Culinology, BS
Courses
- ACCT 211 — Principles of Accounting I
- BIOL 377 — Principles of Nutrition
- CHEM 122 — Introductory Organic/Biochemistry
- CHEM 122L — Introduction to Organic/Biochemistry Lab
- CULG 100 — Introduction to Culinology
- CULG 200 — Culinary Arts Fundamentals
- CULG 210 — Advanced Culinary Arts
- CULG 250 — Introduction to Baking & Pastry
- CULG 300 — International Cuisine
- CULG 310 — Introduction to Food Science
- CULG 325 — Food Microbiology
- CULG 360 — Food Sensory Analysis
- CULG 390 — Food Products Development I
- CULG 410 — Food Chemistry and Analysis
- CULG 430 — Unit Operations in Food Processing
- CULG 440 — Food Legislation and Regulation
- CULG 450 — Technical & Functional Ingredients in Food
- CULG 480 — Food Quality and Safety
- CULG 490 — Food Product Development II
- CULG 498 — Internship
- CULG 499 — Internship
- HOSP 120 — Food Sanitation and Safety
- HOSP 205 — Hospitality Purchasing
- HOSP 301 — Restaurant Food Operations
- HOSP 301L — Restaurant Food Operations Lab
- HOSP 410 — Beverage Management
- MATH 200 — Introduction to Statistics