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[College of Human Environmental Sciences]

DEPARTMENT OF HUMAN NUTRITION AND HOSPITALITY MANAGEMENT (NHM)

Professor Olivia W. Kendrick, Interim Department Head
Office: 206 Doster Hall

It is important for students to obtain from the department the list of specific courses to be taken each semester. Many of the courses in the major must be taken in a prescribed sequence, and most are offered only once each year.

Major in food and nutrition. The curriculum of the food and nutrition major is designed to prepare students for careers in health care facilities, community-health nutrition programs, food-service management, and business. The major offers two routes to registration as a dietitian: a didactic program in dietetics (DPD) that is approved by the American Dietetic Association and a coordinated program in dietetics (CPD) that is accredited by the American Dietetic Association. The DPD prepares students to apply for dietetic internships in order to be eligible to take the registration examination for dietitians. Students who complete the CPD are eligible to take the registration examination after graduation.

All students majoring in food and nutrition follow the same plan of study for the first 66 or 68 hours. In the spring semester of the sophomore year, students either apply to the coordinated program or declare the didactic program track. Regardless of the option chosen, all food and nutrition majors complete the required courses listed below. (Students who choose the coordinated program in dietetics must also take NHM 366, NHM 390, NHM 464, NHM 466, and NHM 476.)

Premedical majors. The food and nutrition major can be used as a premedical major, provided the student identifies an interest in applying to medical school early and makes the appropriate substitutions in the course requirements. One academic year of inorganic chemistry (CH 101 and CH 102) and one academic year of organic chemistry (CH 231 and CH 232, CH 237) should be substituted for CH 104 and CH 105. Students should also take math through calculus (MATH 125), one academic year of physics (PH 101 and PH 102), and one academic year of biological sciences (BSC 114:115 and BSC 116:117). Applications to medical school should be completed approximately one year prior to the expected date of enrollment. The Medical College Admission Test (MCAT) is required by most schools. The Health Professions Advising Office in the College of Arts and Sciences is available to assist food and nutrition majors.

Required coursesHours
BSC 215 Human Anatomy and Physiology I4
BSC 216 Human Anatomy and Physiology II4
BSC 242 Microbiology and Man4
BER 345 Educational Statistics3
CH 104 Introductory Chemistry (N)4
CH 105 Introductory Organic Chemistry (N)4
NHM 101 Introduction to Human Nutrition3
NHM 195 Introduction to Dietetics and Nutrition1
NHM 201 Nutrition in the Life Cycle3
NHM 253 Food Science3
NHM 361 Nutritional Biochemistry3
NHM 362 Nutrition at the Cellular Level3
NHM 363 Applied Nutrition3
NHM 365 Medical Nutrition Therapy I3
NHM 372 Introduction to Food Systems Management3
NHM 373 Purchasing, Design, and Risk Management in
    Food Service Systems3
NHM 374 Quantity Food Production and Service4
NHM 432 Nutrition Counseling and Education3
NHM 454 Experimental Food Science (W)3
NHM 463 Community Nutrition (W)3
NHM 465 Medical Nutrition Therapy II3
NHM 475 Management of Food Service Systems3
NHM 491 Directed Professional Study (W)3
NHM 495 Professional Seminar2
PY 101 Psychology (SB) 3
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78

Didactic Program in Dietetics. The didactic program in dietetics (DPD) provides students with the required knowledge to become registered dietitians. To fulfill the experience requirements needed for registration as a dietitian, a student in the DPD should work with the DPD director during the junior year in order to apply to one or more internships during the senior year. Dietetic internships are awarded competitively. Many of these programs require a minimum graduating grade point average of 3.00 and a score from the Graduate Record Examination (GRE) or Miller Analogies Test (MAT). Additional information and assistance with applications are available in the Department of Human Nutrition and Hospitality Management.

Coordinated Program in Dietetics. The coordinated program in dietetics (CPD) provides students with both the required knowledge and supervised practice experiences to be eligible to sit for the national examination to become a registered dietitian (R.D.). Students in the CPD take the courses required of all food and nutrition majors plus an additional five courses (11 hours) in which they apply the theories presented in these courses through experiences in food service and health care facilities. Students interested in completing the CPD should apply during the sophomore year. A second, more limited, opportunity for admission is available at the end of the junior year. Application forms are available from the department. Admission to the CPD is limited. Applications will be reviewed and recommended by the committee on admissions of the Department of Human Nutrition and Hospitality Management. Criteria for admission include the following:

  1. The student must present an overall cumulative grade point average of at least 2.50 and must have completed (with a minimum grade of "C") or be enrolled in the following courses: EN 101, EN 102, CH 104, CH 105, BSC 215, BSC 216, NHM 101, NHM 195, NHM 201, and NHM 253. Two courses in the social sciences and the core curriculum language requirement should have been completed.

  2. A pretest covering material from the above prerequisite courses is part of the admission process. The score on the pretest is considered by the committee on admissions.

  3. The applicant must complete an application form and a statement of activities and/or work experience and must provide two letters of reference.

Each student will receive a copy of the CPD retention policy, which delineates grade requirements for specific courses. Once admitted to the CPD, the student's progress is reviewed each semester, and the student is informed if remediation is required. If the normal progression through the program is interrupted, the student is not guaranteed a place in the next class; the student must reapply to the CPD the following year. Preference will be given to students matriculating at The University of Alabama.

