{"id":79,"date":"2021-04-13T22:10:33","date_gmt":"2021-04-14T02:10:33","guid":{"rendered":"https:\/\/sta.uwi.edu\/ffa\/foods-foodservice-management-major\/"},"modified":"2025-09-11T15:34:49","modified_gmt":"2025-09-11T19:34:49","slug":"foods-foodservice-management-major","status":"publish","type":"page","link":"https:\/\/sta.uwi.edu\/ffa\/foods-foodservice-management-major\/","title":{"rendered":"BSc Major in Foods and Foodservice Systems Management"},"content":{"rendered":"

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Study Mode:<\/span><\/strong><\/h4>\n

Full time: 3 Years<\/strong>
Part time: 4 Years<\/strong><\/p>\n

Start Date: <\/span><\/strong><\/h4>\n

September 2025<\/span><\/strong><\/h4>\n

<\/span><\/strong><\/p>\n

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Administrative Unit:<\/strong><\/h4>\n
\n
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Department of Agricultural
Economics and Extension<\/strong><\/p>\n<\/div>\n

Email: daee@sta.uwi.edu <\/a>
Phone: 1(868) 662 2002 ext. 82094<\/p>\n

 <\/p>\n<\/div>\n<\/div>\n

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Programme Overview<\/h4>\n

The major in Family and Consumer Sciences is an offering within the Human Ecology Programme. It is specially designed for those interested in understanding resource management in the home, textiles and apparel construction, leadership and relationships, and human development and nutrition.<\/span>
This high-demand\u00a0field offers\u00a0many job opportunities, where most graduates enjoy rewarding careers.<\/span>\u00a0<\/span>
<\/span><\/p>\n

[\/et_pb_text][et_pb_toggle title=”Programme Breakdown” open_toggle_text_color=”#000000″ open_toggle_background_color=”RGBA(0,0,0,0.07)” closed_toggle_text_color=”#FFFFFF” closed_toggle_background_color=”#779F3F” _builder_version=”4.27.0″ _module_preset=”default” title_text_color=”#FFFFFF” title_font=”|600|||||||” title_text_align=”left” closed_title_font=”|700|||||||” custom_css_free_form=”selector{border-radius:20px;}” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n

The Major in Foods and Foodservice Systems Management comprises 31 credits of advanced courses (Levels II and III) and 21 credits of prerequisite courses in Level I.\u00a0<\/p>\n

COURSE LISTING<\/strong><\/p>\n

PREREQUISITES<\/p>\n

LEVEL I – SEMESTER 1<\/p>\n

ACCT 1002 Introduction to Financial Accounting\u00a0<\/p>\n

AGBU 1005 Introduction to Microeconomics\u00a0<\/p>\n

AGRI 1012 Microbiology\u00a0<\/p>\n

AGRI 0103 Agricultural Chemistry\u00a0<\/p>\n

HUEC 1003 Introduction to Nutrition\u00a0<\/p>\n

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LEVEL 1 – SEMESTER 2<\/p>\n

HUEC 1001 Food Science\u00a0<\/p>\n

HUEC 1004 Introduction to Foods and Meal Management\u00a0<\/p>\n

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ADVANCED COURSES<\/p>\n

LEVEL II – SEMESTER 1<\/p>\n

HUEC 2004 Foodservice Systems Management (Equipment, Layout & Design)\u00a0<\/p>\n

HUEC 2015 Food Quality and Safety\u00a0<\/p>\n

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LEVEL II – SEMESTER 2<\/p>\n

HUEC 2003 Foodservice Systems Management (Organisation & Management)\u00a0<\/p>\n

MKTG 2001 Principles of Marketing\u00a0<\/p>\n

\n

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LEVEL III – SEMESTER 1<\/p>\n

HUEC 3004 Food Product Development\u00a0<\/p>\n

MGMT 2008 Organisational Behaviour\u00a0<\/p>\n

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LEVEL III – SEMESTER 2<\/p>\n

AGBU 3007 New Venture Creation and Management\u00a0<\/p>\n

HUEC 3002 Foodservice Systems Management (Quantity Foods)\u00a0<\/p>\n

HUEC 3020 Development of Caribbean Cuisine\u00a0<\/p>\n

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LEVEL III – SEMESTER 3<\/p>\n

HUEC 3023 Practicum (Foods & Foodservice)\u00a0<\/p>\n

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Entry Requirements<\/h4>\n

To enter into this programme, you must possess one of the following:<\/p>\n