Hospitality, Nutrition and Food Science Certification Concentration

Required Courses

• HDFS 2302 - Human Growth and Development Credit(s): 3
• SEED 3370 - Sociocultural and Historic Perspectives in American Education Credit(s): 3
• SEED 3371 - Curriculum and Instructional Design Credit(s): 3
• SEED 3372 - Culturally Responsive Pedagogy in Diverse Classrooms Credit(s): 3
• SEED 4343 - Education in a Global Society Credit(s): 3
• SEED 4250 - Assessment for Diverse and Contemporary Classrooms Credit(s): 2
• SEED 4150 - Assessment for Contemporary Classroom Lab Credit(s): 1

Kinesiology

Two hours of Kinesiology electives.

Internship

Must be completed the semester before student teaching.

• SEED 4360 - Motivating and Managing the Active Learning Environment Credit(s): 3

Student Teaching

Six hours of:

• SEED 4242 - Clinical Teaching in a Secondary Learning Community Credit(s): 2-12

Required Courses

• HAMG 1321 - Introduction to the Hospitality Industry Credit(s): 3
• CHEF 1101 - Principles of Food Science Lab Credit(s): 1
• CHEF 1201 - Principles of Food Science Credit(s): 2
• CHEF 1239 - Management in Meal Production Credit(s): 2
• CHEF 1139 - Management in Meal Production Lab Credit(s): 1
• TRVM 1300 - Introduction to Travel and Tourism Credit(s): 3
• CHEF 1205 - Public Health and Safety Management Credit(s): 2
• NUTR 2339 - Introductory to Nutrition Credit(s): 3
• HAMG 1313 - Principles of Lodging Credit(s): 3
• HMSC 3332 - Consumer Engagement in Digital Channels Credit(s): 3
• NUTR 3339 - Nutrition Credit(s): 3
• FACS 3372 - Administration for Work-based Learning in Family and Consumer Sciences Credit(s): 3
• NUTR 4303 - Cultural Aspects of Food Credit(s): 3
• RSTO 4104 - Advanced Culinary Planning and Preparation Credit(s): 1
• RSTO 4331 - Food Service Management and Organization Credit(s): 3
• RSTO 4107 - Managing the Guest Experience in Hospitality Credit(s): 1
• RSTO 4207 - Customer Relations for the Hospitality Industry Lab Credit(s): 2

Special Problems

Two hours of:

• HMSC 4375 - Special Problems Credit(s): 1-3