Freshman- and Sophomore-Year Courses
(BPS and AOS Degrees)

Advanced Baking Principles
BAKE-251 3 credits
An examination of baking methods and principles from a nutritional and chemical/physical point of view. Students will conduct experiments (using controlled formulas) and nutritional analyses on various baking ingredients and products in order to develop a better understanding of baking principles. Topics include: preparation of common products with a variety of ingredients; diets such as vegan, diabetic, and gluten-free; nutritional labels; and preparation of desserts, breads, and cakes for persons with special dietary needs.

Baking and Pastry Restaurant Operations
BAKE-260 3 credits
This course is an examination of restaurant plated desserts, mignardises, and petits fours that are assembled with a modern approach using the latest technology and equipment. Classroom production will include items appropriate for a variety of uses, such as an à la carte menu, a banquet operation, and coffee service. Topics will include flavor pairing, menu planning, matching items to style of operation, and an introduction to à la carte and banquet production. Students will perform moderate quantity production, be exposed to several styles of service, and be guided through the cross-utilization of products, cost, and labor efficiency. They will also practice new presentation methods, focusing on fresh ingredients, simplicity of style with elegance, and efficiency of production.

Baking and Pastry Skill Development
BAKE-241 3 credits
An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.

Baking and Pastry Techniques
BAKE-105 6 credits
This introductory-level course covers the basic theory and skill sets used throughout the field of baking and pastry. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will gain a working knowledge of the major methods such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough, custards, frozen desserts, chocolates, and sauces. Students will also taste and evaluate products they create in class to enhance their understanding of the course material.

Baking Ingredients and Equipment Technology
BAKE-110 1.5 credits
This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the operation of large equipment and hand tools used in bakeries and pastry shops. Through tasting and testing, students learn to identify and select quality grains, fruits, vegetables, gelling agents, nuts and seeds, dairy products, baking spices, eggs and egg products, flours, chocolates, fats, and oils used in the baking field. The advantages, disadvantages, and operational requirements of various types of equipment will also be covered.

Baking Practical Examination I
BAKE-151
In the baking practical exam, students will be tested on the fundamentals of baking: doughs, batters, cakes, Danish, and puff pastry. They will also draw an assignment and prepare three items. (High Pass/Pass/Fail grading)

Baking Practical Examination II
BAKE-250
In the baking practical examination, students are required to produce plated desserts from a mystery basket, demonstrate an understanding of baking and pastry production, and perform at an advanced level. (High Pass/Pass/Fail grading)

Basic and Classical Cakes
BAKE-123 3 credits
A review of creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes, and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as gâteaux, St. Honoré, Dobosh Torte, Linzer Torte, and Sacher Torte); glazed, iced, molded, and cream filled cakes; tortes; and bombes.

Beverages and Customer Service
BAKE-255 3 credits
The goal of this course is to give students a realistic working environment where they will be exposed to guest interactions and be able to identify customer needs and concerns in the industry. The student will learn the proper definition and feel of hospitality and what it is to provide accurate guest service. The course will provide an introduction to a wide variety of beverages and models of service, as well as the processes of receiving, storing, and preparing beverages. Instruction will emphasize hot beverages such as teas, coffees, coffee-based drinks, and cocoas; cold drinks such as beer, wine, spirits, juices, sodas, and fruit drinks; and the range of alcoholic and non-alcoholic drinks available to patrons of retail food and pastry establishments. In addition, students will learn to pair beverages with food items.

Café Operations
BAKE-254 3 credits
Experience the reality of producing and marketing products in the setting of an actual bakery café. Students prepare, display, and present savory items, pastry products, and signature baked goods. In the Apple Pie Bakery Café, students practice the skills of controlling inventory, analyzing sales, and operating a complete shop. Specialty items for customers are developed under the
direction of a faculty member.

Café Savory Foods Production
BAKE-115 1.5 credits
This production experience concentrates on previously learned knife skills, advanced and specialty cooking techniques, and quantity food production principles. Students will further develop their ability to organize an assigned station based on preparation methods, while focusing on production, plate presentation, and cooking techniques as applied to specific menu items. They will also learn the importance of getting the café foods to the ready stage to be assembled, finished, and served at a later time. Emphasis will be placed on speed, storage, uses, and nutritional aspects of key ingredients.

Chocolate and Confectionery Technology and Techniques
BAKE-242 3 credits
This course will focus on chocolate and confectionery technology, ingredient function, and the production of chocolates and confections in an artisan setting. Vital concepts in both theory and practice will include controlling the crystallization of fats and sugars, manipulating water and free water in centers, and understanding the mechanics of emulsions. Students will apply their knowledge of these concepts in daily production of a wide range of chocolates and confections. Types of centers to be discussed and produced include varieties of ganache, crystalline and non-crystalline sugar confections, nut-based centers, jellies, and aerated confections. Ingredient function will focus on fats, nutritive sweeteners, dairy products, binding agents, and chocolate. Techniques include chocolate tempering methods, sugar cooking technique, hand dipping centers, and shell molding. Students entering this class should have a working knowledge of chocolate-handling techniques and chocolate tempering.

