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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
LART-220
Global Cuisines and Cultures: Peru
Credits
3
LART-210
Global Cuisines and Cultures: Spain
Credits
3
LART-235
Global Cuisines and Cultures: Tanzania
Credits
3
LART-230
Global Cuisines and Cultures: U.S. Northern California
Credits
3
ADWN-507
Global Wine Business Operations
Credits
3
MWBM-500
Global Wine Business Operations
Credits
3
MWBM-501B
Global Wine Summit and Framing of Capstone
Credits
1
LART-250
Globalization in Historic and Contemporary Contexts
Credits
3
MWBM-580
Graduate Seminar and Capstone Project
Credits
2
ADWN-511
Graduate Seminar: Research, Scholarly Writing, Business Project, Part 1
Credits
1.5
ADWN-512
Graduate Seminar: Research, Scholarly Writing, Business Project, Part 2
Credits
1.5
BAKE-210
Hearth Breads and Rolls
Credits
3
CULP-130
High-Volume Production Cookery
Credits
3
HIST-200
History and Cultures of Asia
Credits
3
HIST-205
History and Cultures of Europe
Credits
3
HIST-210
History and Cultures of the Americas
Credits
3
LART-255
History of Africa
Credits
3
BPSE-450H
Honors Thesis Seminar
Credits
3
HMFB-200
Hospitality Internship Orientation
HMMS-425
Hospitality Labor Relations
Credits
3
MGMT-309
Hospitality Law
Credits
3
HMHC-310
Hospitality Law
Credits
3
HMFB-300
Hospitality Management Internship
Credits
3
MGMT-316
Hospitality Operations Management
Credits
3
HMHC-315
Hospitality Operations Management
Credits
3
HMFB-115
Hospitality Supply Chain Management
Credits
3
HOSP-350
Hospitality, Service, and Restaurant Management
Credits
6
HOSP-350A
Hospitality, Service, and Restaurant Management - American Bounty
Credits
6
HOSP-350B
Hospitality, Service, and Restaurant Management - Bocuse
Credits
6
HOSP-350C
Hospitality, Service, and Restaurant Management - Caterina
Credits
6
HOSP-350P
Hospitality, Service, and Restaurant Management - Post Road Brewhouse
Credits
3
MGMT-210
Human Resource Management
Credits
3
BAKE-215
Individual and Production Pastries
Credits
3
SOCS-175
Industrial and Organizational Psychology
Credits
3
CUSC-415
Ingredient Functionality: Texture Development, Stability, and Flavor Release
Credits
3
CULS-105
Ingredients and Techniques of Fabrication
Credits
3
FREN-201
Intermediate French
Credits
3
FREN-355
Intermediate French II
Credits
3
ITAL-201
Intermediate Italian
Credits
3
SPAN-201
Intermediate Spanish
Credits
3
SPAN-355
Intermediate Spanish II
Credits
3
LITC-305
Interpreting Literature
Credits
3
MGMT-422
Intraventure Critique, Analysis, and Evaluation
Credits
3
MGMT-421
Intraventure Operations
Credits
3
MGMT-317
Intraventure Operations Technology
Credits
3
MGMT-445
Intraventure Planning
Credits
3
CULP-115
Introduction to À La Carte Cooking
Credits
3
MGMT-315
Introduction to Corporate Ventures
Credits
3
MGMT-340
Introduction to Entrepreneurship
Credits
3
CUSC-105
Introduction to Food Science
Credits
3
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