2017-2018 Undergraduate Catalog 
    Oct 17, 2018  
2017-2018 Undergraduate Catalog [ARCHIVED CATALOG]

Culinary Sustainability and Hospitality, B.S.

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Contact: Dr. Christian Hardigree
Bachelor of Science Degree
Michael A. Leven College of Culinary Sustainability and Hospitality
(470) 578-7974


The B.S. in Culinary Sustainability and Hospitality incorporates the study of sustainable best-practices emphasizing areas such as resource conservation, food science, nutrition, agro-ecology and essential business skills/abilities. Students implement theoretical classroom concepts through experiential learning opportunities. These include learning how to source local foods, establish water/energy/food conservation programs, and apply resource management techniques to implement a sustainable food hospitality operation in an environmentally conscious, economically beneficial manner. 

General Education (42 Credit Hours)

See listing of requirements   

Required Courses Specific to the Major:

Free Electives (9 Credit Hours)

Any courses in the university curriculum. Students are limited to 6 credit hours in electives from the Coles College of Business.

Program Total (120 Credit Hours)

University-Wide Degree Requirements (3 Credit Hours)

See listing of requirements   

Graduation Credit Hour Total (123 Credit Hours)

Work Experience and Volunteeerism (Both Required)

For graduation, students must complete a minimum of 600 industry work experience/service hours, with a minimum 200 of those hours being degree-focused volunteer (non-paid) service hours through VKSU (all 600 hours can be acquired through volunteerism). Exceptions require written approval in advance by the department chair. Students will register for CSH 4000 and CSH 4010 for zero-credit for certification that the hours were completed. Only register for these courses if the hours will be completed by the end of the semester.

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