Purpose:The curriculum is designed to prepare students for entry-level management positions in nutrition-related food service settings. Opportunities include delivery of nutrition services to schools, nursing homes, assisted living and retirement communities, hospitals, restaurants, wellness facilities and community nutrition programs. The curriculum specializes in the nutritional aspects of food and food service in the hospitality industry.
1 Special requirement for food laboratories: A white or classic chef uniform is the financial responsibility of the student.
2 HRI 106 and HRI 107 may be substituted for this course.
3 MTH 151 or higher.
4 Students can take SDV 100 College Success Skills or the SDV 101 Orientation section related to their particular program.
5 The PED requirement may be met by one of the following options: PED 116, 2 cr.; PED 116, 1 cr. plus a PED activities course, 1 cr.; or PED 116, 1 cr. plus RPK activities course. PED 116 is offered as both a 1-credit and a 2-credit course.
6 Humanities/fine arts elective may be selected from the humanities/fine arts courses listed under General Education Electives.
7 The social science elective may be selected from the social/behavioral sciences courses listed under General Education Electives. If you are planning to transfer to another college or university, select social science courses that will meet the other institution’s requirement.
8 Preapproved electives can be selected from any course offered with the HRI and DIT prefix. See your faculty advisor for alternative procedures.