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Culinary Sustainability and Hospitality Courses

The B.S. in Culinary Sustainability and Hospitality incorporates the study of sustainable best-practices emphasizing areas such as resource conservation, food science, nutrition, agro-ecology and essential business skills/abilities. Students implement theoretical classroom concepts through experiential learning opportunities. These include learning how to source local foods, establish water/energy/food conservation programs, and apply resource management techniques to implement a sustainable food hospitality operation in an environmentally conscious, economically beneficial manner. 

Courses

  • This course provides an overview of ethical, environmental, and economic sustainable practices in the culinary hospitality industry. Historical development, organization structures, resource conservation, farming, travel and tourism and the role culinary management has in the industry are all discussed. Guest speakers are integrated into the course to provide industry perspective. Students also conduct a carbon footprint analysis identifying the environmental, societal, and economic impact of that footprint, and design strategies to reduce their own footprint.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • This course studies the evolution of agriculture, food preservation and preparation techniques, food habits and beliefs about food. We delve into geographical, historical, technological and religious factors that have influenced the food-related behaviors of various ethnic groups, exploring how all cultures impact individuals' beliefs about food. Students taste and evaluate regional dishes from a variety of countries, focusing on ingredients, flavors, preparation and techniques characteristic of the cuisines and regions.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • This course is a study of selected special topics of interest to faculty and students. Course may be repeated with a change in content.

    Prerequisite: Learning Support requirements completed.

    3 Class Hours 0 Laboratory Hours variable 1-3 Credit Hours

  • This class serves as an introduction to fundamental cooking skills, methods, theories and techniques. Skills include creating sauces, stocks, soups, knife skills, saute techniques, equipment care, safety and usage, meat fabrication, seafood and vegetable identification and preparation, storing and preservation. Topics also include personal hygiene, safety, basic first aid, station organization, and agricultural sustainability. Students must take and pass the ServSafe sanitation certification exam to pass the course.

    1 Class Hours 2 Laboratory Hours 3 Credit Hours

  • This course is an introduction to the fundamental principles of food and beverage services management emphasizing how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Students learn theoretical and practical skills for effective management of food and beverage service operations relating to front and back of the house, leadership, management principles, service skills, service styles (French, Russian, American), and training of personnel.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • This course is designed to introduce students to the basic principles of nutrition as needed for general health and healthy menu design. Topics include macro- and micro-nutrients needs for optimum health, U.S. dietary guidelines (and international equivalents), tools to assist with menu planning and nutrient analysis. Students study food labeling, sustainable food practices, and how to apply these practices to meal and menu development, meal planning, and healthy cuisines.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • This course explores engineering, biological, and physical sciences to study the nature of foods, the causes of deterioration, the principles underlying cooking and food processing, and the improvement of food quality for the consuming public. Students acquire a basic theoretical understanding of the chemical and physiochemical principles involved in creating and maintaining desirable food sensory and nutritional properties during food storage, preparation and holding.

    Prerequisites: CSH 2500

    2 Class Hours 1 Laboratory Hours 3 Credit Hours

  • This course promotes an understanding of the managerial aspects of hospitality purchasing activities in food, beverage, supplies, equipment, services, and furnishings. Emphasis is placed on strategic selection and procurement considerations based on item need, value, and supplier information. Students learn policies and procedures in the receiving, transportation logistics, storing, controlling, and issuing functions of inventory management all with responsible environmental consideration. Students learn how logistical decisions impact the performance of the operation.

    Prerequisites: ACCT 2100

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • This course improves students' abilities to describe their accomplishments and sell their ideas in professional networking situations, company meetings, responses to proposals, and interviews. Students learn to create career objectives based upon their research of career options and potential employers, and prepare a developmental roadmap that will lead them to success within their chosen profession.

