards, buying procedures, storage principles, and factors affecting quality, efficiency, and economy in quantity food production and service. Laboratory experience related to quantity food preparation and service. Safety and efficiency in the use and care of specialized equipment. Lecture 2 hours, laboratory 3 hours. Prerequisites: MGT 2360, NFS 2260. 
      NFS 4250   Advanced Human Nutrition 4 cr.  Biochemical principles involved in the metabolism of specific nutrients. Problems in applying this knowledge to particular topics in nutrition. Prerequisites: CHM 1610 or CHM 3610; BIO 2250; NFS 2270. 
      NFS 4460   Food Service Management II (HMG/NFS*) 3 cr.  Principles of management applied to food service systems; physical facilities planning; sanitation and safety standards; organization and leadership; personnel management and cost control. Prerequisites: NFS 2260, MGT 2360. 
      NFS 4950   Senior Seminar 2 cr.  Senior research and presentation of research thesis. Discussions of professionalism and career preparation. 
      Electives in NFS (4 cr. to be chosen)    
         NSC 1250   Health Problems (FCS/NFS/NSC*) 4 cr.  Biological approach to health and disease in man. Study of drugs, smoking, alcohol, venereal disease, sex education, nutrition, heredity, and topics of current interest. (For non-science majors.) 
         NFS 2000   Professional Issues in Dietetics 2 cr.  Introduction to the profession of dietetics and professional associations. Evaluation of nutrition-related legal, ethical and research-related issues. Discussions of health care policy, delivery and reimbursement issues. Discussions of the impact of public policy on the dietetics profession. 
         NFS 2230   Therapeutic Nutrition for the Health Professional 2 cr.  The application of basic nutrition knowledge to diet modification as a preventative or therapeutic aid in specific disease states is discussed. Prerequisites: NFS 2220 or equivalent, and approval of advisor. 
         NFS 2290   Topics in Food and Nutrition 1 cr.  An overview of current scientific information about contemporary topics in food and nutrition. Students explore how issues related to the topic affect the consumer. Topics vary by semester. Students may take the course up to three times, provided the content is distinct. 
         NFS 2420   Nutrition for the Aging (AGE/NFS*) 2 cr.  Practical problems of meeting nutritional needs of older adults considering economic, physical, and psychological changes that occur with age. Study of agencies and programs concerned with meal delivery systems for the elderly. 
         MKT 2550   Consumer Behavior (HMG/MKT*/NFS) 3 cr.  The study of the impact of consumer behavior (based on psychological and social forces) on the market. Analysis of the buying decision process and how it is affected by advertising, public relations, and the mass media. Emphasis on consumer-oriented legislation. Prerequisite: MKT 2440. 
         NFS 2910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 2930   Practicum 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 3120   Nutrition Through the Life Cycle 3 cr.  The study of changing nutrient needs throughout the life cycle. Study of each phase from pre-conception through the elderly years includes key nutrition concepts, physiological principles and nutritional recommendations. Prerequisite: NFS 2270. 
         NFS 3290   Adv. Topics in Food and Nutrition 1 cr.  Specialized study of contemporary topics in food and nutrition. Students explore concepts related to food intake and nutrition, enabling them to better serve the consumer. Topics vary by semester. Students may take the course up to three times, provided the content is distinct. 
         NFS 3310   Environmental Food and Nutrition (ENV/NFS*) 2 cr.  Study of issues related to sustainable agriculture, local food supply, organic farming, and other issues related to nutritional health and the environment. Hands-on experience working with organic farming. 
         HTM 3360    
         NFS 3380   Nutrition Education and Counseling 3 cr.  Designing instructional units and materials for teaching nutrition and health principles to children and adults. Counseling theories, motivational interviewing, and behavior modification are covered. Prerequisite: NFS 2220 or NFS 2270. 
