Courses

APFS-110

Introduction to Food Systems

Credits 1.5

APFS-150

Introduction to Gastronomy

Credits 1.5

HOSP-210

Introduction to Hospitality and Customer Service

Credits 1.5

MTSC-200

Introduction to Statistics

Credits 3

MGMT-100

Introduction to the Hospitality Industry

Credits 1.5

HOSP-300

Introduction to Wine Studies

Credits 1.5

BPSE-441

Japan As Inspiration

Credits 3

LART-340

Japanese Culture and History

Credits 3

LART-260

Justice, Ethical Leadership & Truth

Credits 3

HSBV-375

La Sommelierie: Developing and Delivering a Professional Beverage Program

Credits 3

BPSE-420

Latin Cuisines: Mexico, Central America, and the Caribbean

Credits 3

BPSE-421

Latin Cuisines: South America

Credits 3

LART-336

Latinx in the United States

Credits 3

MGMT-410

Leadership and Ethics

Credits 3

MSFS-570

Leadership, Engagement, and Impact

Credits 3

MFBS-540

Legal Strategies and Challenges for the Restaurateur

Credits 3

LITC-200

Literature and Composition

Credits 3

MSFS-510

Local, Regional, and Global Food Systems

Credits 2

HMCE-325

Logistics & Tech for Tourism & Event Planning

Credits 3

MSFS-590

Making Change in the Food System: Leadership Perspectives

Credits 2

HMMS-303

Managed Service I

Credits 3

HMMS-323

Managed Service II

Credits 3

MGMT-225

Managerial Accounting

Credits 3

MGMT-321

Managing Technology in the Hospitality Industry

Credits 3

HMHC-320

Managing Technology in the Hospitality Industry

Credits 3

MFBS-565

Manufacturing, Co-Packing, Supply Chain, and Legal Contracts

Credits 3

MFBS-560

Marketing and Brand Strategies for the Restaurateur

Credits 3

MGMT-205

Marketing Principles

Credits 3

MTSC-100

Mathematical Foundations

Credits 1.5

MATH-111

Mathematics

Credits 1.5

CULS-115

Meat Identification, Fabrication, and Utilization

Credits 1.5

HIST-220

Medieval to Age of Revolution

Credits 3

LART-345

Mediterranean Food Studies

Credits 3

MGMT-330

Menu Development and Testing

Credits 3

CUSC-350

Microbial Ecology of Food Systems

Credits 3

CUSC-425

Modern and Industrial Cooking Tools, Techniques, and Ingredients

Credits 3

CULA-260

Modern Banquet Cookery

Credits 3

ACBP-452

Modern Entremets, Pastries, and Petit Fours

Credits 3

ADWN-504

New World Wines of the Southern Hemisphere, Asia, and the Levant

Credits 3

CULP-135

Non-Commercial Foodservice and High-Volume Production

Credits 3

ADWN-502

Northern Wine Countries of Europe: The Wines of France, Germany, Austria, Switzerland, and Hungary

Credits 3

CUSC-110

Nutrition

Credits 1.5

ADWN-503

Old World Wines: Southern and Eastern Europe

Credits 3

MGMT-390

Organizational Behavior

Credits 3

HIST-215

Origins to Empires

Credits 3

ACBP-451

Pastry Concepts and Design

Credits 3

MGMT-375

Personal Finance

Credits 3

MFBS-501C

Practice, Pitch, Present

Credits 1

BAKE-200

Principles of Design

Credits 1.5

SOCS-105

Principles of Macroeconomics

Credits 3