    Prerequisites: Culinary Sustainability and Hospitality majors: CSH 2100; Non-Culinary Sustainability and Hospitality majors: 60 credit hours and permission of the department.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • In this study abroad course, students evaluate the origins and migration of foods throughout a region, including food's relationship to religion and various cultural groups, geographical location, social practices and economic well-being. Students examine the impact of the country's sustainability practices and the basis for those practices. Students design, create, implement and evaluate a new sustainable practice in the partnered-locale.

    Prerequisites: 75+ credit hours and permission of the department chair.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • In this course classroom learning is applied to the professional practice of sustainability in culinary food service and hospitality management. Students gain hands-on experience under direct supervision of managers, chefs and/or staff in establishments approved by the instructor, rotating through multiple departments while learning to engage in a variety of food service operations, sustainable business practices and management responsibilities. 150 hours of internship experience with a host employer is required, in addition to classroom meetings.

    Prerequisites: Culinary Sustainability and Hospitality majors: 60 credit hours or permission of the department chair; Non-Culinary Sustainability and Hospitality majors: permission of the department chair.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • This course provides fundamental concepts of sustainability and resource conservation in the operations of culinary and hospitality facilities. Students learn how to work effectively with the engineering and maintenance department(s). The course prepares students to responsibly manage with emphasis on the areas of energy, water and waste as related to their impact on the environment and facilities management. CPR/First Aid Training certification is a requirement for successful completion of the course.

    Prerequisites: Culinary Sustainability and Hospitality majors: CSH 2100; Non-Culinary Sustainability and Hospitality majors: 60 credit hours and permission of the department chair.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • Students are introduced to the competencies and hands-on methods to practice and experience all aspects of sustainable organic farming and beginning apiary studies. This course emphasizes sustainable food production systems, soil conservation, plant nutrition, honey bees and beekeeping, and the environmental study of how using the local bee population can increase crop production.

    2 Class Hours 1 Laboratory Hours 3 Credit Hours

  • This course introduces students to the world of private club management, including club governance, service excellence, organizational structure, quality management systems for clubs, government regulations, club marketing, food and beverage operations, computer technology for clubs, golf operations in clubs, club fitness operations, and club facilities management. Students learn how to incorporate sustainable practices in club management.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • This course examines the management of bar and beverage operations within the various hospitality environments, exploring the history of the beverage industry, the cultural relevance of spirits and ales, and the incorporation of various beverages in food service. Students develop serving techniques of wine, spirits, beer, coffee, and tea, and create wine lists, beer lists, and beverage menus. Students must successfully complete the ServSafe Alcohol exam to pass the class.

    Prerequisites: CSH 2400 and permission of the department chair. All students must be 21 years or older to take this class.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • This course provides a comprehensive look at the methods, tools and techniques to control food, beverage, and labor costs. Topics include planning, budgeting, standard costing, standardized recipes, menu development, principles of purchasing, staffing and labor costs. Emphasis is placed on controlling costs, allocation of overhead, and fiscal accountability in a sustainable environment.

    Prerequisites: ACCT 2100, ACCT 2200, and CSH 3200

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • This course provides a basic understanding of the law in general, and of the primary laws that apply to the hospitality and food service industries. Students learn to effectively manage the legal issues and liabilities most commonly faced by all hospitality managers, how environmental and natural resource law impacts the industry, and how to avoid and prevent legal liabilities.

    Prerequisites: MGT 3100.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • This course gives students the opportunity for in-depth study of a special topic in culinary sustainability and hospitality not afforded in regular course offerings. Students work under the direction of an individual faculty member.

    Prerequisites: 3.0 GPA and permission of the department chair.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • This course is a study of selected special topics of interest to faculty and students. Course may be repeated with a change in content.

    Prerequisite: Approval of the instructor and department chair.

    3 Class Hours 0 Laboratory Hours variable 1-3 Credit Hours

  • This challenging senior-level capstone course transforms students into strategic business leaders, incorporating disciplines learned throughout the curriculum including marketing, purchasing, situational analysis, quantitative production, environmental awareness, financial and quality management, and strategic formulation and implementation as applied to the hospitality industry. The primary focus is on the successful development, execution, and application of strategic management concepts to a signature event held during the semester.

