Culinary Sustainability and Hospitality, B.S.

Culinary Sustainability and Hospitality Core (36 Credit Hours)

• ACCT 2200 - Introduction to Managerial Accounting
• CSH 3100 - Food Science I
• CSH 3200 - Food and Beverage Purchasing, Logistics and Supply Chain
• CSH 3300 - Professional Development
• CSH 3400 - Sustainable Facilities Design and Management
• CSH 3500 - Organic Agriculture and Beginning Apiary Studies
• CSH 4200 - Food and Beverage Cost
• CSH 4300 - Hospitality Law and Liability
• MGT 3100 - Management and Behavioral Sciences
• MGT 4001 - Managing Organizations
• MGT 4002 - Managing People
• MKTG 3100 - Principles of Marketing

Major Field Electives (6 Credit Hours)

Select two from the following:

• CSH 3390 - International Initiatives in Foods (Study Abroad)
• CSH 3610 - Club Management
• CSH 4100 - Principles of Beverage Operations Management
• CSH 4400 - Directed Study
• CSH 4610 - Plant-Based Cuisine
• CSH 4620 - Viticulture and Vinification
• CSH 4630 - Spirits, Beers, and Brews

Internship (3 Credit Hours)

• CSH 3398 - Internship (Culinary Servicies Management)

Senior Capstone (6 Credit Hours)

• CSH 4498 - Strategic Management in Hospitality
• CSH 4499 - Quantity Food Management

Free Electives (9 Credit Hours)

Any courses in the university curriculum. Students are limited to 6 credit hours in electives from the Coles College of Business.