College Writing
ENGL-120 3 credits
Students will write and revise essays that demonstrate their ability to read and think critically, to incorporate evidence into the development of their ideas, and to articulate their responses persuasively. Readings may include essays, articles, literature, or literary criticism. Basic concepts of information literacy will be introduced. Grammar, usage, and mechanics will be reviewed as necessary.

College Writing for ELLs (English Language Learners)
ENGL-122 3 credits
This course is designed to help students whose first language is not English to develop proficiency in writing. Students will apply the steps of the writing process to write clear, coherent paragraphs and essays; they will also expand their vocabulary and improve their grammar skills. In addition, students will gain confidence and fluency in their listening and speaking skills through participation in presentations, group activities, and discussions. (This course meets the writing requirement for the AOS degree.)

College Writing Plus Fundamentals
ENGL-121 3 credits
This course meets the same objectives and graduation requirements as College Writing, but is designed to offer additional instruction and support in critical reading, composition, grammar and usage, mechanics, and style.

Confectionery Art and Special Occasion Cakes
BAKE-240 3 credits
This course introduces the basics of decorative work as applied to showpieces and special occasion cakes. Sugar work such as pulled, blown, and poured will be covered as well as the use of tempered and modeling chocolate. During the second half of the course, students will have the opportunity to design and execute their own three-tier wedding cake as well as work on a special occasion cake and team wedding cake using gumpaste, pastillage, chocolate, or marzipan. Students will be required to complete piping homework.

Contemporary Cakes and Desserts
BAKE-245 3 credits
An examination of cakes and desserts that are assembled and decorated with a modern approach using the latest technology and equipment. Topics will include: small cakes decorated as a whole; cakes finished in molds or rings; and items that can be used for cakes, desserts, or individual pastries. Students will use specialized equipment, practice new presentation methods, and focus on fresh products, simplicity of style, and ease of production.

Contemporary Restaurant Cooking
CULA-252 3 credits
This restaurant experience concentrates on previously learned cooking fundamentals and techniques and applies them to the cuisine of a terroir, utilizing à la carte menu preparation in a contemporary restaurant setting. Students will further develop their ability to organize an assigned station based on preparation methods while focusing on the production of menu items, plate presentations, and cooking techniques as applied to specific cuisines. Emphasis will be placed on sourcing, storage, uses, and nutritional aspects of key ingredients. This course will typically be taught in either St. Andrew's Café or Ristorante Caterina de' Medici.

Contemporary Restaurant Service
ROPS-250 3 credits
An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics include guest relations, professional communications, order taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation—all in the college's St. Andrew's Café or Ristorante Caterina de' Medici.

Controlling Costs and Purchasing Food
MGMT-245 1.5 credits
Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.

Costing Examination
CULS-250
This written examination tests knowledge of controlling costs in foodservice organizations and solving problems using quantitative reasoning. (High Pass/Pass/Fail grading)

Cuisines of Asia
CULP-122 3 credits
Prepare, taste, serve, and evaluate traditional and regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from China, Korea, Japan, Vietnam, Thailand, Indonesia, Malaysia, and India.

Cuisines of the Mediterranean
CULA-242 3 credits
Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, France, Italy, Morocco, Tunisia, Greece, and Egypt.

Cuisines of the Americas
CULP-121 3 credits
Prepare, taste, serve, and evaluate traditional regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques for cuisines representative of the United States, Mexico, South America, and the Caribbean.

Culinary Fundamentals
CULS-100 6 credits
An introduction to the application and development of fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing and multi-tasking, station organization, palate development, culinary French terms, and food costing. The course also introduces the student to fundamental concepts and techniques of basic protein, starch, and vegetable cookery. Emphasis is placed upon the study of ingredients and an introduction to small sauces will be given.

Culinary Math
MGMT-110 1.5 credits
An exploration of standard units of measure and unit conversion, estimation, percents, ratios, yield tests, recipe scaling, and recipe costing as they relate to the food industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.

Culinary Practical Examination I
CULS-151
This culinary examination tests knowledge and proficiency in the principles of cooking and certain fundamental cooking methods—roasting, sautéing, frying, stewing, poaching, braising, and broiling. Students will be given an assignment (which includes a soup, protein, vegetable, and starch) to prepare, present, taste, and explain. (High Pass/Pass/Fail grading)

Culinary Practical Examination II
CULS-251
This culinary examination tests students' understanding of culinary principles and more advanced proficiency in the principles of cooking. Students will be given a food selection tray and will construct a menu from it which will include a soup, vegetable, starch, and animal protein. They are also tested on station setup, preparation skills, product presentation and flavor, and ability to answer a range of questions posed by the faculty member. (High Pass/Pass/Fail grading)

Externship
EXTN-100 (Culinary Arts) 3 credits
EXTN-101 (Baking & Pastry Arts)
A supervised work experience designed to expand career knowledge while increasing speed, timing, organization, and ability to handle cooking or baking and pastry creation in an approved commercial foodservice and hospitality establishment. Students on externship will receive feedback from their supervisor and keep an externship manual to record and reflect on their work experience. (Prerequisite: Externship Prep Seminars I and II and the Externship Registration Seminar)

