Human Sciences, Hospitality, Nutrition and Food Science Certification, B.S.

1. University Core Curriculum Requirements

A. Communication

Three hours from:

ENG 131 - Rhetoric and Composition Credit(s): 3
or
ENG 133 - Honors Composition: Analysis, Argument and Research Credit(s): 3

Three hours from:

COM 111 - Public Speaking Credit(s): 3
COM 170 - Interpersonal Communication I Credit(s): 3
COM 215 - Teamwork and Group Communication Credit(s): 3

B. Mathematics

Three hours from:

MTH 110 - Math in Society Credit(s): 3
MTH 127 - Introduction to Foundations of Mathematics I Credit(s): 3
MTH 138 - College Algebra Credit(s): 3
MTH 143 - Finite Mathematics Credit(s): 3
MTH 220 - Introduction to Probability and Statistics Credit(s): 3
MTH 233 - Calculus I Credit(s): 3

C. Life and Physical Sciences

Six hours from:

AST 105 - Classical and Modern Astronomy Credit(s): 3
BIO 121 - Concepts of Biology Credit(s): 3
BIO 123 - Human Biology Credit(s): 3
BIO 125 - Principles of Ecology and Evolution Credit(s): 3
BIO 131 - Principles of Botany Credit(s): 3
BIO 133 - Principles of Zoology Credit(s): 3
BIO 225 - Local Flora/Fauna Credit(s): 3
BIO 238 - Human Anatomy and Physiology I Credit(s): 3
CHE 101 - Conceptual Chemistry Credit(s): 3
CHE 111 - Intro to Chemistry I Credit(s): 3
CHE 133 - General Chemistry I Credit(s): 3
CHE 134 - General Chemistry II Credit(s): 3
ENV 110 - Introduction to Environmental Science Credit(s): 3
GOL 101 - Fundamentals of Earth Science Credit(s): 3
GOL 131 - Introductory Geology Credit(s): 3
GOL 132 - Historical Geology Credit(s): 3
PHY 101 - General Physics I Credit(s): 3
PHY 102 - General Physics II Credit(s): 3
PHY 110 - Fundamentals of Electronics Credit(s): 3
PHY 131 - Mechanics and Heat Credit(s): 3
PHY 132 - Electricity, Sound and Light Credit(s): 3
PHY 241 - Technical Physics I Credit(s): 3
PHY 242 - Technical Physics II Credit(s): 3

D. Language, Philosophy and Culture

Three hours from:

ENG 200 - Introduction to Literature Credit(s): 3
ENG 209 - Introduction to Mythology Credit(s): 3
ENG 211 - World Literature to 1650 Credit(s): 3
ENG 212 - World Literature from 1650 Credit(s): 3
ENG 221 - British Literature to 1800 Credit(s): 3
ENG 222 - British Literature from 1800 Credit(s): 3
ENG 229 - American Literature to 1865 Credit(s): 3
ENG 230 - American Literature from 1865 Credit(s): 3
ENG 233H - Literary Genres Credit(s): 3
HIS 151 - Western Civilization to 1500 Credit(s): 3
HIS 152 - Western Civilization Since 1500 Credit(s): 3
HIS 161 - World History to 1500 Credit(s): 3
HIS 162 - World History Since 1500 Credit(s): 3
PHI 153 - Introduction to Philosophy Credit(s): 3
PHI 223 - Introduction to Ethics Credit(s): 3

E. Creative Arts

Three hours from:

ART 280 - Art Appreciation Credit(s): 3
ART 281 - Art History Survey I Credit(s): 3
ART 282 - Art History Survey II Credit(s): 3
DAN 140 - Dance Appreciation Credit(s): 3
MHL 245 - Intro to Music Literature Credit(s): 3
MUS 140 - Music Appreciation Credit(s): 3
THR 161 - Theatre Appreciation Credit(s): 3
THR 163 - Film and Culture Credit(s): 3

F. American History

Six hours from:

HIS 133 - U.S. History Survey, 1000-1877 Credit(s): 3
HIS 134 - U.S. History Survey, 1877-Present Credit(s): 3

G. Government/Political Science

Six hours from:

PSC 141 - Introduction to American Government: Theory and Politics Credit(s): 3
PSC 142 - Introduction to American Government: Structure and Functions Credit(s): 3

