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Program checklist · Applied Food Studies with Concentration (BPS) (NY)

Applied Food Studies with Concentration (BPS) (NY)

Culinary Institute of America · Hyde Park, NY

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
Applied Food Studies with Concentration (BPS) (NY)
Catalog edition
0019
Checklist type
degree-program
Description
The bachelor's degree program in applied food studies integrates liberal learning with the CIA's professional education to create a highly experiential food studies curriculum that is practical, critical, and creative. Drawing from a robust collection of food studies courses, this major helps prepare students for responsible citizenship in an increasingly diverse world by considering human differences and connections through the lens of cultures and cuisines. The degree prepares graduates to pursue careers working for advocacy groups, food education and health agencies, food industry associations, and non-profit organizations, as well as in farm-to-table restaurants, communications and marketing, ecotourism, government policy, and production, sales, and sourcing of products for farm-to-table hospitality.
Identifiers
IPEDS UNITID
190503
CourseShelf checklist
CK_190503_4ff43b28
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

Culinary Arts Focus

0 items

    Culinary Arts Focus

    145 items
    1. Title
      Not resolved to a course
      50.5
    2. CUSC-100A/105A
      ServSafe Exam
      Not resolved to a course
    3. APFS 110
      1.5
    4. CULS 115
      1.5
    5. CULS 116
      1.5
    6. EXTN 200
      0
    7. CULA 260
      3
    8. CULP 115
      3
    9. CULP 135
      3
    10. BAKE 241
      3
    11. EXTN 250
      2.5
    12. CULP 225
      3
    13. CULP 301
      3
    14. CULP 311
      3
    15. CULP 321
      3
    16. HOSP 355
      1.5
    17. Title
      Not resolved to a course
      6
    18. CULA 350B
      6
    19. CULA 350C
      6
    20. Title
      Not resolved to a course
      6
    21. HOSP 350B
      6
    22. HOSP 350C
      6
    23. Title
      Not resolved to a course
      3
    24. CUSC 110
      1.5
    25. Title
      Not resolved to a course
      6
    26. LITC 100
      3
    27. MTSC 100
      1.5
    28. Title
      Not resolved to a course
      59.5
    29. BAKE 105
      6
    30. BAKE 110
      1.5
    31. EXTN 200
      0
    32. BAKE 115
      1.5
    33. BAKE 205
      3
    34. BAKE 215
      3
    35. BAKE 210
      3
    36. EXTN 250
      2.5
    37. BAKE 240
      3
    38. BAKE 242
      3
    39. BAKE 245
      3
    40. BAKE 254
      3
    41. BAKE 202
      3
    42. HMFB 210
      3
    43. BAKE 251
      3
    44. BAKE 255
      3
    45. BAKE 260
      3
    46. BAKE 300
      3
    47. Title
      Not resolved to a course
      3
    48. CUSC 110
      1.5
    49. Title
      Not resolved to a course
      6
    50. LITC 100
      3
    51. MTSC 100
      1.5
    52. Title
      Not resolved to a course
      59.5
    53. SOCS 205
      3
    54. SOCS 110
      3
    55. SOCS 115
      3
    56. SOCS 175
      Industrial and Organizational Psychology
      Not resolved to a course
      3
    57. Title
      Not resolved to a course
    58. SOCS 105
      Principles of Macroeconomics
      Not resolved to a course
      3
    59. Title
      Not resolved to a course
      3
    60. MTSC 110
      College Algebra
      Not resolved to a course
      3
    61. MTSC 200
      Introduction to Statistics
      Not resolved to a course
      3
    62. MTSC 115
      Science Fundamentals
      Not resolved to a course
      3
    63. MTSC 105
      Survey of Mathematics
      Not resolved to a course
      3
    64. Title
      Not resolved to a course
      6
    65. HIST 220
      Medieval to Age of Revolution
      Not resolved to a course
      3
    66. HIST 225
      The Modern World
      Not resolved to a course
      3
    67. LITC 200
      Literature and Composition
      Not resolved to a course
      3
    68. Title
      Not resolved to a course
      3
    69. SOCS 100
      Principles of Microeconomics
      Not resolved to a course
      3
    70. Title
      Not resolved to a course
      24
    71. MGMT 250
      3
    72. Title
      Not resolved to a course
      4.5
    73. LART 355A
      Research Methods for Applied Food Studies
      Not resolved to a course
      3
    74. APFS 400
      Project in Applied Food Studies
      Not resolved to a course
      3
    75. Title
      Not resolved to a course
      9
    76. SOCS 205
      3
    77. APFS 320
      Ecology of Food
      Not resolved to a course
      3
    78. BPSE 351
      Sustainable Food Systems
