The Food, Human Nutrition and Hospitality B.S.H.E.S. program with General Foods and Nutrition Concentration is eligible for freshman students who want to participate in an Eight-Semester Degree Completion Program. The plan below lists a semester-by-semester sequence of courses to finish the degree in eight semesters. Information about the University Core courses is listed in a chart at the bottom of this page.
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Fall Semester Year 1
|
|
|
3
|
University Core ENGL 1013 Composition I |
|
4
|
University Core CHEM 1103/1101L University Chemistry I |
|
3
|
University Core MATH 1203 College Algebra or MATH 1213 Plane Trigonometry |
|
3
|
HESC 1213 Nutrition in Health
|
|
1
|
HESC 1501 Orientation to HESC
|
|
1
|
PEAC or DEAC Elective
|
|
0
|
WCOB 1120 Computer Competency Requirement |
|
15
|
Semester hours
|
|
Spring Semester Year 1
|
|
|
3
|
University Core ENGL 1023 Composition II |
|
4
|
University Core CHEM 1123/1121L University Chemistry II |
|
3
|
COMM 1313 Fundamentals of Communication |
|
4
|
BIOL 1543/1541L Principles of Biology with lab |
|
1
|
PEAC or DEAC Elective
|
|
15
|
Semester hours
|
|
Fall Semester Year 2
|
|
|
2
|
ANSC 3032 Animal Physiology I
|
|
3
|
HESC 2112/211L Foods I
|
|
3
|
Social Science Core HESC 2413 Family Relations |
|
1-3
|
HESC 1201 Introduction to Dietetics and Nutrition or HESC 1603 Introduction to Hospitality Management |
|
3
|
Fine Arts/Humanities Core Elective |
|
3
|
General Elective
|
|
15-17
|
Semester hours
|
|
Spring Semester Year 2
|
|
|
2
|
ANSC 3042 Animal Physiology II
|
|
4
|
CHEM 2613/2611L Organic Physiological Chemistry with lab |
|
3
|
HESC 2203 Nutrition for Exercise and Sport |
|
3
|
Social Science Core PHYS 2003 General Psychology |
|
3
|
History Core Elective
|
|
3
|
ENGL 2003 Advanced Composition or Exemption Elective |
|
18
|
Semester hours
|
|
Fall Semester Year 3
|
|
|
3
|
CHEM 3813 Introduction to Biochemistry |
|
3
|
HESC 3213 Dietetics and Nutrition Practices |
|
3
|
HESC 3653 Food Systems Management
|
|
3
|
Fine Arts/Humanities Core Elective |
|
3
|
General Elective
|
|
15
|
Semester hours
|
|
Spring Semester Year 3
|
|
|
3
|
HESC 3203 Nutrition for the Health Professional and Educators |
|
3
|
HESC 4103 Experimental Foods with lab |
|
3
|
HESC 4243 Community Nutrition
|
|
3
|
Communication Intensive Course ENGL 3053 Technical & Report Writing or JOUR 3123 Feature Writing or AGED 3142/3141L Ag Communication |
|
3
|
Social Science Core Elective
|
|
15
|
Semester hours
|
|
Fall Semester Year 4
|
|
|
4
|
HESC 3604 Food Preparation for the Hospitality Industry with lab |
|
3
|
HESC 4213 Advanced Nutrition
|
|
3
|
HESC 4223 Nutrition During Life Cycle |
|
4
|
BIOL 2013/2011L Microbiology with lab |
|
3
|
General Elective
|
|
17
|
Semester hours
|
|
Spring Semester Year 4
|
|
|
1
|
HESC 425V Food and Nutrition Seminar |
|
13
|
General Electives
|
|
14
|
Semester hours
|
|
124
|
Total Hours
|
Courses that fulfill the University Core requirements are listed below.
|
University Core (State Minimum Core) |
||
|
Areas
|
Minimum |
University Core |
|
English
|
6
|
ENGL 1013
Composition I |
|
Mathematics
|
3
|
MATH 1203
College Algebra |
|
Science (Students admitted under this catalog or later are required to take corresponding lecture/lab combinations as listed.) |
8
|
ASTR 2003/2001L
Survey of the Universe |
|
Fine Arts, Humanities (Select 3 hours each from two of these four categories) |
6
|
a) Fine Arts:
b) Humanities:
c) Humanities:
d) Humanities:
|
|
U.S. History
|
3
|
HIST 2003
History of American People or Government to 1877 |
|
Social Sciences (Select from at least two different fields of study) |
9
|
AGEC 1103
Principles of Agricultural Micro-economics |