Most Food Services courses are available to Arts and Science students. Courses restricted to Nutrition and Food Service Management Program students are identified in the course descriptions. A minimum "C-" grade is required in most prerequisite courses; several courses require a minimum "C" grade.
Registering in Courses for a Third Time
An FSRV course may only be repeated once. Subsequent registrations beyond the repeat limit require the department chair or delegate's approval.
Online option
Preparatory course
| Online course | Preparatory course | Credits | |||
|---|---|---|---|---|---|
| FSRV | 1113 | Food Service Systems | ✔ | ✖ | 3.0 |
| FSRV | 1213 | Production and Service Systems | ✔ | ✖ | 3.0 |
| FSRV | 1219 | Orientation to Food Service Operations | ✖ | ✖ | 2.0 |
| FSRV | 2329 | Food Service Supervision Practicum | ✖ | ✖ | 2.0 |
| FSRV | 2429 | Food Service Management Practicum | ✖ | ✖ | 2.0 |
| FSRV | 2529 | Food Service Supervision - Final Practicum | ✖ | ✖ | 3.0 |
| FSRV | 2629 | Food Service Management - Final Practicum | ✖ | ✖ | 5.0 |
| FSRV | 3114 | Food Production - Standards of Quality I | ✖ | ✖ | 3.0 |
| FSRV | 3214 | Food Production - Standards of Quality II and Recipe Development | ✔ | ✖ | 3.0 |
| FSRV | 4323 | Financial Management of Foodservice Operations | ✖ | ✖ | 3.0 |
| FSRV | 4324 | Quality Food Production | ✔ | ✖ | 3.0 |
| FSRV | 4444 | Management of Facilities and Support Services | ✖ | ✖ | 3.0 |
