| # | Code | Name | UG | GR | ADC | Subject | Subject Code | Academic Department | Status | |
|---|---|---|---|---|---|---|---|---|---|---|
| 3901 | 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 - 2026) Discontinued (2025-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3902 | 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 (2025 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3903 | 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 - 2025) Discontinued (2024-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3904 | 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) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3905 | 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 - 2025) Discontinued (2024-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3906 | 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 | |
| 3907 | 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) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3908 | 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 - 2025) Discontinued (2024-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3909 | 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 10 ($210), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2026 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3910 | 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 - 2026) Discontinued (2025-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3911 | 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, etc. will be explored. Credits: 1, Lab Fee 09 ($180), Level: Undergraduate, Offered: FALL Catalog: ✔️ Undergraduate (2026 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3912 | 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 - 2026) Discontinued (2025-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3913 | 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 | |
| 3914 | 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 10 ($210), Level: Undergraduate, Offered: WINTER Catalog: ✔️ Undergraduate (2026 — Indefinite) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3915 | 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 - 2026) Discontinued (2025-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3916 | 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 | |
| 3917 | 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 | |
| 3918 | 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 | |
| 3919 | 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) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3920 | 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 - 2025) Discontinued (2024-01-01) | ✔️ | ❌ | ❌ | Vegetarian Culinary Arts (VGCA) | VGCA | School of Health and Kinesiology | Active | |
| 3921 | 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 | |
| 3922 | 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 | |
| 3923 | 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 |