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Program checklist · Culinary Science (BPS) (NY)

Culinary Science (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 Science (BPS) (NY)
Catalog edition
0023
Checklist type
degree-program
Description
The bachelor's degree program in culinary science prepares graduates to pursue careers in research and development (chains and packaged goods); work for large foodservice operations such as hospitals, schools, and military organizations; serve as field representatives; use science for creative impetus as a restaurant chef; and more.
Identifiers
IPEDS UNITID
190503
CourseShelf checklist
CK_190503_9ba48b7d
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

    81 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. Title
      Not resolved to a course
      6
    62. HIST 220
      Medieval to Age of Revolution
      Not resolved to a course
      3
    63. HIST 225
      The Modern World
      Not resolved to a course
      3
    64. LITC 200
      Literature and Composition
      Not resolved to a course
      3
    65. Title
      Not resolved to a course
      3
    66. SOCS 100
      Principles of Microeconomics
      Not resolved to a course
      3
    67. MTSC 115
      Science Fundamentals
      Not resolved to a course
      3
    68. MTSC 200
      Introduction to Statistics
      Not resolved to a course
      3
    69. Title
      Not resolved to a course
      30
    70. MGMT 250
      3
    71. Title
      Not resolved to a course
      4.5
    72. CUSC 310
      Culinary Chemistry
      Not resolved to a course
      3
    73. CUSC 410
      Culinary Research and Development
      Not resolved to a course
      3
    74. CUSC 200
      Culinary Science: Principles and Applications
      Not resolved to a course
      3
    75. CUSC 315
      Dynamics of Heat Transfer and Physical Properties of Food
      Not resolved to a course
      3
    76. CUSC 320
      Flavor Science and Perception
      Not resolved to a course
      3
    77. CUSC 415
      Ingredient Functionality: Texture Development, Stability, and Flavor Release
      Not resolved to a course
      3
    78. CUSC 350
      Microbial Ecology of Food Systems
      Not resolved to a course
      3
    79. CUSC 425
      Modern and Industrial Cooking Tools, Techniques, and Ingredients
      Not resolved to a course
      3
    80. CUSC 325
      Research Methods: Scientific Evaluation of Traditional Cooking Techniques
      Not resolved to a course
      3
    81. CUSC 450
      Senior Thesis: Culinary Science Research Projects
      Not resolved to a course
      3
    Source. Culinary Institute of America, catalog 0023 — https://catalog.ciachef.edu/bachelor-of-professional-studies-bps/culinary-science-bps-ny. Captured page pages/0023.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.