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May 10, 2024
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NUTR 3920 - Field Experience in Culinary and Environmental Nutrition
The purpose of field experience is to provide an opportunity for undergraduate students to apply knowledge through work in the field of culinary nutrition or environmental nutrition. Through first-hand experience, case study work, and professional mentorship, the student will gain an understanding of the scope of culinary or environmental nutrition.
Requisites: C or better in NUTR 3300
Credit Hours: 1 - 4
OHIO BRICKS Bridge: Learning and Doing
Repeat/Retake Information: May be repeated for a maximum of 4.0 hours.
Lecture/Lab Hours: 12.0 practicum
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes: - The student will apply nutritional and environmental skills learned in the classroom to core business and administrative functions.
- The student will demonstrate critical thinking skills to a site supervisor in a professional setting.
- The student will demonstrate effective communication skills to a site supervisor in a professional setting.
- The student will demonstrate professionalism and proper business etiquette to a site supervisor.
- The student will identify an industry problem and use as a case study.
- The student will identify and follow the guidelines of various national organizations or councils within the food science industry.
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