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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
SPAN-101
Elementary Spanish I
Credits
3
SPAN-102
Elementary Spanish II
Credits
3
MWBM-570
Entrepreneurial Innovation and Business for Wine and Beverage
Credits
3
HMCE-495
Entrepreneurship in Culinary Tourism and Event Planning
Credits
3
LART-305
Equality, the "American Dream," and the Struggle for Wealth
Credits
3
MFBS-530
Ethical Leadership in the Food Business
Credits
3
HMCE-301
Event Planning I
Credits
3
HMCE-321
Event Planning II
Credits
3
MSFS-501B
Exploring Hudson Valley and New York Food Systems
Credits
1
MSFS-501A
Exploring the Greater San Francisco Bay Area Food System
Credits
1
EXTN-225
Externship (Baking & Pastry)
Credits
3
EXTN-220
Externship (Culinary Arts)
Credits
3
EXTN-200
Externship Orientation
EXTN-210
Externship Orientation
EXTN-205
Externship Prep Seminar II
BPSE-402
Farm to Fork: Practices of a Sustainable Table
Credits
3
LART-330
Feasting and Fasting in Latin America
Credits
3
ADWN-506
Fermented and Non-Alcoholic Beverages
Credits
3
BPSE-409
Field Experience and Action Plan
Credits
3
MGMT-255
Finance
Credits
3
MGMT-115
Financial Accounting
Credits
3
CUSC-320
Flavor Science and Perception
Credits
3
LART-311
Food and Cultures: France
Credits
3
LART-312
Food and Cultures: Italy
Credits
3
LART-313
Food and Cultures: Spain
Credits
3
FBLS-300
Food Business Leadership
Credits
3
MFBS-580
Food Business Playbook
Credits
3
APFS-310
Food History
Credits
3
LART-317
Food in Film
Credits
3
MSFS-560
Food Movement Voices: How to Create Change
Credits
3
BPSE-306
Food Photography & Food Styling
Credits
3
LART-306
Food Photography and Food Styling
Credits
3
APFS-420
Food Policy
Credits
3
CUSC-100
Food Safety
Credits
1.5
LART-320
Food Writing
Credits
3
SOCS-210
Food, Nutrition & Public Health
Credits
3
MGMT-450
Foodservice Management
Credits
3
MGMT-411
Foodservice Management in Health Care
Credits
3
MGMT-325
Foodservice Technology
Credits
3
HOSP-320
Formal Hospitality and Service Management
Credits
3
CULA-320
Formal Restaurant Cooking
Credits
3
HMFB-110
Foundations of Hospitality Management
Credits
3
MFBS-501B
Framing the Business Playbook
Credits
1
CULP-225
Garde Manger
Credits
3
APFS-155
Gastronomy
Credits
3
CULP-325
Global Cuisines
Credits
3
LART-215
Global Cuisines & Cult: China
Credits
3
LART-205
Global Cuisines & Cult: France
Credits
3
LART-225
Global Cuisines & Cultures: Costa Rica
Credits
3
LART-200
Global Cuisines and Cultures: Italy
Credits
3
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Academic Catalog
Academic Catalog