Introductory exploration of alternative food systems, including culinary sustainability practices. This course may be offered in an online format.

A comprehensive study of managing the foodservice component to an event, including the planning, design, and execution of events. Recommended: Math competency completed.

A comprehensive study covering the knowledge required for tending bar and the management skills necessary to ensure successful and profitable beverage service.

Introduction to the practices and beliefs related to food and nutrition in major ethnic, religious, and regional groups and societies around the world. This course may be offered in an online format. May be offered as Writing Intensive. (University Program Group I-A: Human Events and Ideas)

This course explores the connection between moderate wine consumption and health. Students will learn about grape varieties, growing wine grapes, winemaking, and sensory evaluation. Prerequisite: Must be 21 years of age by the first day of class.