Culinary Arts Minor

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 technical culinary skills and fundamental knowledge of foods and food preparation. Students are able to select elective courses in various cuisines or can explore other areas of the field through topics including gastronomy, the kitchen garden, and food writing.

Minor Requirements:

The minor consists of 15 hours.

Required Courses:

FDSC 100 - Science of Food 3 Credit Hours *
or
HTM 101 - Principles and Science of Culinary Arts 3 Credit Hours
HTM 225 - Principles of Baking and Pastry Arts 4 Credit Hours
or
HTM 335 - Advanced Culinary Techniques and Applications 4 Credit Hours
HTM 210 - Foodservice Operations Management 3 Credit Hours
NUTR 100 - Introductory Nutrition 3 Credit Hours *

Select at Least One Additional Course:

FDSC 241 - Food Preservation and Packaging 3 Credit Hours
HTM 225 - Principles of Baking and Pastry Arts 4 Credit Hours
HTM 335 - Advanced Culinary Techniques and Applications 4 Credit Hours
HTM 445 - Restaurant and Catering Management and Execution 3 Credit Hours
* Meets Volunteer Core Requirements .

Undergraduates

Graduate Students

Culinary Arts Minor

Minor Requirements:

Required Courses:

Select at Least One Additional Course: