The Food Management major is designed for students who elect to emphasize practical experience in the food industry and/or the management of food service systems. During the junior and senior years, students complete four semesters (16 credit hours) of required supervised practice that provides hands-on training in various food service applications, such as restaurant operations, catering, industrial food systems, research and development, or sales/marketing. Students have the option to complete an additional six credit hours of supervised practical experience in a culminating internship/special problems course during the senior year. A minor is required of all food management majors; the general business minor is recommended. A minimum 2.7 GPA is required to graduate with a major in food management.
Requirements
The program of study requires a minimum of 120-hours, consisting of:
Major Requirements
Contemporary Issues in Nutrition | 3 | |
Food Preparation | 3 | |
Nutrition | 3 | |
Food and Culture | 3 | |
Gourmet Foods | 3 | |
Nutrition Throughout the Life Cycle | 3 | |
Meal Management | 3 | |
Quantity Food Production | 4 | |
Communication and Education for Food, Nutrition, and Dietetics | 3 | |
Food Systems Management | 3 | |
Food Management Supervised Practical Experience | 1-6 | |
(Food Management Practical Experience 16-22 hours required for major) |
Associated Requirements
Introduction to Accounting | 3 | |
Microbiology of Human Disease | 4 | |
Introductory Microeconomics | 3 | |
Elementary Statistics | 3 | |
Financial Planning | 3 | |
Survey of Management | 3 | |
Principles of Marketing | 3 |
Minor Requirements
General business; film, television and digital media or other approved minor.