College of Food Innovation & Technology

1. Culinary Nutrition

1.1. CULN1010 Introduction to the Fields of Food, Food Service and Nutrition

1.2. CULN2020 Applied Culinary Nutrition

1.3. CULN2230 Designing Healthy Desserts

1.4. CULN3155 Vegetarian Cuisine

1.5. CULN4165 Therapeutic Cuisine

1.6. DIET2050 Community Nutrition

1.7. DIET3050 Life Span Nutrition

1.8. FSM3175 Advanced Food Safety, HACCP and Special Processes

1.9. FSM3215 Culinary Operations and Facility Management

2. Culinary Science

2.1. ENG2010 Introduction to Technical Communication

2.2. CULS2010 Introduction to Food Product Development

2.3. CULS2210 Food Science

2.4. CULS3015 Food Ingredient Technology

2.5. CULS3025 Food Processing

2.6. CULS4035 Food Product Design and Development

3. Sustainable Food Systems

3.1. SFS1001 Introduction to Food Systems

3.2. SFS2110 Culinary Science, Nutrition & Sensory Analysis

3.3. SFS2210 Cooking from the Farmstand

3.4. SFS2410 Growing for the Menu

3.5. SFS2411 Cooking for Regenerative Foodways

3.6. SFS3001 Sustainability in the Culinary Kitchen

3.7. SFS4110 Health & the Harvest

3.8. SFS4280 Capstone Seminar in Sustainable Food Systems

4. Baking and Pastry Arts

4.1. BPA3710 Tiered and Themed Cakes

4.2. BPA3720 Viennoiserie and Naturally Leavened Breads

4.3. BPA3730 Decorative Breads and Advanced Viennoiserie

4.4. BPA4710 Advanced Petits Gateaux, Mini Pastries and Buffet Presentation

4.5. BPA4720 Advanced Chocolate and Sugar Artistry

5. Culinary Arts

5.1. CUL1100 Introduction to Culinary Skills and Techniques

5.2. CUL1210 Breakfast & Lunch Cafe

5.3. CUL 1320 Elements of a la Minute Cooking

5.4. CUL1410 Contemporary Cooking & Leadership Functions

5.5. CUL2510 Contemporary restaurant Operations

5.6. CUL2610 Baking and Pastry Concepts

5.7. CUL2710 Banquets and Cetering

5.8. CUL2810 Global a la Carte

5.9. CUL3131 Chef-Driven Contemporary Casual Concepts

5.10. CUL3141 Corporate Dining Concepts

5.11. CUL3151 Chef-Driven Fine Dining Concepts

5.12. CUL4115 Capstone: The Professional Kitchen

6. Food and Beverage Entrepreneurship

6.1. ENTR2001 Introduction to Entrepreneurship

6.2. ENTR2030 Pitching Planning New Ventures

6.3. ENTR3015 Small Business Management

6.4. ENTR3030 Marketing for Entrepreneurs

6.5. ENTR4010 Change and Innovation Management

6.6. FSM The Food Safety Manager

6.7. FSM Culinary Operations and facility Management

6.8. LAW2001 The Legal Environment of Business I