BPSE courses
25 courses · Culinary Institute of America · Fall 2026
- BPSE 230 — Global Cuisines and Cultures: U.S. Northern California1 section
- BPSE 306 — Food Photography & Food Styling1 section
- BPSE 340 — Retail Bakery Operations1 section
- BPSE 351 — Sustainable Food Systems1 section
- BPSE 400 — Science of Nutrition1 section
- BPSE 402 — Farm to Fork: Practices of a Sustainable Table1 section
- BPSE 407 — Chef-Community Relations1 section
- BPSE 409 — Field Experience and Action Plan1 section
- BPSE 420 — Latin Cuisines: Mexico, Central America, and the Caribbean1 section
- BPSE 421 — Latin Cuisines: South America1 section
- BPSE 423 — Asian Cuisine I1 section
- BPSE 424 — Asian Cuisine II1 section
- BPSE 425 — Transcultural Studies1 section
- BPSE 426 — Regional Northern Italian Cuisine1 section
- BPSE 428 — Cuisine of the Southern Mediterranean1 section
- BPSE 429 — Cuisine of the Iberian Peninsula1 section
- BPSE 430 — The African American World of the United States: Survival and Creativity1 section
- BPSE 431 — The African American World of Latin America and the Caribbean: Survival and Creativity1 section
- BPSE 440 — Basic Japanese Cuisine1 section
- BPSE 441 — Japan As Inspiration1 section
- BPSE 450A — Concentration Capstone: Asian Cuisine1 section
- BPSE 450AN — Concentration Capstone: African Cuisine1 section
- BPSE 450J — Concentration Capstone: Japanese1 section
- BPSE 450L — Concentration Capstone: Latin Cuisine1 section
- BPSE 450M — Concentration Capstone: Mediterranean1 section
Spot missing or incorrect course data?