Students in the B.S. degree program will complete the University "core curriculum", and the culinary arts curriculum in one of our emphasis areas as an academic minor. The total program requires 124 semester hours. You can review the general requirements for the University core by clicking here.
| Curriculum for the Culinary Arts Major: (click on link to download PDF) Core Courses Required for the Major: BSM 131 MICROBIOLOGY WITH LAB (4) PSC 111 GENERAL CHEMISTRY WITH LAB (4) BU 157 INFORMATION SYSTEMS or MA 123 STATISTICS (3) Culinary Arts Courses: CA 200 INTRODUCTION TO CULINARY ARTS (3) CA 300 FOOD PREPARATION I (5) CA 301 FOOD PREPARATION II (5) CA 310 DINING ROOM SERVICES (3) CA 350 INTERNSHIP (6-12) Internship arangements and information for Students and Host Employers can be found here: PDF Intership Arangement Form PDF for Host Employers Mid-Point and Final Evaluation forms for Employers PDF for Students CA 400 FOOD PREPARATION III (5) CA 401 WORLD CUISINES (3) CA 410 BUSINESS SKILLS IN THE CULINARY ARTS (3) Optional Courses/Electives: CA 315 DEMONSTRATION TECHNIQUES (3) CA 375 ADVANCED BAKING (3) CA 399 SELECTED TOPICS IN CULINARY ARTS (1-3) CA 415 FOOD STYLING (3) CA 450 INTERNATIONAL INTERNSHIP (6-12) CA 451 INDEPENDENT STUDY (3) Other Required Courses: BSM 342 FOOD MICROBIOLOGY WITH LAB (4) FN 301 SCIENCE OF FOOD (3) FN 302 MENU/RECIPE DEVELOPMENT (3) FN 225 NUTRITION (3) or FN 226 NUTRITION FOR CULINARY PROFESSIONALS (3) ADDITIONAL SCIENCE (2+) (LAB OR NON-LAB) CA 124 SERVSAFE CERTIFICATION (1) Curriculum for the Emphasis Area / Minors: (click above link to download PDF) An emphasis in one of the following five (5) areas is required. Option 1: Entrepreneurship Emphasis: CA 260 INTRODUCTION TO CULINARY ENTREPRENEURSHIP (3)
CA 361 ACCOUNTING AND FINANCE FOR CULINARY VENTURES (3) CA 362 BUSINESS LAW FOR CULINARY ENTREPRENEURS (3) CA 363 CULINARY SERVICE DESIGN AND MANAGEMENT (3) CA 364 CULINARY VENTURE MARKETING (3) CA 365 APPLIED HUMAN RESOURCE MANAGEMENT FOR CULINARY BUSINESSES (3) CA 460 SEMINAR IN CULINARY ENTREPRENEURSHIP (3) TOTAL 21 Option 2: Food Art Emphasis ART 103 DESIGN I (3) ART 104 DESIGN II (3) ART 195 COMPUTERS IN ART or COM 325 VISUAL DESIGN (3) ART 220 FINE ARTS PHOTOGRAPHY (3) CA 315 DEMONSTRATION TECHNIQUES (3) CA 415 FOOD STYLING (3) TOTAL 18 credits Option 3: Nutrition/Wellness Emphasis PSY 206 HUMAN GROWTH & DEVELOPMENT (3) BSB 120 HUMAN PHYSIOLOGY (4) FN/HKC 247 NUTRITION & PHYSICAL ACTIVITY IN WEIGHT MANAGEMENT (3) HKH 101 PERSONAL AND COMMUNITY HEALTH (3) ELECTIVES: Choose 6 credit hours from the list below: FS 305 Child Growth and Development (3) FS/PSY 421 Adult Development (3) HK 381 Health Problems (3) NU 453 Death, Dying and Bereavement (3) CA 451 Independent Study (3-6) FN 499 Selected Topics in Nutrition (3) TOTAL 19 credits Option 4: Culinology (click link to download PDF) A student enrolled at The Culinary Arts Institute at MUW may obtain a emphasis in Culinology by completing the following courses offered at Mississippi State University. FNH 4241 Applied Food Chemistry FNH 4243 Food Composition and Reactions FNH 4414 Microbiology of Foods FNH 4513 Poultry Processing Choose seven (7) or more credits from the following electives: FNH 1103 Introduction to Food Science, Nutrition, and Health Promotion FNH 4114 Analysis of Food Products FNH 4143 Dairy Processing FNH 4164 Quality Assurence of Food Products FNH 4314 Meat Processing FNH 4583 Food Preservation Technology FNH 4593 New Food Product Development A B.S. Degree in Culinology is also offered jointly by MUW and MSU the curriculum can be found here. Option 5: Food Journalism Emphasis ART 220 FINE ARTS PHOTOGRAPHY (3) COM 102 INTRODUCTION TO MASS COMMUNICATIONS (3) COM 200 WRITING FOR THE MEDIA (3) COM 325 VISUAL DESIGN (3) EN 317 TECHNICAL AND BUSINESS WRITING or EN 311 ADVANCED PROSE WRITING (3) or COM 307 ADVANCED WRITING FOR THE MEDIA CA 315 DEMONSTRATION TECHNIQUES (3) TOTAL 18 credits Curriculum for the Culinary Arts Minor: CA 200 INTRODUCTION TO CULINARY ARTS (3) CA 300 FOOD PREPARATION I WITH LAB(5) CA 301 FOOD PREPARATION II WITH LAB(5) CA 310 DINING ROOM SERVICES (3) CA 401 WORLD CUISINES (3) FN 225 NUTRITION (3) or FN 226 NUTRITION FOR CULINARY PROFESSIONALS  |
