CFS

CFS 311 Food Product Development 1
3 Credits. 1 Lecture Hour. 4 Lab Hours.

A course that integrates culinary skills, food science knowledge, and effective use of functional ingredients to create high-quality and innovative food products. Topics include: general practices for food formulation, equipment use, and documentation.
Prerequisites: CHE 115 (minimum grade C) and CUL 290 and MAT 151, and instructor consent

CFS 320 Food Formulation
3 Credits. 2 Lecture Hours. 2 Lab Hours.

A course on food formulation practices including analysis of ingredient functionality and the role of current food products in the delivery of a new value proposition. Topics include: product attributes and appeal, and nutrition and safety.
Prerequisites: CHE 115 (minimum grade C) and CUL 290 and MAT 151, and instructor consent

CFS 340 Colloquium on Current Food Topics
3 Credits. 3 Lecture Hours. 0 Lab Hour.

Subject-matter experts from the food industry present information on current industry concerns from varied specialized areas, such as beverages, dairy, cultured foods, flavors, preservation, and baking science.
Prerequisites: CFS 320, and instructor consent

CFS 391 Part-Time Cooperative Education 1: Culinary and Food Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking a bachelor's degree participate in a part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CFS 311 and CFS 320 and co-op coordinator consent

CFS 392 Part-Time Cooperative Education 2: Culinary and Food Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking a bachelor's degree participate in a part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CFS 391

CFS 393 Part-Time Cooperative Education 3: Culinary and Food Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking a bachelor's degree participate in a part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CFS 392

CFS 394 Part-Time Cooperative Education 4: Culinary and Food Science
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking a bachelor's degree participate in a part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CFS 393

CFS 412 Food Product Development 2
4 Credits. 3 Lecture Hours. 2 Lab Hours.

A continuation of CFS 311, covering business and scientific aspects of new food product development from ideation to commercialization. Topics include: consumer research, trend analysis, competitive product analysis, and integration of market research and sensory analysis in product development.
Prerequisites: CFS 311 (minimum grade C), and instructor consent

CFS 420 Food Safety and Quality
3 Credits. 3 Lecture Hours. 0 Lab Hour.

A course on food production practices that assure quality and safety. Topics include: sanitation practices; control of pathogenic and spoilage microorganisms in food; and prevention, control, and mitigation of threats to the quality and safety of the food system.
Prerequisites: BIO 310 (minimum of C), and instructor consent

CFS 430 Food Processing
4 Credits. 3 Lecture Hours. 2 Lab Hours.

A course on food production systems, including principles of scale-up and large-scale production systems, and packaging technologies.
Prerequisites: CFS 412 and CFS 420 and instructor consent

CFS 440 Food Policy, Regulations and Compliance
3 Credits. 3 Lecture Hours. 0 Lab Hour.

A course on regulatory policies that affect food production. Topics include: the Code of Federal Regulations, regulatory agencies and their responsibilities, food labeling guidelines for dietary and health-related claims such as organic and natural, and permissible use of functional and enrichment additives.
Prerequisites: CFS 412 (minimum grade C), and instructor consent

CFS 490 Culinary and Food Science Capstone
3 Credits. 1 Lecture Hour. 4 Lab Hours.

Students synthesize and apply knowledge and proficiency gained throughout the baccalaureate degree program to complete a project that demonstrates skills in problem-solving, communication, and project management, as well as professional competence.
Prerequisites: CFS 412 and CFS 420 (minimum grade C for both), and instructor consent

CFS 491 Full-Time Cooperative Education 1: Culinary and Food Science
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking a bachelor's degree participate in their first full-time field learning experience related to their Culinary and Food Science degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CFS 311 and CFS 320 and co-op coordinator consent

CFS 492 Full-Time Cooperative Education 2: Culinary and Food Science
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking a bachelor's degree participate in their second full-time field learning experience related to their Culinary and Food Science degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CFS 491 and co-op coordinator consent