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    The Culinary Institute of America
  Feb 18, 2018
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.
   •  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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