Program checklist · Culinary Arts with Concentration (BPS) (NY)

Culinary Arts 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: Culinary Arts with Concentration (BPS) (NY)
Catalog edition: 0024
Checklist type: degree-program
Description: The bachelor's degree program in culinary arts is a degree completion program for students with at least 30 eligible transfer credits to matriculate into this program. The program prepares graduates for a variety of foodservice industry positions such as chef, purchasing manager, catering manager, culinary entrepreneur, farm-to-table liaison, research and development chef, private chef, and more.

Identifiers

IPEDS UNITID: 190503
CourseShelf checklist: CK_190503_5be6b942
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 Requirements

0 items

Culinary Arts Requirements

78 items

Title
Not resolved to a course
47.5
MTSC 100
Math for the Professional Kitchen
1.5
CUSC 100
Food Safety
1.5
CUSC-100A/105A
ServSafe Exam
Not resolved to a course
APFS 150
Introduction to Gastronomy
1.5
APFS 110
Introduction to Food Systems
1.5
CUSC 110
Nutrition
1.5
MGMT 250
Principles of Menus and Managing Profitability in Foodservice Operations
3
BAKE 241
Baking and Pastry Skill Development
3
EXTN 200
Preparing for Externship
0
CULP 115
Introduction to À La Carte Cooking
3
CULS 115
Meat Identification, Fabrication, and Utilization
1.5
CULA 260
Modern Banquet Cookery
3
CULP 135
Non-Commercial Foodservice and High-Volume Production
3
CULS 116
Seafood Identification and Fabrication
1.5
EXTN 250
Externship
2.5
HOSP 350
Hospitality, Service, and Restaurant Management
Not resolved to a course
6
Title
Not resolved to a course
3
CULP 321
Cuisines and Cultures of Asia
3
CULP 311
Cuisines and Cultures of the Mediterranean
3
CULP 225
Garde Manger
3
HOSP 355
Wine and Beverage Studies
1.5
ADVS 300
Navigating Degree Completion
Not resolved to a course
0.5
Title
Not resolved to a course
48
SOCS 205
The Archaeology of Food
3
SOCS 110
Psychology of Human Behavior
3
SOCS 115
Social Psychology
3
SOCS 175
Industrial and Organizational Psychology
Not resolved to a course
3
Title
Not resolved to a course
SOCS 105
Principles of Macroeconomics
Not resolved to a course
3
Title
Not resolved to a course
3
MTSC 110
College Algebra
Not resolved to a course
3
MTSC 200
Introduction to Statistics
Not resolved to a course
3
MTSC 115
Science Fundamentals
Not resolved to a course
3
MTSC 105
Survey of Mathematics
Not resolved to a course
3
Title
Not resolved to a course
6
HIST 220
Medieval to Age of Revolution
Not resolved to a course
3
HIST 225
The Modern World
Not resolved to a course
3
LITC 100
College Writing
3
LITC 200
Literature and Composition
Not resolved to a course
3
Title
Not resolved to a course
3
SOCS 100
Principles of Microeconomics
Not resolved to a course
3
Title
Not resolved to a course
27
BPSE 423
Asian Cuisine I
3
BPSE 424
Asian Cuisine II
3
LART 405
Traditional Foodways, Culinary Customs, and Ingredients of Asia
Not resolved to a course
3
BPSE 425
Transcultural Studies
Not resolved to a course
0
BPSE 450A
Concentration Capstone: Asian Cuisine
Not resolved to a course
3
Title
Not resolved to a course
15
LART 255
History of Africa
Not resolved to a course
3
BPSE 430
The African American World of the United States: Survival and Creativity
Not resolved to a course
3
BPSE 431
The African American World of Latin America and the Caribbean: Survival and Creativity
Not resolved to a course
3
BPSE 450AN
Concentration Capstone: African Cuisine
Not resolved to a course
3
Title
Not resolved to a course
15
HMCE 321
Global Event Management (Event Planning II)
Not resolved to a course
3
HMCE 325
Event Management Software and Innovations
Not resolved to a course
3
HMCE 375
Event Contract Negotiation
Not resolved to a course
3
HMCE 491
Event Management Capstone
Not resolved to a course
3
Title
Not resolved to a course
15
APFS 320
Ecology of Food
Not resolved to a course
3
BPSE 402
Farm to Fork: Practices of a Sustainable Table
Not resolved to a course
3
BPSE 351
Sustainable Food Systems
Not resolved to a course
3
BPSE 407
Chef-Community Relations
Not resolved to a course
3
Title
Not resolved to a course
15
ADVC 305
Advanced Japanese Cuisine (Kaiseki)
3
BPSE 441
Japan As Inspiration
Not resolved to a course
3
LART 340
Japanese Culture and History
Not resolved to a course
3
BPSE 450J
Concentration Capstone: Japanese
Not resolved to a course
3
Title
Not resolved to a course
15
LART 335
Ancient Foods and Foodways of Latin America
3
BPSE 420
Latin Cuisines: Mexico, Central America, and the Caribbean
Not resolved to a course
3
BPSE 421
Latin Cuisines: South America
Not resolved to a course
3
BPSE 450L
Concentration Capstone: Latin Cuisine
Not resolved to a course
3
Title
Not resolved to a course
15
LART 345
Mediterranean Food Studies
Not resolved to a course
3
BPSE 429
Cuisine of the Iberian Peninsula
Not resolved to a course
3
BPSE 428
Cuisine of the Southern Mediterranean
Not resolved to a course
3
BPSE 450M
Concentration Capstone: Mediterranean
Not resolved to a course
3

Source. Culinary Institute of America, catalog 0024 — https://catalog.ciachef.edu/bachelor-of-professional-studies-bps/culinary-arts-with-concentration-bps-ny. Captured page pages/0024.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.