COURSE CURRICULUM

The Bachelor of Science in Nutritional Science with a concentration in Food Management at San José State University is a 120-unit degree program designed to prepare students for careers in foodservice administration, hospitality operations, and food industry management. The program includes 15 units of Core Lower Division General Education, with several requirements potentially satisfied through major coursework in areas such as life sciences, chemistry, statistics, and social sciences, along with 6 units of American Institutions requirements. Upper Division General Education is not required separately, as up to 9 units may be fulfilled through major coursework. Students also complete 2 units of Physical Education and satisfy the Written Communication requirement (GWAR/WID) through NUFS 100W, a writing-intensive course focused on nutrition and food science. Major preparation consists of 21 units and includes foundational coursework in human physiology (BIOL 66), chemistry (CHEM 30A and CHEM 30B or equivalent substitutions), psychology (PSYC 1), statistics or health statistics (STAT 95 or PH 67), and NUFS 100W, providing essential scientific and analytical grounding. The major requirements total 73 units and are divided into a 40-unit core and a 33-unit Food Management concentration. The core curriculum covers nutrition fundamentals, food science, food safety, food microbiology, culinary principles, sanitation, food processing, packaging, research methodology, multicultural nutrition, and foodservice management, along with required field experience to provide applied professional training. The Food Management concentration emphasizes business and operational skills essential for leadership in foodservice systems, including accounting, catering, foodservice systems management, community nutrition, nutrition education, and entrepreneurial and cultural aspects of food. Students also complete a required foodservice internship (NUFS 25), providing hands-on professional experience in real industry settings. Additional electives allow specialization in areas such as food evaluation, toxicology, packaging, aging and nutrition, and nutrition entrepreneurship, as well as optional language study such as Spanish. Overall, the program integrates science, nutrition, business, and hands-on training to prepare graduates for managerial roles in the foodservice and hospitality industries.