Bachelor of Arts in Food and Nutrition Management

What careers are available with a degree in Food and Nutrition Management?

Food and Nutrition Managers work in a variety of settings, including:

  • Restaurants 
  • Hotels 
  • School cafeterias 
  • Bakeries 
  • Hospitals 
  • Long-term care facilities 
  • Companies or corporations 
  • Factories 
  • The military 
  • Spas 
  • Cruise Ships 
  • Adventure and entertainment companies 

What is the job outlook?

According to the Bureau of Labor Statistics (BLS) Occupational Outlook Handbook, job growth for food service managers from 2014-2024 is estimated to be 5 percent (as fast as average). As comparison to other states, Illinois has a higher share of employment than average. In 2015, Illinois had the fourth highest employment level of food service managers and has a higher share of employment than average. When comparing metropolitan areas, the Chicago-Naperville-Arlington Heights Metropolitan Division was the second highest level of employment for food service managers.

“A postsecondary degree is preferred by higher end full-service restaurants and for many corporate positions, such as managing a regional or national restaurant chain or franchise or overseeing contract food service operations at sports and entertainment complexes, school campuses and institutional facilities.” (Careerplanner.com)

Why Major in Food and Nutrition Management at Benedictine University?

  • Benedictine University is a highly ranked university.
  • The program is  aligned with food and nutrition management competencies. This new Food and Nutrition Management major at Benedictine University was designed by practitioners and educators in food and nutrition management to prepare students to meet the competencies of food and nutrition managers so program graduates have the opportunity to pursue  related certifications.
  • The program is unique in its emphasis on the science of food as basis for manipulation and healthier eating, the inclusion of sustainability and affiliation with a strong business management program.
  • You will experience concrete, practical and  quality learning. We will involve you in your educational endeavors. We strongly believe in hands-on learning to provide real-life immersion in topics. Nutrition and management courses use multiple methods of interaction and assessment, including authentic case studies, presentations, lesson plans and discussions. Food and Nutrition Management majors have the opportunity to gain real on-the-job experience, confidence and a professional network through the  field experience.
  • You will reap the benefits of smaller class sizes by seizing opportunities for greater engagement with faculty in the classroom, more active learning and networking with peers and future colleagues.

How do I know if the Bachelor of Arts in Food and Nutrition Management is right for me?

  • You enjoy learning about food and business.
  • You want to help safeguard the health and safety of those eating out.
  • You are self-directed and enjoy working as a member of a team.
  • You are interested in a fast-paced and satisfying career that combines customer communications, culinary skills, knowledge of food science and nutrition, and business  management.
  • You want a career that can grow and evolve with your interests and talents.
  • You may even envision yourself managing your own food or beverage establishment. According to the BLS Occupational Outlook Handbook, about one in three food service managers were self-employed  in 2014.

Program Mission

The mission of the undergraduate Food and Nutrition Management major program is to provide and promote a high-quality education for the preparation of competent future food and nutrition service management professionals. The program provides learners with evidence-based comprehensive knowledge and applications of food science, food sustainability, facility operations and business management to promote the health and well-being of people served in hospitals, restaurants and the food industry.

Program Objectives

Upon completion of the Bachelor of Arts in Food and Nutrition Management, the student will successfully:

  1. Demonstrate knowledge, application and integration of principles of health promotion and disease prevention in normal nutrition and medical nutrition in diverse populations.
  2. Demonstrate behaviors for professional practice, including:    
    1. Effective and professional communication skills.
    2. Application of education principles.
    3. Applied knowledge of ethical principles. 
  3. Apply principles of food science and techniques of food preparation.
  4. Describe a sustainable food system and the interrelationships with public health,  nutrition, the environment, equity and society. 
  5. Apply principles of food systems.
  6. Demonstrate knowledge and  strategic application of principles of management theories and systems.
  7. Demonstrate  use of scientific information and research.
  8. Develop  teamwork, cultural competence and critical thinking skills.

Sample Curriculum Plan

First Year (Freshman)
Fall Term
  • WRIT 101 Writing Colloquium (3) 
  • SPCH 110 Basic Speech (3) 
  • MATH Basic Math Skills (3) 
  • CHEM 101 Intro to Chemistry (3) (QPS option) 
  • PSYC 100 Intro to Psychology (3)
Spring Term
  • WRIT 102 Research Writing (3) 
  • NUTR 241 Nutrition Through the Life Cycle (3) 
  • HLED 242 Intro to Professions (1) 
  • Artistic/Creative (QCA) (3) 
  • Religions/Theological (QRT) (3) 
  • General electives/Minor (3)
Second Year (Sophomore)
Fall Term
  • NUTR 244 Food Science (3) 
  • NUTR 245 Food Science Lab (1) 
  • NUTR 250 Food Service Operations (3) 
  • Political/Global/Economic (QPE) (3) 
  • General electives/Minor (6)
Spring Term
  • NUTR 150 Sanitation (1) 
  • HLED 271 Health Education (3) 
  • BIOL 155 Anatomy & Physiology (3) 
  • IDS Catholic & Benedictine Intellectual Tradition (3) 
  • PHIL Ethics (3) 
  • General electives/Minor (3)
Third Year (Junior)
Fall Term
  • NUTR 298 Cultural Foods Lab and LC (2) 
  • NUTR 364 Environmental Nutrition (3) 
  • ACCT 111 Accounting I (3) 
  • MGT 300 Management (3) 
  • General electives/Minor (3)
Spring Term
  • NUTR 246 Experimental Foods Lab (1) 
  • NUTR 300 Nutrition and Health Asp of Disease (4) 
  • NUTR 350 Food and Nutr Services Mgt (2) 
  • Literary/Rhetorical (QLR) (3) 
  • Historical (QHT) (3) 
  • General electives/Minor (3)
Fourth Year (Senior)
Fall Term
  • MGT 330 Human Resource Management (3) 
  • NUTR 297 Quantity Foods Practicum (3) 
  • HLED 392 Health Research and Prof Writing (2) 
  • Major Elective (3) 
  • General electives/Minor (3)
Spring Term
  • IDS Human Dignity or Common Good (3) 
  • Major Elective (3) 
  • General electives/Minor (7)


Second Degree Program

A Second Degree is available to those who enter the program following completion of a bachelor’s degree elsewhere. As a minimum, all major and cognate courses required for the major must be completed in order to complete a Second Degree in Food and Nutrition Management. Refer to the Undergraduate Catalog for additional details.

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Vision (Nutrition Department)

The Benedictine University Nutrition Programs will be recognized at the community, state, national, and international level for their leadership in developing optimal teaching and learning. The programs will prepare future Registered Dietitian Nutritionists, health educators, community nutritionists, and nutrition managers to address important food and nutrition issues that impact the quality of life of people.

Department of Nutrition
Benedictine University

Catherine Arnold, MS, EdD, RD.
Department Chair

Egle Liutkus
Administrative Assistant

Email: eliutkus@ben.edu
Phone: (630) 829-6596

Hours: 9:00 a.m. - 4:30 p.m.

By Mail:
Benedictine University
5700 College Road
Kindlon Hall, Room 224
Lisle, IL 60532

Fax: (630) 829-6595