COLLEGE OF HUMAN SCIENCES ‐ ACADEMIC ADVISING SERVICES
2012‐2013 GUIDELINES FOR REGISTRATION: NTRN‐ SHNF
Bachelor of Science in Nutritional Science Office: HS 159
Tel: 806‐742‐1180
with Teacher Certification in Hospitality, Nutrition, & Food Science (8th ‐ 12th Grade)
Web: http://www.depts.ttu.edu/hs/advising/
FIRST YEAR
FALL SEMESTER = 18 HOURS
(1)
HUSC
or IS
(3) ENGL (3) * MATH
(3)
POLS
(4) # CHEM
(3)
NS
(1)
FCSE
1100
1100
1301
1301
1305/1105
1301
2102
SPRING SEMESTER = 17 HOURS
Intro to Human Sciences
(3)
(3)
(4)
(4)
(3)
Freshman Transition
Essentials of College Rhetoric American Government Org.
Chemistry & Society I
Intro to Nutrition
Intro to Family & Consumer Science
^
^
#
ENGL MATH
NS
CHEM
POLS
1302
2300
2420
1306/1106
2302
Advanced College Rhetoric
Statistical Methods
Nutrition
[S] Chemistry & Society II
American Public Policy SECOND YEAR
FALL SEMESTER = 16 HOURS
SPRING SEMESTER = 16 HOURS
(3)
NS
2310
Principles of Food Preparation
(4)
ZOOL
2403
Human Anatomy & Physiology
(3)
HIST
2300
US History to 1877
(3) ^ ENGL
2311
Technical Writing
(3)
Visual and Performing Arts
(3)
HIST
2301
(3)
CFAS
2300
(4) ^ RHIM 3470
(3) ^ ENGLISH LIT
US History from 1877
Community, Civility, & Ethics
Food System Management II
choose 1: ENGL 2305, 2306, 2308, 2351, 2388, or 2391
HS Core: ADRS 2310, HDFS 2322, or PFP 3301
(3)
THIRD YEAR
FALL SEMESTER = 15 HOURS
(3)
(3)
(3)
(3)
(3)
^
^
^
^
NS
NS
FDSC
RHIM
FCSE
3340
3325
3303
3341
3301
SPRING SEMESTER = 18 HOURS
Nutrition in the Life Cycle
Sports Nutrition
Food Sanitation
Hospitality Management Foundation of FCSE
(3)
(3)
(3)
(3)
(3)
(3)
^ NS
** FCSE
^ NS
** EDSE
** EDSE
** EDLL
4380
4302
4350
4310
4322
4382
Cultural Aspects of Food
[S] Professional Application in FCSE
Emerging Issues in Food & Nutrition
Learning, Cognition, & Inst. Design
Diversity & Learning in the Classroom
Reading & Writing in Sec. Classroom
FOURTH YEAR
FALL SEMESTER = 12 HOURS
(3) ** FCSE
(3) ** FCSE
(3) ^ NS
(3) ^ RHIM
4308
4306
4330
4360
SPRING SEMESTER = 12 HOURS
[F] Research & Evaluation in FCSE
(6) ** FCSE
(6) ** FCSE
[F] Occupational Family & Cons. Sci.
4601
4601
[S] Student Teaching in FCS
[S] Student Teaching in FCS
Community Nutrition
Experimental Food
The above are suggested guidelines for registration. Courses in BOLD are scheduling priorities and must be taken in sequence. Students who prefer a lighter load each semester may take courses offered during the summer sessions. However, not all courses are offered in the summer. Refer to the website www.raiderlink.ttu.edu student for updates on course offerings. This plan assumes that the student is exempt from any additional foreign language requirement for the University Core. LEGEND
* Refer to Univ. Core Curriculum Req. for course selection
# Concurrent enrollment is required
** Admission to Teacher Education Program & min 2.50 GPA is required
check website: http://educgo.educ.ttu.edu/applications/educatorpreparation/
FCSE 3301 requires application and advisor approval. See advisor in HS 159.
^ Pre‐requisites or restrictions apply
[S] Offered Spring semester only
[F] Offered Fall semester only