Programs
Degree
and Certificate
(click on program for course listings)
AAS DEGREE
CERTIFICATE
AAS DEGREE – HOTEL/RESTAURANT MANAGEMENT
- 64 credit hours
FIRST YEAR
First Semester
CHEF 1305 Sanitation and Safety1, 2, 3
ENGL 1301 Composition/Rhetoric I
HAMG 1321 Introduction to Hospitality Industry1
HAMG 1340 Hospitality Legal Issues
HAMG 2307 Hospitality Marketing and Sales
Second Semester
HAMG 1313 Front Office Procedures
HAMG 1324 Hospitality Human Resources Management
HAMG 2337 Hospitality Facilities Management
HUMA 1301 Introduction to the Humanities
RSTO 1325 Purchasing for Hospitality Operations
Summer
ECON 1301 Introduction to Economics
HAMG 1319 Computers in Hospitality
MATH 1332 College Mathematics
SECOND YEAR
First Semester
HAMG 2301 Principles of Food and Beverage Operations
HAMG 2305 Hospitality Management and Leadership
SPCH 1321 Business and Professional Speaking
TRVM 2301 Introduction to Convention/Meeting Management
Second Semester
HAMG 2332 Hospitality Financial Management
HAMG 2380 Cooperative Education - Hospitality Administration/ Management, General (Capstone)
PHED/DANC Any activity course
RSTO 2307 Catering
Elective*
Note: Preferred core choices in italics; other options available on page XX, unless otherwise noted.
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
4 May substitute MATH 1324 or MATH 1314 (recommended for transfer students)
*Elective (3 credit hours): Any CHEF, HAMG, IFWA, RSTO, or TRVM course not listed above
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AAS DEGREE – CULINARY ARTS
- 70 credit hours
FIRST YEAR
First Semester
CHEF 1301 Basic Food Preparation1
CHEF 1305 Sanitation and Safety1, 2, 3
ENGL 1301 Composition/Rhetoric I
HAMG 1321 Introduction to Hospitality Industry1
IFWA 1310 Nutrition and Menu Planning
Second Semester
CHEF 2302 Saucier
HAMG 1324 Hospitality Human Resources Management
HUMA 1301 Introduction to the Humanities
PSTR 1301 Fundamentals of Baking
RSTO 1325 Purchasing for Hospitality Operations
Summer
CHEF 1302 Principles of Healthy Cuisine
HAMG 1319 Computers in Hospitality
MATH 1332 College Mathematics4
SECOND YEAR
First Semester
CHEF 1310 Garde Manger
CHEF 1341 American Regional Cuisine
CHEF 1345 International Cuisine
CHEF 2331 Advanced Food Preparation
ECON 1301 Introduction to Economics
Second Semester
CHEF 1314 A La Carte Cooking
CHEF 2380 Cooperative Education - Culinary Arts/Chef Training (Capstone)
PHED/DANC Any activity course
RSTO 1304 Dining Room Service
SPCH 1321 Business and Professional Speaking
Elective*
Note: Preferred core choices in italics; other options available on page XX, unless otherwise noted.
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
4 May substitute MATH 1324 or MATH 1314 (recommended for transfer students)
* Elective (3 credit hours): CHEF 2341, RSTO 1301 (must be 21 or older), or any CHEF, HAMG, PSTR, TRVM course not listed above
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AAS DEGREE– PASTRY ARTS SPECIALIZATION
- 70 credit hours
FIRST YEAR
First Semester
CHEF 1301 Basic Food Preparation1
CHEF 1305 Sanitation and Safety1, 2, 3
ENGL 1301 Composition/Rhetoric I
HAMG 1321 Introduction to Hospitality Industry1
PSTR 1301 Fundamentals of Baking
Second Semester
HAMG 1324 Hospitality Human Resources Management
HUMA 1301 Introduction to the Humanities
IFWA 1310 Nutrition and Menu Planning
PSTR 1305 Breads and Rolls
RSTO 1325 Purchasing for Hospitality Operations
Summer
HAMG 1319 Computers in Hospitality
MATH 1332 College Mathematics4
PSTR 1306 Cake Decorating I
SECOND YEAR
First Semester
ECON 1301 Introduction to Economics
PSTR 1310 Pies, Tarts, Teacakes, and Cookies
PSTR 1312 Laminated Dough, Pate a Choux, and Donuts
PSTR 1340 Plated Desserts
PSTR 2307 Cake Decorating II
Second Semester
PHED/DANC Any activity course
PSTR 2301 Chocolates and Confections
PSTR 2331 Advanced Pastry Shop
PSTR 2380 Cooperative Education - Baking and Pastry Arts/Baker/Pastry Chef (Capstone)
SPCH 1321 Business and Professional Speaking
Elective*
Note: Preferred core choices in italics; other options available on page XX, unless otherwise noted.
