Culinary Sustainability and Hospitality, B.S.

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 (Area F): (18 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 (3 Credit Hours)

See listing of requirements.