Feb 21, 2024
Bachelor of Science in Culinary and Dietary Operations Management Program
Schoolcraft program code # BS.0P397/# BS.00397
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 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.
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.
This program requires students to complete a specific list of requirements before being officially admitted into the program. Students are listed in a pre-program code while the application requirements are being met. The full program start date and implementation of program code may be dependent on space availability. Requirements are listed online at https://www.schoolcraft.edu/admissions/apply-to-sc/students-with-selective-admissions. Contact the Admissions and Welcome Center at 734-462-4426 or firstname.lastname@example.org complete an application.
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. Number of credits may vary depending on the course selection.
Sample Schedule of Courses
Select any General Education Humanities Course.
Admission Prerequisite 65 Credits
Program Total: 129-133 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.
Institutional Requirements: Students must also complete all core ability, bachelor’s degree general education, and credential requirements in addition to completing the required bachelor’s degree courses. (Students should confer with their counselor or advisor to discuss these criteria and to make appropriate course selections.) In addition, students will complete 20 credits of mathematics and science, as required for the Bachelor of Science. All courses that apply to this degree must be at the 100- through 400-level with a minimum overall grade point average (GPA) of 2.0.