Gastronomy and Cuisines Minor

Core (Required) Courses (11 credits)

• HOSP 325 - Restaurant Management and Quantity Foods Production Practicum Credit(s): 2
• HOSP 381 - Management of Food and Beverage Operations Credit(s): 3
• HOSP 205 - Gastronomy and Culinary History Credit(s): 3
• HOSP 310 - Food Principles II Credit(s): 3

Electives

Choose 2 of the following (6 credits): 

• AGRI 100 - Organic and Sustainable Farming Credit(s): 3
• ANFS 102 - Food for Thought Credit(s): 3
• ANFS 181 - From the Cow to the Cone: The Science and Business of Ice Cream Credit(s): 3
• ANTH 223 - Food, Gender, and Culture Credit(s): 3
• HOSP 328 - International Cuisine and Culture Credit(s): 1-3
• HBNS 300 - Cultural Perspectives on Food and Nutrition Credit(s): 3
• HBNS 475 - Transcultural Foods and Cuisine Credit(s): 3-5
• PLSC 145 - Introduction to Sustainable Food Systems Credit(s): 3
• PLSC 302 - Vegetables, Herbs, and Natural Plant Products Credit(s): 3

•  

• HOSP 217 - Catering Management Credit(s): 3

• OR

• HOSP 418 - Beverage Management Credit(s): 3

• * Whichever course is NOT required in your concentration