Courses

Course Number

Course Title

Credits

Program

Course Number SOCS-175

Title Industrial and Organizational Psychology

Credits 3

Course Number CUSC-415

Title Ingredient Functionality: Texture Development, Stability, and Flavor Release

Credits 3

Course Number CULS-105

Title Ingredients and Techniques of Fabrication

Credits 3

Course Number FREN-201

Title Intermediate French

Credits 3

Course Number FREN-355

Title Intermediate French II

Credits 3

Course Number ITAL-201

Title Intermediate Italian

Credits 3

Course Number SPAN-201

Title Intermediate Spanish

Credits 3

Course Number SPAN-355

Title Intermediate Spanish II

Credits 3

Course Number EXTN-275

Title International 12-month Externship

Credits 6

Course Number MCUL-501B

Title International Perspectives on Food and Wine

Credits 1

Course Number LITC-305

Title Interpreting Literature

Credits 3

Course Number MGMT-445

Title Intraventure Planning

Credits 3

Course Number CULP-115

Title Introduction to À La Carte Cooking

Credits 3

Course Number MGMT-315

Title Introduction to Corporate Ventures

Credits 3

Course Number MGMT-340

Title Introduction to Entrepreneurship

Credits 3

Course Number CUSC-105

Title Introduction to Food Science

Credits 3

Course Number APFS-110

Title Introduction to Food Systems

Credits 1.5

Course Number APFS-150

Title Introduction to Gastronomy

Credits 1.5

Course Number HOSP-210

Title Introduction to Hospitality and Customer Service

Credits 1.5

Course Number HMHC-389.1

Title Introduction to Large Convention

Credits 1

Course Number HSBV-310

Title Introduction to Sake

Credits 1.5

Course Number HMFB-210

Title Introduction to Service and Beverage

Credits 3

Course Number MTSC-200

Title Introduction to Statistics

Credits 3

Course Number MGMT-100

Title Introduction to the Hospitality Industry

Credits 1.5

Course Number HOSP-300

Title Introduction to Wine Studies

Credits 1.5

Course Number BPSE-441

Title Japan As Inspiration

Credits 3

Course Number LART-340

Title Japanese Culture and History

Credits 3

Course Number LART-260

Title Justice, Ethical Leadership & Truth

Credits 3

Course Number BPSE-420

Title Latin Cuisines: Mexico, Central America, and the Caribbean

Credits 3

Course Number BPSE-421

Title Latin Cuisines: South America

Credits 3

Course Number LART-336

Title Latinx in the United States

Credits 3

Course Number MGMT-410

Title Leadership and Ethics

Credits 3

Course Number MSFS-570

Title Leadership, Engagement, and Impact

Credits 3

Course Number BPSE-288.1

Title Leadership: Fads, Fables, Foundations

Credits 3

Course Number MFBS-540

Title Legal Strategies and Challenges for the Restaurateur

Credits 3

Course Number LITC-200

Title Literature and Composition

Credits 3

Course Number MSFS-512

Title Local, Regional, and Global Food Systems

Credits 3

Course Number MSFS-510

Title Local, Regional, and Global Food Systems

Credits 2

Course Number MSFS-590

Title Making Change in the Food System: Leadership Perspectives

Credits 2

Course Number MGMT-225

Title Managerial Accounting

Credits 3

Course Number MGMT-321

Title Managing Technology in the Hospitality Industry

Credits 3

Course Number HMHC-320

Title Managing Technology in the Hospitality Industry

Credits 3

Course Number MFBS-565

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

Credits 3

Course Number MFBS-560

Title Marketing and Brand Strategies for the Restaurateur

Credits 3

Course Number MGMT-205

Title Marketing Principles

Credits 3

Course Number MTSC-100

Title Mathematical Foundations

Credits 1.5

Course Number MATH-111

Title Mathematics

Credits 1.5

Course Number CULS-115

Title Meat Identification, Fabrication, and Utilization

Credits 1.5

Course Number HIST-220

Title Medieval to Age of Revolution

Credits 3

Course Number LART-345

Title Mediterranean Food Studies

Credits 3