Externship Prep Seminar I
EXTN-097 non-credit
An introduction to the requirements of the 18-week Externship course. Students will explore the steps for planning and conducting a full-time job search. Topics include the course requirements, policies and procedures, the process to secure the position, résumé and cover letter writing, interviewing skills, and career planning. Researching approved externship locations as well as travel and housing accommodations are all discussed. (Pass/No Show grading)

Externship Prep Seminar II
EXTN-098 non-credit
Continued instruction in the process of securing one's externship position, including review and critique of a strong résumé and cover letter. Interviewing techniques are discussed. Securing the position is reviewed, along with the training agreement, the follow-up process, and continued discussion of career networking and career planning. (Pass/No Show grading)

Externship Registration Seminar
EXTN-099 non-credit
Students will register for their externship during this session. A completed training agreement is required. The seminar includes a discussion of the college's expectations and a full overview of the externship manual assignment. In addition, the CIA's values and the importance of maintaining professionalism are reviewed. (Pass/No Show grading)

First Year Seminar Recipes for Success
FRSH-100 1.5 credits
The focus of this course is to promote student success as learners and citizens of the world. Throughout this course, students will recognize the qualities of, and develop as, informed, responsible, and empowered learners. Course objectives will cover topics related to personal, intellectual, and social development. The academic and life skill sets emphasized throughout this course are transferable to the workplace.

Food Safety
ARTS-112 1.5 credits
An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe® examination for certification.

Formal Restaurant Cooking
CULA-255 3 credits
Learn to prepare modern and seasonal dishes in a restaurant setting and put previously learned skills into practice in the college's American Bounty Restaurant or Escoffier Restaurant. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering, station organization, preparation and plating, timing, palate development, and other production realities of a restaurant.

Formal Restaurant Service
ROPS-255 3 credits
This AOS capstone course will expand upon information that students have learned in previous hospitality and service management classes. The class will concentrate on the application of service principles of fine dining and hospitality in an à la carte restaurant open to the public. Held in the American Bounty Restaurant or the Escoffier Restaurant, the course will emphasize customer service, restaurant operations, sales, and beer, wine, and spirits. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service.

Garde Manger
CULP-125 3 credits
An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d'oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparing buffets.

Hearth Breads and Rolls
BAKE-111 3 credits
Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Students will build speed and increase their proficiency in meeting production deadlines with quality products. Emphasis is placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life.
high-volume

Individual and Production Pastries
BAKE-124 3 credits
Explore the steps for planning and conducting quantity production for banquets and large functions. In this course, students learn how to scale recipes for large-volume production for pastry buffet tables and retail settings. They also will create sheet cakes, French pastries, and buffet desserts, as well as prepare the plating for graduation.

Introduction to À la Carte Cookery
CULP-115 3 credits
The foundation of cooking techniques and theories from Culinary Fundamentals will be applied in a production setting. Emphasis is placed on individual as well as team production. Multi-course menus will be prepared, with a focus on batch cooking as executed in an à la carte-style service. Vegetarian and vegan menus will be introduced as well.

Introduction to Customer Service
ROPS-200 1.5 credits
This course introduces the various styles of table service and their histories, applications, advantages, and disadvantages. Topics covered include the psychology of service, professional standards of performance for dining room personnel, the fundamental skills required for service ware handling, the service sequence, order taking, and guest relations. Sanitation and safety in the dining room are discussed, as is the identification and correct use of all related equipment. Students will also practice fundamental table service and participate in catering seminars.

Introduction to Gastronomy
ARTS-111 1.5 credits
An introduction to the social, historical, and cultural forces that have affected or will affect the culinary as well as the baking and pastry professions. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social and professional discipline. Students will be expected to complete several written assignments and present a group research project.

Introduction to Management
MGMT-240 1.5 credits
An investigation of various management topics including leadership, training, motivation, delegation, problem solving, decision making, and conflict resolution as they relate to foodservice establishments.

strong>Mathematics Fundamentals
MGMT-099 non-credit
This course covers the basic math skills needed to successfully complete Culinary Math. Topics will include mathematical operations using whole numbers, fractions, decimals, and percents in a practical context. Problem solving will be emphasized as well as estimation for reasonableness of answers. Students who demonstrate a need for this course will be required to pass this course before proceeding to Culinary Math. "C" level competency is required for successful completion.

Meat Identification and Fabrication
CULS-115 1.5 credits
An introduction to meat—including beef, lamb, pork, veal, and poultry—and meat fabrication for foodservice operations. In this course, students learn the fundamentals of purchasing specifications; receiving, handling, and storing meat; techniques for fabricating cuts for professional kitchens; meat grinding; and basic sausage making.

Menu Development
MGMT-242 1.5 credits
An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will critique and create menus from the perspective of concept, clarity, cost, price, and efficiency.

Modern Banquet Cookery
CULA-110 1.5 credits
This course examines the varied ways in which banquets and catering events may be executed. Terms relating to equipment, food preparation, service, and presentation will be discussed. Students will prepare a menu each day, following the principles and techniques associated with preparing and serving food to large groups, as well as concentrating on principles of modern batch cookery. An emphasis will be placed on maintaining quality and foundational cooking methodology. Students will also learn how to organize, plan, and operate a banquet kitchen. Cooking applications are at an advanced level in preparation for later work in the public restaurants.

