| # | Code | Name | UG | GR | ADC | Subject | Subject Code | Academic Department | Status | |
|---|---|---|---|---|---|---|---|---|---|---|
| 3401 | TECH492 | Internship Supervised work experience in architectural or mechanical drafting. Procedures and guidelines are available from the department. Credits: 3, Level: Undergraduate, Offered: FALL | WINTER Catalog: ✔️ Undergraduate (2006 - 2023) Discontinued (2022-01-01) | ✔️ | ❌ | ❌ | Technology (TECH) | TECH | Applied Technology | Active | |
| 3402 | TECH493 | Construction Internship A construction internship consists of on-the-job construction-related experience working under supervision on a full-time basis. Students choosing 0 hours will receive a grade of pass/fail. A minimum of 100 clock hours of work experience for each semester hour of credit. Approval required prior to beginning the work experience. Requires employer forms pre/post internship. Credits: 0 - 3, Level: Undergraduate, Offered: FALL | SUMMER | WINTER Catalog: ✔️ Undergraduate (2023 — Indefinite) | ✔️ | ❌ | ❌ | Technology (TECH) | TECH | Applied Technology | Active | |
| 3403 | TECH495 | Directed Study See TECH 295 for course description. Credits: 1 - 3, Level: Undergraduate, Offered: VARIABLE Catalog: ✔️ Undergraduate (1987 - 2023) Discontinued (2022-01-01) | ✔️ | ❌ | ❌ | Technology (TECH) | TECH | Applied Technology | Active | |
| 3404 | TECH495 | Independent Study The study of a specific problem in the field of Technology. A written report of the problem may be required by the supervising instructor. Open only to those earning a minor in Technology. Offered on demand. Credits: 1 - 3, Level: Undergraduate, Offered: VARIABLE Catalog: ✔️ Undergraduate (2023 — Indefinite) | ✔️ | ❌ | ❌ | Technology (TECH) | TECH | Applied Technology | Active | |
| 3405 | VGCA101 | Professional Cooking: Vegetarian Main Dishes and Entrees I This course explores the diverse variety of entrée options available to meet nutritional needs in a vegetarian kitchen, while practicing preparation, plating, and garnishing techniques. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2013 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3406 | VGCA103 | Introduction to Culinary Fundamentals Introduction to Culinary Fundamentals introduces the concepts, skills, and techniques used in a professional kitchen. Students practice mise en place, basic knife skills, and safe food and equipment handling as they prepare breakfast and brunch menu items. Credits: 2, Lab Fee 13 ($325), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2018 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3407 | VGCA109 | Professional Cooking: Soups, Sandwiches and Salads I This course draws on the rich flavors provided by fresh produce, herbs, and seasonings for the preparation of vegetarian stocks, soups and sauces. Students also develop skills in the preparation and production of sandwiches and salads while practicing techniques to present visually appealing menu items for a variety of venues. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2013 - 2024) Discontinued (2023-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3408 | VGCA109 | Professional Cooking: Soups, Sandwiches and Salads I This course draws on the rich flavors provided by fresh produce, herbs, and seasonings for the preparation of vegetarian stocks, soups and sauces. Students also develop skills in the preparation and production of sandwiches and salads while practicing techniques to present visually appealing menu items for a variety of venues. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2024 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3409 | VGCA113 | Professional Cooking: Desserts This course covers the basic theory and skill sets for the preparation of desserts such as custards, sauces, meringues, soufflés and frozen desserts. Topics covered include the use of dessert making equipment, as well as a variety of ingredients and their specific function. Credits: 1, Lab Fee 10 ($210), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2013 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3410 | VGCA117 | Professional Cooking: Vegetables, Grains and Side Dishes I This course introduces students to the selection and preparation of a variety of vegetables and grains, using moist heat cooking methods such as boiling, steaming, braising, stewing, poaching and blanching. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2013 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3411 | VGCA121 | Professional Cooking: Fresh and Raw I Students explore a variety of techniques including juicing, dehydrating, fermenting, sprouting and blending to create a wholesome, dynamic cuisine. Fresh fruits, vegetables, nuts, grains and sprouts are featured in the raw food repertoire. Credits: 1, Lab Fee 08 ($150), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2013 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3412 | VGCA125 | International Ethnic Cuisines: The Americas I This course examines the factors such as geography, culture and history that have influenced the cuisines of the culinary regions of America. By learning what factors contributed to each cuisine, students develop a deeper understanding of what makes it unique. Regional recipes are adapted to fit a vegetarian lifestyle. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2013 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3413 | VGCA125 | International Ethnic Cuisines: The Americas I This course examines the factors such as geography, culture and history that have influenced the cuisines of the culinary regions of America. By learning what factors contributed to each cuisine, students develop a deeper understanding of what makes it unique. Regional recipes are adapted to fit a vegetarian lifestyle. Credits: 1, Lab Fee 10 ($210), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2025 — Indefinite) Proposal — Workflow Step: UG Curriculum Committee, Undergraduate Curriculum Committee | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Review | |
