Food Management
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).
Program Eligibility
- 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
John V. Roach Honors College
Exceed your own expectations. Incoming and current undergraduate students of every major may apply. Unique classes are offered in the John V. Roach Honors College, which connects students with a varied curriculum that is cross-disciplinary.