Please note that this is an old version of our catalog. The most recent edition is available at http://pigtrail.uark.edu/catalogofstudies/

FOOD, HUMAN NUTRITION, AND HOSPITALITY CURRICULUM

This curriculum allows the student to concentrate in an area of foods and nutrition by completing courses in the basic curriculum plus those in one of the options: A--Dietetics; B--Hospitality and Restaurant Management; or C--General Foods and Nutrition.

	Communications.............................................................9-12
			ENGL 1013, 1023, 30037.............................6-9
			COMM 1313............................................3

	Physical and Biological Sciences..............................................8
			CHEM 1103/1101L, 1123/1121L..........................8

	Social Sciences...............................................................3
			PSYC 2003............................................3

	Arts and Humanities...........................................................6
		from any two catagories (a-d) select 6 hours:
			(a) fine arts 3 hours
			(b) PHIL 2003 or 2103 or 2203 or 3103, 3 hours
			(c) WLIT 1113 or 1123, or ENGL 2113 or 2123, 3 hours
			(d) FLAN 2003 or HUMN 2003

	Physical Education............................................................2

	Human Environmental Sciences.................................................20
			HES 1501, 1213, 2113, 3213, 3604, 3653, 4103
			The preceding curriculum requret re obe aken by all food,
				nutrition, & hopitlity majors.
			The remaining hours are speciiedin Option A, B or C.......77-81
   
 
Total hours for degree......................................................132

Option A--Dietetics (DIET)

(To Fulfill American Dietetic Association Plan V Requirements)

This option specifies courses needed to satisfy knowledge requirements prerequisite to dietetic internships and approved pre-professional practice programs (AP4) as routes to dietetic registration. Students who complete the program may apply for an internship or an AP4 to complete their eligibility to take the national registration examination.

Communications 3
ENGL 30538
Physical and biological sciences 18
CHEM 2613/2611L,3813
ZOOL 2413 or 2443; ZOOL 2213/2211L or BIOL 1003/1001L
or ZOOL 1004; ANSC 3032, 3042, MBIO 2013/2011L
Social sciences 9
ECON 2143 or 2013 or 2023
SOCI 2013 or ANTH 1023
PLSC 2003
Mathematics, statistics, and computer science 9
MATH 1203 or 1213
AGST 4023
BAST 2903 or AGEC 3213 or ETEC 4833 or CISQ 1121 and 2232
Food, human nutrition, and hospitality 27
HES 3204, 4213, 4223, 4243, 425V, 4264, 4273, 4613, 4623
Other human environmental sciences 6
HES 1403; HES 2413
Business 3
MGMT 3563
Education 3
VOED 4403
Electives 2-6

Option B--Hospitality and Restaurant Management (HRMN)

Students who choose this option will prepare themselves for careers in the restaurants and hospitality industry. Completion of an internship as part of degree requirements allows students to acquire practical experience and specialized knowledge from supervised work in a hotel, restaurant, or other hospitality-related business.

Communications 3
VOED 4303
Social Sciences 9
ECON 2013 and 2023 or AGEC 1103 and 2103
PLSC 2003 or HIST 2003 or 2013
Mathematics, statistics, and computer science 12
MATH 2043 and 20539
CISQ 2013
CISQ 1121 and 2232
Business and other supporting courses 25
ACCT 2013, 2023
BLAW 2013
MGMT 1033, 3563, 3743
MKTT 3433
FINN 3043
FDSC 2503
Education 3
VOED 4403
Food, human nutrition, and hospitality 12
HES 2123, 4613, 4623, 4693
Other human environmental sciences 3
HES 1403 or 2413
Electives 12-1510, 11

Option C--General Foods and Nutrition (GFNU)

(To Fulfill American Association of Family and Consumer Sciences Accreditation Requirements)

Students taking this option may select electives to prepare themselves for positions in journalism, cooperative extension, public service, or business; for graduate work in foods and nutrition; for further study in medicine, law, or other professions.

Communications 3
ENGL 3053 or JOUR 3123 or VOED 4303
Physical and biological sciences 18-19
CHEM 2613/2611L,3813
ZOOL 2413 or 2443; ZOOL 2213/2211L or BIOL 1003/1001L or
ZOOL 1004; ANSC 3032, 3042, MBIO 2013/2011L Social sciences
9
ECON 2143 or 2013 or 2023
SOCI 2013 or ANTH 1023
PLSC 2003 or HIST 2003 or 2013
Mathematics, statistics, and computer science 9
MATH 1203 or 1213
BAST 2903 or AGEC 3213 or ETEC 4833 or CISQ 1121 and 2232
Food, human nutrition, and hospitality 17
HES 2123, 3204, 4213, 4223, 4243, 425V
Other human environmental sciences 12
HES 1803; 1403; 2053; 2413
Education 3
VOED 4403
Electives 12-1612, 13

MINOR IN NUTRITION

18-19 Credit Hours

Required courses (13 hours)

HES 1213, Nutrition in Health

HES 2113, Foods I

HES 3204, Nutrition for Health Professionals and Educators

HES 4213, Advanced Nutrition

 

Choose (5-6 hours)

HES 4223, Nutrition During the Life Cycle

HES 4243, Community Nutrition

HES 425V, Food and Nutrition Seminar (1-2 hours)

HES 400V, Sports Nutrition (3 hours)

7Exemption may be earned by proficiency examination. Twelve hours in Communication, including 3 hours of communication (speech), required regardless of exemption.

8JOUR 3123, Feature Writing, acceptable substitute for students who have the prerequisites.

9MATH 1203, prerequisite for MATH 2043 and 2053, required for hospitality and restaurant management students who do not earn credit for MATH 1203 by CLEP exam

10Highly recommended: foreign language, 6 hours; HLSC 3633.

11At least one-half of hours must be junior-senior level.


[
Go Back to the Table of Contents]

[Questions or comments about this site to University Relations]