Nutritional sciences professionals are proficient in the foundations of food science, food safety and sanitation, menu planning, recipe development, food service management, and culinary arts. A strong background in microbiology and chemistry is recommended. Students majoring in all three major options within the Department of Nutritional Sciences at TCU (Coordinated Program in Dietetics, Didactic Program in Dietetics, Food Management) gain the basics of food science in the freshman level course, NTDT 10103 - Food Preparation. An emphasis on food chemistry is presented in NTDT 40353- Experimental Foods during the senior year. In NTDT 30144 - Quantity Foods, students demonstrate proficiency with food service equipment and utensils, participate in large-scale recipe preparation, and work in teams to create, plan, and produce a high quality meal for 75 people. All majors complete this course, which also includes off-campus work opportunities and field experiences. The curriculum of NTDT 30133 - Meal Management and NTDT 30103 - Gourmet Foods provides students with additional opportunities to develop proficiency in the creative aspects of food preparation and the economics of food buying.

Students in the Coordinated Program in Dietetics complete a food service management supervised practice during Spring of the junior year. This experience provides 240 hours of management experience under the direct supervision of a registered dietitian or certified dietary manager. Students completing the Didactic Program in Dietetics also participate in food service management activities in NTDT 30144 - Quantity Food Production. Skills and competencies gained during this supervised practice include the procurement, production, and inventory of food for food service establishments such as hospitals, nursing homes, contract food service companies, and school districts. The management of personnel is also a critical component of this experience. 

Students majoring in Food Management are required to complete16-22 credit hours of practical experience with a food-related organization or institution during the junior and senior years. Students complete these required work-related experiences by interning at restaurants, catering companies, food service companies, food production plants, and contract food service organizations. Many of these internship experiences have resulted in career opportunities for students upon graduation