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.

Legend of Course Number Prefixes

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	• A Sense of Place: Critical Perspectives on the California Wine Industry (LART-400)
	• Advanced Baking Principles (BAKE-251)
	• Advanced Beverage Management (ADWN-505)
	• Advanced Concepts in Precision Temperature Cooking (CUSC-420)
	• Advanced Cooking (ADVC-301)
	• Advanced Pastry (ADVP-301)
	• Advanced Principles of Service Management in Hospitality (HSBV-410)
	• Advanced Wine Studies (HSBV-404)
	• American Freedom: A People’s History of the Constitution (LART-325)
	• Ancient Foods in a Modern World: Latin American Crops in the Global Arena (LART-335)
	• Anthropology of Food (SOCS-304)
	• Applied Food Studies (APFS-300)
	• Art and Science of Brewing (BPSE-305)
	• Asian Cuisine I (BPSE-423)
	• Asian Cuisine II (BPSE-424)
	• Baking and Pastry Practical Examination I (BAKE-151)
	• Baking and Pastry Practical Examination II (BAKE-230)
	• Baking and Pastry Skill Development (BAKE-241)
	• Baking and Pastry Techniques (BAKE-105)
	• Baking Ingredients and Equipment Technology (BAKE-110)
	• Basic and Classical Cakes (BAKE-123)
	• Beverage Operations Management (HSBV-305)
	• Beverages and Customer Service (BAKE-255)
	• Brewed: History, Culture, and Production (HSBV-340)
	• Building Sustainable Food Communities: Theory and Practice (APFS-305)
	• Business Planning (MGMT-407)
	• Café Operations (BAKE-254)
	• Café Savory Foods Production (BAKE-115)
	• Calculus I (MTSC-306)
	• Chef-Community Relations (BPSE-407)
	• Chocolate and Confectionery Technology and Techniques (BAKE-242)
	• College Algebra (MTSC-301)
	• College Writing (ENGL-120)
	• College Writing for ELLs (English Language Learners) (ENGL-122)
	• Confectionery Art and Special Occasion Cakes (BAKE-240)
	• Consumer Behavior (MGMT-350)
	• Contemporary Cakes and Desserts (BAKE-245)
	• Contemporary Hospitality and Service Management (HOSP-250)
	• Contemporary Restaurant Cooking (CULA-252)
	• Contemporary Topics in Culinary Arts (CULS-125)
	• Controlling Costs and Purchasing Food (BUSM-245)
	• Corporate Finance (MGMT-362)
	• Creative Artisanal Chocolates (ACBP-300)
	• Cuisines and Cultures of Asia (CULP-222)
	• Cuisines and Cultures of the Americas (CULP-221)
	• Cuisines and Cultures of the Mediterranean (CULA-242)
	• Cuisines of Asia (CULP-232)
	• Cuisines of the Americas (CULP-231)
	• Cuisines of the Mediterranean (CULA-262)
	• Culinary Chemistry (CUSC-310)
	• Culinary Fundamentals (CULS-100)
	• Culinary Math (MATH-110)
	• Culinary Practical Examination I (Cooking Practical) (CULS-151)
	• Culinary Practical Examination I (Written Exam) (CULS-152)
	• Culinary Practical Examination II (CULS-251)
	• Culinary Research and Development (CUSC-410)
	• Culinary Science: Principles and Applications (CUSC-300)
	• Current Issues in Hospitality Technology (MGMT-351)
	• Distilled Spirits and Introduction to Mixology (ADWN-509)
	• Dynamics of Heat Transfer and Physical Properties of Food (CUSC-315)
	• Ecology of Food (LART-444)
	• Elementary French I (FREN-310)
	• Elementary French II (FREN-320)
	• Elementary Italian I (ITAL-310)
	• Elementary Italian II (ITAL-320)
	• Elementary Spanish I (SPAN-310)
	• Elementary Spanish II (SPAN-320)
	• Equality, the “American Dream,” and the Struggle for Wealth (LART-305)
	• Externship (Baking & Pastry Arts) (EXTN-101)
	• Externship (Culinary Arts) (EXTN-100)
	• Externship Prep Seminar I (EXTN-097)
	• Externship Prep Seminar II (EXTN-099)
	• Farm to Fork: Practices of a Sustainable Table (BPSE-402)
	• Farm-To-Table Restaurant Operations (BPSE-403)
	• Feasting and Fasting in Latin America (LART-330)
	• Fermented and Non-Alcoholic Beverages (ADWN-506)
	• Field Experience and Action Plan (BPSE-409)
	• Finance (MGMT-361)
	• Financial Accounting (MGMT-310)
	• Flavor Science and Perception (CUSC-320)
	• Food and Cultures: France (LART-311)
	• Food and Cultures: Italy (LART-312)
	• Food and Cultures: Spain (LART-313)
	• Food History (LART-350)
	• Food Policy (LART-351)
	• Food Safety (ARTS-112)
	• Food Writing (LART-320)
	• Foodservice Management (MGMT-450)
	• Foodservice Management in Health Care (MGMT-411)
	• Foodservice Technology (MGMT-325)
	• Formal Hospitality and Service Management (HOSP-255)
	• Formal Restaurant Cooking (CULA-255)
	• Garde Manger (CULP-225)
	• Gastronomy (ARTS-155)
	• Global Cuisines and Cultures: China (BPSE-310)
	• Global Cuisines and Cultures: France (BPSE-311)
	• Global Cuisines and Cultures: Italy (BPSE-312)
	• Global Cuisines and Cultures: Peru (BPSE-315)
	• Global Cuisines and Cultures: Spain (BPSE-313)
	• Global Cuisines and Cultures: U.S. Northern California (BPSE-316)

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Course Descriptions