Food Service Management
Courses
- ACCT130 — Financial Accounting
- ANTH103 — Cultural Anthropology
- BIOL103 — Biology of Our World*
- BIOL109 — General Biology I
- BIOL110 — General Biology II
- BIOL118 — The Human Body*
- BIOL220 — Human Anatomy and Physiology I
- BIOL221 — Human Anatomy and Physiology II
- BUSN202 — Principles of Marketing
- BUSN210 — Business Law I
- BUSN222 — Principles of Management
- CHEM100 — Introduction to College Chemistry*
- CHEM110 — General Chemistry I
- CHEM111 — General Chemistry II
- CHEM210 — Organic Chemistry I
- CISM125 — Introduction to Computers
- CUBP110 — Foundations of the Bakeshop
- CULN111 — Culinary Fundamentals
- CULN113 — Fundamentals of Garde Manger
- CULN125 — Kitchen Foundations: Stocks, Soups and Sauces
- CULN134 — Breakfast Cookery
- CULN145 — Vegetable and Plant-Based Cuisine
- CULN165 — Meat Cookery
- CULN170 — Poultry and Seafood Cookery
- ECON110 — Macroeconomics
- ENGL101 — Composition I
- ENGL102 — Composition II
- ENVL100 — Environmental Science
- ESCI100 — Earth Science
- GEOG102 — Introduction to Cultural Geography
- GEOG110 — World Geography
- GOVT101 — Introduction to Government and Politics
- GOVT110 — American National Government
- HIST101 — Heritage of the Western World I
- HIST102 — Heritage of the Western World II
- HOSP132 — Food Service Sanitation
- HOSP134 — Restaurant Operations
- HOSP215 — Beverage Operations: Wine, Beer and Spirits
- HOSP225 — Hospitality Law
- HOSP250 — Catering and Events Planning
- HUMT201 — Introduction to Humanities I
- HUMT202 — Introduction to Humanities II
- PHYS100 — Conceptual Physics
- PHYS102 — Fundamentals of Astronomy
- PHYS125 — College Physics I
- PHYS126 — College Physics II
- PHYS225 — General Physics I
- PHYS226 — General Physics II
- PSYC101 — General Psychology
- PSYC135 — Child Psychology
- SOCL101 — Principles of Sociology