Nutrition
ARTS-243 1.5 credits
Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes.

Principles of Design
BAKE-113 1.5 credits
Study the basic concepts of figure, ground, line, contrast, pattern, proportion, color, symmetry, movement, unity, and balance. Students learn the principles of two- and three-dimensional design and develop language to analyze product design, plate presentations, decoration, and packaging on visual, tactile, and conceptual levels.

Production Cookery
CULP-130 3 credits
An overview of the food preparation and serving techniques used by the casual dining, on-site catering, non-commercial, and retail segments. This course emphasizes high-volume food production, station setup, timing, service, and menu concept development and execution. Basic cooking and serving competencies will be reinforced and new skills specific to high-production preparation and serving will be taught. Menu items consistent with the retail and non-commercial segments and also common to the casual dining segment of foodservice will be covered. Cooking competencies include egg cookery, grain cookery, sandwich preparation, pasta cookery, and preparation of simple and composed salads, moderate-cost entrées, and cooking with consideration for dietary needs and restrictions.

Product Knowledge
CULS-114 1.5 credits
An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.

Restaurant and Production Desserts
BAKE-252 3 credits
This course covers the preparation and service of hot and cold desserts with a focus on individual desserts, à la minute preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glacés, individual plated desserts, and desserts for functions and banquets. During the course, students will develop a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of the menu.

Seafood Identification and Fabrication
CULS-116 1.5 credits
An overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checks, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, commonly used and underutilized species of fish, fishing and aquaculture techniques, and how to choose sustainable species.

Specialty Breads
BAKE-202 3 credits
This course gives students the chance to learn the principles and techniques of preparing multi-grain breads, sourdoughs, bagels, pretzels, holiday or seasonal breads, and flat breads. Special emphasis will be placed on regional breads and breads of the world; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods.

Wine Studies
ROPS-240 3 credits
An examination of the roles that wines play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment. Students will also participate in a restaurant-based wine and food tasting, which will be used as the basis for a wine and food pairing essay.

Junior- and Senior-Year Courses
(BPS Degree Only)

Advanced Cooking
CULA-401 3 credits
This course is designed to integrate students' culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on previous cooking courses, students will research and prepare representative regional menu items as well as complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service reflective of a specific cuisine will be part of this course.

Advanced Pastry
BAKE-401 3 credits
This course is designed to integrate students' training in baking and pastry arts, academic studies, and field experience using fundamental baking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Pastry is an examination of taste, baking and pastry techniques, ingredients, and spices. Building on your previous baking and pastry classes, students will research recipes, produce them for consumption, evaluate them, and cost them. Short papers, a detailed project, menu development, and service will be a part of this course.

Advanced Wine Studies
ARTS-404 3 credits
Students will build upon the knowledge and competencies gained in Wine Studies. This elective course allows students to obtain more detailed information about grape varieties, grape-growing regions, and wine-producing nations of the world. Students will also enhance their base of knowledge about opportunities and challenges in the wine industry to prepare them to become more accomplished managers and leaders. Students will have opportunities to learn—and be tested on—"blind tasting" of several wines. The course may include a restaurant visit as the basis for a wine and food pairing essay, a case study analysis of a restaurant wine list chosen by each student, and written critiques of assigned readings addressing issues in the wine industry and wine culture. (Offered based on schedule and availability. Prerequisite: a grade of "B-" or better in Wine Studies.)

Anthropology of Food
ENGL-403 3 credits
An examination of the relationship between food and culture with a focus on the cultural rules of food consumption and how they can be compared to the rules of music, dancing, and poetry. Course topics include the relationships between food and religion, gender, folkways, mores, and life-cycle rituals. Emphasizing critical reading and writing, this course gives students theoretical and empirical exposure to food research in anthropology, folklore, history, and sociology. (Offered based on schedule and availability.)

Beverage Management
MGMT-415 3 credits
This elective course incorporates theoretical and practical information about the organization of a beverage program within the overall operation of a hospitality business. Topics to be covered include the legal and moral responsibilities that come with the sale of alcoholic beverages, purchasing, and marketing. Information on distillation, brewing, and mixology will also be presented. Emphasis will be placed on cost control measures for beverages, inventory, and sanitation laws and practices. Students will develop the skills to prepare and serve spirits, beer, coffee,and tea. (Offered based on schedule and availability.)

Business Planning
MGMT-407 3 credits
This course is designed for students who are interested in developing a realistic business plan. The business plan is the "who, what, where, when, how, and why" of a business; it is the road map to follow on the journey to success. These plans are structured documents that include all the details and particulars about a business concept. In this course, students will develop a business plan along standard lines, including information about products or services, staff, marketing, financing, operating budgets, location, and facilities. This is an independent project in which students work closely with the guidance of the instructor. (Offered based on schedule and availability.)