| 3414 | VGCA135 | Professional Cooking: Baking In this course students learn the science of baking a variety of quick, yeast, artisan and specialty breads. Essential baking skills are developed as students prepare and bake loaves, rolls, and artisan breads. The importance of ratios and the function of ingredients in producing quality and consistent baked products is emphasized, as well as the ability to diagnose and respond to faults in bread production. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2024 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3415 | VGCA135 | Professional Cooking: Baking In this course students learn the science of baking a variety of quick, yeast, artisan and specialty breads. Essential baking skills are developed as students prepare and bake loaves, rolls, and artisan breads. The importance of ratios and the function of ingredients in producing quality and consistent baked products is emphasized, as well as the ability to diagnose and respond to faults in bread production. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2018 - 2024) Discontinued (2023-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3416 | VGCA136 | Professional Cooking: Advanced Baking The class will be a continuation of VGCA 135 Professional Cooking: Baking. The class will consist of advanced bread techniques such as using sourdough, overnight raises and laminated doughs. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2020 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3417 | VGCA140 | Professional Cooking: Beverages I (Elective) Students develop the ability to select ingredients and equipment to make and present hot and cold beverages. A range of methods are employed to explore beverages from around the globe. Credits: 1, Lab Fee 08 ($150), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2013 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3418 | VGCA140 | Professional Cooking: Beverages I (Elective) Students develop the ability to select ingredients and equipment to make and present hot and cold beverages. A range of methods are employed to explore beverages from around the globe. Credits: 1, Lab Fee 08 ($150), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2025 — Indefinite) Proposal — Workflow Step: Records Office Approval 1E, Records Office | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Review | |
| 3419 | VGCA142 | Professional Cooking: Fish and Poultry (Elective) This course introduces the principles of meat cookery as it applies to fish and poultry. Students select appropriate equipment and a variety of cooking methods such as steaming, stewing, poaching, pan frying, broiling, grilling and roasting. Current trends of plating and presentation are practiced. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2013 - 2024) Discontinued (2023-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3420 | VGCA144 | Professional Cooking: Beef (Elective) This course introduces the principles of meat cookery as it applies to beef. Students select appropriate equipment and a variety of cooking methods such as searing, stewing, braising, roasting, grilling, and baking. Current trends of plating and presentation are practiced. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2013 - 2024) Discontinued (2023-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3421 | VGCA146 | Professional Cooking: Appetizers I (Elective) Students will develop knowledge and practical skills to select ingredients and equipment for the preparation and artful presentation of a variety of appetizers. Focus is on appropriate portion control, temperature, color and texture, as well as current trends to plating and presentation of food items. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2013 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3422 | VGCA146 | Professional Cooking: Appetizers I (Elective) Students will develop knowledge and practical skills to select ingredients and equipment for the preparation and artful presentation of a variety of appetizers. Focus is on appropriate portion control, temperature, color and texture, as well as current trends to plating and presentation of food items. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2025 — Indefinite) Proposal — Workflow Step: Records Office Approval 1E, Records Office | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Review | |
| 3423 | VGCA151 | Food Safety and Sanitation This course teaches current food safety practices which include the handling, preparation and storage of food in ways that prevent foodborne illness. Students learn to create a culture of food safety in the kitchen. ServSafe certification is a requirement for completion of the course. Credits: 2, Lab Fee 06 ($90), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2013 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3424 | VGCA173 | Introduction to Menu Development and Operational Procedures In this course students apply the skills of professional menu development for a variety of operations. Learning focuses on the importance of using the proper tools and documents to control cost and analyze sales. This course explores various food service concepts including methods of evaluating business success. Credits: 3, Lab Fee 07 ($120), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2017 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3425 | VGCA173 | Introduction to Menu Development and Operational Procedures In this course students apply the skills of professional menu development for a variety of operations. Learning focuses on the importance of using the proper tools and documents to control cost and analyze sales. This course explores various food service concepts including methods of evaluating business success. Credits: 3, Lab Fee 07 ($120), Level: Undergraduate, Offered: WINTER EVEN YEARS Catalog: ✔️ Undergraduate (2025 — Indefinite) Proposal — Workflow Step: Records Office Approval 1E, Records Office | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Review | |
| 3426 | VGCA175 | Introduction to Culinary Supervision and Management This course covers various aspects of organizational policies, plans and procedures in the food industry. Employment laws, payroll practices and ethical principles are explored. Learning is focused on promoting team commitment and cooperation, and dealing effectively with problems and conflict. Credits: 2, Level: Undergraduate, Offered: WINTER ODD YEARS Catalog: ✔️ Undergraduate (2025 — Indefinite) Proposal — Workflow Step: Chair, Health and Kinesiology | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Review | |
