BACHELOR'S DEGREE PROGRAMS
Fine Arts
B.A. CURRICULUM
Additional General Education Requirements ( 3 credits )
| Italian Language | 1 course from: |
| Italian Language | Italian Studies and Linguistics - Italian Language |
| FIRST YEAR | 37 credits |
|---|---|
| FWCAPC335 Introduction to Professional Cooking Experiential Learning | |
| FWFSSA300S Food Safety and Sanitation | |
| FWWEWW360 Wines of the World: The Old World | |
| FWBPBT320 Baking Techniques I | |
| FWCATF340 Tradition of Italian Food I | |
| FWDNIN200 Introduction to Nutrition | |
| FWCACC455 Professional Cooking II: Cooking Techniques Experiential Learning | |
| FWWEWA340 Wine Appreciation: Wines of Italy | |
| FWBPBI325 Breads of Italy: Traditional Breads, Flatbreads, and Rolls | |
| FWCARC360 Italian Regional Cuisine and Pastry | |
| FWDNHW200 Food, Health, and Wellness in Italy | |
| PSSPJN001 January EL Project I NC | |
| SECOND YEAR | 36 credits |
|---|---|
| FWCACC485 Professional Cooking III: Italian Creative Cuisine and Decoration Experiential Learning | |
| FWCATF440 Tradition of Italian Food II | |
| FWBPPT470 Baking Techniques II: Italian Pastry Techniques | |
| FWCAVC420 Cooking Light: Contemporary Techniques for Healthy Living | |
| FWDNSC430 The Science of Cooking: An Introduction to Molecular Cuisine | |
| FWCANC450 Nutritional Cooking | |
| HPFBOM405 Food and Beverage Operations and Management Experiential Learning | |
| FWDNTF480 Physiology of Taste and Flavor Experiential Learning | |
| FWCAWC480 Worldwide Cuisine Experiential Learning | |
| FWCAPC490 Precision Cooking and Texture Development | |
| PSSPJN002 January EL Project II NC | |
| Total credits | 120 credits |
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