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Student Handbook
Courses
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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
MGMT-250
Principles of Menus and Managing Profitability in Foodservice Operations
Credits
3
SOCS-100
Principles of Microeconomics
Credits
3
PRAC-205
Professional Baking Practicum
PRAC-200
Professional Culinary Practicum
FRSH-100
Professionalism and Life Skills
Credits
1.5
APFS-400
Project in Applied Food Studies
Credits
3
FBLS-400
Project in Food Business Leadership I
Credits
3
FBLS-401
Project in Food Business Leadership II
Credits
3
SOCS-110
Psychology of Human Behavior
Credits
3
LART-101
Public Speaking
Credits
3
MSFS-520
Race, Class, and Justice from the Field to the Table
Credits
3
MFBS-570
Real Estate, Capitalization, and Partnership Strategies
Credits
3
LART-355
Research Methods
Credits
3
LART-355A
Research Methods for Applied Food
Credits
3
CUSC-325
Research Methods: Scientific Evaluation of Traditional Cooking Techniques
Credits
3
BAKE-300
Restaurant and Production Desserts
Credits
3
MFBS-550
Restaurant Operations and Management Strategies
Credits
3
HOSP-201
Restaurant Operations: Baking and Pastry
Credits
3
MFBS-575
Sales, Marketing, Distribution
Credits
3
MTSC-115
Science Fundamentals
Credits
3
CUSC-120
Science of Food
Credits
3
BPSE-400
Science of Nutrition
Credits
3
CULS-116
Seafood Identification and Fabrication
Credits
1.5
CUSC-450
Senior Thesis: Culinary Science Research Projects
Credits
3
HMFB-210
Service and Beverage Management
Credits
3
CUSC-105A
Servsafe Exam
CUSC-100A/105A
ServSafe Exam
LART-360
Shakespeare: Play and Performance
Credits
3
SOCS-115
Social Psychology
Credits
3
BAKE-202
Specialty Breads
Credits
3
HSBV-300
Spirits and Principles of Mixology
Credits
3
MWBM-550
Spirits, Fermented Beverages, and Non-Alcoholic Beverages
Credits
3
MGMT-355
Strategic Management in the Business Environment
Credits
3
HMHC-490
Strategic Management in the Hospitality Industry
Credits
3
MTSC-105
Survey of Mathematics
Credits
3
MSFS-500
Sustainability and Climate Change
Credits
2
MSFS-530
Sustainable Agriculture
Credits
3
MSFS-540
Sustainable Diets and Public Health
Credits
3
BPSE-351
Sustainable Food Systems
Credits
3
MSFS-505
Systems Thinking Seminar
Credits
1
SOCS-205
The Archaeology of Food
Credits
3
MGMT-412
The Business of Craft
Credits
3
HIST-225
The Modern World
Credits
3
MWBM-510
The New World--Northern Hemisphere
Credits
3
MWBM-530
The New World--Southern Hemisphere
Credits
3
MWBM-540
The Old World--Northern Wine Countries of Europe
Credits
3
MWBM-560
The Old World--Southern and Eastern Europe
Credits
3
MFBS-510
The Science of Food Systems
Credits
3
ADWN-508
The Wines of the New World: Northern Hemisphere
Credits
3
LART-405
Traditional Foodways, Culinary Customs, and Ingredients of Asia
Credits
3
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Academic Catalog