Course Listing - School of Culinary Arts & Hospitality Management

Course Listing - School of Culinary Arts & Hospitality Management

 

Code Name Credits
BAK124
Artisan Bread
4.500
BAK134
Cakes, Custards, and Creams
4.500
BAK154
Specialty and Wedding Cakes
4.500
BAK164
Plated Desserts
4.500
BAK174
Confectionary Production
4.500
BAK232
International Desserts
4.500
BAK233
Food Sensitivities and Spa Desserts
4.500
BAK234
Holiday Breads
4.500
BAK235
Chocolate Arts
4.500
BAK236
Sugar Arts
4.500
CUL111
Culinary Theory and Sanitation
4.500
CUL121
Kitchen Fundamentals
4.500
CUL140
Introduction to Cooking Techniques
4.500
CUL142
Garde Manger
4.500
CUL150
Sauces,Soups,&Stocks
4.500
CUL152
Elements of Entree Production
4.500
CUL160
Fundamentals of Baking
4.500
CUL162
Pastry Arts
4.500
CUL170
Advanced Culinary Theory
4.500
CUL210
Nutrition & Menu Planning
4.500
CUL215
Dining Room Service
4.500
CUL240
Purchasing & Receiving
4.500
CUL241
Catering
4.500
CUL251
Bounty of the Sea
4.500
CUL253
American Regional Cuisine
4.500
CUL254
International Cuisine
4.500
CUL255
Italian Cuisine
4.500
CUL256
Indian Cuisine
4.500
CUL270
Food Science
4.500
CUL271
Culinary Skills Externship I
4.500
CUL272
Culinary Skills Externship II
4.500
CUL273
Culinary Skills Externship III
4.500
CUL291
Current Topics in Culinary Arts I
4.500
CUL292
Current Topics in Culinary Arts II
4.500
CUL293
Current Topics in Culinary Arts III
4.500
CUL294
Current Topics in Culinary Arts IV
4.500
HOS105
Analysis of the Hospitality Industry
4.500
HOS110
Food and Beverage Management
4.500
HOS120
Front Office Procedures
4.500
HOS125
Housekeeping Management
4.500
HOS230
Special Events Planning
4.500
HOS245
Event Management
4.500
HOS250
Hospitality Resort Tourism
4.500
HOS270
Hospitality Supervision
4.500
HOS271
Hotel and Restaurant Externship I
4.500
HOS272
Hotel and Restaurant Externship II
4.500
HOS273
Hotel and Restaurant Externship III
4.500
HOS291
Current Topics in Hotel & Restaurant I
4.500
HOS292
Current Topics in Hotel & Restaurant II
4.500
HOS293
Current Topics in Hotel & Restaurant III
4.500
HOS310
Beverage Operations Management
4.500
HOS320
Hospitality Marketing
4.500
HOS330
Food and Beverage Controls
4.500
HOS350
Wine Appreciation
4.500
HOS355
Catering Management
4.500
HOS365
International Hotel Management
4.500
HOS410
Financial Analysis of the Hosp. Indus.
4.500
HOS415
Convention Management
4.500
HOS425
Security and Loss Prevention
4.500
HOS430
Hospitality Facilities Design
4.500
HOS435
Revenue Management
4.500
HOS490
Hospitality Senior Project
4.500
HOS491
Current Topics in Leadership
4.500
HOS492
Current Topics in Hospitality II
4.500
HOS493
Current Topics in Hospitality III
4.500
HOS494
Current Topics in Hospitality
4.500
HOS294
Current Topics in Hotel & Restaurant IV
4.500
HOS345
Charcuterie
4.500
HOS375
Recipe and Product Development
4.500
HOS431
Hospitality Facilities Management
4.500
HOS445
Presentation and Plate Design
4.500
HOS455
Product Preservation Technology
4.500
CUL252
Chiles in the Global Kitchen
4.500
CUL257
French Cuisine
4.500
HOS255
Customer Service
4.500
CUL340
Introduction to Gastronomy
4.500
CUL380
Culinary Cultural Traditions
4.500
CUL490
Culinary Arts Capstone
4.500
HSM510
Strategic Planning in the Hosp Industry
4.500
HSM520
Financial Management in Hospitality
4.500
HSM530
Managerial Economics in Hospitality
4.500
HSM540
Facilities & Assets Development & Mgmt
4.500
HSM550
IT in the Hospitality Industry
4.500
HSM560
Hospitality Marketing Management
4.500
HSM570
Operations Management in Hospitality
4.500
HSM590
Current Issues in Hospitality Management
4.500
HSM595
Graduate Research Production & Design
4.500

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