         HTM 3660    
         NFS 3910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 3930   Practicum 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         HTM 4360    
         NFS 4380   Community Nutrition 2 cr.  Social, economic, and political aspects of public health in relation to food and nutrition; problems and programs affecting vulnerable groups such as the poor, the aged, the handicapped, pregnant teenagers, infants. Lecture and supervised practice in community setting. Includes an academic service-learning experience. Prerequisite: NFS 2270. 
         NFS 4420   Medical Nutrition Therapy II 3 cr.  Examination of the interrelationships of physiology, biochemistry, and nutrition as related to medical nutritional therapy (MNT), including the scientific evidence supporting MNT. Emphasis on the role of MNT in preventing and treating disease/disorders. Coverage of the Nutrition Care Process and MNT of multiple disease states. Prerequisites: BIO 2250, NFS 3220. 
         NFS 4910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s specialization area. Prerequisite: approval of advisor. 
         NFS 4960   Experimental Foods and Research 3 cr.  Principles involved in food quality, spoilage and preservation, control of foodborne illnesses. Managerial and manipulative techniques involved in formal demonstrations for teaching or promotional work. The experimental method applied in development and evaluation of selected food items. Lecture 2 hours, laboratory 3 hours. Prerequisites: BIO 2260 or BIO 2270; CHM 1610 or CHM 2210, NFS 2260. 
      Concentration Option (11 cr. to be chosen)    
Nutrition & Food Service Mgt - Early Childhood: Concen    
   Concentration Courses (12 cr. to be chosen)    
      CF  2160    
      ECE 2250   Infant and Toddler Best Practices 3 cr.  Understanding typical and atypical development of infants and toddlers in order to create developmentally appropriate learning environments meeting Michigan Standards of Quality for Infant and Toddler Programs. Creating respectful, responsive, supportive, and challenging learning experiences and activities for all infants and toddlers. Strategies for partnering with families to support infant and toddler development. 
      ECE 3160   Child Care Administration 3 cr.  Requirements for infant, toddler, and early childhood care in center-based programs. Exploration of curriculum within centers for all groups. Leadership component highlights administrative skills, collaboration, planning, organizing, assembling resources, supervision of early childhood professionals, and advocacy for and support of young children and families. Prerequisite or corequisite: ECE 2650. 
      NFS 3120   Nutrition Through the Life Cycle 3 cr.  The study of changing nutrient needs throughout the life cycle. Study of each phase from pre-conception through the elderly years includes key nutrition concepts, physiological principles and nutritional recommendations. Prerequisite: NFS 2270. 
Nutrition and Food Service Management Minor    
   Minor Courses (20 cr. to be chosen)    
      NFS 2260   Introductory Food Science (FCS/HMG/NFS*) 3 cr.  Examination of the basic composition, structure and properties of foods and the chemistry of changes occurring during preparation and storage. Laboratory experience in basic culinary techniques and methods of food preparation. Lecture 2 hours, laboratory 3 hours. 
      NFS 2270   Human Nutrition (FCS/HMG/NFS*) 3 cr.  Study of nutrients in foods and their involvement in the function of human body systems. Problems in and programs for meeting personal, family, national, and world nutritional needs. 
      NFS 2760   Food Service Sanitation (HMG/NFS*) 2 cr.  Control of food borne illness in the food service industry. Specifics of Food Service Sanitation Law and the inspection report form. Most common violations and means for training and motivating employees. 
      NFS 3120   Nutrition Through the Life Cycle 3 cr.  The study of changing nutrient needs throughout the life cycle. Study of each phase from pre-conception through the elderly years includes key nutrition concepts, physiological principles and nutritional recommendations. Prerequisite: NFS 2270. 
      NFS 3460   Food Service Management I (HMG/NFS*) 3 cr.  Purchasing standards, buying procedures, storage principles, and factors affecting quality, efficiency, and economy in quantity food production and service. Laboratory experience related to quantity food preparation and service. Safety and efficiency in the use and care of specialized equipment. Lecture 2 hours, laboratory 3 hours. Prerequisites: MGT 2360, NFS 2260. 
      NFS electives (6 cr. to be chosen)    
         NSC 1250   Health Problems (FCS/NFS/NSC*) 4 cr.  Biological approach to health and disease in man. Study of drugs, smoking, alcohol, venereal disease, sex education, nutrition, heredity, and topics of current interest. (For non-science majors.) 
         NFS 2000   Professional Issues in Dietetics 2 cr.  Introduction to the profession of dietetics and professional associations. Evaluation of nutrition-related legal, ethical and research-related issues. Discussions of health care policy, delivery and reimbursement issues. Discussions of the impact of public policy on the dietetics profession. 
         NFS 2230   Therapeutic Nutrition for the Health Professional 2 cr.  The application of basic nutrition knowledge to diet modification as a preventative or therapeutic aid in specific disease states is discussed. Prerequisites: NFS 2220 or equivalent, and approval of advisor. 
         NFS 2290   Topics in Food and Nutrition 1 cr.  An overview of current scientific information about contemporary topics in food and nutrition. Students explore how issues related to the topic affect the consumer. Topics vary by semester. Students may take the course up to three times, provided the content is distinct. 
         NFS 2420   Nutrition for the Aging (AGE/NFS*) 2 cr.  Practical problems of meeting nutritional needs of older adults considering economic, physical, and psychological changes that occur with age. Study of agencies and programs concerned with meal delivery systems for the elderly. 
         MKT 2550   Consumer Behavior (HMG/MKT*/NFS) 3 cr.  The study of the impact of consumer behavior (based on psychological and social forces) on the market. Analysis of the buying decision process and how it is affected by advertising, public relations, and the mass media. Emphasis on consumer-oriented legislation. Prerequisite: MKT 2440. 
         NFS 2910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 2930   Practicum 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 3220   Nutrition Assessment 2 cr.  An examination of the process of obtaining and interpreting nutritional data. Students gain experience with medical documentation and explore appropriate uses for nutrition support. Prerequisites BIO 2250 and NFS 2270. 
         NFS 3250   Medical Nutrition Therapy I 3 cr.  Physiological basis for modification of the normal diet as a preventive measure or therapeutic aid in certain diseases and disorders of the body. Prerequisites: BIO 2250 and NFS 3220. 
         NFS 3290   Adv. Topics in Food and Nutrition 1 cr.  Specialized study of contemporary topics in food and nutrition. Students explore concepts related to food intake and nutrition, enabling them to better serve the consumer. Topics vary by semester. Students may take the course up to three times, provided the content is distinct. 
         NFS 3310   Environmental Food and Nutrition (ENV/NFS*) 2 cr.  Study of issues related to sustainable agriculture, local food supply, organic farming, and other issues related to nutritional health and the environment. Hands-on experience working with organic farming. 
         HTM 3360    
         NFS 3380   Nutrition Education and Counseling 3 cr.  Designing instructional units and materials for teaching nutrition and health principles to children and adults. Counseling theories, motivational interviewing, and behavior modification are covered. Prerequisite: NFS 2220 or NFS 2270. 
         HTM 3660    
         NFS 3910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 3930   Practicum 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 4250   Advanced Human Nutrition 4 cr.  Biochemical principles involved in the metabolism of specific nutrients. Problems in applying this knowledge to particular topics in nutrition. Prerequisites: CHM 1610 or CHM 3610; BIO 2250; NFS 2270. 
         HTM 4360    
         NFS 4380   Community Nutrition 2 cr.  Social, economic, and political aspects of public health in relation to food and nutrition; problems and programs affecting vulnerable groups such as the poor, the aged, the handicapped, pregnant teenagers, infants. Lecture and supervised practice in community setting. Includes an academic service-learning experience. Prerequisite: NFS 2270. 
