Undergraduate Course Catalog 2006-2007
Thompson School of Applied Science
» http://www.unh.edu/thompson-school/
Food Services Management (FSM)
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The Food Services Management program has two distinct specializations: dietetic technician and restaurant management.
Curriculum Fee
Food Services Management:
Dietetic technician $437*
Restaurant manager $437*
Dietetic Technician
www.unh.edu/tsas/academics/dietetic/
Students who complete the dietetic technician specialization are
prepared for a variety of positions in the food, fitness, and
health-care industries. In a program that combines classroom work and
practical experience, students learn such skills as evaluating the
nutritional status of clients, developing nutrition care plans, and
providing nutrition education. They also develop skills in the
management of food production and delivery systems. Students
participate in two supervised practice rotations in the areas of
medical food service management, clinical nutrition, and community
nutrition for a total of at least 450 hours. These experiences take
place in local health-care settings and community nutrition programs.
The specialization is accredited by the Commission on Accreditation of
Dietetics Education (CADE) of the American Dietetic Association.
Students who successfully complete the program of study are eligible to
sit for the Dietetic Technician Registration Exam. A Dietetic
Technician Registered is eligible for membership in the American
Dietetic Association, an organization of nutrition professionals.
Career Opportunities: Dietetic
technician, Registered DTR; clinical-hospitals, health-care facilities,
retirement centers; wellness-health clubs, weight clinics, wellness
centers; community-community nutrition programs, public health
agencies, WIC agencies; business-food companies, food vendors,
distributors; food services management-schools, daycare centers,
restaurants.
Dietetic Technician Program of Study
First Year, Fall Semester
FSM 201, Food Preparation Fundamentals, 2 cr.
FSM 278, Applied Principles of Food Preparation Lab, 1 cr.
FSM 228/229, Applied Nutrition for Dietetic Technicians, 4 cr.
MTH 201, Math I, 3 cr., or MTH 202, Math II, 3 cr.
NUTR 503, Principles of Food Services Management I, 3 cr.
COM 209, Expository Reading and Writing, 4 cr.
First Year, Spring Semester
FSM 200, Introductory Chemistry, 3 cr.
FSM 207, Hospitality: Sanitation and Safety, 2 cr.
NUTR 476, Nutritional Assessment, 4 cr.
NUTR 504, Managerial Skills in Dietetics, 3 cr.
ZOOL 401, Human Biology, 4 cr.
Second Year, Fall Semester
FSM 205 Hospitality Computer Applications, 3 cr.
FSM 275, Diet Therapy, 3 cr.
FSM 290, Managerial and Clinical Dietetics Practicum, 7 cr.
NUTR 510, Nutrition Education and Counseling, 4 cr.
Second Year, Spring Semester
FSM 260, Community Nutrition Practicum, 5 cr.
FSM 265 Community Nutrition for Dietetic Technicians, 2 cr.
FSM 295, Dietetic Seminar, 1 cr.
COM 210, Public Speaking, 2 cr.
SSCI 201, Human Relations, 4 cr. and
SSCI 204, Leadership Effectiveness and Group Performance, 2 cr.
Total: 66 credits
Restaurant Management
www.unh.edu/tsas/academics/restaurant/
In the Restaurant Management specialization, students experience a
carefully developed combination of classroom and laboratory work. They
engage in practical, hands-on experiences, using modern commercial
equipment to help them refine the necessary skills to be successful in
the field. Students operate two restaurants located in the Thompson
School: Stacey's Buffet, and the Balcony Bistro, an upscale gourmet
dining establishment. They present weekly buffets, and cater banquets
and special events sponsored by the School. Finally, a required summer
internship rounds out the program's hands-on experiential learning.
Students can also work at the UNH Dairy Bar (which is operated by the
FSM program), the New England Center, and University Hospitality
Services, all located on the UNH campus. Extracurricular learning and
earning opportunities are available in the many restaurants located in
the Seacoast area. Students who want to continue their education are
strongly encouraged to take electives from the University's four-year
program to get a head start on transfer status.
Career Opportunities: Restaurant owner/manager, caterer, food and beverage sales, food buyer, food and beverage manager, food services director.
Restaurant Management Program of Study
First Year, Fall Semester
FSM 201, Food Preparation Fundamentals, 3 cr.
FSM 203, Introduction to Restaurant and Hospitality Management, 3 cr.
FSM 205, Hospitality Computer Applications, 3 cr.
FSM 228, Applied Nutrition, 3 cr.
COM 210, Public Speaking, 2 cr.
First Year, Spring Semester
FSM 202, Menu Management, 3 cr.
FSM 206, Food and Beverage Operations Control, 4 cr.
FSM 207, Hospitality: Service, Sanitation, and Safety, 2 cr.
COM 209, Expository Writing and Reading, 4 cr.
MTH 201, Math I, 3 cr., or MTH 202, Math II, 3 cr.
First Year, Summer Semester
FSM 297, Restaurant Management Summer Internship, 3 cr.
Second Year, Fall Semester
FSM 209, Applied Restaurant Operations Management, 4 cr.
FSM 218, Beverage Operations Management, 2 cr.
FSM 240, Restaurant Sales and Promotion Management, 4 cr.
SSCI 204, Leadership Effectiveness and Group Performance, 2 cr.
Second Year, Spring Semester
FSM 208, Non-Commercial and Contract Food Service Management, 3 cr.
FSM 211, Food and Beverage Facilities Planning, 2 cr.
FSM 212, Hospitality Personnel Management, 2 cr.
FSM 215, Restaurant and Hospitality Law, 2 cr.
FSM 226, Dining Room Practicum, 2 cr.
FSM 241, Applied Buffet and Catering Management, 4 cr.
SSCI 201, Human Relations, 4 cr.
Total: 64 credits
