Master of Science in Faith-Based Food Service Leadership and Hospitality Operations

This program provides an academically rigorous, faith-integrated curriculum in Food Service Leadership and Hospitality Operations. Students develop disciplinary knowledge, applied skills, ethical leadership, research literacy, and community-focused practice through sequenced coursework, supervised experiential learning, and a culminating project.

Academic unit

HBIU Culinary Institution College

Total credits

60

Duration

2 years

• Explain foundational and advanced principles of Food Service Leadership and Hospitality Operations.
• Apply appropriate tools, methods, and technologies in Food Service Leadership and Hospitality Operations.
• Analyze evidence, data, and community needs to support responsible decisions.
• Design, implement, and evaluate projects or services in Food Service Leadership and Hospitality Operations.
• Communicate professionally with clients, communities, colleagues, and other stakeholders.
• Integrate biblical ethics, stewardship, cultural humility, and service into professional practice.
• Demonstrate safe, reflective, and accountable practice through supervised experiential learning.

An earned bachelor’s degree from a recognized institution in a related field or evidence of appropriate preparation; official transcripts; statement of purpose; and satisfaction of HBIU graduate admission requirements.

• Complete all 60 required credit hours in the approved curriculum.
• Earn a minimum cumulative GPA of 3.0 or the current HBIU graduate standard.
• Successfully complete all supervised practicum, studio, laboratory, fieldwork, or internship requirements.
• Complete and present an approved thesis or applied graduate capstone.
• Satisfy all institutional, financial, conduct, and graduation requirements in force at the time of completion.