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.
- 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.
- 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.
Where Graduates Go
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).