Provost & Academic Vice President

Student Learning Outcomes

Nutrition and Foodservice Management  (B.S.)


Upon completion of this program, the student will be able to: 

  1. determine the science underlying the properties of various food components, and reactions that occur during food preparation/processing and storage
  2. demonstrate how to locate, interpret, evaluate, and use professional literature to make ethical evidence-based practice decisions related customer service in nutrition and foodservice
  3. apply best practices and industry standards related to protocol and promotion in nutrition and/or foodservice commercial, public, and non-profit environments
  4. assess and resolve managerial problems related to nutrition and foodservice in a global, cultural and diverse society
  5. develop interventions to affect change and enhance wellness in diverse individuals and groups
  6. demonstrate effective and professional oral and written communication and documentation