2017-2018 Undergraduate Catalog


Food Management (Option IV)

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 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 72 hours on a 124-hour degree, consisting of:

Major Requirements

NTDT 10003Contemporary Issues in Nutrition

3

NTDT 10103Food Preparation

3

NTDT 20403Nutrition

3

NTDT 21163Food and Culture

3

NTDT 30103Gourmet Foods

3

NTDT 30123Nutrition Throughout the Life Cycle

3

NTDT 30133Meal Management

3

NTDT 30144Quantity Food Production

4

NTDT 30303Communication and Education for Food, Nutrition, and Dietetics

3

NTDT 30313Food Systems Management

3

NTDT 40353Experimental Food Science

3

NTDT 40970Special Problems

1-6

(Food Management Practical Experience 16-22 hours required for major)

Associated Requirements

ACCT 20653Introduction to Accounting

3

BIOL 20234Basic Microbiology

4

ECON 10223Introductory Microeconomics

3

OR

ECON 10233Introductory Macroeconomics

3

MATH 10043Elementary Statistics

3

FINA 30653Financial Planning

3

MANA 30653Survey of Management

3

MARK 30653Principles of Marketing

3

Minor Requirements

General business; public relations/advertising; film, television and digital media or other approved minor.