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Student Handbook
Courses
Course Number
Course Title
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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
BPSE-407
Chef-Community Relations
Credits
3
BAKE-242
Chocolate and Confectionery Technology and Techniques
Credits
3
MFBS-501A
Cohort Formation
Credits
1
MTSC-110
College Algebra
Credits
3
LITC-100
College Writing
Credits
3
LITC-105
College Writing II
Credits
3
BPSE-450A
Concentration Capstone: Asian Cuisine
Credits
3
BPSE-450J
Concentration Capstone: Japanese
Credits
3
BPSE-450L
Concentration Capstone: Latin Cuisine
Credits
3
BPSE-450M
Concentration Capstone: Mediterranean
Credits
3
MFBS-545
Concept Building, Proving, Prototyping
Credits
3
BAKE-240
Confectionery Art and Special Occasion Cakes
Credits
3
MGMT-350
Consumer Behavior
Credits
3
BAKE-245
Contemporary Cakes and Desserts
Credits
3
HOSP-310
Contemporary Hospitality and Service Management
Credits
3
CULA-310
Contemporary Restaurant Cooking
Credits
3
CULS-125
Contemporary Topics in Culinary Arts
Credits
3
HMFB-420
Contemporary Topics in Food and Beverage
Credits
3
MGMT-425
Contemporary Topics in Food and Beverage
Credits
3
MGMT-260
Corporate Finance
Credits
3
ACBP-450
Creative Artisanal Chocolates
Credits
3
BPSE-429
Cuisine of the Iberian Peninsula
Credits
3
BPSE-428
Cuisine of the Southern Mediterranean
Credits
3
CULP-321
Cuisines and Cultures of Asia
Credits
3
CULP-301
Cuisines and Cultures of the Americas
Credits
3
CULP-311
Cuisines and Cultures of the Mediterranean
Credits
3
CULP-320
Cuisines of Asia
Credits
2
CULP-300
Cuisines of the Americas
Credits
2
CULP-310
Cuisines of the Mediterranean
Credits
2
CUSC-310
Culinary Chemistry
Credits
3
CULS-100
Culinary Fundamentals
Credits
6
CULS-120
Culinary Immersion Tech & Theory
Credits
3
CULS-151
Culinary Practical Examination I (Cooking Practical)
CULS-152
Culinary Practical Examination I (Written Exam)
CULS-251
Culinary Practical Examination II
CUSC-410
Culinary Research and Development
Credits
3
CUSC-200
Culinary Science: Principles and Applications
Credits
3
MSFS-550
Culinary Strategy and Food System Innovation
Credits
3
HMCE-302
Culinary Tourism I
Credits
3
HMCE-322
Culinary Tourism II
Credits
3
MGMT-351
Current Issues in Hospitality Technology
Credits
3
MFBS-520
Design Thinking for Food
Credits
3
MFBS-555
Differentiation, Branding, and Packaging
Credits
3
ADWN-509
Distilled Spirits and Introduction to Mixology
Credits
3
CUSC-315
Dynamics of Heat Transfer and Physical Properties of Food
Credits
3
APFS-320
Ecology of Food
Credits
3
FREN-101
Elementary French I
Credits
3
FREN-102
Elementary French II
Credits
3
ITAL-101
Elementary Italian I
Credits
3
ITAL-102
Elementary Italian II
Credits
3
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Academic Catalog
Academic Catalog