Food Business Management Major [ALES]

Program Requirements (96 units)

• 6 units in ENGL
• 21 units in Approved Program Electives  
• 12 units in Free Electives  

• ACCTG 211 - Introduction to Accounting for Financial Performance
• ACCTG 222 - Introduction to Accounting for Management Decision Making
• ALES 204 - Communication Fundamentals for Professionals
• AREC 200 - Current Economic Issues for Agriculture and Food
• AREC 214 - Applications of Quantitative Models to Food, Resources and the Environment
• AREC 313 - Statistical Analysis
• AREC 473 - Food and Agricultural Policies
• AREC 484 - Strategic Management in Food and Resource Businesses
• ECON 101 - Introduction to Microeconomics
• ECON 102 - Introduction to Macroeconomics
• ECON 281 - Intermediate Microeconomic Theory I
• ECON 282 - Intermediate Macroeconomic Theory I
• FIN 201 - Introduction to Finance
• MARK 201 - Introduction to Marketing
• SEM 301 - Behavior in Organizations
• STAT 151 - Introduction to Applied Statistics I

Major Requirements (21 units)

• CHEM 261 - Organic Chemistry I (see Note 1)
• CHEM 263 - Organic Chemistry II
• NU FS 100 - Introduction to Food Science and Technology
• NU FS 363 - Food Microbiology
• NU FS 373 - Food Chemistry
• NU FS 374 - Food Fundamentals and Quality

Capstone Requirement (3 units)

Notes

1. CHEM 101  is a prerequisite for CHEM 261  and must be taken as an Approved Program Elective  in the program requirements for students who require it.