Aug 24, 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.
 
   •  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 Cooking: Asian (ADVC-301A)
   •  Advanced Cooking: Farm to Table (ADVC-301F)
   •  Advanced Cooking: Italian (ADVC-301I)
   •  Advanced Cooking: Latin (ADVC-301L)
   •  Advanced Japanese Cuisine (Kaiseki) (ADVC-305)
   •  Advanced Pastry (ADVP-301)
   •  Advanced Principles of Service Management in Hospitality (HSBV-380)
   •  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-200)
   •  Applied Culinary Tourism (HMCE-492)
   •  Applied Event Planning (HMCE-491)
   •  Applied Food Studies (APFS-200)
   •  Art and Science of Brewing (HSBV-365)
   •  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-205)
   •  Basic Japanese Cuisine (BPSE-440)
   •  Beverage Operations Management (HSBV-305)
   •  Beverages and Customer Service (BAKE-255)
   •  Brewed: History, Culture, and Production (HSBV-340)
   •  Building Sustainable Food Communities (APFS-305)
   •  Business Fundamentals (MFBS-500)
   •  Business Planning (MGMT-407)
   •  Café Operations (BAKE-254)
   •  Café Savory Foods Production (BAKE-115)
   •  Calculus I (MTSC-205)
   •  Chef-Community Relations (BPSE-407)
   •  Chocolate and Confectionery Technology and Techniques (BAKE-242)
   •  Cohort Formation (MFBS-501A)
   •  College Algebra (MTSC-110)
   •  College Writing (LITC-100)
   •  College Writing for ELLs (English Language Learners) (LITC-100A)
   •  College Writing II (LITC-105)
   •  Concentration Capstone: Asian Cuisine (BPSE-450A)
   •  Concentration Capstone: Baking & Pastry (BPSE-405)
   •  Concentration Capstone: Italian Cuisine (BPSE-450I)
   •  Concentration Capstone: Japanese (BPSE-450J)
   •  Concentration Capstone: Latin Cuisine (BPSE-450L)
   •  Concept Building, Proving, Prototyping (MFBS-5##)
   •  Confectionery Art and Special Occasion Cakes (BAKE-240)
   •  Consumer Behavior (MGMT-350)
   •  Contemporary Cakes and Desserts (BAKE-245)
   •  Contemporary Hospitality and Service Management (HOSP-310)
   •  Contemporary Restaurant Cooking (CULA-310)
   •  Contemporary Topics in Culinary Arts (CULS-125)
   •  Contemporary Topics in Food and Beverage (HMFB-420)
   •  Corporate Finance (MGMT-260)
   •  Creative Artisanal Chocolates (ACBP-450)
   •  Cuisines and Cultures of Asia (CULP-321)
   •  Cuisines and Cultures of the Americas (CULP-301)
   •  Cuisines and Cultures of the Mediterranean (CULP-311)
   •  Cuisines of Asia (CULP-320)
   •  Cuisines of the Americas (CULP-231)
   •  Cuisines of the Americas (CULP-300)
   •  Cuisines of the Mediterranean (CULP-310)
   •  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-200)
   •  Culinary Tourism I (HMCE-302)
   •  Culinary Tourism II (HMCE-322)
   •  Current Issues in Hospitality Technology (MGMT-351)
   •  Design Thinking for Food (MFBS-520)
   •  Differentiation, Branding, and Packaging (MFBS-5##)
   •  Distilled Spirits and Introduction to Mixology (ADWN-509)
   •  Dynamics of Heat Transfer and Physical Properties of Food (CUSC-315)
   •  Ecology of Food (APFS-320)
   •  Elementary French I (FREN-101)
   •  Elementary French I (FREN-310)
   •  Elementary French II (FREN-102)
   •  Elementary Italian I (ITAL-101)
   •  Elementary Italian II (ITAL-102)
   •  Elementary Spanish I (SPAN-101)
   •  Elementary Spanish II (SPAN-102)
   •  Entrepreneurship in Culinary Tourism and Event Planning (HMCE-495)
   •  Equality, the “American Dream,” and the Struggle for Wealth (LART-305)
   •  Ethical Leadership in the Food Business (MFBS-530)
   •  Event Planning I (HMCE-301)
   •  Event Planning II (HMCE-321)
   •  Externship (Baking & Pastry) (EXTN-225)
   •  Externship (Culinary Arts) (EXTN-220)
   •  Externship Prep Seminar I (EXTN-200)
   •  Externship Prep Seminar II (EXTN-205)
   •  Farm to Fork: Practices of a Sustainable Table (BPSE-402)
 

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