H. Social and Behavioral Sciences

Three hours from:

ANT 231 - Cultural Anthropology Credit(s): 3
ECO 231 - Principles of Macroeconomics Credit(s): 3
ECO 232 - Principles of Microeconomics Credit(s): 3
GEO 131 - World Regional Geography Credit(s): 3
PSY 133 - General Psychology Credit(s): 3
SOC 137 - Introduction to Sociology Credit(s): 3

I. Component Area Option

Three hours from:

ENG 132 - Research and Argument Credit(s): 3

Three hours from:

BCM 247 - Business Communication Credit(s): 3
ENG 273 - Technical and Scientific Writing Credit(s): 3
FRE 131 - Elementary French Credit(s): 3
FRE 132 - Elementary French Credit(s): 3
GER 131 - Elementary German I Credit(s): 3
GER 132 - Elementary German II Credit(s): 3
POR 131 - Elementary Portuguese I Credit(s): 3
POR 132 - Elementary Portuguese II Credit(s): 3
SPA 131 - Elementary Spanish I Credit(s): 3
SPA 132 - Elementary Spanish II Credit(s): 3
SPH 172 - Beginning American Sign Language Credit(s): 3
SPH 272 - Intermediate American Sign Language Credit(s): 3

2. Program Courses

A. Human Sciences Core Requirements

HMS 100 - Foundations in Human Sciences Credit(s): 3
HMS 300 - Professional Leadership in Human Sciences Credit(s): 3

B. Support/Pre-Major Area

Twenty-seven hours from:

HMS 203 - Human Growth and Development: Infancy - Adolescence Credit(s): 3
SED 370 - Sociocultural and Historic Perspectives in American Education Credit(s): 3
SED 371 - Curriculum and Instructional Design Credit(s): 3
SED 372 - Disciplinary Literacy Credit(s): 3
SED 442 - Student Teaching in a Secondary Learning Community Credit(s): 2-12 (six hours)
SED 443 - Education in a Global Society Credit(s): 3
SED 450 - Assessment for Diverse and Contemporary Classrooms Credit(s): 2
SED 450L - Assessment for Contemporary Classrooms Lab Credit(s): 1
SED 460 - Motivating and Managing Credit(s): 3

Two hours from:

kinesiology

C. Hospitality, Nutrition and Food Science Certification Concentration Courses

Forty-three hours from:

HMS 102 - Introduction to Hospitality Industry Credit(s): 3
HMS 137 - Principles of Food Science Credit(s): 1
HMS 137L - Principles of Food Science Credit(s): 2
HMS 139 - Management in Meal Production Credit(s): 2
HMS 139L - Management in Meal Production Lab Credit(s): 1
HMS 202 - Travel and Tourism Credit(s): 3
HMS 222 - Public Health and Safety Management Credit(s): 2
HMS 239 - Introductory Nutrition Credit(s): 3
HMS 302 - Introduction to Lodging Credit(s): 3
HMS 332 - Communicating Human Sciences Content Credit(s): 3
HMS 339 - Nutrition Credit(s): 3
HMS 372 - Administration for Work-based Learning in Family and Consumer Sciences Credit(s): 3
HMS 403 - Cultural Aspects of Food Credit(s): 3
HMS 404 - Advanced Culinary Planning and Preparation Credit(s): 1
HMS 404P - Advanced Culinary Planning and Preparation Practicum Credit(s): 2
HMS 405 - Food Service Organization and Management Credit(s): 3
HMS 407 - Customer Relations for the Hospitality Industry Credit(s): 1
HMS 407L - Customer Relations for the Hospitality Industry Lab Credit(s): 2
HMS 475 - Special Problems Credit(s): 1-3 (two hours)

3. Hours needed to total 120

To be discussed with advisor.

Grade Requirements

A grade of at least C in each freshman English course (ENG 131 , ENG 132 )
A C average in work completed in the major field
A C average in work completed in the minor field

The required averages are based on those SFA courses taken in each category that are included in the student’s official degree plan (CAPP). Transfer and advanced placement coursework are not included in GPA calculations.

Texas Success Initiative Program

All students must satisfy provisions of the Texas Success Initiative program. See TSI information elsewhere in this bulletin.