Sep 15, 2019  
2019-2020 Undergraduate and Graduate Academic Catalog 
    
2019-2020 Undergraduate and Graduate 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.
 
   •  Feasting and Fasting in Latin America (LART-330)
   •  Fermented and Non-Alcoholic Beverages (ADWN-506)
   •  Field Experience and Action Plan (BPSE-409)
   •  Finance (MGMT-255)
   •  Finance (MGMT-361)
   •  Financial Accounting (MGMT-115)
   •  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 Business Playbook (MFBS-580)
   •  Food History (APFS-310)
   •  Food in Film (LART-317)
   •  Food Photography & Food Styling (BPSE-306)
   •  Food Photography and Food Styling (LART-306)
   •  Food Policy (APFS-420)
   •  Food Product Identification, Selection, and Procurement (HMFB-115)
   •  Food Safety (CUSC-100)
   •  Food Writing (LART-320)
   •  Food, Nutrition & Public Health (SOCS-210)
   •  Foodservice Management (MGMT-450)
   •  Foodservice Management in Health Care (MGMT-411)
   •  Foodservice Technology (MGMT-325)
   •  Formal Hospitality and Service Management (HOSP-320)
   •  Formal Restaurant Cooking (CULA-320)
   •  Framing the Business Playbook (MFBS-501B)
   •  Garde Manger (CULP-225)
   •  Gastronomy (APFS-155)
   •  Global Cuisines & Cult: France (BPSE-205)
   •  Global Cuisines and Cultures: China (BPSE-215)
   •  Global Cuisines and Cultures: Costa Rica (BPSE-225)
   •  Global Cuisines and Cultures: Italy (BPSE-200)
   •  Global Cuisines and Cultures: Peru (BPSE-220)
   •  Global Cuisines and Cultures: Spain (BPSE-210)
   •  Global Cuisines and Cultures: U.S. Northern California (BPSE-230)
   •  Global Wine Business Management (ADWN-507)
   •  Globalization in Historic and Contemporary Contexts (LART-250)
   •  Graduate Seminar in Research and Writing (ADWN-510)
   •  Hearth Breads and Rolls (BAKE-210)
   •  High-Volume Production Cookery (CULP-130)
   •  History and Cultures of Asia (HIST-200)
   •  History and Cultures of Europe (HIST-205)
   •  History and Cultures of the Americas (HIST-210)
   •  Honors Thesis Seminar (BPSE-450H)
   •  Hospitality Facilities and Operations Management (HMHC-315)
   •  Hospitality Facilities and Operations Management (MGMT-316)
   •  Hospitality Labor Relations (HMMS-425)
   •  Hospitality Law (HMHC-310)
   •  Hospitality Management Internship (HMFB-300)
   •  Human Resource Management (MGMT-210)
   •  Individual and Production Pastries (BAKE-215)
   •  Industrial and Organizational Psychology (SOCS-175)
   •  Ingredient Functionality: Texture Development, Stability, and Flavor Release (CUSC-415)
   •  Ingredients and Techniques of Fabrication (CULS-105)
   •  Intermediate French (FREN-201)
   •  Intermediate Italian (ITAL-201)
   •  Intermediate Spanish (SPAN-201)
   •  Interpreting Literature (LART-370)
   •  Interpreting Literature (LITC-305)
   •  Intraventure Critique, Analysis, and Evaluation (MGMT-422)
   •  Intraventure Operations (MGMT-421)
   •  Intraventure Operations Technology (MGMT-317)
   •  Intraventure Planning (MGMT-445)
   •  Introduction to À La Carte Cooking (CULP-115)
   •  Introduction to Corporate Ventures (MGMT-315)
   •  Introduction to Entrepreneurship (MGMT-340)
   •  Introduction to Food and Beverage Management (HMFB-110)
   •  Introduction to Food Science (CUSC-105)
   •  Introduction to Food Systems (APFS-110)
   •  Introduction to Gastronomy (APFS-150)
   •  Introduction to Hospitality and Customer Service (HOSP-210)
   •  Introduction to Statistics (MTSC-200)
   •  Introduction to the Hospitality Industry (MGMT-100)
   •  Introduction to Wine Studies (HOSP-300)
   •  Japan As Inspiration (BPSE-441)
   •  Japanese Culture and History (LART-340)
   •  Justice, Ethical Leadership & Truth (LART-260)
   •  La Sommelierie: Developing and Delivering a Professional Beverage Program (HSBV-375)
   •  Latin Cuisines: Mexico, Central America, and the Caribbean (BPSE-420)
   •  Latin Cuisines: South America (BPSE-421)
   •  Leadership and Ethics (MGMT-410)
   •  Legal Strategies and Challenges for the Restaurateur (MFBS-540)
   •  Literature and Composition (LITC-200)
   •  Logistics & Tech for Tourism & Event Pla (HMCE-325)
   •  Managed Service I (HMMS-303)
   •  Managed Service II (HMMS-323)
   •  Managerial Accounting (MGMT-225)
   •  Managing Technology in the Hospitality Industry (HMHC-320)
   •  Manufacturing, Co-Packing, Supply Chain and Legal Contracts (MFBS-5##)
   •  Marketing and Brand Strategies for the Restaurateur (MFBS-560)
   •  Marketing and Promoting Food (MGMT-205)
   •  Mathematical Foundations (MTSC-100)
   •  Mathematics (MATH-111)
   •  Meat Identification, Fabrication, and Utilization (CULS-115)
   •  Menu Development and Testing (MGMT-330)
   •  Microbial Ecology of Food Systems (CUSC-350)
   •  Modern and Industrial Cooking Tools, Techniques, and Ingredients (CUSC-425)
   •  Modern Banquet Cookery (CULA-260)
   •  Modern Entremets, Pastries, And Petit Fours (ACBP-452)
   •  New World Wines of the Southern Hemisphere, Asia, and the Levant (ADWN-504)
 

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