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Course Title
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Credits
Program
Program
Advanced Concepts in Baking and Pastry
Advanced Culinary
Advanced Pastry
Applied Food Studies
Baking
Business Management
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
MPS in Culinary Arts
MPS in Culinary Therapeutics
MSFS
Practicum
Professionalism and Life Skills
Social Sciences
Spanish
Wine and Beverage Management
Wines and Beverages
Course Number
FREN-101
Title
Elementary French I
Credits
3
Course Number
FREN-102
Title
Elementary French II
Credits
3
Course Number
ITAL-101
Title
Elementary Italian I
Credits
3
Course Number
ITAL-102
Title
Elementary Italian II
Credits
3
Course Number
SPAN-101
Title
Elementary Spanish I
Credits
3
Course Number
SPAN-102
Title
Elementary Spanish II
Credits
3
Course Number
MWBM-570
Title
Entrepreneurial Innovation and Business for Wine and Beverage
Credits
3
Course Number
MFBS-530
Title
Ethical Leadership in the Food Business
Credits
3
Course Number
MGMT-389.3
Title
Event Contract Negotiation
Credits
3
Course Number
HMCE-375
Title
Event Contract Negotiation
Credits
3
Course Number
HMCE-301
Title
Event Design and Project Management
Credits
3
Course Number
HMCE-491
Title
Event Management Capstone
Credits
3
Course Number
MGMT-389.1
Title
Event Management Software & Innovations Planning
Credits
3
Course Number
HMCE-325
Title
Event Management Software and Innovations
Credits
3
Course Number
MGMT-331
Title
Event Planning I
Credits
3
Course Number
MSFS-501A
Title
Exploring San Francisco Bay Area Food Systems
Credits
1
Course Number
MSFS-501B
Title
Exploring the Hudson Valley Food Systems
Credits
1
Course Number
EXTN-250
Title
Externship
Credits
2.5
Course Number
EXTN-252
Title
Externship
Credits
2.5
Course Number
EXTN-225
Title
Externship (Baking & Pastry)
Credits
3
Course Number
EXTN-220
Title
Externship (Culinary Arts)
Credits
3
Course Number
EXTN-210
Title
Externship Orientation
Credits
0
Course Number
EXTN-205
Title
Externship Prep Seminar II
Course Number
BPSE-402
Title
Farm to Fork: Practices of a Sustainable Table
Credits
3
Course Number
LART-330
Title
Feasting and Fasting in Latin America
Credits
3
Course Number
ADWN-506
Title
Fermented and Non-Alcoholic Beverages
Credits
3
Course Number
BPSE-409
Title
Field Experience and Action Plan
Credits
3
Course Number
MGMT-255
Title
Finance
Credits
3
Course Number
MGMT-115
Title
Financial Accounting
Credits
3
Course Number
CUSC-320
Title
Flavor Science and Perception
Credits
3
Course Number
LART-311
Title
Food and Cultures: France
Credits
3
Course Number
LART-312
Title
Food and Cultures: Italy
Credits
3
Course Number
LART-313
Title
Food and Cultures: Spain
Credits
3
Course Number
FBLS-300
Title
Food Business Leadership
Credits
3
Course Number
MFBS-580
Title
Food Business Playbook
Credits
3
Course Number
LART-352
Title
Food for Good: Social Movements and Entrepreneurship
Credits
3
Course Number
APFS-310
Title
Food History
Credits
3
Course Number
LART-317
Title
Food in Film
Credits
3
Course Number
MFBS-542
Title
Food Industry Organizational Management
Credits
3
Course Number
MSFS-560
Title
Food Movement Voices: How to Create Change
Credits
3
Course Number
BPSE-306
Title
Food Photography & Food Styling
Credits
3
Course Number
APFS-420
Title
Food Policy
Credits
3
Course Number
CUSC-100
Title
Food Safety
Credits
1.5
Course Number
LART-320
Title
Food Writing
Credits
3
Course Number
MGMT-450
Title
Foodservice Management
Credits
3
Course Number
MGMT-325
Title
Foodservice Technology
Credits
3
Course Number
HOSP-320
Title
Formal Hospitality and Service Management
Credits
3
Course Number
CULA-320
Title
Formal Restaurant Cooking
Credits
3
Course Number
HMFB-110
Title
Foundations of Hospitality Management
Credits
3
Course Number
CULP-225
Title
Garde Manger
Credits
3
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