Culinary and Dietary Operations Management Bachelor of Science Degree
Schoolcraft College
Key Information
Campus location
Livonia, USA
Languages
English
Study format
On-Campus
Duration
2 - 4 years
Pace
Full time, Part time
Tuition fees
USD 131 / per credit *
Application deadline
Request info
Earliest start date
Sep 2024
* resident; USD 188 per credit hour - non-resident; USD 265 per credit hour - out-of-state and international
Scholarships
Explore scholarship opportunities to help fund your studies
Introduction
The Bachelor of Science (BS) in Culinary and Dietary Operations Management Program is designed for experienced culinary students who are interested in pursuing a bachelor’s degree that will lead them to management positions in the food and nutrition industry. This degree program combines business and science courses to provide the culinarian with knowledge and expertise in management, food science, and nutrition. Students entering into the Culinary and Dietary Operations Management Baccalaureate Degree Program are preparing themselves for positions of increasing responsibility in culinary and dietary operations. Completion of the degree requirements will also help students prepare to successfully complete exams for the Certified Dietary Manager (CDM) credential from the Association of Nutrition and Food Service Professionals (ANFP), an important credential for students interested in food service operations.
Program Outcome
Upon completion of the BS in Culinary and Dietary Operations Management Program, students will have demonstrated proficiency in the following areas:
- Application of new technology to food service operations and nutritional analysis.
- Physical resource management including space, equipment, inventory, labor, and overhead.
- Application of quantitative reasoning to food service operations.
- Sustainable agriculture and restaurant operations.
- Food and kitchen safety.
- Professionalism and leadership.
- Professional communication skills.
- Human resource operations.
- Interpretation of federal, state, and local laws as they apply to food service operations.
- Assess financial resources required for successful food service operations.
Curriculum
Sample Schedule of Courses
Admission Prerequisite
Prior ACFEF Culinary Degree Credits: 60 *
- CUL 303 - Culinary Program Practicals Credits: 5
Total Credits: 65
First Year
Fall Semester
- BUS 101 - Introduction to Business Credits: 3
- BUS 220 - Supervision Credits: 3
- BIOL 105 - Basic Human Anatomy and Physiology Credits: 4
ACCT
Select one:
- ACCT 103 - Introduction to Accounting Credits: 4
- ACCT 201 - Principles of Accounting 1 Credits: 4
Total Credits: 14
Winter Semester
- BUS 303 - Entrepreneurship 1 Credits: 3
Mathematics - Select any MTA-approved Mathematics Course Credits: 4
- ACCT 330 - Managerial Accounting for a Food Service Operation Credits: 3
- NFS 360 - Ensuring a Sustainable Food Supply Credits: 3
Humanities
Select any MTA-approved Humanities Course.
Recommended:
- COMA 103 - Fundamentals of Speech Credits: 3
Total Credits: 16
Spring/Summer Session
- CUL 360 - Purchasing Control Credits: 2
CHEM
Select one:
- CHEM 104 - Fundamentals of Chemistry Credits: 4
- CHEM 111 - General Chemistry 1 Credits: 4
Total Credits: 6
Second Year
Fall Semester
- CUL 350 - Food Safety Management Credits: 3
- BUS 304 - Entrepreneurship 2 Credits: 3
- NFS 440 - Exploring Specialized Diets Credits: 3
- CM 309 - Culinary Law Credits: 3
Social Science
Select any MTA-approved Social Science Course.
Recommended:
- ECON 202 - Principles of Microeconomics Credits: 4
Total Credits: 15-16
Winter Semester
- BUS 426 - Marketing Strategies Credits: 3
- FIN 420 - Financial Management Credits: 3
- NFS 320 - Evolution of Dietary Needs throughout the Lifecycle Credits: 3
- NFS 480 - Clinical Nutrition Credits: 3
Total Credits: 12
Spring/Summer Session
- NFS 491 - Clinical Nutrition Internship Credits: 2 **
- CUL 495 - Culinary and Dietary Operations Capstone Credits: 1
Total Credits: 3
Total 66-67 Credits
Admission Prerequisite 65 Credits
Program Total: 131-132 Credits
*Professional-level American Culinary Federation Education Foundation (ACFEF) credentialed chefs interested in these programs may contact the Culinary Department to explore their options toward fulfilling the associate degree requirements using Prior Learning Credits. For more information about Prior Learning Credits, contact the Registrar.
**Students must begin NFS 491 within one year of completing NFS 480.
Not all courses are offered each semester. Students should work with an academic advisor to develop a schedule that will work for them. Students planning to transfer should check the transfer institution’s requirements/guides or discuss their options with an academic advisor. The number of credits may vary depending on the course selection.