Culinary Science - Undergraduate Minor
A minor in Culinary Science is available. The minor requires a minimum of 20 credits of which a minimum of 9 hours must be at the 300 or higher level. A grade of "C-" or better is required in all classes to be counted towards the minor. Prerequisites for a given course must be completed before taking the course or consent of instructor must be obtained before enrolling in the course.
| Prefix | Title | Credits |
|---|---|---|
| FSTE 2110G | Food Science I | 4 |
| FSTE 4110 | Food Microbiology | 4 |
| HRTM 1310 | Safety, Sanitation and Health in the Hospitality Industry | 1 |
| HRTM 1320 | Food Production and Service Fundamentals | 3 |
| HRTM 3310 | Quantity Food Production and Service | 4 |
| HRTM 4320 | Restaurant Operations Management | 4 |
| Total Credits | 20 | |