Return To Campus Plan
Lipscomb University's comprehensive plan to return to campus.Learn More
Transform your passion for food and hospitality into a lifelong career. Learn about meal planning and preparation, culinary design and development, safety and service guidelines, and the business management skills to combine it all.
Master the ins and outs of the restaurant industry, from human resources to food production. Our seasoned faculty will develop both your strategic and creative skills and guide you as you explore your career options. Plus, our Christian worldview informs our approach to hospitality — learn how and why food systems management is a form of ministry.
From this program, you can go on to culinary school, restaurant management and nonprofit management — with a firm foundation in business, since you’ll automatically earn a business minor. Between coursework, faculty mentorship and internship opportunities, you’ll be well-prepared for whatever it is you are called to do.
A minor in distributive business is satisfied with this program.
Student to faculty ratio
Become more competitive in the job market with an internship related to your interests. You’ll gain experience and boost your exposure. An internship will also help you learn whether you’ve chosen a career you’ll enjoy.
With a top-tier university education on your resume, you’ll be in high demand, whether you choose to launch your career or begin graduate school. Most of our programs have a placement rate of at least 90 percent within six months of graduation.
Learn from award-winning, experienced faculty who actually care about you. Our small class sizes allow us to get to know you personally. We lead an approachable community within our respective programs. Our faculty connections are the experts on their subject matter, too.
Lowery came to Lipscomb in 2009 as the assistant director of the dietetic internship program and moved up to become an assistant professor and director of the internship program in...Learn More
Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.
Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it is profitable.
Agricultural and food science technicians assist agricultural and food scientists by performing duties such as measuring and analyzing the quality of food and agricultural products.