History: Following the Board of Regents approval, a new Bachelor of Science degree program was created in April of 2013. The first incoming class of Culinary Sustainability and Hospitality (CSH) majors started in August of 2013, with approximately 206 students enrolled in 3 sections of CSH courses. On April 15, 2015 Michael A. Leven, a hospitality industry titan, gifted $5 million to the university; the largest single contribution from an individual in KSU's history. In addition to naming the School, Leven's philanthropic gift provides scholarships for CSH students and will be used to support an endowed faculty chair. The program currently offers over 70 sections of classes per semester, with enrollment of over 1400 students.
Program Overview: Culinary sustainability is the integration of culinary, foodservice, and hospitality management with the three E’s: Equity, Environment, Economics! These "E's" address both “sustainability on the plate” and “sustainability beyond the plate,” particularly in terms of water, waste, and energy efficiencies. It is imperative to educate foodservice and hospitality managers on best practices in food science, nutrition, and sustainability management. At Kennesaw State University, we offer a highly relevant program which combines academic knowledge, research opportunities, and hands-on training. The curriculum is rooted in high impact educational practices, incorporating learning communities, collaborative assignments and projects, community-based service learning, and capstone courses that provide transformational learning platforms. Students apply the theoretical concepts of the classroom in their self-designed, self-implemented capstone projects, which include "Pop Up Restaurants", special events, and "Owl Hunt" Brew Tasting panels with local brewmasters. Our students graduate with a host of exceptional experiences in hospitality and culinary management.