Consumer Behavior
MGMT-350 3 credits
This course will focus on the study of consumer behavior using social science concepts. In addition, emphasis will be placed on buyer decision-making and motivation; attitudes of consumers; brand, product, and service attributes; perception; and purchasing behavior. (Prerequisite: Marketing and Promoting Food)

Culinary Science
CULA-301 3 credits
This elective laboratory course explores food in its most fundamental physical ways. It addresses proteins, fats, carbohydrates, and water, and the foods that contain these macronutrients. By the time students enter the junior year, they have already studied nutrition and learned how macronutrients affect our body and health. In this class, they apply how these same macronutrients form the structure of all food and react during cooking. In addition, students analyze sensory evaluation, preservation, food labeling, and current trends. (Prerequisite: Science Fundamentals or equivalent)

Current Issues in Hospitality Technology
MGMT-351 3 credits
This course explores trends and emerging technologies within the hospitality industry, with a focus on those that impact the food and beverage industry. Students will explore and evaluate a variety of technologies from a management perspective.

Ecology of Food
ARTS-444 3 credits
The purpose of this interdisciplinary elective course is to teach culinarians how to think critically about the food they serve and consume by understanding food as a product of a dynamic relationship between humans and nature. It explores questions related to our food supply such as where was the food grown, how was the food grown, and what was involved in the processing and transporting of that food. The implications for nutrition and sustainability are also considered in this exploration. (Offered based on schedule and availability.)

Elementary Chinese I
CHIN-310 3 credits
For students with no previous knowledge of Chinese. The course introduces students to the official Chinese language called Mandarin by English speakers, Putonghua in the People's Republic of China, and Guo-yu in Taiwan. It aims to help students obtain an adequate grasp of basic language skills in both spoken and written Chinese and to lay a good foundation for further study. At such a proficiency level, students will be able to talk with native Chinese speakers in daily-life settings and write on simple topics. In addition, this course will help students to achieve a better awareness of Chinese culture and society, which will form an important aspect of a truly global perspective expected of today's college graduates.

Elementary Chinese II
CHIN-320 3 credits
Designed for students with previous knowledge of Mandarin or who have successfully completed Elementary Chinese I. This course will further develop students' proficiency in Chinese by raising their reading and writing ability to a higher level by continuing to develop Chinese vocabulary, expanding reading comprehension, and encouraging extensive Chinese conversation. Emphasis will be placed on everyday topics and common patterns so that students maintain a comfortable grasp of communicating in Chinese. As an inseparable element of learning the language, Chinese culture will be introduced along with associated topics in each lesson. Students will use information learned in the course to present speeches based on assigned topics. (Prerequisite: Elementary Chinese I or equivalent)

Elementary French I
FREN-310 3 credits
For students who have had little or no previous exposure to the language. This course is a foundation in spoken and written French, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in French and students will spend weekly sessions in a language laboratory.

Elementary French II
FREN-320 3 credits
A continuation of Elementary French I. This course is a foundation in spoken and written French, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in French and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary French I or equivalent)

Elementary Italian I
ITAL-310 3 credits
For students who have had little or no previous exposure to the language. This course is a foundation in spoken and written Italian, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in Italian and students will spend weekly sessions in a language laboratory.

Elementary Italian II
ITAL-320 3 credits
A continuation of Elementary Italian I. This course is a foundation in spoken and written Italian, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in Italian and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary Italian I or equivalent)

Elementary Spanish I
SPAN-310 3 credits
For students who have had little or no previous exposure to the language. This course is a foundation in spoken and written Spanish, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in Spanish and students will spend weekly sessions in a language laboratory.

Elementary Spanish II
SPAN-320 3 credits
A continuation of Elementary Spanish I. This course is a foundation in spoken and written Spanish, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in Spanish and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary Spanish I or equivalent)

Feasting and Fasting in Latin America
ARTS-330 3 credits
This liberal arts elective explores the role of feasting and fasting in Latin American culture and literary traditions from pre-Colonial times to the twentieth century. This includes an examination of the relationship between food consumption, religious practices, rituals of passage, gender roles, and culinary traditions in Latin America.

Field Experience and Action Plan
MGMT-409 3 credits
This Independent Study elective course offers students the opportunity to explore a key issue in the community. Students will select a local agency for which to volunteer; keep a journal of their experience; and develop a paper analyzing their experience, the larger social issues that the agency addresses, and the personal changes that resulted from involvement with the agency. (Enrollment only by permission of the associate dean for liberal arts and the instructor of the course. Offered based on schedule and availability.)

Finance
MGMT-360 3 credits
This course is designed to provide students with an understanding of basic finance. It covers various topics such as time value of money, capital budgeting, business evaluation, the cost of capital, capital structure, and risk analysis. Emphasis will be placed on developing analytical skills necessary for making decisions relevant to the hospitality industry. (Prerequisite: Financial Accounting)

Financial Accounting
MGMT-310 3 credits
This course provides an introduction to accounting theory and concepts that will lay the foundation for the preparation of financial statements. Students will learn how to record, process, and summarize financial transactions. Emphasis is placed on the preparation of the income statement, balance sheet, statement of owner's equity, and statement of cash flows for a sole proprietorship, partnership, and corporation. This course includes an interactive component using accounting software to reinforce the concepts discussed.

