Vol Dining Partnership Transforms Campus Dining Locations into Classrooms for University of Tennessee Students

At the University of Tennessee, Knoxville, Aramark Collegiate Hospitality's Vol Dining is transforming campus dining locations into living classrooms where students can apply their education in a real-world setting through a longstanding partnership with the university's Department of Nutrition and Public Health Services.

Through the university's NUTR 430 Foodservice Management Practicum, nutrition and dietetics students complete 45 hours of experiential learning embedded within Vol Dining's operations. The Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited program provides students with direct exposure to the complexities of managing large-scale dining environments while developing the skills needed for future careers in foodservice, nutrition, and healthcare.

“By working alongside our culinary and dining teams, students gain valuable leadership, communication, problem-solving, and operational experience that prepares them for careers in nutrition, dietetics, and healthcare,” said Amanda Hough, Director of Vol Dining, University of Tennessee. “Vol Dining is more than a place where students eat. It can serve as a hands-on learning environment that helps develop the next generation of industry professionals.”

As students advance through the practicum, they take on increasing levels of responsibility. What begins with operational rotations evolves into leadership opportunities that include menu planning, team supervision, and oversight of dining operations throughout the semester. 

Students participating in the program also engage in applied projects tied directly to live dining operations, including nutrient analysis, allergen management, sustainability initiatives, plate waste evaluations, employee training, cost forecasting, and labor planning. These experiences provide exposure to the real-world challenges facing foodservice professionals while reinforcing concepts introduced in the classroom.

“One of the greatest benefits of the foodservice practicum is the opportunity for students to see theory put into practice,” said Dena French, EdD, RDN, LD, Clinical Assistant Professor. “Experiences like these help bridge the gap between classroom learning and professional practice, giving students valuable insight into the complexities of foodservice management and operations.”