Schedule of Classes

Possible care obtained, level of health care, and how to access care for persons from birth to death. Cross listed as HS 220.

Problem-based learning approach to examine current issues and nutritional practices through exploration of underlying biochemical and physiological principles; formulation of personal diet and wellness plans.

Exploration of the hospitality industry by active participation in the hospitality and profession. This includes a minimum of 320 hours of approved practice.

Field-oriented supervised learning activities outside the college classroom, including a preplanned assessment of the experience. Course registration for the experience is required and a post evaluation with the instructor will be conducted.

Intensive active leadership responsibilities in the hospitality profession. This includes a minimum of 320 hours of approved practice.

Designed as a capstone course for the MS-DI program, including preparation for the RD exam and professional portfolio. Hands-on application of nutrition and wellness knowledge and skills is emphasized.