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Academic Programs: Nutrition and Food Science - Food Management
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Health and Nutrition Sciences

Academic Programs: Undergraduate
Nutrition and Food Science - Food Management

Coordinator: Charles Feldman
Office: University Hall, Room 4016
Phone: (973) 655-6987
Email: feldmanc@mail.montclair.edu

Overview

Food Management is a dynamic field that encompasses the many different components of food preparation and management. Students progress through the study of meal design fundamentals to develop a holistic understanding of artesian, gourmet and mass food production. In addition students will be able to create recipes and standards for specialized dining. Upon obtaining their B.S. degree, Food Management students will have the skills necessary for institutional foodservice, retail restaurant operations, and, in addition, they will have the organizational skills necessary to move beyond food production into an alluring array of food related jobs. These include: careers in food product development, quality assurance, business and franchise development, restaurant operations, public relations, marketing and strategic planning.

Bachelor of Science in Nutrition and Food Science - General 1983 Gen Ed. worksheet

Bachelor of Science in Nutrition and Food Science - General 2002 GER worksheet

Subscribe to the Nutrition and Food Science Listserve

Course Requirements:

Required Courses
Number Name Hours
NUFD 130 Introduction to Nutrition and Food Science Profession 1
NUFD 150 Food Composition and Scientific Preparation 3
NUFD 153 Dynamics of Food and Society 3
NUFD 192 Nutrition with Laboratory 4
NUFD 255 Meal Design and Management 3
NUFD 282 Applied Nutrition in the Lifecycle 4
NUFD 304 Introduction to Research 3
NUFD 490 Nutrition and Food Science Professional Seminar 1
 
Courses in Food Management
Number Name Hours
NUFD 110 International Cuisine 3
NUFD 240 Sanitation Management and Food Microbiology: Certification 1
NUFD 252 Quantity Food Purchasing and Production Laboratory 2
NUFD 253 Quantity Food Purchasing and Production 3
NUFD 254 Foodservice Equipment and Facilities Design 3
NUFD 352 Organization and Management of Foodservice Systems 3
NUFD 353 Catering and Banquet Management 3
 
PROGRAM TOTAL: 40 credits