If you enjoy planning or preparing food, developing new food products, catering or managing the business aspects of food service, here is the program for you. Appalachian’s Nutrition and Foods (BS) - Foodsystems Management degree prepares you for careers in the food service and hospitality industry through a curriculum that combines the theoretical aspects of management with food production and distribution.
Nutrition and dietetics is a rapidly expanding field. The U.S. Department of Labor Bureau of Labor Statistics projects employment in this career field to grow 21% by 2022, which is faster than average for all occupations.
Employment: Graduates in this area become directors of food service operations in resorts, hospitals, hotels, colleges and public schools, etc., in addition to positions with contract food companies.
Graduate School: Most students move directly from their bachelor's program into careers and do not pursue graduate school.
Core courses include:
- Basic Food Science
- Nutrition and Health
- Organization and Management in Food Service
- Food Purchasing and Product Mgmt.
- Beverage Management
- Foodsystems/Dietetics Administration
- Quantity Food Production
- Experimental Food Study
- Professional Development
A minor is required in General Business.
Engagement Outside the Classroom
Appalachian Student Dietetics Association (ASDA) - an active professional and academic organization that focuses on promoting nutrition and health within the community and on campus.
Appalachian is committed to introducing students to different cultures and teaching them how to live and interact in a global society.
There are no admission requirements beyond admission to Appalachian State University.
- Appalachian’s program requires an undergraduate internship in dietetics before graduation. The internship gives students vastly more hands-on experience during their undergraduate education than other programs in the region.
- Majors, as well as minors in Nutrition and Foods, gain direct experience in food service settings and not only in the foods lab but also in food service operations. A capstone experience comes in the senior year with an individually planned, 400-hour internship in a food systems operation reflective of the student’s career goals.
- This program is housed in the Department of Nutrition and Health Care Management.
Number of Students
Approximately 275 in the two Nutrition and Foods (BS) concentrations combined.
Method of Delivery
On campus only
Dr. Melissa Gutschall