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College of Science & Engineering

Department of Nutritional Sciences

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Food Management

professor and student preparing a plate

A major in food management is designed for students who elect to emphasize practical experience in the food industry and/or management of food service systems. This program offers a four-year curriculum that combines didactic course work and supervised practical experience (4 semesters – 16 hours) in the junior and senior years, and an additional six hours option for supervised practical experience in the senior year. Students focus on a different application in the food industry for each semester of practical experience, with “hands-on” training in commercial and institutional food service systems and management. The food management program requires a minor as well; a minor in general business is recommended.

Program graduates will be better prepared with the knowledge and skills needed for the current job market and have a vast selection of career opportunities. Graduates of this program are eligible for positions in commercial and institutional food service and management; food production and product development; sales and marketing (food brokers and equipment vendors); supermarkets and distribution; culinary, restaurants, and hotel food and beverage hospitality; consumer education (industry representatives and professional food demonstrators); and/or entrepreneurial ventures (catering, consulting, and restaurant owners). 

Student eligibility for the program includes: 

  • Minimum cumulative grade point average of 2.7 (based on a 4.0 scale) 
  • Minimum grade point average of 2.5 in the associated requirements 
  • Grade of “C” or better in all NTDT courses 

GPA Calculation Sheet

Sequence of Courses

Courses & Requirements