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Mar 06, 2021
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2020-2021 Undergraduate and Graduate Academic Catalog Addendum Dec 2020
Course Descriptions
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| 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. |
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• Event Planning I (HMCE-301)
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• Event Planning II (HMCE-321)
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• Externship (Baking & Pastry) (EXTN-225)
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• Externship (Culinary Arts) (EXTN-220)
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• Externship Prep Seminar I (EXTN-200)
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• Externship Prep Seminar II (EXTN-205)
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• Farm to Fork: Practices of a Sustainable Table (BPSE-402)
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• Feasting and Fasting in Latin America (LART-330)
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• Fermented and Non-Alcoholic Beverages (ADWN-506)
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• Field Experience and Action Plan (BPSE-409)
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• Finance (MGMT-255)
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• Financial Accounting (MGMT-115)
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• Flavor Science and Perception (CUSC-320)
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• Food and Cultures: France (LART-311)
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• Food and Cultures: Italy (LART-312)
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• Food and Cultures: Spain (LART-313)
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• Food Business Playbook (MFBS-580)
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• Food History (APFS-310)
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• Food in Film (LART-317)
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• Food Photography & Food Styling (BPSE-306)
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• Food Photography and Food Styling (LART-306)
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• Food Policy (APFS-420)
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• Food Product Identification, Selection, and Procurement (HMFB-115)
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• Food Safety (CUSC-100)
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• Food Writing (LART-320)
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• Food, Nutrition & Public Health (SOCS-210)
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• Foodservice Management (MGMT-450)
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• Foodservice Management in Health Care (MGMT-411)
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• Foodservice Technology (MGMT-325)
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• Formal Hospitality and Service Management (HOSP-320)
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• Formal Restaurant Cooking (CULA-320)
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• Framing the Business Playbook (MFBS-501B)
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• Garde Manger (CULP-225)
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• Gastronomy (APFS-155)
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• Global Cuisines & Cult: France (BPSE-205)
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• Global Cuisines and Cultures: China (BPSE-215)
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• Global Cuisines and Cultures: Costa Rica (BPSE-225)
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• Global Cuisines and Cultures: Italy (BPSE-200)
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• Global Cuisines and Cultures: Peru (BPSE-220)
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• Global Cuisines and Cultures: Spain (BPSE-210)
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• Global Cuisines and Cultures: Tanzania (BPSE-235)
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• Global Cuisines and Cultures: U.S. Northern California (BPSE-230)
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• Global Wine Business Operations (ADWN-507)
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• Globalization in Historic and Contemporary Contexts (LART-250)
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• Graduate Seminar in Research and Writing (ADWN-510)
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• Graduate Seminar: Research, Scholarly Writing, Business Project, Part 1 (ADWN-511)
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• Graduate Seminar: Research, Scholarly Writing, Business Project, Part 2 (ADWN-512)
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• Hearth Breads and Rolls (BAKE-210)
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• High-Volume Production Cookery (CULP-130)
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• History and Cultures of Asia (HIST-200)
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• History and Cultures of Europe (HIST-205)
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• History and Cultures of the Americas (HIST-210)
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• Honors Thesis Seminar (BPSE-450H)
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• Hospitality Facilities and Operations Management (HMHC-315)
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• Hospitality Facilities and Operations Management (MGMT-316)
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• Hospitality Labor Relations (HMMS-425)
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• Hospitality Law (HMHC-310)
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• Hospitality Management Internship (HMFB-300)
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• Hospitality, Service, and Restaurant Management (HOSP-350)
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• Hospitality, Service, and Restaurant Management - American Bounty (HOSP-350A)
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• Hospitality, Service, and Restaurant Management - Bocuse (HOSP-350B)
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• Hospitality, Service, and Restaurant Management - Caterina (HOSP-350C)
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• Human Resource Management (MGMT-210)
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• Individual and Production Pastries (BAKE-215)
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• Industrial and Organizational Psychology (SOCS-175)
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• Ingredient Functionality: Texture Development, Stability, and Flavor Release (CUSC-415)
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• Ingredients and Techniques of Fabrication (CULS-105)
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• Intermediate French (FREN-201)
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• Intermediate Italian (ITAL-201)
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• Intermediate Spanish (SPAN-201)
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• Interpreting Literature (LITC-305)
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• Intraventure Critique, Analysis, and Evaluation (MGMT-422)
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• Intraventure Operations (MGMT-421)
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• Intraventure Operations Technology (MGMT-317)
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• Intraventure Planning (MGMT-445)
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• Introduction to À La Carte Cooking (CULP-115)
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• Introduction to Corporate Ventures (MGMT-315)
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• Introduction to Entrepreneurship (MGMT-340)
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• Introduction to Food and Beverage Management (HMFB-110)
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• Introduction to Food Science (CUSC-105)
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• Introduction to Food Systems (APFS-110)
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• Introduction to Gastronomy (APFS-150)
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• Introduction to Hospitality and Customer Service (HOSP-210)
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• Introduction to Statistics (MTSC-200)
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• Introduction to the Hospitality Industry (MGMT-100)
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• Introduction to Wine Studies (HOSP-300)
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• Japan As Inspiration (BPSE-441)
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• Japanese Culture and History (LART-340)
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• Justice, Ethical Leadership & Truth (LART-260)
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• La Sommelierie: Developing and Delivering a Professional Beverage Program (HSBV-375)
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• Latin Cuisines: Mexico, Central America, and the Caribbean (BPSE-420)
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• Latin Cuisines: South America (BPSE-421)
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• Leadership and Ethics (MGMT-410)
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• Legal Strategies and Challenges for the Restaurateur (MFBS-540)
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• Literature and Composition (LITC-200)
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• Logistics & Tech for Tourism & Event Pla (HMCE-325)
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• Managed Service I (HMMS-303)
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• Managed Service II (HMMS-323)
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• Managerial Accounting (MGMT-225)
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• Managing Technology in the Hospitality Industry (HMHC-320)
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