December 2018 Addendum
Students should note the following approved changes to programs, courses, and policies, effective 12/1/18 that occurred after the publication of the 2018-2019 Academic Catalog.
Bachelor of Science in Hospitality Management Program
Added the Hospitality Management Intrapreneurship: Driving Innovation from Within an Organization Concentration and the Hospitality Management, Beverage Production and Service Concentration, with updates to Curricula and Financial Aid.
Master of Professional Studies in Food Business Program
Added the Restaurant/Foodservice Track and the Food Product/Concept Track to the Master of Professional Studies in Food Business Program.
Added information on career opportunities for graduates of the Master of Professional Studies in Food Business degree program.
Updated Culinary Arts Requirements (NY) (TX) and Baking and Pastry Arts Requirements (NY) (TX), adding the ServSafe Exam course.
Bachelor’s Degree Majors, Programs and Concentrations
Updated the Graduation Requirements for Culinary Arts (BPS) (NY) and Baking and Pastry Arts (BPS) (NY).
Updated information for the Bachelor of Professional Studies (BPS) Program—Applied Food Studies Major.
Academic Rules, Regulations, and Information
Professionalism, Uniform, and Hygiene
Updated the Student Dress Code.
Updated the Violations information in the Academic Honesty section.
Updated the Commencement Ceremony Participation information.
Associate and Bachelor’s Degree Programs—U.S. Campuses
Updated the essay questions and recommendation portions of the Application Procedure.
Added information about the Computer and Network Usage Policy and where the full policy can be found.
Faculty and Staff
Updated the staff, administration, and faculty information.