George Fox University | Academics | Departments | Family & Consumer Sciences | Foods and Nutrition

Foods and Nutrition in Business Concentration

This multidisciplinary area of study prepares you to work in a variety of careers using the skills and knowledge developed through your course of study. You will take courses in culinary arts, nutrition, global foods, food service management, and marketing. Students also gain field experience, receiving hands-on training for career development. With this degree, graduates work in a variety of areas, including commercial and noncommercial food service management, wholesale and retail food sales and promotion, and catering and event planning. Our faculty also advises students on appropriate educational paths to become a registered dietitian.

Foods and nutrition in business is a multidisciplinary major incorporating:

• Academic cores in consumer-oriented food science education
• Human nutrition
• And business

Course work in the following prepares students as food professionals:

• Food composition and preparation
• Analysis of consumer trends
• And recognition of global food issues

Course work in human nutrition and contemporary nutrition issues equips them with the knowledge base necessary to work in areas of:

• Fitness management
• Diet analysis
• And consumer nutrition education

The third core of course work serves as the medium for the utilization of this knowledge base, preparing students for careers in industries requiring the skills of:

• Food specialists
• Including new product development
• Test kitchens
• Recipe development
• And food product promotion

The following are required in the general education program:

• CHE 151 General Organic and Biological Chemistry
• And ECO 201 Principles of Economics

The following courses, totaling 44 semester hours, are required for the concentration in foods and nutrition in business:

FCS 211 Foods I
FCS 212 Foods II
FCS 250 Residential Technology
FCS 290 Meal Management
FCS 300 Nutrition
FCS 310 Food, Culture, and Society
FCS 344 Quantity Food Production and Management
FCS 350 Resource Management
FCS 360 Consumer Buying
FCS 430 Nutrition and the Life Cycle
FCS 475 Field Experience
FCS 490 Senior Seminar
BUS 110 Introduction to Business
BUS 340 Marketing
ACC 271 Principles of Accounting