Courses

MGMT-250

Principles of Menus and Managing Profitability in Foodservice Operations

Credits 3

SOCS-100

Principles of Microeconomics

Social Sciences

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

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

Credits 3

MFBS-570

Real Estate, Capitalization, and Partnership Strategies

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

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

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

Social Sciences

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

Liberal Arts Electives

Credits 3