Nutrition, Food Science and Packaging Department

BS - Nutritional Science, Concentration in Food Management

The concentration in Food Management under the Bachelor of Science Degree Program in Nutritional Science provides students with the education and background needed to gain employment in foodservice administration. The course plan emphasizes providing a scientific foundation in introductory chemistry, bacteriology and human physiology. Support courses in psychology, statistics and economics also provide a strong background. Business courses in human resource management, accounting, and labor relations are needed to provide business skills utilized in foodservice management. Numerous courses in culinary skills, foodservice production management and procurement, catering, sanitation and food science, and cultural aspects of food, as well as nutrition, provide the industry focused education needed to function in the foodservice industry in management.

All students majoring in the Food Management concentration complete both a foodservice internship for 200 hours as well as a field experience course planned for a higher level of work responsibilities with enrollment as a senior for 90 hours. Both experiences provide the students majoring in the Food Management Concentration with the knowledge, skills, and confidence to interview for foodservice management positions. A carefully prepared multi-year program of study will ensure an appropriate sequencing of required courses and students should seek early and frequent advice from departmental advisors.

There are no minimum grade requirements for the major other than an overall 2.5 average across the courses in the major. The Concentration course plan meets the Program Learning Outcomes established for the Department. The BS degree in Nutritional Science with a Concentration in Food Management is a regimented degree plan for students who wish to develop a focused set of skills to be successful in the foodservice industry so they can apply these skills in a practical setting.

University Graduation Requirements

Students must complete all residency, curriculum, unit, and GPA requirements as outlined in the Graduation Requirements section of the Policies and Procedures.

4-Year Program Roadmap

Students may find a roadmap for this program here. Roadmaps should be used in consultation with the catalog and your advisor to identify additional requirements for completing the major (for example, course grade minimums). Associate Transfer Degrees (ADT) pathway roadmaps can be found here.

Course Requirements

University Graduation Requirements32
Core Lower Division General Education21
Of the 39 units required by the university, 18 units may be satisfied by coursework outlined below. Courses that meet GE Areas A1, A2, A3 or B4 must be passed with a "C-" or better to meet the requirement. Consult with major advisor for details.
Note: Students who have completed the ADT Transfer Degree (under SB 1440) for this major will have completed all Lower Division GE Requirements and should follow the 60 unit guarantee roadmap. Meet with an advisor prior to registering for your first semester for the 60 unit roadmap or specific questions.
Upper Division General Education3
Of the 9 units required by the university, 6 units may be satisfied by coursework outlined below. Consult with major advisor for details.
American Institutions6
The 6 units of American Institutions (US123) coursework shown below also fulfills GE Areas D2 and D3. Other courses meet the American Institutions requirement, but may not include additional GE areas. The American Studies (AMS 1A/B) and Humanities Honors (HUM 1A/B, 2A/B) programs both offer larger integrated packages that meet this requirement. Consult with major advisor for details.
Complete one sequence from:
African American Studies6
AFAM 002A. African Americans and the Development of America's History and GovernmentD23
AFAM 002B. African Americans and the Development of America's History and GovernmentD3+US1233
Asian American Studies6
AAS 033A. Asian Americans in U.S. History ID23
AAS 033B. Asian Americans in U.S. History IID3+US1233
U.S. History and Government6
HIST 015. Essentials of U.S. HistoryD2+US13
POLS 015. Essentials of U.S. & California GovernmentD3+US233
Chicana and Chicano Studies6
CCS 010A. Mexican Americans and the Development of U.S. History and GovernmentD23
CCS 010B. Mexican Americans and the Development of U.S. History and GovernmentD3+US1233
Physical Education2
Graduation Writing Assessment Requirement
At SJSU, students must pass both the SJSU Writing Skills Test (WST) and a 100W course. For additional information on the WST, please see Exceptions to the GWAR may be found at
A grade of C or better (C- not accepted) is required to meet graduation requirement.
Preparation for the Major25
BIOL 066. Human PhysiologyB2+B35
CHEM 030A. Introductory ChemistryB1B33
CHEM 030B. Introductory Chemistry3
HS 100W. Writing WorkshopZ3
MICR 020. General BacteriologyB2+B35
PSYC 001. Introduction to PsychologyD13
Complete one course from:
STAT 095. Elementary StatisticsB43
HS 067. Introductory Health StatisticsB43
UNVS 015F and UNVS 015S may be used in lieu of the statistics course required by this major.
Requirements of the Major63
Major Core32
HS 135. Health Issues in a Multicultural SocietyS3
NUFS 008. Nutrition for the Health Professions3
NUFS 020. Sanitation and Environmental Issues in the Hospitality Industry2
NUFS 031. Professionalism in Nutrition, Food Science and Packaging1
NUFS 101A. Food Science4
NUFS 103. Food Processing and Packaging I2
NUFS 106A. Human Nutrition in the Life Span3
NUFS 106B. Research Methodology in Nutrition and Food Science3
NUFS 111. Foodservice Production Management3
NUFS 192. Field Experience in Nutrition and Food Science and Packaging Technology1-6
PKG 107. Principles of Packaging3
Complete one course from:
NUFS 139. Hunger and Environmental NutritionR3
NUFS 144. Food Culture: Consuming PassionsV3
Food Management Concentration26
BUS1 020N. Survey of Accounting3
BUS3 150. Fundamentals of Human Resource Management3
BUS3 151. Labor Relations3
NUFS 021. Culinary Principles and Practice3
NUFS 022. Catering and Beverage Management2
NUFS 025. Internship in Foodservice Management1-2
NUFS 104A. Cultural Aspects of Food3
NUFS 113. Foodservice Systems: Mgmt & Proc3
Complete one course from:
ECON 001A. Principles of Economics: Macroeconomics4
ECON 001B. Principles of Economics: MicroeconomicsD14
Major Electives5
Complete five units from (or by Advisement):
BUS4 091L. Computer Tools for Business1
NUFS 103L. Food Processing Laboratory1
NUFS 105. Current Issues in Nutrition3
NUFS 116. Aging and Nutrition3
NUFS 194. Entrepreneurial Nutrition1
PKG 169. Food Packaging and Preservation3
SPAN 004A. Basic Spanish I4
or by advisement

Total Units:120