Foodservice Management
MGMT-320 3 credits
This course will integrate material taught in many other classes into a capstone project. Guided by their professor, students will design and execute an event that is marketed to the public. They will also analyze case studies distributed by the instructor. Class topics will include menu design, beverage trends, marketing strategies, facilities design, energy management, budgeting, forecasting, purchasing, inventory control, and the history of hospitality in the United States. This course is designed to expose the student to the skills needed to be an effective leader within the hospitality industry. (Prerequisites: Financial Accounting, Marketing and Promoting Food, and Finance)

Foodservice Management in Health Care
MGMT-411 3 credits
This course is an introduction to the foodservice operations and management in health care facilities, including, but not limited to, medical centers, community hospitals, nursing homes, rehabilitation centers, assisted living facilities, and other health care institutions. Emphasis will be placed on analyzing the operations of several foodservice departments, identifying and measuring patient/customer satisfaction, defining clinical nutrition care management, comparing food delivery systems, and identifying trends in health care reform and legislation. Students will analyze cases studies, participate in field trips to local health care institutions, and identify skills required to operate a foodservice enterprise in the health care field. They will also complete a capstone project: evaluate major components of a foodservice operation in a chosen health care facility. This course will prepare students to be competent entry-level managers in health care facilities.

Foodservice Technology
MGMT-420 3 credits
This class provides an overview of the information needs of foodservice establishments, focusing on software applications for restaurant operations, human resources, and guest services. The course examines the effective use of technology and reviews the selection and implementation of technology in the foodservice industry. (Prerequisite or corequisite: Financial Accounting)

Food, Wine, and (Agri)culture
ARTS-350 2 credits
Through assigned readings, lectures, classroom activities, and local site visits, students explore the journey of our food from its sources to its final destinations and critically examine the complexities of the local and global food systems. They learn to evaluate the sociological, political, and economic evolution of historical and current trends in the food system. Through written assignments, students learn to understand and synthesize the relationships between food and wine, culture, history, and the terroir. Students are introduced to the depth and breadth of social dynamics and cultural norms within the hospitality industry.

Food, Wine, and (Agri)culture Trip
ARTS-403 1 credit
In this three-week field research course, students visit wineries; processing plants; poultry, fish, and meat farms; restaurants; educational institutions; and historical sites. They compare and contrast the various methods of food production, food distribution, and purchasing, and how they relate to current business practices and the culture and sense of place of each individual destination. This course is the companion to Food, Wine, and (Agri)culture. The two courses must be taken consecutively. Depending on the size of the class and the season of the year, field research trips will potentially go to Northern California, Southern California, and the Pacific Northwest. There is also the possibility of trips to Italy, Spain, France, and China. Announcements will be made regarding which destinations are available to specific classes.

History and Cultures of Asia
ARTS-401 3 credits
An examination of the major historical and geographical developments in Asia and ways in which these developments have affected the creation of various cultural patterns. Topics will include the plurality of cultures of Asia, and global interdependency and reactions to it.

History and Cultures of Europe
ARTS-301 3 credits
An exploration of the major historical and philosophical developments that have shaped the European and western experience. Topics will include the European Union, Christianity, systems of government, Enlightenment, Revolution, and Nationalism.

History and Cultures of the Americas
ARTS-302 3 credits
An examination of the historical and cultural underpinnings of the societies that constitute the Americas. Conceptually, the class discusses the collision of the indigenous people, the Europeans who came, and the African slaves who were brought against their will, and how these cultures have come to shape the Americas. Inherent in this endeavor is an effort to understand not only our own culture, but those of Latin America as well. As we proceed through the twenty-first century, the global community takes on increased significance, and so we must make an effort to understand the historical and cultural developments of other nations. Moreover, in understanding the past of others, we develop a greater appreciation of ourselves as a nation in an increasingly interrelated world.

Honors Thesis Seminar
ARTS-415 3 credits
This elective is a seminar that focuses on the investigation of a topic of the student's choice, using library resources to effectively reference both online and print sources. It will also include an examination of bibliographic material, interviews, journals, and encyclopedias. Students will develop a research proposal, write an annotated bibliography, produce a final 20-page research paper, and do a research presentation. Research exercises will be assigned throughout the semester and two drafts of the paper will be peer-reviewed and discussed in class. A major component of the class will be sharing and discussing students' works-in-progress. Enrollment is limited to 10 students who have a 3.0 or higher grade point average, a grade of "B" or better in Literature and Composition, and the instructor's permission. (Offered based on schedule and availability.)

Human Resource Management
MGMT-401 3 credits
An analysis of the legal, operational, and psychological considerations in recruiting, selecting, hiring, training, compensating, developing, disciplining, evaluating, and terminating employees. Other topics will include workforce demographics, employee illiteracy, substance abuse in the workplace, affirmative action, workers with disabling conditions, workforce stress, human resource planning, collective bargaining, and safety and equity considerations. Students will also analyze cases, solve actual or simulated personnel problems, and investigate successful practices in these areas.

Independent Study
1, 2, or 3 credits
Individual research on a topic of a student's interest under the supervision of a faculty member. Students registering for this course will need to develop a Study Contract with an individual faculty member and obtain permission from the appropriate associate dean. Independent Study can be taken during the freshman, sophomore, junior, or senior year. (Offered based on schedule and availability.)

