Bachelor of Professional Studies Curriculum Chart

First Semester

• Introduction to Gastronomy
• Nutrition
  
• Culinary Fundamentals
  
• Meat Identification and Fabrication
  
• Seafood Identification and Fabrication
  
• Introduction to À La Carte Cookery
  
• Elementary French I
  
• Psychology of Human Behavior

Second Semester

• High-Volume Production Cookery
  
• Garde Manger
  
• Culinary Practical Examination
  
• Baking and Pastry Skill Development
  
• Modern Banquet Cookery
  
• Introduction to Customer Service
  
• Food, Wine, and (Agri)culture
  
• Wine Studies
  
• Elementary French II
  
• History and Cultures of the Americas

Food, Wine, and (Agri)culture Trip (Overseas Immersion Program)

Third Semester

• Cuisines of the Americas
  
• Cuisines of the Mediterranean
  
• Cuisines of Asia
  
• Advanced Cooking
  
• Controlling Costs and Purchasing Food
  
• Menu Development
  
• Costing Examination
  
• Intermediate French
  
• Literature and Composition

Fourth Semester

• Writing Examination
  
• Contemporary Restaurant Cooking
  
• Contemporary Restaurant Service
  
• Culinary Practical Examination
  
• Formal Restaurant Cooking
  
• Formal Restaurant Service
  
• History and Cultures of Asia or History and Cultures of Europe
  
• Human Resource Management