College Curriculum Committee business for Senate
From: Farro-Lynd, Deborah
Sent: Tuesday, November 19, 2013 12:40 PM
To: Frank, Gwen; Gallup, Andrew; Nersesian, Carolyn; Popovici, Christopher; Wang, Qiong; Bouman, Nat; Choonoo, Neville; Day, Janet; Dengler, Krislynn; Dixon, Ben; Farro-Lynd, Deborah; Finin, Kathryn; Fulkerson, Gregory; Green, Allan; Haley, Brian; Han, Sallie; Hasbargen, Leslie; Hendley, Michelle; Iyer, Nithya; Leon, Miguel; Lord, Paul; Lynch, Rebecca; Mahanta, Kamala; McCaslin-Doyle, John; McClafferty, Eileen; Mills, James; Nepkie, Janet; Nowak, Rhea; Mullinnex, Cassandra; Seery, Brenda; Siegrist, Raymond; Siregar, Dona; Tsan, Loli; Wambui, Betty; Alessi, Kaitlin (); Catanzaro, Christina (); Farison, Emma ()
Subject: FW: FSRA Curriculum Request revision
Curriculum Committee Business For November 20th Meeting (4 pm, 318 Milne)
From:Sostack, Robin
Sent: Tuesday, November 05, 2013 2:59 PM
To: Farro-Lynd, Deborah
Cc:Sostack, Robin; Angell, Katherine
Subject: FSRA Curriculum Request revision
Dr. Farro-Lynd,
Electronic copy as you requested.
Robin Sostack, Secretary
Human Ecology Department
Room 100
SUNY ONEONTA
Phone: 607-436-2705
Fax : 607-436-2051
EMail:
To: Curriculum Committee
From: Dr. Katherine Angell Chair Human Ecology
Mr. Oscar Oberkircher Coordinator FSRA
Date: 10/8/13 (Revised 10/9/13)
RE: Curriculum Change Proposal for FSRA, Spring 2014
Request for change:
The Food Service and Restaurant Administration major curriculum was last changed in 2010. Since that time several new FOOD courses have been approved and are taught as elective selections for FSRA major students. FSRA majors must take 9 hours of FOOD elective selections as part of their major requirements.
Rationale:
This curriculum change proposal does not change any section of the FSRA curriculum except in the FOOD selection course options. There are no proposed changes to the total major credits.
This curriculum change proposal adds the following FOOD courses approved since the 2010 curriculum change to the FOOD elective selection options available for the completion of the curriculum requirement “Major- Food Courses – Complete 9 Hours from the following:” of the FSRA major.
FOOD 110: Introduction to Event Planning
FOOD 201a,b,c,d,f: Regional Cuisine
oThere are culinary mini courses covering a number of regions from around the world
FOOD 205a,b,c: Baking
oThere are three baking mini courses
FOOD 210: Event Management
FOOD 201a,b,c,d,f and FOOD 205a,b,c include a series of culinary mini courses that FSRA students may select to take as part of the completion of their major requirements. These courses are important to include within the FOOD selection course options because many FSRA students want to build their culinary knowledge and preparation beyond the Major curriculum required coursework.
FOOD 110 and FOOD 210 are 3 sh courses focused on event planning and FSRA students may select to take either or both of these courses as part of the completion of their major requirements. These courses are important to include within the FOOD selection course options because many FSRA students want to build their event planning knowledge and preparation beyond the Major curriculum required coursework.
The FSRA faculty respectfully request that the proposed curriculum change be approved so that the FSRA curriculum accurately reflects the required and elective selection coursework for the major and so that students completing the above listed coursework can have it counted within their major requirements without the processing of additional Course Substitution paperwork.
