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 May substitute HRI 106 and HRI 107.
3 Students who are planning to transfer to another college or university should select a math course that is equivalent to the transfer school's requirement.
4 May substitute the SDV 101 Orientation section related to this 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 See humanities/fine arts courses listed under General Education Electives.
7 See social/behavioral science courses listed under General Education Electives. Students who are planning to transfer to another college or university should 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 an academic advisor for alternative procedures.