Courses in the School of Hospitality and Tourism

School of Hospitality and Tourism

Courses

• •  BAKE 219 - Introduction to Basic Bread Making
• •  BAKE 221 - Artisan Bread Making
• •  BAKE 227 - Introduction to Cooking
• •  BAKE 228 - Bakery Fundamentals
• •  BAKE 251 - Laminated Dough and Viennoiseries
• •  BAKE 252 - Introduction to Cakes and Decorating Techniques
• •  BAKE 253 - Capstone Year 1
• •  BAKE 256 - Introduction to Pastry Making
• •  BAKE 266 - Contemporary Pastries, Tarts and Pies
• •  BAKE 276 - Art and Design
• •  BAKE 300 - Art of Chocolate
• •  BAKE 301 - Capstone Year 2
• •  BAKE 310 - Classic Desserts
• •  BAKE 320 - Fine Pastries
• •  BAKE 360 - Restaurant Plating
• •  BAKE 365 - Advanced Yeast Products
• •  BAKE 380 - Sugar Art and Design
• •  BAKE 450 - Wedding Cakes
• •  BEVM 210 - Beverage Exploration I
• •  BEVM 250 - Beverage Sales and Retail
• •  BEVM 300 - Beverage Exploration II
• •  BEVM 350 - Beverage Exploration III
• •  BEVM 360 - Beverage Program Design and Management Capstone
• •  CONV 315 - Special Events Management l
• •  CONV 350 - Business of Events
• •  CONV 355 - Special Events Management II
• •  COOK 202 - Culinary Fundamentals
• •  COOK 203 - Capstone Year 1
• •  COOK 204 - Culinary Fundamentals
• •  COOK 207 - Breakfast and Brunch
• •  COOK 217 - Vegetables and Starches
• •  COOK 223 - Fundamentals of Cold Foods
• •  COOK 227 - Soup, Sauces and Stock
• •  COOK 233 - Classic and Contemporary Hot Foods
• •  COOK 235 - Dinner Cookery
• •  COOK 253 - Butchery for Chefs
• •  COOK 263 - Quick Service Cooking
• •  COOK 267 - Baking and Yeast Goods
• •  COOK 302 - Capstone Year 2
• •  COOK 303 - Contemporary Restaurant Cuisine - Lunch
• •  COOK 304 - Exploration of Canadian Cuisine
• •  COOK 307 - Patisserie
• •  COOK 317 - Contemporary Restaurant Cuisine - Dinner
• •  COOK 333 - Garde Manger
• •  COOK 350 - Exploration of Global Cuisines
• •  COOK 352 - Market Food Production and Costing
• •  ENTI 250 - Entrepreneurial Mindset and Journey
• •  ENTI 300 - Design Thinking and Innovation
• •  ENTI 310 - New Venture Planning
• •  ENTI 350 - Entrepreneurship and Innovation Capstone
• •  ENTI 2300 - Design Thinking and Innovation
• •  EVNT 250 - Event Project Management
• •  EVNT 260 - Live Events I
• •  EVNT 300 - Event Strategy and Planning
• •  EVNT 310 - Live Events II
• •  EVNT 350 - Event Contracts and Financials
• •  EVNT 360 - Event Management Capstone
• •  FDBC 305 - Food and Beverage Cost Management
• •  FDBS 305 - Food and Beverage Service
• •  FDBS 323 - Food and Wine Pairing
• •  FDBS 327 - Food and Beverage Service
• •  FDPM 225 - Food Production, Food Safety and Nutrition
• •  FDPM 300 - Community Events and Guest Service
• •  FDPM 353 - Supervision and Event Planning
• •  FNCE 350 - Financial Management in Hospitality
• •  FNCE 4210 - Financial Management in Hospitality and Tourism
• •  FSAN 207 - Food Handling and Safety
• •  FSAN 212 - Bakery Safety and Sanitation
• •  GEOG 225 - Destination Studies I
• •  GEOG 250 - Destination Studies II
• •  GEOG 325 - Destination Studies III
• •  GEOG 350 - Destination Studies IV
• •  HBVR 355 - Entrepreneurial Studies
• •  HLTH 3110 - Health and Safety in Hospitality and Tourism
• •  HOSP 200 - Introduction to Hospitality and Tourism
• •  HOSP 210 - Safety and Certifications
• •  HOTL 250 - Hotel Operations and Practicum
• •  HOTL 300 - Hotel Operations Capstone
• •  HOTL 310 - Hotel Event Management
• •  HOTL 350 - Hotel Revenue and Financial Management
• •  KMGT 202 - Culinary Management 1
• •  KMGT 250 - Culinary Management 2
• •  KMGT 300 - Culinary Management 3A
• •  KMGT 310 - Culinary Management 3B
• •  KMGT 312 - Culinary Management 3
• •  KMGT 320 - Culinary Management 4
• •  KMGT 325 - Culinary Management 5
• •  LDSH 202 - Self Awareness and Team Dynamics
• •  LDSH 310 - Leading High-Performance Teams
• •  LDSH 370 - Leadership and Organizational Culture
• •  LODG 255 - Front Office Management
• •  LODG 265 - Revenue Management
• •  MEAT 206 - Meat Science I
• •  MEAT 208 - Meat Management I
• •  MEAT 210 - Charcuterie and Cooking Trends
• •  MEAT 212 - Practical Shop I
• •  MEAT 220 - Charcuterie and Value Added Products
• •  MEAT 222 - Practical Shop II
• •  MEAT 226 - Meat Management II
• •  MEAT 228 - Meat Science II