| 3427 | VGCA175 | Introduction to Culinary Supervision and Management This course covers various aspects of organizational policies, plans and procedures in the food industry. Employment laws, payroll practices and ethical principles are explored. Learning is focused on promoting team commitment and cooperation, and dealing effectively with problems and conflict. Credits: 2, Level: Undergraduate, Offered: WINTER ODD YEARS Catalog: ✔️ Undergraduate (2013 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3428 | VGCA181 | Introduction to Marketing for Culinary Professionals Learning focuses on developing a personal marketing plan, which includes a resume, professional portfolio, and individualized business plan. Credits: 1, Lab Fee 05 ($60), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2013 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3429 | VGCA190 | Health Benefits of Vegetarian Diets This course examines a variety of vegetarian diets, exploring different dietary patterns such as lacto-ovo, vegan, and whole foods. Students establish the value of the vegetarian lifestyle by exploring current scientific research. Credits: 1, Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2017 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3430 | VGCA190 | Health Benefits of Vegetarian Diets This course examines a variety of vegetarian diets, exploring different dietary patterns such as lacto-ovo, vegan, and whole foods. Students establish the value of the vegetarian lifestyle by exploring current scientific research. Credits: 1, Lab Fee 05 ($60), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2025 — Indefinite) Proposal — Workflow Step: UG Curriculum Committee, Undergraduate Curriculum Committee | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Review | |
| 3431 | VGCA202 | Professional Cooking: Main Dishes and Entrees II Students continue to develop skills necessary to prepare healthy vegetarian entrees using wholefoods while exploring traditional ethnic origins of vegetarian cuisines from around the world. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2015 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3432 | VGCA218 | Professional Cooking: Vegetables, Grains and Side Dishes II Students continue to expand their knowledge in the preparation of vegetables and grains using dry heat and other advanced techniques. Methods of enhancing flavor with the addition of marinades, rubs, sauces, smoke etc. will be explored. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2015 - 2024) Discontinued (2023-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3433 | VGCA218 | Professional Cooking: Vegetables, Grains and Side Dishes II Students continue to expand their knowledge in the preparation of vegetables and grains using dry heat and other advanced techniques. Methods of enhancing flavor with the addition of marinades, rubs, sauces, smoke etc. will be explored. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2024 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3434 | VGCA226 | International and Ethnic Cuisines: Europe and Asia I Students explore the cuisines found throughout Europe and Asia, focusing on the development of the cuisine and the many issues that molded and influenced it. Common food ingredients and flavorings, cooking methods, and general characteristics are examined. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2015 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3435 | VGCA235 | Professional Cooking: Pastry and Pies This course covers basic theory, skill sets, equipment and techniques specific to pastries, pies and tarts. Students learn the importance of ratios and the function of ingredients in producing a creative and quality product, as well as how to respond to product and process faults. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2018 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3436 | VGCA237 | Professional Cooking: Cake Production and Presentation Students are introduced to a range of cakes and their preparation methods, such as creaming, folding and blending, as well as how to respond to product and process faults. Students work with chocolate, frostings, glazes, fondant, etc. as they learn cake decorating skills. Credits: 1, Lab Fee 10 ($210), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2018 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3437 | VGCA265 | Topics Topics selected from the culinary field not covered in other courses. This course may be repeated for credit. Credits: 1 - 3, Level: Undergraduate, Offered: FALL | WINTER Catalog: ✔️ Undergraduate (2017 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3438 | VGCA269 | Cooking for Special Diets This course explores recipe modification and ingredient substitution to adapt traditional recipes for special diets. An emphasis is placed on the skills and knowledge needed to prepare for vegan, gluten free, and those with allergies. Credits: 1, Lab Fee 08 ($150), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2018 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3439 | VGCA269 | Cooking for Special Diets This course explores recipe modification and ingredient substitution to adapt traditional recipes for special diets. An emphasis is placed on the skills and knowledge needed to prepare for vegan, gluten free, and those with allergies. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2025 — Indefinite) Proposal — Workflow Step: UG Curriculum Committee, Undergraduate Curriculum Committee | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Review | |
| 3440 | VGCA293 | Vegetarian Culinary Arts Internship Students are required to participate in the 400-hour internship program which is structured learning in the workplace. This enables students to develop appropriate attitudes towards work, experience participating in industry standards, and practice the skills acquired in the classroom. Internship placement assistance will be provided, giving the student an opportunity to explore the culinary field in an area of their interest, such as a restaurant, hospital, school, bakery, etc. Credits: 1 - 4, Level: Undergraduate, Offered: ALL SEMESTERS Catalog: ✔️ Undergraduate (2017 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3441 | VGCA295 | Directed Study The content of this course will be adjusted to meet the particular needs of the student. This course may be repeated for credit. Approval of Dean required. Credits: 1 - 3, Level: Undergraduate, Offered: VARIABLE Catalog: ✔️ Undergraduate (2017 - 2023) Discontinued (2022-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3442 | VGCA295 | Independent Study The content of this course will be adjusted to meet the particular needs of the student. This course may be repeated for credit. Approval of Dean required. Credits: 1 - 3, Level: Undergraduate, Offered: VARIABLE Catalog: ✔️ Undergraduate (2023 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active |