Dec 06, 2025

2025-2026 Undergraduate Catalog

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2025-2026 Undergraduate Catalog

Gastronomy and Cuisines Minor

Required Coursework for students with majors other than Hospitality and Event Experience Management or Food Science/Culinary concentration (17 credits):

HOSP 201 - Food Safety and Sanitation Credit(s): 1
HOSP 211 - Food Principles Laboratory Credit(s): 1
HOSP 217 - Catering Management Credit(s): 3
HOSP 321 - Quantity Food Service Management Credit(s): 1
HOSP 325 - Restaurant Management and Quantity Foods Production Practicum Credit(s): 2
HOSP 381 - Management of Food and Beverage Operations Credit(s): 3
HOSP 205 - Gastronomy and Culinary History Credit(s): 3
HOSP 310 - Food Principles II Credit(s): 3

Required Course work for students with majors in Hospitality & Event Experience Management or Food Science/Culinary concentration (17 credits)

Core (Required) Courses (11 credits)

HOSP 325 - Restaurant Management and Quantity Foods Production Practicum Credit(s): 2
HOSP 381 - Management of Food and Beverage Operations Credit(s): 3
HOSP 205 - Gastronomy and Culinary History Credit(s): 3
HOSP 310 - Food Principles II Credit(s): 3

Electives

Choose 2 of the following (6 credits):

AGRI 100 - Organic and Sustainable Farming Credit(s): 3
ANFS 102 - Food for Thought Credit(s): 3
ANFS 181 - From the Cow to the Cone: The Science and Business of Ice Cream Credit(s): 3
ANTH 223 - Food, Gender, and Culture Credit(s): 3
HOSP 328 - International Cuisine and Culture Credit(s): 1-3
HBNS 300 - Cultural Perspectives on Food and Nutrition Credit(s): 3
HBNS 475 - Transcultural Foods and Cuisine Credit(s): 3-5
PLSC 145 - Introduction to Sustainable Food Systems Credit(s): 3
PLSC 302 - Vegetables, Herbs, and Natural Plant Products Credit(s): 3
HOSP 217 - Catering Management Credit(s): 3
OR
HOSP 418 - Beverage Management Credit(s): 3
* Whichever course is NOT required in your concentration

Credits to Total a Minimum of 17

Last Revised for the 2025-2026 Academic Year