Course description
At Delaware Valley College, Food Science and Management faculty have carefully designed the curriculum to prepare students for careers in the food-production and food-service industries. Science and business are emphasized to different degrees in the three concentrations - Food Science, Food Technology and Restaurant Management - within the major. In addition to the program-focused curriculum, students learn communications skills and a broad background in liberal arts.
We understand that the most important objective for our program is the education of students to meet and exceed the career needs of the food industry. For this reason, we utilize industry advisors to review our programs periodically so we may continuously teach the most relevant and up-and-coming skills to our students.
Our students have enjoyed positions in quality assurance, production management, product development, research, technical sales, restaurant or foodservice management, sales representation or market development.
The total number of credits required for graduation with a degree in Food Science and Management is 128, plus 4 credits earned for successful completion of the Employment Program.
