NUTR 303 - Foodservice Systems Management
Assessment of managerial, organizational, and operational structures in foodservice systems with focus on markets related to dietetic practice, human resource policies, and strategies applied to foodservice systems management.
CHEM 350 - Organic Chemistry I
Compounds of carbon and their reactions. Reaction mechanisms, synthesis, spectroscopic, and other physical properties.
NUTR 410 - Professional Issues in Dietetics
Dietetic registration and licensure. Third party payments, dietetic practice, and marketing dietetics. Internship application preparation. Public policy in dietetic practice.
NUTR 415 - Clinical Nutrition I
Pathophysiological basis and nutritional assessment and intervention in chronic diseases in humans.
MICR 210 - General Microbiology
General properties of bacteria and viruses, including physiology, metabolism, genetics, applied bacteriology, pathogenesis, and immunity.
