| |
Students in the B.S. degree program will
complete the University "core curriculum",
and the culinary arts curriculum in one of
our emphasis areas as an academic minor. The
total program requires 124 semester hours.
You can review the general requirements
for the core by visiting the
MUW Webpage.
| |
Curriculum for the Culinary Arts
Major:
Core Courses Required for the Major:
BSM 131 MICROBIOLOGY WITH LAB (4)
PSC 111 GENERAL CHEMISTRY WITH LAB
(4)
BU 157 INFORMATION SYSTEMS or MA 123
STATISTICS (3)
Culinary Arts Courses:
CA 200 INTRODUCTION TO CULINARY ARTS
(3)
CA 300 FOOD PREPARATION I (5)
CA 301 FOOD PREPARATION II (5)
CA 310 DINING ROOM SERVICES (3)
CA 350 INTERNSHIP (6-12)
CA 400 FOOD PREPARATION III (5)
CA 401 WORLD CUISINES (3)
CA 410 BUSINESS SKILLS IN THE
CULINARY ARTS (3)
Optional Courses/Electives:
CA 315 DEMONSTRATION TECHNIQUES (3)
CA 375 ADVANCED BAKING (3)
CA 399 SELECTED TOPICS IN CULINARY
ARTS (1-3)
CA 415 FOOD STYLING (3)
CA 450 INTERNATIONAL INTERNSHIP
(6-12)
CA 451 INDEPENDENT STUDY (3)
Other Required Courses:
BSM 342 FOOD MICROBIOLOGY WITH LAB
(4)
FN 301 SCIENCE OF FOOD (3)
FN 302 MENU/RECIPE DEVELOPMENT (3)
FN 325 NUTRITION (3) or
CA399 NUTRITION FOR CULINARY
PROFESSIONALS (3)
ADDITIONAL SCIENCE (2+) (LAB OR
NON-LAB)
CA 124 SERVSAFE CERTIFICATION (1)
Curriculum for the Emphasis Area
Minors:
EMPHASIS AREA REQUIREMENTS
An emphasis in one of the following
four (4) areas is required.
Option 1: Entrepreneurship
Emphasis:
CA 260 INTRODUCTION TO CULINARY
ENTREPRENEURSHIP (3)
CA 361 ACCOUNTING AND FINANCE FOR
CULINARY VENTURES (3)
CA 362 BUSINESS LAW FOR CULINARY
ENTREPRENEURS (3)
CA 363 CULINARY SERVICE DESIGN AND
MANAGEMENT (3)
CA 364 CULINARY VENTURE MARKETING
(3)
CA 365 APPLIED HUMAN RESOURCE
MANAGEMENT FOR CULINARY BUSINESSES
(3)
CA 460 SEMINAR IN CULINARY
ENTREPRENEURSHIP (3)
TOTAL 21
Option 2: Food Journalism
Emphasis
ART 220 FINE ARTS PHOTOGRAPHY (3)
COM 102 INTRODUCTION TO MASS
COMMUNICATIONS (3)
COM 200 WRITING FOR THE MEDIA (3)
COM 325 VISUAL DESIGN (3)
EN 317 TECHNICAL AND BUSINESS
WRITING or
EN 311 ADVANCED PROSE WRITING (3) or
COM 307 ADVANCED WRITING FOR THE
MEDIA
CA 315 DEMONSTRATION TECHNIQUES (3)
TOTAL 18 credits
Option 3: Food Art Emphasis
ART 103 DESIGN I (3)
ART 104 DESIGN II (3)
ART 195 COMPUTERS IN ART or COM 325
VISUAL DESIGN (3)
ART 220 FINE ARTS PHOTOGRAPHY (3)
CA 315 DEMONSTRATION TECHNIQUES (3)
CA 415 FOOD STYLING (3)
TOTAL 18 credits
Option 4: Nutrition/Wellness
Emphasis
PSY 206 HUMAN GROWTH & DEVELOPMENT
(3)
BSB 120 HUMAN PHYSIOLOGY (4)
FN/HKC 247 NUTRITION & PHYSICAL
ACTIVITY IN WEIGHT MANAGEMENT (3)
HKH 101 PERSONAL AND COMMUNITY
HEALTH (3)
ELECTIVES: Choose 6 credit hours
from the list below:
FS 305 Child Growth and Development
(3)
FS/PSY 421 Adult Development (3)
HK 381 Health Problems (3)
NU 453 Death, Dying and Bereavement
(3)
CA 451 Independent Study (3-6)
FN 499 Selected Topics in Nutrition
(3)
TOTAL 19 credits
Curriculum for the Culinary Arts
Minor:
Culinary Arts Courses
CA 200 INTRODUCTION TO CULINARY ARTS
(3)
CA 300 FOOD PREPARATION I WITH
LAB(5)
CA 301 FOOD PREPARATION II WITH
LAB(5)
CA 310 DINING ROOM SERVICES (3)
CA 401 WORLD CUISINES (3)
FN 325 NUTRITION (3) or
CA399 NUTRITION FOR CULINARY
PROFESSIONALS
|
|
| |
 |
 |
|
Back to Top |
|
