Courses

BPSE-407

Chef-Community Relations

Credits 3

BAKE-242

Chocolate and Confectionery Technology and Techniques

Credits 3

MFBS-501A

Cohort Formation

Credits 1

MTSC-110

College Algebra

Math and Science

Credits 3

LITC-100

College Writing

Literature and Composition

Credits 3

LITC-105

College Writing II

Literature and Composition

Credits 3

BPSE-450A

Concentration Capstone: Asian Cuisine

Credits 3

BPSE-450I

Concentration Capstone: Italian Cuisine

Credits 3

BPSE-450J

Concentration Capstone: Japanese

Credits 3

BPSE-450L

Concentration Capstone: Latin Cuisine

Credits 3

BPSE-450M

Concentration Capstone: Mediterranean

Credits 3

MFBS-545

Concept Building, Proving, Prototyping

Credits 3

BAKE-240

Confectionery Art and Special Occasion Cakes

Credits 3

MGMT-350

Consumer Behavior

Credits 3

BAKE-245

Contemporary Cakes and Desserts

Credits 3

HOSP-310

Contemporary Hospitality and Service Management

Credits 3

CULA-310

Contemporary Restaurant Cooking

Credits 3

CULS-125

Contemporary Topics in Culinary Arts

Culinary Skills

Credits 3

HMFB-420

Contemporary Topics in Food and Beverage

Hospitality, Food and Beverage Management

Credits 3

MGMT-260

Corporate Finance

Credits 3

ACBP-450

Creative Artisanal Chocolates

Advanced Concepts in Baking and Pastry

Credits 3

BPSE-429

Cuisine of the Iberian Peninsula

Credits 3

BPSE-428

Cuisine of the Southern Mediterranean

Credits 3

CULP-321

Cuisines and Cultures of Asia

Culinary Production

Credits 3

CULP-301

Cuisines and Cultures of the Americas

Culinary Production

Credits 3

CULP-311

Cuisines and Cultures of the Mediterranean

Culinary Production

Credits 3

CULP-320

Cuisines of Asia

Culinary Production

Credits 2

CULP-300

Cuisines of the Americas

Culinary Production

Credits 2

CULP-310

Cuisines of the Mediterranean

Culinary Production

Credits 2

CUSC-310

Culinary Chemistry

Credits 3

CULS-100

Culinary Fundamentals

Culinary Skills

Credits 6

CULS-120

Culinary Immersion Tech & Theory

Culinary Skills

Credits 3

CULS-151

Culinary Practical Examination I (Cooking Practical)

Culinary Skills

CULS-152

Culinary Practical Examination I (Written Exam)

Culinary Skills

CULS-251

Culinary Practical Examination II

Culinary Skills

CUSC-410

Culinary Research and Development

Credits 3

CUSC-200

Culinary Science: Principles and Applications

Credits 3

MSFS-550

Culinary Strategy and Food System Innovation

Credits 3

HMCE-302

Culinary Tourism I

Credits 3

HMCE-322

Culinary Tourism II

Credits 3

MGMT-351

Current Issues in Hospitality Technology

Credits 3

MFBS-520

Design Thinking for Food

Credits 3

MFBS-555

Differentiation, Branding, and Packaging

Credits 3

ADWN-509

Distilled Spirits and Introduction to Mixology

Credits 3

CUSC-315

Dynamics of Heat Transfer and Physical Properties of Food

Credits 3

APFS-320

Ecology of Food

Applied Food Studies

Credits 3

FREN-101

Elementary French I

Credits 3

FREN-102

Elementary French II

Credits 3

ITAL-101

Elementary Italian I

Credits 3

ITAL-102

Elementary Italian II

Credits 3