Intermediate French
FREN-350 3 credits
This course focuses on the development of listening, speaking, reading, and writing skills through conversation, written assignments, and selected readings on a variety of topics. Students also gain knowledge of French vocabulary, grammar, and culture. Class will be conducted in French and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary French II or equivalent)

Intermediate Italian
ITAL-350 3 credits
This course focuses on the development of listening, speaking, reading, and writing skills through conversation, written assignments, and selected readings on a variety of topics. Students also gain knowledge of Italian vocabulary, grammar, and culture. Class will be conducted in Italian and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary Italian II or equivalent)

Intermediate Spanish
SPAN-350 3 credits
This course focuses on the development of listening, speaking, reading, and writing skills through conversation, written assignments and selected readings on a variety of topics. Students also gain knowledge of Spanish vocabulary, grammar, and culture. Class will be conducted in Spanish and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary Spanish II or equivalent)

Introduction to Creative Writing
ENGL-406 3 credits
This course will introduce students to the basic facets of creative writing—principally, poetry and short fiction. Students will read work by classic and contemporary authors, discuss how to recognize and implement pertinent aspects of form and style, produce their own creative writing in multiple styles and genres, and learn how to more effectively discuss and critique peer writing. The energy in the classroom will be focused on creativity, and students will be encouraged to push the limits of their imaginations.

Introduction to Food Jobs
ARTS-275 1 credit
This elective course will introduce the extensive range of career opportunities available when you earn a bachelor's or associate degree from the CIA. It will enable you to evaluate your own unique skills and introduce you to the wide range of career options that are readily available in the exciting world of food. (Offered based on schedule and availability.)

Leadership and Ethics
MGMT-410 3 credits
This course will examine the intersection of leadership and ethics in business. Students will examine the skills needed for effective leadership, the ethical dilemmas of leadership, the foundation and context of moral choice, the moral implication of decision making, and the impact upon staff morale, personal integrity, and citizenship. The purpose of the course is to develop an understanding of the student's own leadership style and preferences, make visible the ethical challenges and decisions facing leaders, examine the leadership role in sharing the organization's ethical culture, and explore several alternative methods of ethical decision making.

Literature and Composition
ENGL-300 3 credits
This course advances critical reading, thinking, and writing abilities through the study of literature. While acquiring requisite vocabulary, skills, and background knowledge, students will learn how to read literary texts more perceptively and how texts generate meaning. Students will communicate this learning through critical essays exploring specific literary texts. Readings may include novels, essays, short fiction, poetry, and drama. Class sessions will introduce and enforce key elements of information literacy.

Managerial Accounting
MGMT-365 3 credits
This course involves the interpretation and analysis of financial reports used in business organizations. It covers various topics such as implementing internal controls, budgeting, conducting break-even analysis, and performing financial statement analysis. Emphasis is placed on how management uses financial data to support business decisions related to the hospitality industry. (Prerequisite: Financial Accounting)

Marketing and Promoting Food
MGMT-302 3 credits
An examination of the principles of pricing, placing, product development and enhancement, market planning, target marketing, and purchasing. Topics will include forecasting, market research, competitive analysis, market segmentation, and promotional mix as they affect marketing food, restaurants, and services. The challenges and opportunities of advertising, public relations, sales promotion, and personal selling will also be covered. Students will develop a specific marketing plan as well as analyze the current merchandising plans for food products and services used in the United States.

Organizational Behavior
MGMT-301 3 credits
Organizational behavior (OB) is the study of people at work, as well as group behavior in the workplace and the culture of the organization itself. These are all seen as contributing factors to three measures of employee performance: productivity, absenteeism, and turnover. The OB discipline is based on a large number of scientifically based research studies used to accurately predict "cause and effect" of certain individual and group behaviors that occur in the workplace. By its very nature, it is a deliberate blend of the scientific and the practical—an applied science in the truest sense. Classes will combine these two components of OB—the research and its applications—to understand how they improve the functioning of organizations and the satisfaction of the people who work there.

Personal Finance
MGMT-175 3 credits
This introductory elective course will focus on personal financial management concepts including banking, budgeting, consumer credit, consumer purchasing, investments, housing, retirement planning, insurance, and basic tax planning. Emphasis will be placed on the development of short-term, midrange, and long-term financial plans and the creation of a personal financial portfolio. (Prerequisite: Financial Accounting)

Principles of Macroeconomics
ARTS-320 3 credits
This is a survey course in the theory and application of macroeconomics. In contrast with microeconomics, macroeconomics focuses on aggregate behavior, or the behavior of the economy as a whole. The student will be introduced to methods of economic reasoning and the variety of ways economists develop models based on observed behavior. The focus throughout the semester will be the understanding of the relationship between economics and policy, which requires an understanding of history and institutions. The course develops a theoretical framework for macroeconomic analysis and applies this theory to practical domestic and international economic policy problems, specifically: unemployment, inflation, business cycles (fluctuations in the economy), and growth.

