Hospitality and Tourism

Food Science

Prerequisite: Biology plus IPC or Chemistry

Food Science is the study of the nature of foods, the causes of deterioration, the principles underlying food processing and the improvement of foods for the consuming public.  Food Science students conduct laboratory and field investigations, use scientific methods during investigations, and make informed decisions using critical thinking and scientific problem solving.  Successful completion of both semesters of this course will satisfy a science credit.

Intro to Culinary Arts

This course will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations.  The course will provide insight into the operation of a well-run restaurant, including food production skills, various levels of industry management, and hospitality skills.  This course is designed for students interested in pursuing a career in the food service industry.  Food labs simulating restaurants are included on most campuses.