The Division of Interdisciplinary Studies offers programs on an interdisciplinary basis. The division currently offers one baccalaureate degree program in culinary arts. A minor in culinary arts is also available.
THE MUW CULINARY ARTS INSTITUTE
Sarah R. Labensky, CCP, Director
Established in 1996, the MUW Culinary Arts Institute provides interdisciplinary
instruction in the culinary arts. The curriculum emphasizes classic cooking
techniques applied to small-quantity food preparation. In addition to the
mastery of cooking skills and knowledge of food service, students are also
prepared for employment and leadership in diverse areas of the burgeoning
food industry such as managing a corporate dining facility, working as
a food stylist, writing about food in the growing epicurean publication
market, and serving the growing and important programs in wellness.
The Institute is housed in the north annex of Shattuck Hall, one of
24 buildings on the MUW campus listed on the National Register of Historic
Places. The facilities contain administrative and faculty offices, five
kitchen areas and a library and conference room.
The MUW Culinary Arts Institute's offerings are:
1) a major in culinary arts leading to the Bachelor of Science
degree;
2) a minor in one of four correlate areas -- entrepreneurship/small
business development; food journalism; food art (food
styling and photography); and nutrition/wellness;
3) a minor in culinary arts; and
4) a ten credit hour culinary certificate.
Students majoring in culinary arts are required to complete a six credit-hour internship following their junior year. Internship sites are located throughout the country and include hotels and restaurants, caterers, bed and breakfast operations, publishing firms and food manufacturers, among others. Sites and assignments are chosen based on each student’s professional interests and abilities.
B.S. DEGREE PROGRAM IN CULINARY ARTS
The curriculum in the B.S. degree program in culinary arts requires
128 semester hours to include:
Core Courses Required for the Major:
BSM 231 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)
Other Required Courses:
BSM 342 FOOD MICROBIOLOGY WITH LAB (4)
BU 302 SUPERVISORY MANAGEMENT (3) or BU 333 ORGANIZATIONAL
COMMUNICATIONS
FN 301 SCIENCE OF FOOD (3)
FN 302 MENU/RECIPE DEVELOPMENT (3)
FN 325 NUTRITION (3)
PHYSICAL SCIENCE (2+) (lab or non-lab)
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)
EMPHASIS AREA REQUIREMENTS
A minor in one of the following four emphasis areas is required.
Option 1: Culinary Entrepreneurship Minor (Note: This minor is
currently being phased in. Please see your advisor about substituting courses
from the General Business curriculum as necessary.)
| 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 Minor
| ART 220 FINE ARTS PHOTOGRAPHY |
3
|
| COM 102 INTRODUCTION TO MASS COMMUNICATIONS |
3
|
| COM 200 WRITING FOR THE MEDIA |
3
|
| COM 307 VISUAL DESIGN |
3
|
| EN 317 TECHNICAL AND BUSINESS WRITING or
EN 311 ADVANCED PROSE WRITING or COM 307 ADVANCED WRITING FOR THE MEDIA |
3
|
| CA 315 DEMONSTRATION TECHNIQUES |
3
|
| TOTAL |
18
|
Option 3: Food Art Minor
| 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
|
Option 4: Nutrition/Wellness Minor
| PSY 206 HUMAN GROWTH & DEVELOPMENT |
3
|
| BSB 220 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 |
6
|
| FS 305 Child Growth and Development
FS 421 Adult Development HK 381 Health Problems NU 453 Death, Dying and Bereavement CA 451 Independent Study FN 499 Selected Topics in Nutrition |
|
| TOTAL |
19
|
SAMPLE CURRICULUM
B.S. in Culinary Arts
|
|
|
|
|
| EN 101 (CC) |
3
|
Literature/Fine Arts (CC) |
6
|
| COM 101 (CC) |
3
|
Human Behavior (CC) |
3
|
| History of Civilization (CC) |
6
|
BU 157 or MA 123 (CC) (M) |
3
|
| PSC 111 w/lab (CC) (M) |
4
|
Social Institutions (CC) |
3
|
| Physical Science Elective |
3
|
BSM 231 w/lab (CC) (M) |
4
|
| MA 113 (CC) |
3
|
BSM 342 w/lab (M) |
4
|
| Fine Arts (CC) |
3
|
Intro to Culinary Arts (M) |
3
|
| Health & Kinesiology (CC) |
2
|
EMPHASIS MINOR (M) |
3
|
| UN 101 (CC) |
1
|
Intercultural Studies |
3
|
| TOTAL |
28
|
TOTAL |
32
|
|
|
|
|
|
| EN 300 (CC) |
3
|
Food Prep III (M) |
5
|
| Food Prep I (M) |
5
|
Menu/Recipe Development (M) |
3
|
| Dining Room Service (M) |
3
|
Business Skills (M) |
3
|
| World Cuisines (M) |
3
|
Nutrition (M) |
3
|
| Food Prep II (M) |
5
|
BU 302 or BU 333 (M) |
3
|
| Science of Food (M) |
3
|
Critical Thinking (CC) |
3
|
| EMPHASIS MINOR (M) |
6
|
EMPHASIS MINOR (M) |
9
|
| Elective |
3
|
Elective |
3
|
| TOTAL | 31 | TOTAL |
32
|
| INTERNSHIP* | |||
| CA 350 (M) | 6 |
*Conducted during the summer between Junior/Senior years.
Six (6) hours are required, but may be taken for 12 credit hours with increased
clock hours
REQUIREMENTS FOR A MINOR IN CULINARY ARTS
| 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
|
| TOTAL |
22
|
CULINARY CERTIFICATE PROGRAM
Students interested in a short-term program of study leading
to a Culinary Certificate are required to complete ten one credit-hour
courses (see list below). CA 101 Culinary Basics is a required prerequisite
to the other courses. Courses will be offered on an enrollment demand basis
and generally meet on Saturdays. Students have five academic years from
the date of enrollment in their first course to complete the certificate
program. Successful completion of the Culinary Certificate program permits
students who enter the B.S. degree program to by-pass CA 200 Introduction
to Culinary Arts.
CA 101 CULINARY BASICS
CA 102 BREAD BAKING
CA 103 PASTRIES AND DESSERTS
CA 104 MEATS AND FISH
CA 105 COLD FOODS
CA 106 SOUPS, STOCKS, SAUCES, AND GRAVIES
CA 107 REGIONAL CUISINES
CA 108 NUTRITION/HEALTHY FOODS
CA 109 VEGETABLES
CA 110 POTATOES, GRAINS AND PASTA
CA 111 BASICS OF MENUS AND RECIPES
CA 112 BASICS OF ENTERTAINING
CA 115 WINE APPRECIATION
CA 199 SELECTED TOPICS