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
4 May substitute MATH 1324 or MATH 1314 (recommended for transfer students)
* Elective (3 credit hours): CHEF 2341, RSTO 1301 (must be 21 or older), or any CHEF, HAMG, TRVM course not listed above
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Certificates
HOTEL/RESTAURANT MANAGEMENT CERTIFICATE
- 27 credit hours
First Semester
HAMG 1321 Introduction to Hospitality Industry1
HAMG 1340 Hospitality Legal Issues
HAMG 2307 Hospitality Marketing and Sales
HAMG 2332 Hospitality Financial Management
Second Semester
CHEF 1305 Sanitation and Safety1, 2, 3
HAMG 2301 Principles of Food and Beverage Operations
HAMG 2305 Hospitality Management and Leadership
HAMG 2337 Hospitality Facilities Management
RSTO 1380 Cooperative Education - Food and Beverage/Restaurant Operations Manager (Capstone)
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
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CATERING MANAGEMENT SPECIALIZATION
- 24 credit hours
First Semester
BUSG 2309 Small Business Management
CHEF 1305 Sanitation and Safety1, 2, 3
HAMG 2307 Hospitality Marketing and Sales
HAMG 2332 Hospitality Financial Management
Second Semester
HAMG 2301 Principles of Food and Beverage Operations
HAMG 2337 Hospitality Facilities Management
RSTO 1380 Cooperative Education - Restaurant, Culinary, and Catering Management/Manager (Capstone)
Elective*
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
* Elective (3 credit hours): Any BUSG, CHEF, HAMG, or TRVM course (excluding CHEF 1380, CHEF 2581, HAMG 1380, and TRVM 1380)
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DIETARY MANAGER SPECIALIZATION
- 15 credit hours
First Semester
BIOL 1323 Nutrition and Diet Therapy
HAMG 1324 Hospitality Human Resources Management
HAMG 2301 Principles of Food and Beverage Operations
Second Semester
CHEF 1305 Sanitation and Safety1, 2, 3
HAMG 1380 Cooperative Education - Hospitality Administration/ Management, General4 (Capstone)
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
4 May substitute CHEF 1380
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HOTEL MANAGEMENT SPECIALIZATION
- 24 credit hours
First Semester
HAMG 1321 Introduction to Hospitality Industry1
HAMG 1340 Hospitality Legal Issues
HAMG 2307 Hospitality Marketing and Sales
HAMG 2332 Hospitality Financial Management
Second Semester
HAMG 1313 Front Office Procedures
HAMG 1324 Hospitality Human Resources Management
HAMG 1380 Cooperative Education - Hospitality Administration/ Management (Capstone)
HAMG 2337 Hospitality Facilities Management
1 Tech Prep course which may have been completed in high school
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MEETINGS AND EVENT MANAGEMENT SPECIALIZATION
- 24 credit hours
First Semester
HAMG 1321 Introduction to Hospitality Industry1
HAMG 2307 Hospitality Marketing and Sales
TRVM 1327 Special Events Design
TRVM 2301 Introduction to Convention/Meeting Management
Second Semester
HAMG 2301 Principles of Food and Beverage Operations
TRVM 1380 Cooperative Education - Tourism and Travel Services Management (Capstone)
TRVM 2333 Applied Convention/Meetings Management
TRVM 2355 Exposition and Trade Show Operations
1 Tech Prep course which may have been completed in high school
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CULINARY ARTS CERTIFICATE
- 24 credit hours
First Semester
CHEF 1301 Basic Food Preparation1
CHEF 1305 Sanitation and Safety1, 2, 3
IFWA 1310 Nutrition and Menu Planning
PSTR 1301 Fundamentals of Baking
Second Semester
CHEF 1341 American Regional Cuisine
CHEF 1345 International Cuisine
CHEF 2331 Advanced Food Preparation (Capstone)
Elective*
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
* Elective (3 credit hours) RSTO 1301 (must be 21 or older) or any CHEF, HAMG, PSTR, TRVM course not listed above
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PASTRY ARTS SPECIALIZATION CERTIFICATE
- 24 credit hours
First Semester
CHEF 1301 Basic Food Preparation
CHEF 1305 Sanitation and Safety1, 2, 3
IFWA 1310 Nutrition and Menu Planning
PSTR 1301 Fundamentals of Baking
Second Semester
PSTR 1312 Laminated Dough, Pate a Choux, and Donuts
PSTR 1340 Plated Desserts
PSTR 2331 Advanced Pastry Shop (Capstone)
Elective*
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
* Elective (3 credit hours): PSTR 1305 or PSTR 1306
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