Courses

Course Number LART-400

Title A Sense of Place: Critical Perspectives on the California Wine Industry

Credits 3

Course Number BAKE-251

Title Advanced Baking Principles

Credits 3

Course Number MWBM-520

Title Advanced Beverage Management

Credits 3

Course Number ADWN-505

Title Advanced Beverage Management

Credits 3

Course Number CUSC-420

Title Advanced Concepts in Precision Temperature Cooking

Credits 3

Course Number ADVC-301

Title Advanced Cooking

Credits 3

Course Number ADVC-301AF

Title Advanced Cooking: African

Credits 3

Course Number ADVC-301A

Title Advanced Cooking: Asian

Credits 3

Course Number ADVC-301M

Title Advanced Cooking: Cuisine of the Northern Mediterranean

Credits 3

Course Number ADVC-301F

Title Advanced Cooking: Farm to Table

Credits 3

Course Number ADVC-301L

Title Advanced Cooking: Latin

Credits 3

Course Number MGMT-337

Title Advanced Food Service Operations

Credits 3

Course Number ADVC-305

Title Advanced Japanese Cuisine (Kaiseki)

Credits 3

Course Number ADVP-301

Title Advanced Pastry

Credits 3

Course Number HSBV-380

Title Advanced Principles of Service Management in Hospitality

Credits 3

Course Number HSBV-404

Title Advanced Wine Studies

Credits 3

Course Number LART-337

Title African American Chefs and Southern Food

Credits 3

Course Number LART-325

Title American Freedom: A People's History of the Constitution

Credits 3

Course Number LART-335

Title Ancient Foods in a Modern World: Latin American Crops in the Global Arena

Credits 3

Course Number SOCS-200

Title Anthropology of Food

Credits 3

Course Number HMCE-492

Title Applied Culinary Tourism

Credits 3

Course Number HMCE-491

Title Applied Event Planning

Credits 3

Course Number APFS-200

Title Applied Food Studies

Credits 3

Course Number MSFS-580

Title Applied Project in Food System Sustainability

Credits 3

Course Number HSBV-365

Title Art and Science of Brewing

Credits 3

Course Number BPSE-423

Title Asian Cuisine I

Credits 3

Course Number BPSE-424

Title Asian Cuisine II

Credits 3

Course Number CULA-350

Title Back of House Restaurant Operations

Credits 6

Course Number CULA-350A

Title Back of House Restaurant Operations - American Bounty

Credits 6

Course Number CULA-350B

Title Back of House Restaurant Operations - Bocuse

Credits 6

Course Number CULA-350C

Title Back of House Restaurant Operations - Caterina

Credits 6

Course Number CULA-350P

Title Back of House Restaurant Operations - Post Road Brewhouse

Credits 3

Course Number BAKE-151

Title Baking and Pastry Practical Examination I

Course Number BAKE-230

Title Baking and Pastry Practical Examination II

Course Number BAKE-241

Title Baking and Pastry Skill Development

Credits 3

Course Number BAKE-105

Title Baking and Pastry Techniques

Credits 6

Course Number BAKE-110

Title Baking Ingredients and Equipment Technology

Credits 1.5

Course Number BAKE-205

Title Basic and Classical Cakes

Credits 3

Course Number BPSE-440

Title Basic Japanese Cuisine

Credits 3

Course Number HSBV-340

Title Beer and Fermented Beverages: History, Cultures, and Styles

Credits 3

Course Number HSBV-305

Title Beverage Operations Management

Credits 3

Course Number BAKE-255

Title Beverages and Customer Service

Credits 3

Course Number APFS-305

Title Building Sustainable Food Communities

Credits 3

Course Number MGMT-314

Title Business Communication

Credits 3

Course Number MFBS-500

Title Business Fundamentals

Credits 3

Course Number MGMT-407

Title Business Planning

Credits 3

Course Number BAKE-254

Title Café Operations

Credits 3

Course Number BAKE-115

Title Café Savory Foods Production

Credits 1.5

Course Number MTSC-205

Title Calculus I

Credits 3

Course Number MWBM-501C

Title Capstone Presentation Residency

Credits 1