Culinary Sustainability and Hospitality, B.S.

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Contact: Dr. Christian Hardigree
Bachelor of Science Degree
Michael A. Leven College of Culinary Sustainability and Hospitality
(470) 578-7974

The B.S. in Culinary Sustainability and Hospitality incorporates the study of sustainable best-practices emphasizing areas such as resource conservation, food science, nutrition, agro-ecology and essential business skills/abilities. Students implement theoretical classroom concepts through experiential learning opportunities. These include learning how to source local foods, establish water/energy/food conservation programs, and apply resource management techniques to implement a sustainable food hospitality operation in an environmentally conscious, economically beneficial manner.

General Education (42 Credit Hours)

See listing of requirements.

Lower Division Major Requirements (18 Credit Hours)

Major Requirements (60 Credit Hours)

Culinary Sustainability and Hospitality Core (36 Credit Hours)

Major Field Electives (6 Credit Hours)

Select two from the following:

Internship (3 Credit Hours)

CSH 3398 - Internship (Culinary Servicies Management)

Senior Capstone (6 Credit Hours)

Free Electives (9 Credit Hours)

Any courses in the university curriculum. Students are limited to 6 credit hours in electives from the Coles College of Business.

Program Total (120 Credit Hours)

University-Wide Degree Requirements

See listing of requirements.

Note:

Work Experience/Service Hours: For graduation, students must complete a minimum of 600 industry work experience/service hours, with a minimum 200 of those hours being true volunteer (non-paid) service hours (all 600 hours can be acquired through volunteerism). The department chair will approve hours.