Courses

Course Number

Course Title

Credits

Program

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 HSBV-375

Title La Sommelierie: Developing and Delivering a Professional Beverage Program

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 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-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 HMMS-303

Title Managed Service I

Credits 3

Course Number HMMS-323

Title Managed Service II

Credits 3

Course Number MGMT-225

Title Managerial Accounting

Credits 3

Course Number HMHC-320

Title Managing Technology in the Hospitality Industry

Credits 3

Course Number MGMT-321

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

Course Number BUSM-242

Title Menu Development

Credits 1.5

Course Number MGMT-330

Title Menu Development and Testing

Credits 3

Course Number CUSC-350

Title Microbial Ecology of Food Systems

Credits 3

Course Number CUSC-425

Title Modern and Industrial Cooking Tools, Techniques, and Ingredients

Credits 3

Course Number CULA-260

Title Modern Banquet Cookery

Credits 3

Course Number ACBP-452

Title Modern Entremets, Pastries, and Petit Fours

Credits 3

Course Number ADVS-300

Title Navigating Degree Completion

Credits 0.5

Course Number ADWN-504

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

Credits 3

Course Number CULP-135

Title Non-Commercial Foodservice and High-Volume Production

Credits 3

Course Number ADWN-502

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

Credits 3

Course Number CUSC-110

Title Nutrition

Credits 1.5

Course Number ADWN-503

Title Old World Wines: Southern and Eastern Europe

Credits 3

Course Number MGMT-390

Title Organizational Behavior

Credits 3

Course Number HIST-215

Title Origins to Empires

Credits 3

Course Number ACBP-451

Title Pastry Concepts and Design

Credits 3

Course Number MGMT-375

Title Personal Finance

Credits 3

Course Number MSFS-501C

Title Presentation of Capstone Project

Credits 1

Course Number BAKE-200

Title Principles of Design

Credits 1.5

Course Number SOCS-105

Title Principles of Macroeconomics

Credits 3

Course Number MGMT-250

Title Principles of Menus and Managing Profitability in Foodservice Operations

Credits 3

Course Number SOCS-100

Title Principles of Microeconomics

Credits 3

Course Number PRAC-205

Title Introduction to the Hospitality Industry

Title Introduction to Wine Studies

Title Japan As Inspiration

Title Japanese Culture and History

Title Justice, Ethical Leadership & Truth

Title La Sommelierie: Developing and Delivering a Professional Beverage Program

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

Title Latin Cuisines: South America

Title Latinx in the United States

Title Leadership and Ethics

Title Leadership, Engagement, and Impact

Title Legal Strategies and Challenges for the Restaurateur

Title Literature and Composition

Title Local, Regional, and Global Food Systems

Title Making Change in the Food System: Leadership Perspectives

Title Managed Service I

Title Managed Service II

Title Managerial Accounting

Title Managing Technology in the Hospitality Industry

Title Managing Technology in the Hospitality Industry

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

Title Marketing and Brand Strategies for the Restaurateur

Title Marketing Principles

Title Mathematical Foundations

Title Mathematics

Title Meat Identification, Fabrication, and Utilization

Title Medieval to Age of Revolution

Title Mediterranean Food Studies

Title Menu Development

Title Menu Development and Testing

Title Microbial Ecology of Food Systems

Title Modern and Industrial Cooking Tools, Techniques, and Ingredients

Title Modern Banquet Cookery

Title Modern Entremets, Pastries, and Petit Fours

Title Navigating Degree Completion

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

Title Non-Commercial Foodservice and High-Volume Production

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

Title Nutrition

Title Old World Wines: Southern and Eastern Europe

Title Organizational Behavior

Title Origins to Empires

Title Pastry Concepts and Design

Title Personal Finance

Title Presentation of Capstone Project

Title Principles of Design

Title Principles of Macroeconomics

Title Principles of Menus and Managing Profitability in Foodservice Operations

Title Principles of Microeconomics

Title Professional Baking Practicum