SAMPLE CURRICULUM FOR THE FOOD AND NUTRITION MAJOR

All Food and Nutrition Majors
 
FRESHMAN YEAR
CoursesHours
CH 104 and CH 105 (N)8
EN 101 and EN 102 (or EN 103) (FC)6
HES 1003
NHM 1013
NHM 1951
NHM 2533
Humanities (HU) and fine arts (FA)6
Mathematics (MA)3
___
33
 
SOPHOMORE YEAR
CoursesHours
BSC 215 and BSC 2168
BSC 2424
PY 101 (SB)3
NHM 2013
Computer science (C) or foreign language (FL)6-8
History (HI) or social and behavioral sciences (SB)3
Statistics3
___
30-32
 
DPD Track
 
JUNIOR YEAR
CoursesHours
NHM 3613
NHM 3623
NHM 3633
NHM 3653
NHM 3723
NHM 3733
NHM 3744
NHM 4323
NHM 4543
Humanities (HU) and fine arts (FA)3
___
31
 
SENIOR YEAR
CoursesHours
HES 3103
NHM 4633
NHM 4653
NHM 4753
NHM 4913
NHM 4952
History and social and behavioral sciences9
___
26
 
CPD Track
 
JUNIOR YEAR
CoursesHours
NHM 3613
NHM 3623
NHM 3633
NHM 3653
NHM 3662
NHM 3723
NHM 3733
NHM 3744
NHM 3903
NHM 4323
NHM 4543
___
33
 
SENIOR YEAR
CoursesHours
NHM 4633
NHM 4641
NHM 4653
NHM 4663
NHM 4753
NHM 4762
NHM 4913
NHM 4952
HES 3103
Humanities (HU)9
___
32

Minor in food and nutrition. A minor in food and nutrition is offered by the department and requires 18-20 hours including NHM 101, NHM 201, and NHM 253. The remaining hours are determined in consultation with an academic advisor. To fulfill natural science requirements, students are encouraged to take inorganic or organic chemistry.

Major in restaurant and hospitality management (RHM). The restaurant and hospitality management curriculum offers a variety of courses designed to develop the skills and abilities required for a career in hospitality management. The curriculum prepares the student for a career in restaurant, commercial, and institutional food-service operations, hotel convention service, convention bureau/convention center meeting management, convention and visitor bureaus, hotel food and beverage management, hotel marketing and sales, and country club management. The student must complete a 1,000-hour practicum or a 400 to 600-hour internship in hospitality management. The student also must complete a minor in business or complete the requirements for the American Hotel and Lodging Association Hospitality Operations Certificate. Students must file with the department office the first semester of the junior year a plan of study for the minor. The plan of study must be approved by the student's academic advisor.

Executive restaurant and hospitality management program (ExRHM). Professionals with significant managerial experience in the hospitality field can apply for admission to the executive restaurant and hospitality management program. Enrollment in the ExRHM program is selective and involves an application for admission to The University of Alabama and an application for admission to the ExRHM program. Applicants must be 25 years of age or older and be a resident of the United States; have a minimum of three (3) years' employment as a manager/supervisor in the hospitality industry; have educational goals attainable through the ExRHM Program; assume responsibility for learning; provide two letters of recommendation from current and/or past employers; and participate in a phone interview with the ExRHM Committee regarding educational goals. The University requires a high school diploma or equivalent of all applicants and a 2.0 overall grade point average (GPA) for college credit already taken. While not required, previous college work will be advantageous for ExRHM applicants. See http://exrhm.ua.edu for further details on the ExRHM program.

The courses required for the major in restaurant and hospitality management are listed below:

Required courses Hours
Accounting3
NHM 253 Food Science3
NHM 374 Quantity Food Production and Service4
RHM 175 Introduction to Hotel, Restaurant and Hospitality Management3
RHM 180 Effective Hospitality Communication1
RHM 303 Managing for Quality in the Hospitality Industry3
RHM 356 Human Resources Management3
RHM 420 Hospitality Marketing3
RHM 421 Hospitality Law3
RHM 468 Practicum in Hospitality Management4
    or RHM 469 Internship in Hospitality Management4
RHM 474 Managerial Accounting for the Hospitality Industry4
RHM 496 Hotel, Restaurant, and Convention Management Seminar1
Courses in student's minor18
RHM electives9

SAMPLE CURRICULUM FOR THE RESTAURANT AND HOSPITALITY MANAGEMENT MAJOR

FRESHMAN YEAR
CoursesHours
EC 110 (SB)3
EN 101 and EN 102 (or EN 103) (FC)6
HES 1003
NHM 2533
RHM 1753
Humanities (HU)6
Fine arts (FA)3
Mathematics (MA)3
___
30
 
SOPHOMORE YEAR
CoursesHours
RHM 180 1
Accounting3
Computer science (C) or foreign language (FL)6-8
History (HI) or social and behavioral sciences (SB)9
Humanities (HU)3
Natural science (N)8
___
31-33
 
JUNIOR YEAR
CoursesHours
CSM 441 (W)3
HES 3103
NHM 3744
RHM 3033
RHM 3563
RHM 4213
Courses in student's minor9
RHM electives3
___
31
 
SENIOR YEAR
CoursesHours
RHM 4203
RHM 468 or RHM 4694
RHM 4744
RHM 4961
Courses in student's minor9
RHM electives9
___
30

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