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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
SOCS-100
Principles of Microeconomics
Social Sciences
Credits
3
PRAC-205
Professional Baking Practicum
Practicum
PRAC-200
Professional Culinary Practicum
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
Social Sciences
Credits
3
LART-101
Public Speaking
Liberal Arts Electives
Credits
3
MSFS-520
Race, Class, and Justice from the Field to the Table
MSFS
Credits
3
MFBS-570
Real Estate, Capitalization, and Partnership Strategies
Credits
3
BPSE-426
Regional Northern Italian Cuisine
Credits
3
BPSE-427
Regional Southern Italian Cuisine
Credits
3
LART-355
Research Methods
Liberal Arts Electives
Credits
3
LART-355A
Research Methods for Applied Food
Liberal Arts Electives
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
Math and Science
Credits
3
CUSC-120
Science of Food
Credits
3
BPSE-400
Science of Nutrition
Credits
3
CULS-116
Seafood Identification and Fabrication
Culinary Skills
Credits
1.5
CUSC-450
Senior Thesis: Culinary Science Research Projects
Credits
3
HMFB-210
Service and Beverage Management
Hospitality, Food and Beverage Management
Credits
3
CUSC-105A
Servsafe Exam
CUSC-100A/105A
ServSafe Exam
LART-360
Shakespeare: Play and Performance
Liberal Arts Electives
Credits
3
SOCS-115
Social Psychology
Social Sciences
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
Hospitality Management Core
Credits
3
MTSC-105
Survey of Mathematics
Math and Science
Credits
3
MSFS-500
Sustainability and Climate Change
MSFS
Credits
2
MSFS-530
Sustainable Agriculture
MSFS
Credits
3
MSFS-540
Sustainable Diets and Public Health
MSFS
Credits
3
BPSE-351
Sustainable Food Systems
Credits
3
MSFS-505
Systems Thinking Seminar
MSFS
Credits
1
SOCS-205
The Archaeology of Food
Social Sciences
Credits
3
MGMT-412
The Business of Craft
Credits
3
HIST-225
The Modern World
History
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
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