Culinary Arts

​Culinary and Dietary Operations Management BS Degree 201​7-1​8

Culinary Arts

Culinary and Dietary Operations Management BS Degree

Schoolcraft program code # BS.00397

The Bachelor of Science (BS) in Culinary and Dietary Operations Management Program is designed for experienced culinary students who are interested in pursuing a ​bachelor’s degree that will lead them to management positions in the food and nutrition industry.  This degree program combines business and science courses to provide the culinarian with knowledge and expertise in management, food science, and nutrition.  Students entering into the Culinary and Dietary Operations Management Baccalaureate Degree Program are preparing themselves for positions of increasing responsibility in culinary and dietary operations.  Completion of the degree requirements will also help students prepare to successfully complete exams for the Certified Dietary Manager (CDM) credential from the Association of Nutrition and Food Service Professionals (ANFP), an important credential for students interested in food service operations. 

Upon completion of the BS in Culinary and Dietary Operations Management Program, students will have demonstrated proficiency in the following areas:

  • Application of new technology to food service operations and nutritional analysis.
  • Physical resource management including space, equipment, inventory, labor and overhead.
  • Application of quantitative reasoning to food service operations.
  • Sustainable agriculture and restaurant operations.
  • Food and kitchen safety.
  • Professionalism and leadership.
  • Professional communication skills.
  • Human resource operations.
  • Interpretation of federal, state and local laws as they apply to food service operations.
  • Assess financial resources required for successful food service operations.

Not all courses are offered each semester. Students should work with an academic advisor or counselor to develop a schedule that will work for them. Students who satisfactorily complete the program requirements qualify for a Bachelor of Science degree.

Federal Financial Aid eligibility is under review for this program. Contact Financial Aid for the status of eligibility.

Admission Prerequisite
Prior ACFEF Culinary Degree**

CUL 303
Culinary Program Practicals

Total Credits: ​65

First Year - Fall Semester
   ACCT 103
   ACCT 201 
Select one
Introduction to Accounting
Principles of Accounting 1


BUS 101
Introduction to Business
BUS 220
BIOL 105
Basic Human Anatomy and Physiology 4

Total Credits: 14

First Year - Winter Semester
BUS 303
Entrepreneurship 1
Any MTA approved Mathematics Course
ACCT 330
Managerial Accounting for a Food Service Operation ​3
NFS 360
Ensuring a Sustainable Food Supply
   COMA 103
Any MTA approved Humanities Course
Fundamentals of Speech (recommended)

Total Credits: 16

First Year - Spring/Summer Session
C​UL 360
Purchasing Control
   CHEM 104
   CHEM 111
Select one
Fundamentals of Chemistry
General Chemistry 1

Total Credits: 6

Second Year - Fall Semester
C​UL 350
Food Safety Management
BUS 304
Entrepreneurship 2
NFS 440
Exploring Specialized Diets
CM 309
Culinary Law
Social Science
   ECON 202
Any MTA approved Social Science Course
Principles of Microeconomics (recommended)

Total Credits: 15-16

Second Year - Winter Semester
BUS 426 Marketing Strategies 3
FIN 420
Financial Management
NFS 320
Evolution of Dietary Needs Throughout the Lifecycle
NFS 480
Clinical Nutrition

Total Credits: 1​2

Second Year - Spring/Summer Session
NFS 490
Clinical Nutrition Internship
NFS 495
Culinary and Dietary Operations Capstone 1

Total Credits: 3

Total 66-67 C​redits
                                                Admission Prerequisite 65 Credits
                                                       Program Total 131-132 C​redits

** Professional-level American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) credentialed chefs interested in these programs may contact the Culinary Department to explore their options toward fulfilling the associate degree requirements using Prior Learning Credits. For more information about Prior Learning Credits, contact the Registrar.

Note​ that all courses are not offered each semester. Students should work with an academic advisor or counselor to develop a schedule that will work for them.

Culinary & Dietary Operations Management BS

Learn Real-World Skills to Give You an Advantage in this Exciting Field

Certificate and Degree Options

  • Bachelor of Science Degree


What can I earn?*

  • Director of Dining Services: $59,662
  • Nutrition Services Director: $84,276
  • Hospitality Manager: $46,260
  • Food and Beverage Manager: $54,850
  • Food Service Manager: $47,960

U.S. Bureau of Labor Statistics

Studying culinary arts at Schoolcraft College will give you the knowledge and hands-on experience to needed in preparing for a career in this growing field. Our experienced chefs and state-of-the-art kitchen and dining facilities also provide a real-world learning atmosphere.

What You Will Learn

The Bachelor of Science degree is geared towards students with culinary experience who are interested in earning a degree that will prepare them for management positions in the food and nutrition industries. This program also combines business and science courses to broaden the student’s knowledge base beyond culinary and improve their career opportunities and prepare themselves for positions of increasing responsibility in culinary and dietary operations.

The Bachelor of Science in Culinary and Dietary Operations Management Program curriculum focuses on:

  • New technology in food service operations and nutritional analysis
  • Physical resource management
  • Sustainable agriculture and restaurant operations
  • Food and kitchen safety
  • Human resource operations
  • Applying government laws to food service operations
  • Financial aspects of successful food service operations


Schoolcraft College to offer bachelor’s degrees

David Jesse, Detroit Free Press11:36 p.m. EDT July 26, 2015

The students in Schoolcraft’s program are getting good news this fall: They’ll be able to enroll in a new four-year bachelor’s degree program at the school — the first four-year degree offered directly by the community college. It’s part of a growing trend toward community colleges offering bachelor’s degrees in addition to traditional, two-year associate’s degrees.

Read more


Schoolcraft College to offer bachelor’s degrees

David Veselenak 2:26 p.m. EDT June 30, 2015

B9317872822Z.1_20150701102126_000_G8NB6IDP8.1-0After several years in the making, Schoolcraft College will begin offering something it’s never offered in its history this fall: a bachelor’s degree program.

The Livonia-based college recently received approval from the Higher Learning Commission to proceed with offering the program, which will be a bachelor of science in culinary and dietary operations management. The college is the first traditional two-year institution in Michigan to offer this specific degree, college President Conway Jeffress said.

Read more

From Crain's Detroit Business: Community colleges adapt to job trends with new degrees, student support

Published Jun 24, 2015

By Amy Lane, Special to Crain's Detroit Business  
May 27, 2015 8:00 p.m. Updated 5/28/2015Schoolcraft_College_chef_and_students

Photo by GLENN TRIEST Master Chef Brian Beland (right) teaches culinary students at Schoolcraft College in Livonia. The college is launching a bachelor's degree program this fall.

When Schoolcraft College starts a new culinary bachelor's degree program this fall, it hopes to put students on a path to management positions in food and nutrition industries.

Also in the works is a new certificate to prepare students for jobs in craft brewing and distilling — Schoolcraft's response to an area of high growth and high interest, said President Conway Jeffress. 

"It is purely a market-driven decision," he said. "You've got to get in it before it's consumed by your competitors." 

Read more

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