| BIOL 303 | Microbiology | 3 |
| BIOL 377 | Principles of Nutrition | 3 |
| CHEM 122 | Introductory Organic/Biochemistry | 3 |
| CHEM 122L | Introduction to Organic/Biochemistry Lab | 1 |
| MATH 200 | Introduction to Statistics | 3 |
| ACCT 211 | Principles of Accounting I | 3 |
| CULG 100 | Introduction to Culinology | 1 |
| CULG 200 | Culinary Arts Fundamentals | 4 |
| CULG 210 | Advanced Culinary Arts | 4 |
| CULG 310 | Introduction to Food Science | 3 |
| CULG 360 | Food Sensory Analysis | 3 |
| CULG 390 | Food Products Development I | 3 |
| CULG 410 | Food Chemistry and Analysis | 3 |
| CULG 430 | Unit Operations in Food Processing | 3 |
| CULG 440 | Food Legislation and Regulation | 3 |
| CULG 450 | Technical & Functional Ingredients in Food | 3 |
| CULG 480 | Food Quality and Safety | 3 |
| CULG 490 | Food Product Development II | 3 |
| CULG 498 | Internship | 1-9 |
| CULG 499 | Internship | 1-9 |
| HOSP 120 | Food Sanitation and Safety | 1 |
| HOSP 205 | Hospitality Purchasing | 3 |
| HOSP 301 | Restaurant Food Operations | 2 |
| HOSP 301L | Restaurant Food Operations Lab | 3 |
| 3 |
| Introduction to Baking & Pastry | |
| International Cuisine | |
| Beverage Management | |
| Total Credits | 66-82 |
