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Student Handbook
Courses
Course Number
Course Title
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Credits
Program
Program
Advanced Concepts in Baking and Pastry
Advanced Culinary
Advanced Pastry
Applied Food Studies
Business Management
Culinary Production
Culinary Skills
Event Planning
Externship
French
History
Hospitality Management Core
Hospitality, Food and Beverage Management
Italian
Liberal Arts Electives
Literature and Composition
Managed Service
Math
Math and Science
MSFS
Practicum
Social Sciences
Spanish
LART-220
Global Cuisines and Cultures: Peru
Liberal Arts Electives
Credits
3
LART-210
Global Cuisines and Cultures: Spain
Liberal Arts Electives
Credits
3
LART-235
Global Cuisines and Cultures: Tanzania
Liberal Arts Electives
Credits
3
LART-230
Global Cuisines and Cultures: U.S. Northern California
Liberal Arts Electives
Credits
3
ADWN-507
Global Wine Business Operations
Credits
3
MWBM-500
Global Wine Business Operations
Credits
3
MWBM-501B
Global Wine Summit and Framing of Capstone
Credits
1
LART-250
Globalization in Historic and Contemporary Contexts
Liberal Arts Electives
Credits
3
MWBM-580
Graduate Seminar and Capstone Project
Credits
2
ADWN-511
Graduate Seminar: Research, Scholarly Writing, Business Project, Part 1
Credits
1.5
ADWN-512
Graduate Seminar: Research, Scholarly Writing, Business Project, Part 2
Credits
1.5
BAKE-210
Hearth Breads and Rolls
Credits
3
CULP-130
High-Volume Production Cookery
Culinary Production
Credits
3
HIST-200
History and Cultures of Asia
History
Credits
3
HIST-205
History and Cultures of Europe
History
Credits
3
HIST-210
History and Cultures of the Americas
History
Credits
3
LART-255
History of Africa
Liberal Arts Electives
Credits
3
BPSE-450H
Honors Thesis Seminar
Credits
3
HMFB-200
Hospitality Internship Orientation
Hospitality, Food and Beverage Management
HMMS-425
Hospitality Labor Relations
Managed Service
Credits
3
MGMT-309
Hospitality Law
Credits
3
HMHC-310
Hospitality Law
Hospitality Management Core
Credits
3
HMFB-300
Hospitality Management Internship
Hospitality, Food and Beverage Management
Credits
3
MGMT-316
Hospitality Operations Management
Credits
3
HMHC-315
Hospitality Operations Management
Hospitality Management Core
Credits
3
HMFB-115
Hospitality Supply Chain Management
Hospitality, Food and Beverage Management
Credits
3
HOSP-350
Hospitality, Service, and Restaurant Management
Credits
6
HOSP-350A
Hospitality, Service, and Restaurant Management - American Bounty
Credits
6
HOSP-350B
Hospitality, Service, and Restaurant Management - Bocuse
Credits
6
HOSP-350C
Hospitality, Service, and Restaurant Management - Caterina
Credits
6
MGMT-210
Human Resource Management
Credits
3
BAKE-215
Individual and Production Pastries
Credits
3
SOCS-175
Industrial and Organizational Psychology
Social Sciences
Credits
3
CUSC-415
Ingredient Functionality: Texture Development, Stability, and Flavor Release
Credits
3
CULS-105
Ingredients and Techniques of Fabrication
Culinary Skills
Credits
3
FREN-201
Intermediate French
French
Credits
3
FREN-355
Intermediate French II
French
Credits
3
ITAL-201
Intermediate Italian
Italian
Credits
3
SPAN-201
Intermediate Spanish
Spanish
Credits
3
SPAN-355
Intermediate Spanish II
Spanish
Credits
3
LITC-305
Interpreting Literature
Literature and Composition
Credits
3
MGMT-422
Intraventure Critique, Analysis, and Evaluation
Credits
3
MGMT-421
Intraventure Operations
Credits
3
MGMT-317
Intraventure Operations Technology
Credits
3
MGMT-445
Intraventure Planning
Credits
3
CULP-115
Introduction to À La Carte Cooking
Culinary Production
Credits
3
MGMT-315
Introduction to Corporate Ventures
Credits
3
MGMT-340
Introduction to Entrepreneurship
Credits
3
CUSC-105
Introduction to Food Science
Credits
3
APFS-110
Introduction to Food Systems
Credits
1.5
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Academic Catalog
Academic Catalog