Minor in Food Science & Management (Fall 2016)
In keeping with the mission and academic plan of the School of Arts and Sciences, the Minor in Food Science and Management strives to promote active learning and develop students’ understanding of food science, in addition to management and marketing.
The minor in Food Science and Management will complement the knowledge of students interested in nutrition, food science and business. The courses will provide a foundation in the applied science of food science and business that incorporates elements of basic and nutritional sciences, food production and preparation, concept development, food safety, and franchise. The minor will meet the increasingly need for food experts.
For a Minor in Food Science and Management , students must complete a minimum of 20 credits as follows:
Core Courses (14 Credits)
|NUT201||Fundamentals of Human Nutrition||3 credits|
|NUT345||Industrial Food Production||2 credits|
|NUT335||Food Service and Safety Management||3 credits|
|HOM250||Food Preparation I||3 credits|
|HOM203||Food and Beverage Concept Development||3 credits|
Elective Courses (6 Credits)
|HOM306||Quantity Food Production/Catering||3 Credits|
|NUT312||Food Chemistry||3 Credits|
|MKT201||Introduction to Marketing||3 Credits|
|MGT201||Introduction to Management||3 Credits|
This minor requires 20 credits.
This program is offered in Beirut and Byblos.