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Student Handbook
Courses
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Credits
Program
Program
Advanced Concepts in Baking and Pastry
Advanced Culinary
Advanced Pastry
Applied Food Studies
Baking
Culinary Arts
Culinary Production
Culinary Science
Culinary Skills
Event Planning
Externship
Food Business
Food Business Leadership
Free Electives
French
History
Hospitality
Hospitality and Beverage Management
Hospitality Management Core
Hospitality, Food and Beverage Management
Italian
Liberal Arts Electives
Literature and Composition
Managed Service
Management
Math
Math and Science
MSFS
Practicum
Professionalism and Life Skills
Social Sciences
Spanish
Wine and Beverage Management
Wines and Beverages
LART-400
A Sense of Place: Critical Perspectives on the California Wine Industry
Credits
3
BAKE-251
Advanced Baking Principles
Credits
3
ADWN-505
Advanced Beverage Management
Credits
3
MWBM-520
Advanced Beverage Management
Credits
3
CUSC-420
Advanced Concepts in Precision Temperature Cooking
Credits
3
ADVC-301
Advanced Cooking
Credits
3
ADVC-301AF
Advanced Cooking: African
Credits
3
ADVC-301A
Advanced Cooking: Asian
Credits
3
ADVC-301M
Advanced Cooking: Cuisine of the Northern Mediterranean
Credits
3
ADVC-301F
Advanced Cooking: Farm to Table
Credits
3
ADVC-301L
Advanced Cooking: Latin
Credits
3
MGMT-337
Advanced Food Service Operations
Credits
3
ADVC-305
Advanced Japanese Cuisine (Kaiseki)
Credits
3
ADVP-301
Advanced Pastry
Credits
3
HSBV-380
Advanced Principles of Service Management in Hospitality
Credits
3
HSBV-404
Advanced Wine Studies
Credits
3
LART-337
African American Chefs and Southern Food
Credits
3
LART-325
American Freedom: A People's History of the Constitution
Credits
3
LART-335
Ancient Foods in a Modern World: Latin American Crops in the Global Arena
Credits
3
SOCS-200
Anthropology of Food
Credits
3
HMCE-492
Applied Culinary Tourism
Credits
3
HMCE-491
Applied Event Planning
Credits
3
APFS-200
Applied Food Studies
Credits
3
MSFS-580
Applied Project in Food System Sustainability
Credits
3
HSBV-365
Art and Science of Brewing
Credits
3
BPSE-423
Asian Cuisine I
Credits
3
BPSE-424
Asian Cuisine II
Credits
3
CULA-350
Back of House Restaurant Operations
Credits
6
CULA-350A
Back of House Restaurant Operations - American Bounty
Credits
6
CULA-350B
Back of House Restaurant Operations - Bocuse
Credits
6
CULA-350C
Back of House Restaurant Operations - Caterina
Credits
6
CULA-350P
Back of House Restaurant Operations - Post Road Brewhouse
Credits
3
BAKE-151
Baking and Pastry Practical Examination I
BAKE-230
Baking and Pastry Practical Examination II
BAKE-241
Baking and Pastry Skill Development
Credits
3
BAKE-105
Baking and Pastry Techniques
Credits
6
BAKE-110
Baking Ingredients and Equipment Technology
Credits
1.5
BAKE-205
Basic and Classical Cakes
Credits
3
BPSE-440
Basic Japanese Cuisine
Credits
3
HSBV-340
Beer and Fermented Beverages: History, Cultures, and Styles
Credits
3
HSBV-305
Beverage Operations Management
Credits
3
BAKE-255
Beverages and Customer Service
Credits
3
APFS-305
Building Sustainable Food Communities
Credits
3
MGMT-314
Business Communication
Credits
3
MFBS-500
Business Fundamentals
Credits
3
MGMT-407
Business Planning
Credits
3
BAKE-254
Café Operations
Credits
3
BAKE-115
Café Savory Foods Production
Credits
1.5
MTSC-205
Calculus I
Credits
3
MWBM-501C
Capstone Presentation Residency
Credits
1
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