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    The Culinary Institute of America
   
 
  Nov 21, 2017
 
 
    
2017-2018 Academic Catalog

Course Descriptions


Descriptions for all courses offered in the degree and certificate programs follow. For a listing of required and elective courses for a given degree or certificate program, please see the Graduation Requirements for that specific program in the Curricula  section. Please note that not all electives will be offered each semester. A legend of course number prefixes can be found below.
 
   •  Global Cuisines and Cultures: U.S. Northern California (BPSE-316)
   •  Global Wine Business Management (ADWN-507)
   •  Hearth Breads and Rolls (BAKE-111)
   •  High-Volume Production Cookery (CULP-130)
   •  Historical and Cultural Perspectives in Food and Drink (ADWN-501)
   •  History and Cultures of Asia (HIST-300)
   •  History and Cultures of Europe (HIST-301)
   •  History and Cultures of the Americas (HIST-302)
   •  Honors Thesis Seminar (BPSE-415)
   •  Human Resource Management (MGMT-307)
   •  Individual and Production Pastries (BAKE-124)
   •  Ingredient Functionality: Texture Development, Stability, and Flavor Release (CUSC-415)
   •  Ingredients and Techniques of Fabrication (CULS-105)
   •  Intermediate French (FREN-350)
   •  Intermediate Italian (ITAL-350)
   •  Intermediate Spanish (SPAN-350)
   •  Intraventure Critique, Analysis, and Evaluation (MGMT-422)
   •  Intraventure Operations (MGMT-421)
   •  Intraventure Operations Technology (MGMT-417)
   •  Intraventure Planning (MGMT-418)
   •  Introduction to À La Carte Cooking (CULP-115)
   •  Introduction to Corporate Ventures (MGMT-414)
   •  Introduction to Creative Writing (LART-407)
   •  Introduction to Entrepreneurship (MGMT-408)
   •  Introduction to Food Jobs (ARTS-275)
   •  Introduction to Food Science (ARTS-150)
   •  Introduction to Food Systems (ARTS-114)
   •  Introduction to Gastronomy (ARTS-111)
   •  Introduction to Hospitality and Customer Service (HOSP-210)
   •  Introduction to Management (BUSM-240)
   •  Introduction to Statistics (MTSC-302)
   •  Introduction to the Hospitality Industry (BUSM-210)
   •  Introduction to Wine Studies (HOSP-220)
   •  Italian Renaissance and Baroque Art (LART-304)
   •  La Sommelierie: Developing and Delivering a Professional Beverage Program (HSBV-409)
   •  Latin Cuisines: Mexico, Central America, and the Caribbean (BPSE-420)
   •  Latin Cuisines: South America (BPSE-421)
   •  Leadership and Ethics (MGMT-410)
   •  Literature and Composition (LITC-300)
   •  Managerial Accounting (MGMT-365)
   •  Marketing and Promoting Food (MGMT-302)
   •  Mathematics (MATH-111)
   •  Meat Identification, Fabrication, and Utilization (CULS-115)
   •  Menu Development (BUSM-242)
   •  Menu Development and Testing (MGMT-419)
   •  Microbial Ecology of Food Systems (CUSC-350)
   •  Modern and Industrial Cooking Tools, Techniques, and Ingredients (CUSC-425)
   •  Modern Banquet Cookery (CULA-110)
   •  Modern Entremets, Pastries, and Petit Fours (ACBP-302)
   •  New World Wines of the Southern Hemisphere, Asia, and the Levant (ADWN-504)
   •  Non-Commercial Foodservice and High-Volume Production (CULP-135)
   •  Northern Wine Countries of Europe: The Wines of France, Germany, Austria, and Hungary (ADWN-502)
   •  Nutrition (ARTS-243)
   •  Old World Wines: Southern and Eastern Europe (ADWN-503)
   •  Organizational Behavior (MGMT-416)
   •  Pastry Concepts and Design (ACBP-301)
   •  Personal Finance (MGMT-375)
   •  Principles of Design (BAKE-113)
   •  Principles of Macroeconomics (SOCS-320)
   •  Principles of Menus and Managing Profitability in Foodservice Operations (BUSM-246)
   •  Principles of Microeconomics (SOCS-310)
   •  Professional Food Writing (BPSE-300)
   •  Professionalism and Life Skills (FRSH-100)
   •  Project in Applied Food Studies (APFS-400)
   •  Psychology of Human Behavior (SOCS-306)
   •  Reading Film (LART-424)
   •  Regional Northern Italian Cuisine (BPSE-426)
   •  Regional Southern Italian Cuisine (BPSE-427)
   •  Research Methods: Scientific Evaluation of Traditional Cooking Techniques (CUSC-325)
   •  Restaurant and Production Desserts (BAKE-252)
   •  Restaurant Operations: Baking and Pastry (HOSP-201)
   •  Science Fundamentals (MTSC-307)
   •  Science of Nutrition (BPSE-400)
   •  Seafood Identification and Fabrication (CULS-116)
   •  Senior Thesis: Baking and Pastry Arts (BPSE-405)
   •  Senior Thesis: Culinary Arts (BPSE-410)
   •  Senior Thesis: Culinary Science Research Projects (CUSC-450)
   •  Senior Thesis: Latin Cuisine (BPSE-422)
   •  ServSafe Exam (ARTS-112A)
   •  Shakespeare: Play and Performance (LART-360)
   •  Social Psychology (SOCS-308)
   •  Specialty Breads (BAKE-202)
   •  Spirits and Principles of Mixology (HSBV-300)
   •  Survey of Mathematics (MTSC-305)
   •  Sustainable Food Systems (BPSE-351)
   •  The Wines of the New World: Northern Hemisphere (ADWN-508)
   •  Traditional Foodways, Culinary Customs, and Ingredients of Asia (LART-405)
   •  Transcultural Studies (BPSE-425)
   •  Viniculture and Viticulture (ADWN-500)
   •  Wine Studies (HOSP-240)
   •  Women in Leadership (BPSE-406)
   •  World Cultures and Cuisines (ARTS-215)
 

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