CUSC courses
17 courses · Culinary Institute of America · Fall 2026
- CUSC 100 — Food Safety1 section
- CUSC 100A — ServSafe Exam1 section
- CUSC 105 — Introduction to Food Science1 section
- CUSC 105A — Servsafe Exam1 section
- CUSC 110 — Nutrition1 section
- CUSC 120 — Science of Food1 section
- CUSC 200 — Culinary Science: Principles and Applications1 section
- CUSC 310 — Culinary Chemistry1 section
- CUSC 315 — Dynamics of Heat Transfer and Physical Properties of Food1 section
- CUSC 320 — Flavor Science and Perception1 section
- CUSC 325 — Research Methods: Scientific Evaluation of Traditional Cooking Techniques1 section
- CUSC 350 — Microbial Ecology of Food Systems1 section
- CUSC 410 — Culinary Research and Development1 section
- CUSC 415 — Ingredient Functionality: Texture Development, Stability, and Flavor Release1 section
- CUSC 420 — Advanced Concepts in Precision Temperature Cooking1 section
- CUSC 425 — Modern and Industrial Cooking Tools, Techniques, and Ingredients1 section
- CUSC 450 — Senior Thesis: Culinary Science Research Projects1 section
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