Current FSRA Curriculum:
Present FSRA Curriculum Fall 2013Complete all of the following
FAMS 160 – The Family in Perspective
CONS 150 – Consumer Resource Mgmt
HUEC 200 – Programs & Issues in HUEC
Complete one of the following
NUTR140 - Nutrition I
NUTR142 - Nutrition in Everyday Life
Major – complete all of the following
FOOD 100 – Intro to Hospitality
FOOD 130 – Introductory Food
FOOD 230 – Food Science
FOOD 232 – Cost Control & Serv. Mgmt
FOOD 235 – Design, Layout & Ops
FOOD 239 – Rest & Catering Mgmt.
FOOD 331 – Foodservice Systems Mgmt
HUEC 211 – Service Industry Supervision
Major – Food Courses – Complete 9 hours from the following:
FOOD 133 – Comm. Food & Nutr.
FOOD 233 – Quant. Food Purch.
FOOD 234 – Cultural Aspect of Fd
FOOD 236 – Beer, Wine & Food
FOOD 237 – Healthy Cuisine
FOOD 238 – Baking & Pastry
FOOD 330 – Adv. Food Science
FOOD 333 – Experimental Food I
HUEC 210 – Retail Mgmt
HUEC 299 – Independent Study
HUEC 397 – Internship in HUEC*
NUTR 243 – FdNutr Education
NUTR 245 – Med. Nutr Therapy I
* a maximum of 3 credit hours of foodservice elective can be satisfied through HUEC 397: Internship in HUEC
Major – Business Course – complete all of the following
ACCT 100 – Financial Accounting
ACCT 122 – Managerial Accounting
ECON 110 – Principles of Economics
LAW 222 – Business Law
MKTG 261 – Fundamentals of Marketing
Major Related Work
CHEM 100 – Chemistry in Everyday Life
CSCI 100 – Intro to Computing Tech.
Field Experience – this may be completed through an internship or through supervised work experience – 600 hrs
Total Credits = 64
Proposed Changes to the FSRA Curriculum: Add highlighted new courses to Elective selections.
Proposed FSRA Curriculum Spring 2014Complete all of the following
FAMS 160 – The Family in Perspective
CONS 150 – Consumer Resource Mgmt
HUEC 200 – Programs & Issues in HUEC
Complete one of the following
NUTR140 - Nutrition I
NUTR142 - Nutrition in Everyday Life
Major – complete all of the following
FOOD 100 – Intro to Hospitality
FOOD 130 – Introductory Food
FOOD 230 – Food Science
FOOD 232 – Cost Control & Serv. Mgmt
FOOD 235 – Design, Layout & Ops
FOOD 239 – Rest & Catering Mgmt.
FOOD 331 – Foodservice Systems Mgmt
HUEC 211 – Service Industry Supervision
Major – Food Courses – Complete 9 hours from the following:
FOOD 133 – Comm. Food & Nutr. / FOOD 110: Introduction to Event Planning
FOOD 233 – Quant. Food Purch. / FOOD 201a,b,c,d,f: Regional Cuisine
FOOD 234 – Cultural Aspect of Fd / FOOD 205a,b,c: Baking
FOOD 236 – Beer, Wine & Food / FOOD 210: Event Management
FOOD 237 – Healthy Cuisine
FOOD 238 – Baking & Pastry
FOOD 330 – Adv. Food Science
FOOD 333 – Experimental Food I
HUEC 210 – Retail Mgmt
HUEC 299 – Independent Study
HUEC 397 – Internship in HUEC*
NUTR 243 – FdNutr Education
NUTR 245 – Med. Nutr Therapy I
* a maximum of 3 credit hours of foodservice elective can be satisfied through HUEC 397: Internship in HUEC
Major – Business Course – complete all of the following
ACCT 100 – Financial Accounting
ACCT 122 – Managerial Accounting
ECON 110 – Principles of Economics
LAW 222 – Business Law
MKTG 261 – Fundamentals of Marketing
Major Related Work
CHEM 100 – Chemistry in Everyday Life
CSCI 100 – Intro to Computing Tech.
Field Experience – this may be completed through an internship or through supervised work experience – 600 hrs
Total Credits = 64