|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
LEC. 1, PRA. 6. Pr., HRMT major, NUFS 4300, NUFS 4500, senior standing, 2.2 GPA or departmental approval. Practical understanding of the basic principles and procedures underlying the two primary areas of food and beverage operations and lodging operations. Rotation experiences at the Auburn University Hotel and Conference Center. Fall, Spring.
-
3.00 Credits
LEC. 3. Pr., Departmental approval. A) Nutrition, B) Food Science, C) Hotel and Restaurant Management. A course offering unique or current issues not covered in a regularly scheduled course. Course may be repeated for a maximum of 6 credit hours.
-
1.00 - 3.00 Credits
IND. SU. Pr., membership in the Honors College; departmental approval. Research in specialized topics. Course may be repeated for a maximum of 3 credit hours.
-
3.00 Credits
LEC. 3. Pr., NUFS 3720, NUFS 4820, NUFS 4830 or departmental approval. Application of nutrition principles to the pathophysiological and biochemical changes associated with endocrine, cardiovascular and gastrointestinal tract diseases. Credit will not be given for both NUFS 5020 and NUFS 6020. Fall.
-
3.00 Credits
LEC. 3. Pr., NUFS 5020 or departmental approval. Application of nutrition principles to the pathophysiological and biochemical changes associated with sepsis, burns, and trauma as well as renal, respiratory and immune system diseases. Credit will not be given for both NUFS 5030 and NUFS 6030. Spring.
-
1.00 - 6.00 Credits
FLD. Pr., Departmental approval. Concentrated study in nutrition, food science, or hotel and restaurant management in the United States or foreign locations. Course may be repeated for a maximum of 6 credit hours.
-
4.00 Credits
LEC. 3, LAB. 3. Pr., BCHE 3180 or departmental approval. Chemistry of food components; chemical and physical changes of food during processing and storage. Credit will not be given for both NUFS 5430 and NUFS 6430. Spring.
-
4.00 Credits
LEC. 3, LAB. 3. Pr., NUFS 5430 or departmental approval. Principles and application of chemical and instrumental food analyses; quality control procedures. Credit will not be given for both NUFS 5450 and NUFS 6450. Fall.
-
3.00 Credits
LEC. 3. Pr., NUFS 2400, HRMT Major, or departmental approval. Management and organization of menu planning, food knowledge, types of service, customer relations, and production/ service techniques in catering and special event situations. Credit will not be given for both NUFS 5460 and NUFS 6460/6466. Course may be repeated for a maximum of 6 credit hours.
-
3.00 Credits
LEC. 2. Pr., HRMT major, NUFS 3600. Examination and analysis of the principles of continuous quality improvement and total quality management for the hospitality industry. Credit will not be given for NUFS 5530 and NUFS 6530/6536.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|