Designed to offer students mid-level food service management experience, combining food industry training with interdisciplinary study. Students practice basic and advanced technical skills in food preparation, product identification, and nutrition, while acquiring supervisory skills to better utilize human and physical resources in food service operations. Students gain experience in proper use and maintenance of professional food service equipment and become familiar with industry layout and design. Graduates may pursue careers in restaurants, resorts, cruise ships, health care facilities, or as franchise food managers.