Food Service Operations

The university offers a minor in Foodservice Strategies and Operations to prepare students for professions in the areas of Foodservice Management (restaurants, long-term care, and other institutional foodservice arenas). Nutrition principles are part of the curriculum and will help the graduates apply healthy menu planning and food preparation techniques in the foodservice industry or just in their personal lives. Culinary Arts and Dietetics courses will provide students with an understanding of foodservice principles and management. Individuals will learn how to eat more well-balanced diets as well as ways to increase their physical fitness and overall health for themselves and their families.  Students will earn the minor upon the successful completion of the following courses: DIET 111, DIET 200, CULA 231, CULA 338, CULA 442, and CULA 492