Courses

Course Number

Course Title

Credits

Program

Course Number PRAC-200

Title Professional Culinary Practicum

Course Number FRSH-100

Title Professionalism and Life Skills

Credits 1.5

Course Number APFS-400

Title Project in Applied Food Studies

Credits 3

Course Number FBLS-400

Title Project in Food Business Leadership I

Credits 3

Course Number FBLS-401

Title Project in Food Business Leadership II

Credits 3

Course Number SOCS-110

Title Psychology of Human Behavior

Credits 3

Course Number LART-101

Title Public Speaking

Credits 3

Course Number MSFS-520

Title Race, Class, and Justice From the Field To the Table

Credits 3

Course Number MFBS-570

Title Real Estate, Capitalization, and Partnership Strategies

Credits 3

Course Number BPSE-426

Title Regional Northern Italian Cuisine

Credits 3

Course Number LART-355

Title Research Methods

Credits 3

Course Number LART-355A

Title Research Methods for Applied Food Studies

Credits 3

Course Number CUSC-325

Title Research Methods: Scientific Evaluation of Traditional Cooking Techniques

Credits 3

Course Number MCUL-501A

Title Residency I: Cohort Formation, Culinary Arts MPS

Credits 1

Course Number MCUL-501B

Title Residency II: International Perspectives on Food and Wine

Credits 1

Course Number MCUL-501C

Title Residency III: Presentation of Capstone Project

Credits 1

Course Number MFBS-501A

Title Residency One: Orientation and Cohort Formation

Credits 1

Course Number MWBM-501C

Title Residency Three--Presentation of Capstone Project

Credits 1

Course Number MFBS-501C

Title Residency Three: Presentation of Capstone Project

Credits 1

Course Number MFBS-501B

Title Residency Two: Framing of Capstone Project

Credits 1

Course Number BAKE-300

Title Restaurant and Production Desserts

Credits 3

Course Number MCUL-502A

Title Restaurant Internship Experience I

Credits 3

Course Number MCUL-502B

Title Restaurant Internship Experience II

Credits 3

Course Number MFBS-550

Title Restaurant Operations and Management Strategies

Credits 3

Course Number HOSP-201

Title Restaurant Operations: Baking and Pastry

Credits 3

Course Number MFBS-575

Title Sales, Marketing, Distribution

Credits 3

Course Number MTSC-115

Title Science Fundamentals

Credits 3

Course Number CUSC-120

Title Science of Food

Credits 3

Course Number CULS-116

Title Seafood Identification and Fabrication

Credits 1.5

Course Number CUSC-450

Title Senior Thesis: Culinary Science Research Projects

Credits 3

Course Number HMFB-210

Title Service and Beverage Management

Credits 3

Course Number CUSC-105A

Title Servsafe Exam

Course Number CUSC-100A/105A

Title ServSafe Exam

Course Number SOCS-115

Title Social Psychology

Credits 3

Course Number BAKE-202

Title Specialty Breads

Credits 3

Course Number HSBV-300

Title Spirits and Principles of Mixology

Credits 3

Course Number MWBM-550

Title Spirits, Fermented, and Non-Alcoholic Beverages

Credits 3

Course Number MGMT-355

Title Strategic Management in the Business Environment

Credits 3

Course Number HMHC-490

Title Strategic Management in the Hospitality Industry

Credits 3

Course Number MTSC-105

Title Survey of Mathematics

Credits 3

Course Number MSFS-500

Title Sustainability and Climate Change

Credits 2

Course Number MSFS-530

Title Sustainable Agriculture

Credits 3

Course Number MSFS-540

Title Sustainable Diets and Public Health

Credits 3

Course Number BPSE-351

Title Sustainable Food Systems

Credits 3

Course Number MSFS-505

Title Systems Thinking Seminar

Credits 1

Course Number MWBM-501B

Title Tastings, Forum, and Framing of Capstone Project

Credits 1

Course Number BPSE-431

Title The African American World of Latin America and the Caribbean: Survival and Creativity

Credits 3

Course Number BPSE-430

Title The African American World of the United States: Survival and Creativity

Credits 3

Course Number SOCS-205

Title The Archaeology of Food

Credits 3

Course Number MCUL-540

Title The Art and Contributions of Great Wine and Cuisine

Credits 3