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 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

NTDT 10003	Contemporary Issues in Nutrition	3
NTDT 10103	Food Preparation	3
NTDT 20403	Nutrition	3
NTDT 21163	Food and Culture	3
NTDT 30103	Gourmet Foods	3
NTDT 30123	Nutrition Throughout the Life Cycle	3
NTDT 30133	Meal Management	3
NTDT 30144	Quantity Food Production	4
NTDT 30303	Communication and Education for Food, Nutrition, and Dietetics	3
NTDT 30313	Food Systems Management	3
NTDT 40960	Food Management Supervised Practical Experience	1.00-6.00
	(Food Management Practical Experience 16-22 hours required for major)

Associated Requirements

ACCT 20653	Introduction to Accounting	3
BIOL 20234	Microbiology of Human Disease	4
ECON 10223	Introductory Microeconomics	3
MATH 10043	Elementary Statistics	3
FINA 30653	Financial Planning	3
MANA 30653	Survey of Management	3

Minor Requirements

General business; film, television and digital media or other approved minor.