Minor in Gastronomy and Cuisines
A minor in gastronomy and cuisine offers a comprehensive exploration of cooking, food culture and dining experiences. Designed to complement a variety of majors, this program deepens students’ understanding of culinary practices, flavor science and the cultural significance of food.
Graduates with this minor are well-prepared for careers in culinary arts, food writing and styling, restaurant management and food education. It also provides a solid foundation for launching culinary ventures or enhancing any field of study with a nuanced perspective on food and culture.
Program Requirements
This minor is open to all students and has two tracks: one for students outside the hospitality and event experience (HEEM) major and one for those pursuing the degree. Both tracks consist of 17 total credits. HEEM majors take 11 credits of core courses and 6 additional elective credits, and up to 5 credits can count toward both the minor and the major.
Courses for Non-HEEM Majors
HOSP 211 – Food Principles (1 credit)
HOSP 217 – Catering Management (3 credits)
HOSP 205 – Introduction to Gastronomy (3 credits)
HOSP 325 – Restaurant Management & Quantity Foods Production Practicum (2 credits)
HOSP 381 – Management of Food & Beverage Operations (3 credits)
HOSP 310 – Food Principles II (3 credits)
Courses for HEEM Majors
HOSP 205 – Introduction to Gastronomy (3 credits)
HOSP 310 – Food Principles II (3 credits)
HOSP 325 – Restaurant Management & Quantity Foods Production Practicum (2 credits)
HOSP 381 – Management of Food & Beverage Operations (3 credits)
Electives (choose 2 of the following):
AGRI 100 – Organic & Sustainable Farming (3 credits)
ANFS 102 – Food for Thought (3 credits)
ANFS 181 – From Cow to Cone: Science & Business of Ice Cream (3 credits)
ANTH 223 – Food, Gender, and Culture (3 credits)
HOSP 328 – International Cuisine & Culture (3 credits)
NTDT 301 – Cultural Perspectives on Food & Nutrition (3 credits)
NTDT 475 – Transcultural Foods & Cuisine (3 credits)
PLSC 145 – Introduction to Sustainable Food Systems (3 credits)
PLSC 302 – Vegetables, Herbs, & Natural Plant Products (3 credits)
HOSP 217 – Catering Management OR HOSP 418 – Beverage Management (3 credits, take whichever course is NOT required in your concentration)
Admissions Information
Learn more about undergraduate admissions requirements, deadlines, tuition and financial aid available to you.
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