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Minor in Culinary Arts
24.0 credits
The Minor in Culinary Arts is designed for students pursuing a variety of majors who also have an interest in food and cuisine. The required courses introduce the major cuisines, and develop necessary culinary technical skills and fundamental knowledge of foods and food preparation. Students are able to select elective courses in various cuisines or can explore more theoretical areas of the field through topics including gastronomy, food history, and food writing.
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| CULA 115 | Culinary Fundamentals | 3.0 | ||
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| CULA 120 | Major Techniques and Traditions I | |||
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| CULA 305 | Fundamentals of Italian Cuisine | 3.0 | ||
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| CULA 310 | Fundamentals of French Cuisine | 3.0 | ||
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| CULA 315 | Fundamentals of American Cuisine | 3.0 | ||
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| HRM 215 | Commercial Food Production | 4.0 | ||
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| Students select at least eight (8.0) credits from the following courses to meet the minor requirements:: | ||||
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| CULA 121 | Major Techniques and Traditions II | 3.0 | ||
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| CULA 125 | Foundations of Professional Baking | 3.0 | ||
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| CULA 216 | A la Carte Cuisine | 3.0 | ||
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| CULA 220 | Patisserie I | 2.0 | ||
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| CULA 225 | Patisserie II | 2.0 | ||
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| CULA 226 | Patisserie III | 2.0 | ||
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| CULA 240 | Fundamentals of Chinese Cuisine | 3.0 | ||
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| CULA 306 | Advanced Italian Cuisine | 3.0 | ||
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| CULA 311 | Advanced French Cuisine | 3.0 | ||
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| CULA 320 | Advanced Culinary Studio | 3.0 | ||
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| CULA 325 | Garde Manger Lab | 2.0 | ||
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| CULA 316 | Butchery Lab | 2.0 | ||
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| CULA 330 | Charcuterie | 3.0 | ||
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| CULA 335 | Fundamentals of Indian Cuisine | 3.0 | ||
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| CULA 400 | Directed Study With a Master Chef | 2.0 | ||
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| CULA 405 | Culture and Gastronomy I | 3.0 | ||
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| CULA 410 | Culture and Gastronomy II | 3.0 | ||
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| CULA 415 | Food Styling and Photography | 3.0 | ||
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| CULA 425 | The Kitchen Garden | 3.0 | ||
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| CULA 426 | The Kitchen Garden: Summer | 3.0 | ||
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| CULA 427 | The Kitchen Garden: Fall | 3.0 | ||
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| HRM 315 | Continental, Ethnic, and Regional Cuisine | 3.0 | ||
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| HRM 415 | Fine Dining and Services | 3.0 | ||
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