CULINARY ARTS AND SCIENCE CURRICULUM
Class Year 1 Year 2 Year 3
Type Autumn Winter Spring/Summer Autumn/Winter Spring/Summer Autuimn Winter Spring
Chemistry for Food Biochemistry for Food Fundamentals of Methods & Analysis of Food Processing
Science Science Food Chem III Food Components Technologies
Fundamentals of Fundamentals of Chemistry & Tech. Nutritional
Science Core
Food Chemistry I Food Chemistry II of Flavors Biochemistry
Sensory Evaluation &
Food Microbiology
Testing
Advanced Asian Statistics for
Creating Foods Senior Project I Senior Project II
Cookery Culinology
Computers in Food Advanced Cake, Marketing & Food Formulation & Food Safety &
Culinary Core Management Pastry & Bakeshop Merchand. Foods Ingredient Functionality Preservation
Culinary
Discovering Wine
Presentation
Conversational Managerial
French Psychology
Hum/SS,
English Core
Hum/Gen. Ed. Hum/Gen. Ed. Hum/Gen. Ed. Hum/Gen. Ed.
Open Elective Open Elective
Elective Elective Elective Elective
Electives
Professional COOP or
Development I Work Exp.
Other
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