WKU-course descriptions for dietetics

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Western Kentucky University

Course Descriptions

CFS 111 Human Nutrition: Study of nutrients essential to human life and well-being. Nutrients are studied relative to their function in metabolism, sources in food, and relationship to health.

CFS 311 Family Relations: Study of issues affecting individual and family well-being. Interpersonal relationships and communication skills necessary to achieve quality of life are addressed.

CFS 151 Food Science: Study and application of the principles of food science to food preparation processes. Fundamental concepts include: analysis of produce component, palatability, flavors, colors, textures, composition and safety. Lecture 2 hr./w. laboratory 2 hr./wk. Possible field trip at student's expense.

CFS 152 Food Service Sanitation: National Restaurant Association ServSafe sanitation course. Examines the causes and prevention of foodborne illness in food service operations. Covers proper food handling to include receiving, storage, preparation, and holding of food. Proper cooking and storage temperatures will be stressed. Students must pass the ServSafe National Certification Exam to successfully complete this course.

CFS 251 Commercial Food Preparation: Prerequisite: CFS 151. Study and application of commercial food preparation processes including selection, storage, presentation of food products and the effective utilization of resources. Students must pass the National Restaurant Association Food Sanitation Certification Examination and become CPR certified to receive credit for this course. Lecture 2 hrs./wk and Laboratory 2 hrs./wk.

CFS 252 Hospitality Information Technology: Prerequisite: Soph. Standing. Study of computer applications in hotel, restaurant and tourism management and dietetics. Students will learn computer programs generic to the hospitality industry such as spreadsheets, word-processing, reservation systems, accounting systems, nutritional analysis etc. Course focuses on information systems in the management of hospitality operations.

CFS 261 Advanced Nutrition: Prerequisites: CFS 111, BIOL 131, CHEM 105. Corequisite: CHEM 107. Study of nutrients and their function in the human body. Includes analysis of nutritional status and nutrient intakes of individuals and their relationship to health.

CFS 351 Human Resource Management in the Hospitality Industry Prerequisite: CFS 251 (or 171). Study of management and human resource systems common to the hospitality industry. Case studies, role plays and simulations are used to examine management and human resource problems unique to hotels, restaurants and institutions.

CFS 353 Menu Planning and Purchasing: Prerequisite: CFS 251. Study of menu planning and merchandising to meet the needs of various target markets. Includes analysis of food and equipment specifications, purchasing methods, and pricing strategy. Possible field trip at student's expense.

CFS 354 Cost Control and Financial Analysis in the Hospitality Industry: Prerequisites: CFS 252 and ACCT 200. Study of the financial aspects of hospitality operations to include budgeting, forecasting, financial analysis, food and labor costs, beverage control, inventory control and the Uniform System of Accounts for Hotels and Restaurants.

CFS 361 Life Stage Nutrition: Prerequisite: CFS 261: Study of the nutrition needs of individuals in the various stages of the life cycle. Includes review of public and private enterprises involved in the health care delivery system. Course requires off-campus experiences for which students are responsible for transportation and related activities and expenses.

CFS 362 Medical Nutrition Therapy I: Prerequisites: CFS 361, CHEM 304. Study of the scientific principles of human nutrition in relation to health and disease. Emphasis is placed on nutritional assessment and planning of nutrition intervention strategies for specific disease conditions.

CFS 365 Community Nutrition: Prerequisite: CFS 111. Review of community resources and delivery of nutrition education, to include diverse populations. Field experiences will be required. Students are responsible for their own transportation.

CFS 452 Quality and Service Management in the Hospitality Industry: Prerequisite: Sr. Standing and MGT 210. Study and analysis of service delivery systems for the hospitality industry with particular emphasis on implementing a consumer driven, top-down, policy oriented, quality service program. Possible field trip at student's expense.

CFS 459 Senior Seminar in Hospitality Management and Dietetics: Prerequisite: Sr. Standing and CFS 362. Course prepares senior Hospitality Management and Dietetic students to assume leadership positions in their career fields. The class will provide a forum where students focus on career, leadership, ethics and lifelong learning and will also provide students an opportunity to debate relevant industry issues.

CFS 461 Application of Nutrition Theory and Research: Prerequisite: CFS 261. Application of classic and contemporary theory in the identification and analysis of problems in the practice of nutrition. Provides the student with a research knowledge base specific to dietetic practice.

CFS 462 Medical Nutrition Therapy II: Prerequisite: CFS 362. Continued study of the analysis of the scientific principles of human nutrition in relation to health and disease. Emphasis is planed on intervention strategies for specific disease conditions and disorders. Includes laws, regulations, and standards related to dietetic practice.

CFS 464 Applied Institution Management: Prerequisite: Senior standing. Application of methods in institutional management of foodservice operations and nutritional care. Lecture, one hour; practicum, ten hour per week minimum. Course requires off-campus experiences for which students are responsible for transportation and related activities and expenses.

ACCT 200 Introductory Accounting: Prerequisite: Sophomore Standing. An introduction to the concepts and procedures used in accounting for business activity. Income determination and accounting for assets, liabilities and ownership equity are emphasized, as is the preparation of financial statements for business enterprises.

CHEM 304 Biochemistry for the Health Sciences: Prerequisite: CHEM 107. A brief treatment of organic chemistry is used as an introduction to carbohydrates, lipids, proteins and nucleic acids emphasizing their functional roles in the biological system. Specific topics include bioenergetics, enzymes, acid-base balance, hematology and immunology. Course is offered specifically for students in the four-year nursing program, but is also recommended for students in physical education, recreation, health and safety and other disciplines dealing with human health. This course does not count toward a major/minor in biology or chemistry. Four lecture hours per week.

MGT 210 Organization and Management: Prerequisite: Junior Standing. An introduction to organization theory and organizational behavior. The course focuses on managing people and material resources to enhance organizational productivity and effectiveness. Attention is given to the managerial functions of planning, organizing, leading and controlling.