Program Overview
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.
Courses
Specific courses required:
- AC 2503 - Financial Accounting
- AC 2513 - Managerial Accounting
- BA 3703 - Business Communication
- BY 2424 - Introductory Microbiology
- CM 1013 - Introduction to Chemistry
- CM 1023 - Introduction to Chemistry-Organic
- EC 2413 - Principles of Microeconomics
- EC 2403 - Principles of Macroeconomics
- MG 3503 - Leading and Managing People
- MG 3613 - Legal Aspects of Business I
- MG 4453 - Human Resource Management
- MK 3503 - Principles of Marketing
- MK 3533 - Marketing Management
- NUTR 1011 - Professional Orientation
- NUTR 1213 - Basic Foods
- NUTR 2613 - Principles of Nutrition
- NUTR 3213 - Food Science and Production
- NUTR 4043 - Practicum
- NUTR 4093 - Senior Seminar
- NUTR 4213 - Food Systems Management I
- NUTR 4223 - Food Systems Management II
- NUTR 4232 - Quantity Food Production, Safety, and Sanitation
- PS 3323 - Business and Industrial Psychology
Note:
A minor in distributive business is satisfied with this program.