Principles of Microeconomics
ARTS-310 3 credits
This is a survey course in the theory and application of microeconomics. In contrast to macroeconomics, microeconomics focuses on individual decision-making. The focus throughout the semester will be the understanding of the relationship between economics and policy, which requires an understanding of history and institutions. The course topics focus on microeconomic issues and problems such as competition and monopoly, pricing, consumer demand, and producer supply. The course develops a theoretical framework for microeconomic analysis and applies this theory to practical domestic and international economic policy problems.

Professional Food Writing
ENGL-401 3 credits
In this elective course, students write a variety of pieces for professional food and beverage publications and general interest magazines. They also develop research skills with an emphasis on examining trends in the foodservice and hospitality industry as well as analyzing publications for reader profile, voice, content, structure, and style. In addition, students will create a portfolio of their work, including feature and news articles, personality profiles, book and restaurant reviews, recipes, and food narratives. (Offered based on schedule and availability.)

Psychology of Human Behavior
MGMT-306 3 credits
An introduction to various schools of thought that explain why people behave the way they do. Topics covered in the course include personality, motivation, memory, learning, perception, nature, nurture, and adaptation.

Reading Film
ARTS-340 3 credits
Students will examine film as a unique story-telling medium, and jump into the academic conversation of film analysis through in-class discussions, projects, and a final paper. The course's arc follows one of many possible paths through a group of films and examines the relationship each film has with those that precede and follow, including how particular directors are influenced by earlier works (both their own and that of others), and how, because of the intertextuality of the medium, film transcends barriers created by genre, geography, and time. For each film, students will examine directorial intent and study the effects of and motivations for directorial choices and how the synthesis of elements that come together in a film (adaptation, costuming, lighting, script, acting, cinematography, etc.) combine to create meaning. When applicable, students will read and discuss the novels from which a particular film is adapted and/or view corresponding or otherwise related films. In addition to the in-class project and final paper, students will be responsible for quizzes, exercises, and weekly writing assignments.

Science Fundamentals
ARTS-306 3 credits
This course will emphasize the development of basic scientific skills in the larger disciplines of biology, biochemistry, and chemistry, and will enhance students' ability to understand the living world. It will serve as a prerequisite for science-related courses as well as provide students with the basis upon which to evaluate and better comprehend written scientific material from a variety of sources. This is one of the courses students can choose to satisfy the math/science component of the required liberal arts distribution.

Science of Nutrition
MGMT-355 3 credits
Foods and eating patterns have been observed and noted since ancient times, but it was not until the early 1900s that nutrition became an accepted science. In this elective course, students will learn the science behind nutrition and explore the physiology of nutrition in depth. Beginning with a brief explanation of basic chemistry, the course will then continue with a review of normal digestion and metabolism on a cellular level. Diseases that are impacted by nutrition will also be discussed. This course is designed for the motivated student who wants a deeper understanding of nutrition beyond the culinary perspective and the information necessary to be an integral part of a foodservice team in various settings. (Offered based on schedule and availability. Prerequisite: a grade of "C" or better in Science Fundamentals)

Senior Thesis: Baking and Pastry Arts
ARTS-405 3 credits
An investigation of a topic of the student's choice using library resources and other strategies to understand and evaluate the student's project and the evolving scholarship in the field. Techniques in Senior Thesis will include the examination of bibliographic material, interviews, books, journals, and online resources to assemble a research plan. A final project with a significant written component will be assigned. (Enrollment only by permission of the associate dean for liberal arts and the course instructor. Offered based on schedule and availability.)

Senior Thesis: Culinary Arts
ARTS-402 3 credits
An investigation of a topic of the student's choice using library resources and other strategies to understand and evaluate the student's project and the evolving scholarship in the field. Techniques in Senior Thesis will include the examination of bibliographic material, interviews, books, journals, and online resources to assemble a research plan. A final project with a significant written component will be assigned. (Enrollment only by permission of the associate dean for liberal arts and the instructor of the course. Offered based on schedule and availability.)

Shakespeare: Play and Performance
ARTS-360 3 credits
This elective is an exploration of Shakespeare's plays as cultural phenomena, focusing on critical reading of the texts and the relationship between text and performance in popular film adaptations. It will accommodate both students new to Shakespeare and those with prior interest and background. Weekly seminar meetings will involve close reading of plays from all four Shakespearean genres (comedies, tragedies, histories, and romances), as well as viewing and discussion of film versions by directors such as Orson Welles, Kenneth Branagh, Peter Greenaway, and Akira Kurosawa.

Survey of Mathematics
ARTS-305 3 credits
This course is an introduction to selected topics in college-level mathematics. Topics discussed will include, but are not limited to: logic, algebra, graphing and modeling, probability, and statistics. Specialized topics may be included at the discretion of the instructor. This is one of the courses students can choose to satisfy the math/science component of the required liberal arts distribution.

Women in Leadership
MGMT-406 3 credits
This elective course explores the nature and purpose of women and leadership from a variety of disciplines and perspectives. Topics include the women's rights movement, the growth of feminism, the contributions of women to business and the foodservice industry, women's challenges in other cultures, and a variety of other contemporary subjects. Current issues and trends are examined from historical, cultural, political, and ethical perspectives. Analysis and synthesis are used to apply information from a variety of resources to issues facing women who hold or seek leadership roles. Strategies for developing effective leadership are integrated throughout the course. (Offered based on schedule and availability.)