         NFS 4420   Medical Nutrition Therapy II 3 cr.  Examination of the interrelationships of physiology, biochemistry, and nutrition as related to medical nutritional therapy (MNT), including the scientific evidence supporting MNT. Emphasis on the role of MNT in preventing and treating disease/disorders. Coverage of the Nutrition Care Process and MNT of multiple disease states. Prerequisites: BIO 2250, NFS 3220. 
         NFS 4460   Food Service Management II (HMG/NFS*) 3 cr.  Principles of management applied to food service systems; physical facilities planning; sanitation and safety standards; organization and leadership; personnel management and cost control. Prerequisites: NFS 2260, MGT 2360. 
         NFS 4910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s specialization area. Prerequisite: approval of advisor. 
         NFS 4960   Experimental Foods and Research 3 cr.  Principles involved in food quality, spoilage and preservation, control of foodborne illnesses. Managerial and manipulative techniques involved in formal demonstrations for teaching or promotional work. The experimental method applied in development and evaluation of selected food items. Lecture 2 hours, laboratory 3 hours. Prerequisites: BIO 2260 or BIO 2270; CHM 1610 or CHM 2210, NFS 2260. 
Nutrition & Food Service Mgt - Older Adults: Concen    
   Concentration Courses (11 cr. to be chosen)    
      AGE 1070   Introduction to the Aging Experience 3 cr.  Never before in human history have so many people lived into old age. This aging population impacts the aging individual, families, communities, and social policy. An overview of the field of aging, with attention to the cultural, social, psychological, and economic factors which influence the life of the older adult. 
      AGE 3070   Psychology of Midlife and Aging (AGE*/PSY) 3 cr.  What does it really mean to be a grown up? Examine adult psychological development from midlife to later years, including behavior and coping strategies as well as the cognitive, personality, and intellectual changes that occur with aging. Prerequisite: PSY 1010. 
      AGE 3150   How and Why the Body Ages 3 cr.  Study processes that affect normal aging of the human body, as well as age-related chronic diseases. Examination of strategies that contribute to health and vitality into later life. Focus on life choices through the life span to promote positive responses to physical aging. 
      NFS 2420   Nutrition for the Aging (AGE/NFS*) 2 cr.  Practical problems of meeting nutritional needs of older adults considering economic, physical, and psychological changes that occur with age. Study of agencies and programs concerned with meal delivery systems for the elderly. 
Nutrition & Food Service Mgt Major - Support: Bach Sci    
   Support Courses (13 cr. to be chosen)    
      BIO 2250   Basic Human Physiology 3 cr.  Non-laboratory study of the functioning of the body systems considering the integration and control of life processes in the cells, tissues, organs, and systems of the human body. Not applicable to Biology major but may be applied to Biology minor. 
      BIO 2270   Microbiology for Health Sciences 3 cr.  A non-laboratory study of the fundamentals of microbiology geared to preparation of nurses and other health care professionals. The role of microbes as causative agents of infectious disease, focusing on humans and human disease processes, relative to humans and their diverse environments. Application of scientific understandings to health care settings and to food preparation and spoilage. Prerequisites: biology and chemistry course work, both (a) BIO 1010 or BIO 2250 or BIO 2430 or BIO 2440, and (b) CHM 1610 or CHM 2210. 
      CHM 1610   Introduction to Life Chemistry 4 cr.  Integrated organic and biochemical principles related to normal functioning of the human body. Lecture 3 hours, laboratory 3 hours. Prerequisite: high school chemistry with graduation within the past two years, or CHM 1010 or CHM 1110 within the past two years, with a grade of C (2.0) or better, or chemistry placement test. (Does not apply toward chemistry major or minor.) 
      MGT 2360   Principles of Management 3 cr.  An introduction to the nature and principles of management; history, theories, practices, problems, and techniques; characteristics and qualities of managers; contemporary trends in management thought and practice. 
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