      Not resolved to a course
      3
    79. APFS 310
      Food History
      Not resolved to a course
      3
    80. APFS 420
      Food Policy
      Not resolved to a course
      3
    81. APFS 305
      3
    82. ADVP 301
      3
    83. ACBP 450
      Creative Artisanal Chocolates
      Not resolved to a course
      3
    84. ACBP 451
      Pastry Concepts and Design
      Not resolved to a course
      3
    85. ACBP 452
      Modern Entremets, Pastries, and Petit Fours
      Not resolved to a course
      3
    86. LART 339
      Sustainable Pastry and Local Foodways
      Not resolved to a course
      3
    87. Title
      Not resolved to a course
      27
    88. SOCS 205
      3
    89. APFS 320
      Ecology of Food
      Not resolved to a course
      3
    90. BPSE 351
      Sustainable Food Systems
      Not resolved to a course
      3
    91. APFS 310
      Food History
      Not resolved to a course
      3
    92. APFS 420
      Food Policy
      Not resolved to a course
      3
    93. APFS 305
      3
    94. ADVC 301A
      3
    95. BPSE 423
      3
    96. BPSE 424
      3
    97. LART 405
      Traditional Foodways, Culinary Customs, and Ingredients of Asia
      Not resolved to a course
      3
    98. BPSE 425
      Transcultural Studies
      Not resolved to a course
      0
    99. BPSE 450A
      Concentration Capstone: Asian Cuisine
      Not resolved to a course
      3
    100. Title
      Not resolved to a course
      27
    101. SOCS 205
      3
    102. APFS 310
      Food History
      Not resolved to a course
      3
    103. APFS 420
      Food Policy
      Not resolved to a course
      3
    104. APFS 305
      3
    105. ADVC 301F
      3
    106. APFS 320
      Ecology of Food
      Not resolved to a course
      3
    107. BPSE 402
      Farm to Fork: Practices of a Sustainable Table
      Not resolved to a course
      3
    108. BPSE 351
      Sustainable Food Systems
      Not resolved to a course
      3
    109. BPSE 407
      Chef-Community Relations
      Not resolved to a course
      3
    110. Title
      Not resolved to a course
      27
    111. SOCS 205
      3
    112. APFS 320
      Ecology of Food
      Not resolved to a course
      3
    113. BPSE 351
      Sustainable Food Systems
      Not resolved to a course
      3
    114. APFS 310
      Food History
      Not resolved to a course
      3
    115. APFS 420
      Food Policy
      Not resolved to a course
      3
    116. APFS 305
      3
    117. BPSE 440
      3
    118. ADVC 305
      3
    119. BPSE 441
      Japan As Inspiration
      Not resolved to a course
      3
    120. LART 340
      Japanese Culture and History
      Not resolved to a course
      3
    121. BPSE 450J
      Concentration Capstone: Japanese
      Not resolved to a course
      3
    122. Title
      Not resolved to a course
      27
    123. SOCS 205
      3
    124. APFS 320
      Ecology of Food
      Not resolved to a course
      3
    125. BPSE 351
      Sustainable Food Systems
      Not resolved to a course
      3
    126. APFS 310
      Food History
      Not resolved to a course
      3
    127. APFS 420
      Food Policy
      Not resolved to a course
      3
    128. APFS 305
      3
    129. ADVC 301L
      3
    130. LART 335
      3
    131. BPSE 420
      Latin Cuisines: Mexico, Central America, and the Caribbean
      Not resolved to a course
      3
    132. BPSE 421
      Latin Cuisines: South America
      Not resolved to a course
      3
    133. BPSE 450L
      Concentration Capstone: Latin Cuisine
      Not resolved to a course
      3
    134. Title
      Not resolved to a course
      27
    135. SOCS 205
      3
    136. APFS 320
      Ecology of Food
      Not resolved to a course
      3
    137. BPSE 351
      Sustainable Food Systems
      Not resolved to a course
      3
    138. APFS 310
      Food History
      Not resolved to a course
      3
    139. APFS 420
      Food Policy
      Not resolved to a course
      3
    140. APFS 305
      3
    141. ADVC 301M
      3
    142. LART 345
      Mediterranean Food Studies
      Not resolved to a course
      3
    143. BPSE 429
      Cuisine of the Iberian Peninsula
      Not resolved to a course
      3
    144. BPSE 428
      Cuisine of the Southern Mediterranean
      Not resolved to a course
      3
    145. BPSE 450M
      Concentration Capstone: Mediterranean
      Not resolved to a course
      3
    Source. Culinary Institute of America, catalog 0019 — https://catalog.ciachef.edu/bachelor-of-professional-studies-bps/applied-food-studies-with-concentration-bps-ny. Captured page pages/0019.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.