    Prerequisites: Culinary Sustainability and Hospitality majors: Students must have completed MKTG 3100 and MGT 4001. This course is taken in the last or next-to-last semester in the program; Non-Culinary Sustainability and Hospitality majors: Senior standing and permission of the department chair.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • Students demonstrate established standards, techniques, and practices for large quantity food production by creating a meal service event, including the menu development and design, purchasing, sales and marketing, food service production, cost analysis and service of meals in a dining room environment.

    Prerequisites: Culinary Sustainability and Hospitality majors: Students must have completed CSH 3100 and CSH 4200. This course is taken in the last or next-to-last semester in the program; Non-Culinary Sustainability and Hospitality majors: Senior standing and permission of the department chair.

    1 Class Hours 2 Laboratory Hours 3 Credit Hours

  • This course examines vegan and vegetarian diets and the nutritional preparation of plant-based cuisines. Students explore why vegan and vegetarian diets are chosen for health, social, religious, or other reasons, with a focus on preparing meals with plant-based ingredients, modifying recipes, and determining preparation methods for highest nutritional value. Students analyze the relationship between diet and disease, and compare that for those eating exclusively plant-based cuisine to the average diet.

    Prerequisites: CSH 2500

    1 Class Hours 2 Laboratory Hours 3 Credit Hours

  • Students obtain an in-depth understanding of vineyard and cellar practices that affect the commercial viability and long-term sustainability of the world's most important wines. Classic, New World, and emerging, regions provide the context within which these practices are studied. The class develops students' sensory evaluation skills for the purpose of guiding commercial decisions made by management within a foodservice or hospitality operation.

    Prerequisites: Permission of the department chair. All students must be 21 years or older to take this course.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • Students gain an in-depth understanding of key factors that influence price, quality, and long-term sustainability of the world's most important spirits, beers and other alcoholic beverages such as cider and beverages and their regional or generic counterparts. Students will develop their sensory evaluation skills for the purpose of guiding commercial management decisions within the industry.

    Prerequisites: Permission of the department chair. All students must be 21 years or older to take this course.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • Students develop knowledge of the evolution of brewing and brewer's culture and practices, an understanding of various beer and ale styles, the effects of local culture and society, and the relationship of various technologies on the brewing process. Samples of beers illustrate the sensory properties (flavor, color, foam, and haze), microbiological processes, and chemical components that determine beer quality. Students develop and sharpen sensory skills to discern stylistic nuances as well as technical production issues.

    Prerequisite: Students must be 21+ years of age to take this course.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • Students explore the art and science of brewing beer, the business of its production, distribution and sale and its place in a cuisine pairing. Students will handcraft several types of beer, going from grain to finished product, exploring the science of fermentation, learning to critique various styles, and gaining an understanding of beer’s place in history, culture and cuisine.

    Prerequisite: Students must be 21+ years of age to take this course.

    1 Class Hours 2 Laboratory Hours 3 Credit Hours

  • This course provides an introduction to the principles of event management including special event research, planning, coordination, marketing, management and post-event evaluation. Through instruction, observation and analysis, students probe, explore and draw conclusions about “what works” in event management.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • Students study the techniques, logistics, and responsibilities involved in the management of on-premise and off-premise catering companies. Students evaluate operations, sales, vendor facilities, challenges and solutions, assessing the needs and requirements in both on-premise and off-premise settings.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • Students explore the various business and creative aspects of wedding planning and the wedding industry. Students design an event focusing on client retention, package development, contract and vendor interactions, as well as the creative needs associated with this specific event.

    3 Class Hours 0 Laboratory Hours 3 Credit Hours

  • Students are introduced to fundamental baking and pastry skills, methods, theories and techniques through lecture, demonstration and hands-on production. Students learn the necessity of personal hygiene, safety, basic first aid, and station organization in a production kitchen.

    1 Class Hours 2 Laboratory Hours 3 Credit Hours

Course Check Sheet - Culinary Sustainability & Hospitality  

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