General Studies, Food Management Emphasis, B.A.

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The general studies major with food management emphasis offers students a path to graduation that combines generalized study with disciplinary focus, leading to a Bachelor of Arts degree. General studies majors are advised by faculty in the department of family & consumer sciences.

Baccalaureate Degree and Residency Requirements

All requirements for an undergraduate degree are listed under academic policies and regulations in the undergraduate introductory section in this catalog. These requirements include a graduation requirement of at least one course in religion or theology.

Major Approval

Major approval is required during the second semester of the sophomore year, or after the completion of 45 credit hours at Fontbonne. For transfer students, major approval is required after completing the equivalent of one full semester (a minimum of 12 credits) at Fontbonne.

A student in the general studies: food management major must have achieved a cumulative grade point average (GPA) of 2.00 on a 4.0 scale at Fontbonne University at the time of application for major approval and application for degree. Students are required to receive a C- or better in all courses required in the major.

General Education Requirements

The 42 credit hours of general education requirements are presented in the undergraduate academic information section in this catalog. A course that meets a general education requirement may also meet a course requirement in the major or a course requirement in another discipline. The following specific general education courses must be chosen to meet the requirements of this major:

PSY 100 - Introduction to Psychology Credit(s): 3
OR
PSY 200 - Developmental Psychology Credit(s): 3
SOC 100 - Survey of Sociology Credit(s): 3

Courses Required in the Major

DTS 201 - Career Seminar I Credit(s): 1
DTS 301 - Career Seminar II Credit(s): 1
FDS 125 - Food Service Sanitation Credit(s): 1
FDS 221 - Food Science Theory and Application Credit(s): 4
FDS 326 - Quantity Food Production Credit(s): 3
FDS 345 - Food Systems and Dietetics Management Credit(s): 3
FDS 422 - Cultural Competence through Food Credit(s): 3
FDS 458 - Food Systems Management Practicum Credit(s): 3
NTR 214 - Nutrition and Wellness Credit(s): 2
OR
NTR 216 - Principles of Nutrition Credit(s): 3

Courses Required in other Disciplines

MGT 210 - Management Principles Credit(s): 3
MKT 210 - Marketing Principles Credit(s): 3
MGT 320 - Organizational Behavior Credit(s): 3
HRM 310 - Human Resource Management Credit(s): 3
PSY 250 - Cross-Cultural Psychology Credit(s): 3
OR
SOC 265 - Diversity Studies Credit(s): 3

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