Culinary Emphasis

Option 1 – Culinary Entrepreneurship:

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• Required Courses:

• CA 260 - Introduction to Culinary Entrepreneurship
• CA 361 - Accounting and Finance for Culinary Ventures
• CA 362 - Business Law for Culinary Entrepreneurs
• CA 363 - Culinary Service Design and Management
• CA 364 - Culinary Venture Marketing
• CA 365 - Applied Human Resource Management for Culinary Businesses
• CA 460 - Seminar in Culinary Entrepreneurship

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• Optional/Elective Courses:

• CA 490 - Gender and Culinary Entrepreneurship
• CA 492 - Service Business Operations and Strategy
• CA 499 - Selected Topics in Culinary Entrepreneurship

Option 2 – Food Journalism:

• ART 220 - Photography I
• COM 102 - Introduction to Mass Communication
• COM 200 - Writing for the Media
• COM 325 - Visual Design

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• Select one of the following: (3 semester hours)

• EN 317 - Technical and Business Writing
• EN 311 - Nonfiction Writing
• COM 307 - Advanced Writing for the Media
• CA 315 - Demonstration Techniques

Option 3 – Food Art:

• ART 103 - Design I
• ART 104 - Design II
• ART 220 - Photography I
• CA 315 - Demonstration Techniques
• CA 415 - Food Styling

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• Select one of the following: (3 semester hours)

• ART 195 - Computers in Art
• COM 325 - Visual Design

Option 4 – Nutrition/Wellness:

• FN 247 - Nutrition and Physical Activity in Weight Management

• or

• HKC 247 - Nutrition and Physical Activity in Weight Management

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• BSB 141 - Human Anatomy and Physiology I
• HKH 101 - Personal and Community Health
• PSY 206 - Human Growth and Development

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• Electives: Choose 6 credit hours from the list below

• CA 451 - Independent Study
• FN 499 - Selected Topics in Nutrition
• FS 421 - Adult Development
• HKH 381 - Community Health Issues
• NU 453 - Death, Dying and Bereavement

Option 5 – Culinology®:

A student enrolled at Mississippi University for Women in the Culinary Arts Program may obtain a minor in Culinology® through completing the following requirements:

• Students enrolled at Mississippi University for Women in the Culinary Arts Program may obtain a minor in Culinology® through completing the following requirements:

  • FNH 4241 Applied Food Chemistry (1)
  • FNH 4243 Food Composition and Reactions (3)
  • FNH 4414 Microbiology of Foods (4)
  • FNH 4513 Poultry Processing (3)

  Choose seven (7) or more semester hours from the following electives:

  • FNH 4593 - New Food Product Development (3)
  • FNH 1103 - Introduction to Food Science, Nutrtion, and Health Promotion (3)
  • FNH 4164 - Quality Assurance of Food Products (3)
  • FNH 4143 - Dairy Processing (3)
  • FNH 4314 - Meats Processing (4)
  • FNH 4583 - Food Preservation Technology (3)
  • FNH 4114 - Analysis of Food Products (4)

  Students enrolled at Mississippi State University in the Department of Food Science, Nutrition, and Health Promotion may obtain a minor in Culinology® through completing the following requirements:

• CA 200 - Introduction to Culinary Arts
• CA 300 - Food Preparation I (with laboratory)
• CA 301 - Food Preparation II (with laboratory)
• CA 310 - Dining Room Services
• CA 401 - World Cuisines
• FN 226 - Nutrition for Culinary Professionals *