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Suggested Plan of Study | Admission
Requirements
Food management graduates find employment in restaurants, hospitals, and school food service departments, as well as airline catering. Companies that produce foods, food ingredients, or processing equipment seek students who specialize in food management. Salespersons with technical expertise can readily find employment both in and outside of Maine demonstrating products or equipment for clients. Other opportunities exist in marketing and business management.
Scholarships are available through the department and college, as well as other organizations such as the National Restaurant Association and the
National Association of College and University Food Service
(NACUFS).
In addition to taking classes, students may elect to work on campus as student managers in the dining services and catering. Students are encouraged to gain valuable experience through these positions and summer employment. Internships are also available though NACUFS and other organizations. Since Maine is referred to as "vacationland" and is tourist-oriented, outstanding opportunities exist for students to progress into management positions. This program provides knowledge and skills that enable students to take advantage of opportunities in the food industry throughout the world.
Salaries for graduates may begin at $25,000 or above depending on location and position.
Food Management Suggested Plan of Study
First Year
FSN 101 - Intro. to Food & Nutrition
FSN 103 - Science of Food Preparation
NFA 117 - Issues & Opportunities
ENG 101 - College Composition
CMJ 103 - Fundamentals of Public Communication
MAT 111 - College Algebra
ECO 120 - Principles of Microeconomics
ECO 121 - Principles of Macroeconomics
Second Year
FSN 202 - Foodservice Management
FSN 238 - Applied Food Microbiology & Sanitation
BIO 100 - Basic Biology
BUA 201 - Principles of Accounting I
BUA 202 - Principles of Accounting II
FSN 270 - World Food and Nutrition
Gen Ed - Artistic and Creative Expression
Third Year
FSN 330 - Introduction to Food Science
FSN 340 - Food Processing Laboratory
BMB 207, 209 - Fundamentals of Chemistry and Lab
BMB 208, 210 - Elementary Physiological Chemistry and Lab
ENG 317 - Business and Technical Writing
MAT 232 - Principles of Statistical Inference
BUA 325 - Prin. Of Management & Organization
BUA 350 - Business Finance
Gen Ed - Western Cultural Tradition
Fourth Year
FSN 436 - Food Law
FSN 489 - Senior Project
BUA 370 - Marketing
FSN 512 - Hazard Analysis Critical Control Points
FSN 520 - Food Product Development
FSN 585 - Sensory Evaluation of Foods
Electives
Admission Requirements
Scholastic Aptitude Test
High School Courses
English 4 units
Algebra 2 units
Plane Geometry 1 unit
Other Mathematics (not Accounting) 1 unit
Chemistry 1 unit
Science 1 unit
History/Social Science 1 unit
Academic Electives 5 units
TOTAL 16 units
(1 unit = 1 full year course)
Transfers from other programs at the University of Maine or other colleges and universities are expected to meet these minimum requirements. Transfer students should consult the Undergraduate Coordinator prior to applying for more information.
Inquiries:
Dr. Susan
Sullivan
Undergraduate Coordinator
Food Science and Human Nutrition
103 Hitchner Hall
(207) 581-3130
Fax: (207) 581-1636
susan_sullivan@umenfa.maine.edu
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Copyright Department of Food Science and Human Nutrition, 2004 - 2008
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