Courses in H&T

School of Hospitality and Tourism

Courses

• •  APST 400 - Technology for Business
• •  BAKE 219 - Yeast Fundamentals I
• •  BAKE 221 - Yeast Fundamentals II
• •  BAKE 227 - Introduction to Cooking
• •  BAKE 251 - Artisan Bread and Laminated Doughs
• •  BAKE 252 - Introductory Cakes and Decorating Techniques
• •  BAKE 256 - Pastry Fundamentals I
• •  BAKE 266 - Pastry Fundamentals II
• •  BAKE 276 - Art and Design
• •  BAKE 300 - Art of Chocolate
• •  BAKE 310 - Classic Desserts
• •  BAKE 320 - Fine Pastries
• •  BAKE 360 - Plating and Pairing
• •  BAKE 365 - Artistic Baking
• •  BAKE 380 - Sugar Artistry
• •  BAKE 450 - Wedding Cakes
• •  BEVM 210 - Wine and Spirits Appreciation
• •  CONV 315 - Special Events Management l
• •  CONV 350 - Business of Events
• •  CONV 355 - Special Events Management II
• •  COOK 202 - Culinary Fundamentals
• •  COOK 207 - Breakfast Cookery
• •  COOK 217 - Vegetables and Starches
• •  COOK 223 - Cold Kitchen
• •  COOK 227 - Soups and Sauces
• •  COOK 233 - Lunch Cookery
• •  COOK 235 - Dinner Cookery
• •  COOK 253 - Meat Preparation
• •  COOK 263 - Line Cook
• •  COOK 267 - Baking and Yeast Goods
• •  COOK 303 - Lunch a la Carte
• •  COOK 307 - Patisserie
• •  COOK 317 - Dinner a la Carte
• •  COOK 333 - Garde Manger
• •  COOK 350 - Culinary Perspectives
• •  COOK 352 - Market Food Production and Costing
• •  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
• •  FDBS 400 - Food Service Retail Management
• •  FDPM 225 - Food Production, Food Safety and Nutrition
• •  FDPM 353 - Supervision and Event Planning
• •  FNCE 400 - Applied Finance I
• •  FNCE 401 - Applied Finance II
• •  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
• •  HRMT 401 - Applied Human Resources
• •  LDSH 400 - Applied Entrepreneurship I
• •  LDSH 401 - Applied Leadership I
• •  LDSH 402 - Applied Entrepreneurship II
• •  LDSH 403 - Applied Leadership II
• •  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
• •  MGMT 230 - Organizational Behaviour in Tourism
• •  MGMT 365 - Human Resource Management in Tourism
• •  MGMT 404 - Managing Business Operations I
• •  MGMT 406 - Managing Business Operations II
• •  MGMT 4210 - Hospitality Design and Development
• •  MKTG 318 - Introduction to Tourism Marketing
• •  MKTG 326 - Hospitality Marketing
• •  MKTG 403 - Applied Sales and Marketing I
• •  MKTG 404 - Applied Sales and Marketing II
• •  MNGT 209 - Customer Service
• •  MNGT 256 - Starting Your Own Business
• •  MNGT 350 - Sensational Alternatives
• •  NUTR 256 - Nutrition and Recipe Modification
• •  NUTR 313 - Nutrition and Home Meal Replacement
• •  OPMT 400 - Supports and Regulations
• •  OPMT 4110 - Operational Data and Analytics
• •  PHYF 310 - Facilities Management and Design
• •  PHYF 401 - Facilities
• •  PINT 250 - Professional Internship
• •  PRAC 274 - Travel and Tourism Professional Internship
• •  PRAC 287 - Professional Internship
• •  PRAC 293 - Professional Internship - BPA
• •  PROJ 323 - Special Projects
• •  PROJ 353 - Capstone Project
• •  TKTG 202 - Automated Airline Reservations and Pricing
• •  TOUR 206 - Leisure Travel Basics
• •  TOUR 225 - Tourism Career Explorations
• •  TOUR 255 - Introduction to Tourism
• •  TOUR 315 - Entrepreneurial Studies in Tourism
• •  TOUR 325 - Special Interest Tourism
• •  TOUR 350 - Tour Planning and Design