Program Modification Form
I Summary of Proposed Changes
Department/program
Summary
Business Technology/Food Service Management
Course offering changes
II Endorsements and Approvals
Please obtain the Program Chair/Director’s approval and Dean’s approval.
Please type / print name Signature
Requestor:
Phone:
Program Chair/Director:
Department Dean
Other affected Programs:
(Use additional sheet if needed)
Thomas Campbell
406-243-7815
Cheryl Galipeau
243-7874
Lynn Stocking
243-7801
AASC Dept Chair
Cathy Corr
243-7903
Are other departments/programs affected by this modification because of
(a) required courses incl. prerequisites or corequisites,
(b) perceived overlap in content areas
(c) cross-listing of coursework
III Type of Program Modification
(e.g. adding a writing course required of all majors.) Please X check the appropriate box.
Major
Minor
X
Other
IV Catalog Language
Date
Please describe
Please obtain signature(s) from the
Chair/Director of any such department/
program (above) before submission
Option
Teachin
g
major/m
inor
Replacing PSYX 161S Fundamentals of
Organizational Psychology with PSYX 100S
Introduction to Psychology per AASC
department request.
Adding new course CULA 205 Catering
Management in place of CRT 205T Food
Service Management Computer Application.
If you are proposing a change to an existing program or major, please cut and paste the requirements as they appear in the
current catalog below. www.umt.edu/catalog 
First Year
A
S
CAPP 120 (CRT 100) Introduction to Computers
-
3
COMX 115S (COM 150S) Introduction to Interpersonal Communication
3
-
CULA 101 (CUL 151T) Introduction to Food Service
5
-
CULA 105 (CUL 175T) Food Service Sanitation
2
-
CULA 210 (FSM 180T) Nutritional Cooking
-
3
M 105 (MAT 107T) Contemporary Mathematics
3
-
PSYX 161S (PSY 110S) Fundamentals of Organizational Psychology
-
3
WRIT 121 (WTS 115) Introduction to Technical Writing
3
-
Food Station Experience from following courses:
CULA 156 (CUL 156T) Dining Room Procedures
CULA 157 (CUL 157T) Pantry and Garde-Manger
CULA 158 (CUL 158T) Short Order Cookery
CULA 160 (CUL 160T) Soups, Stocks, and Sauces
CULA 161 (CUL 161T) Meats and Vegetables
Please provide the proposed copy as you
wish it to appear in the catalog. 
CULA 165 (CUL 165T) Baking and Pastry
-
10
Total
16
19
Second Year
A
S
BMGT 216 (BUS 234T) Psychology of Management and Supervision
-
4
CRT 205T Food Service Management Computer Applications
-
2
CULA 270 (FSM 270) Purchasing and Cost Controls
5
-
CULA 299 (FSM 271) Culinary Arts Capstone
-
4
CULA 275 (FSM 275T) Patisserie
-
2
CULA 298 (FSM 290T) FSM Internship
-
4
CULA 165 (CUL 165T) Baking and Pastry
10
-
Total
15
16
Food Station Experience from following courses:
CULA 156 (CUL 156T) Dining Room Procedures
CULA 157 (CUL 157T) Pantry and Garde-Manger
CULA 158 (CUL 158T) Short Order Cookery
CULA 160 (CUL 160T) Soups, Stocks, and Sauces
CULA 161 (CUL 161T) Meats and Vegetables
Please provide the proposed copy as you wish it to appear in the catalog. 
First Year
A
S
CAPP 120 (CRT 100) Introduction to Computers
-
3
COMX 115S (COM 150S) Introduction to Interpersonal Communication
3
-
CULA 101 (CUL 151T) Introduction to Food Service
5
-
CULA 105 (CUL 175T) Food Service Sanitation
2
-
CULA 210 (FSM 180T) Nutritional Cooking
-
3
M 105 (MAT 107T) Contemporary Mathematics
3
-
PSYX 100S Introduction to Psychology
-
34
WRIT 121 (WTS 115) Introduction to Technical Writing
3
-
PSYX 161S (PSY 110S) Fundamentals of Organizational Psychology
Food Station Experience from following courses:
CULA 156 (CUL 156T) Dining Room Procedures
CULA 157 (CUL 157T) Pantry and Garde-Manger
CULA 158 (CUL 158T) Short Order Cookery
CULA 160 (CUL 160T) Soups, Stocks, and Sauces
CULA 161 (CUL 161T) Meats and Vegetables
CULA 165 (CUL 165T) Baking and Pastry
-
10
Total
16
20
Second Year
A
S
BMGT 216 (BUS 234T) Psychology of Management and Supervision
-
4
CRT 205T Food Service Management Computer Applications CULA 205 Catering Management
-
2
CULA 270 (FSM 270) Purchasing and Cost Controls
5
-
CULA 299 (FSM 271) Culinary Arts Capstone
-
4
CULA 275 (FSM 275T) Patisserie
-
2
CULA 298 (FSM 290T) FSM Internship
-
4
10
-
Food Station Experience from following courses:
CULA 156 (CUL 156T) Dining Room Procedures
CULA 157 (CUL 157T) Pantry and Garde-Manger
CULA 158 (CUL 158T) Short Order Cookery
CULA 160 (CUL 160T) Soups, Stocks, and Sauces
CULA 161 (CUL 161T) Meats and Vegetables
CULA 165 (CUL 165T) Baking and Pastry
Total
15
16
Please explain/justify the new proposal or change. 
Changes are made based upon AACS department request for Psychology course offerings.
Curriculum Changes As Follows:
 Replacing PSYX 161S Fundamentals of Organizational Psychology with PSYX 100S Introduction to Psychology per AASC department request
 Replacing CRT 205T Food Service Management Computer Application with CULA 205 Catering Management, an emerging need is fulfilled as this topic
relates appropriately with Capstone, CULA 299 and the general mission of the Culinary Arts Program. Students will use technology with practical
applications involving Catering.
V Copies and Electronic Submission
Once approved, the original, a paper copy and an electronic file are submitted to the Faculty Senate Office, UH 221 (camie.foos@mso.umt.edu).
VI Department Summary Required if several proposals are submitted. In a separate document list program title and proposed change of all proposals.
Revised 11-2009