Programs

Degree and Certificate

(click on program for course listings)

AAS DEGREE

• HOTEL/RESTAURANT AAS DEGREE - 63 Credit Hours

• CULINARY ARTS AAS DEGREE - 70 Credit Hours

CERTIFICATE

• HOTEL MANAGEMENT CERTIFICATE - 24 Credit Hours

• RESTAURANT MANAGEMENT CERTIFICATE - 27 Credit Hours

• CULINARY CERTIFICATE - 24 Credit Hours

• DIETARY MANAGEMENT CERTIFICATE - 15 Credit Hours

• CATERING MANAGEMENT SPECIALIZATION - 24 Credit Hours

• MEETINGS AND EVENT MANAGEMENT SPECIALIZATION - 24 Credit Hours

• PASTRY ARTS SPECIALIZATION - 15 Credit Hours

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HOTEL/RESTAURANT AAS DEGREE - 63 Credit Hours

(click on course number for description)

HAMG 1321 - Introduction to Hospitality
HAMG 1340 - Hospitality Legal Issues
HAMG 2332 - Hospitality Financial Management
HAMG 2307 - Hospitality Marketing & Sales
HAMG 1380 - Coop. Education - Hospitality
HAMG 1313 - Front Office Procedures
HAMG 2337 - Hospitality Facilities Management
HAMG 1324 - Hospitality Human Resource Management
HAMG 2301 - Principles of Food & Beverage Management
CHEF 1301 - Basic Food Preparation
HAMG 2305 - Hospitality Management & Leadership
CHEF 1305 - Food Sanitation & Safety
TRVM 2301 - Introduction to Convention and Meeting Management
HAMG 2581 - Coop. Education - Hospitality Capstone
SPCH 1321 - Business & Professional Speaking
ENGL 1301 - English Composition & Rhetoric
COSC 1300 - Computer Essentials
MATH 1332 - Contemporary Math
ECON 1301 - Introduction to Economics OR PSYC 2301 - General Psychology
HUMA 1301 - Intro to the Humanities
PHED/DANC - Any Activity Course

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CULINARY ARTS DEGREE - 70 Credit Hours

(click on course number for description)

CHEF 1305 - Sanitation and Safety
CHEF 1301- Basic Food Preparation
ENGL 1301 - Composition/Rhetoric I
HAMG 1321 - Introduction to Hospitality Industry
IFWA 1310 - Nutrition & Menu Planning
CHEF 2302 - Saucier
HAMG 1324 - Hospitality Human Resource Management
HUMA 1301- Introduction to the Humanities
PSTR 1301 - Fundamentals of Baking
RSTO 1325 - Purchasing for Hospitality Operation
CHEF 1302 - Principles of Healthy Cuisine
HAMG 1319 - Computers in Hospitality
MATH 1332- College  Mathematics
CHEF 2331 - Advanced Food Preparation
CHEF 1345 - International Cuisine
CHEF 1341 - American Regional Cuisine
CHEF 1310 - Garde Manger
ECON 1301 - Introduction to Economics
CHEF  1314 - A La Carte Cooking
CHEF  2380 - Cooperative Education - Culinary Arts/Chef Training (Capstone)
RSTO 1304 - Dining Room Service
PHED/DANC - Any Activity Course
SPCH 1321 - Business and Professional Speaking
Elective*                             

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HOTEL MANAGEMENT CERTIFICATE - 24 Credit Hours

(click on course number for description)

HAMG 1321 - Introduction to Hospitality
HAMG 1340 - Hospitality Legal Issues
HAMG 2332 - Hospitality Financial Management
HAMG 2307 - Hospitality Marketing & Sales
HAMG 1380 - Coop. Education - Hospitality
HAMG 1313 - Front Office Procedures
HAMG 2337 - Hospitality Facilities Management
HAMG 1324 - Hospitality Human Resource Management

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RESTAURANT MANAGEMENT CERTIFICATE - 27 Credit Hours

(click on course number for description)

HAMG 1321 - Introduction to Hospitality
HAMG 1340 - Hospitality Legal Issues
HAMG 2332 - Hospitality Financial Management
HAMG 2307 - Hospitality Marketing & Sales
RSTO 1380 - Coop. Education - F&B Ops.
HAMG 2337 - Hospitality Facilities Management
HAMG 2301 - Principles of Food & Beverage Management
HAMG 2305 - Hospitality Management & Leadership
CHEF 1305 - Food Sanitation & Safety

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CULINARY ARTS CERTIFICATE - 24 Credit Hours

(click on course number for description)

CHEF 1305 - Sanitation and Safety
CHEF 1301 -  Basic Food Preparation
FWA 1310 - Nutrition & Menu Planning
STR 1301 - Fundamentals of Baking
CHEF 1341 - American Regional Cuisine
CHEF 1345 - International Cuisine
CHEF 2331 - Advanced Food Preparation

Elective*             

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DIETARY MANAGEMENT CERTIFICATE - 15 Credit Hours

Program is approved by The Dietary Managers Association

(click on course number for description)

HAMG 1324 - Hospitality Human Resource Management
BIOL 1323 - Nutrition & Diet Therapy
HAMG 2301 - Principles of Food & Beverage Management
CHEF 1305 - Sanitation & Safety
HAMG 1380 - Coop. Education - Hospitality Administration & Management

OR
CHEF 1380 - Coop. Education - Culinary Arts/Chef Training (Capstone)

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CATERING MANAGEMENT SPECIALIZATION - 24 Credit Hours

(click on course number for description)

BUSG 2309 - Small Business Management
HAMG 1311 - Food Safety & Sanitation
HAMG 2301 - Principles of Food & Beverage Management
RSTO 1380 - Coop. Education - Restaurant,Culinary,and Catering Mgmt./Manager
Elective HAMG/CHEF/TRVM - 3 credits
Any HAMG (Hotel/Restaurant Mgmt. or Culinary or Travel/Tourism Course)
HAMG 2337 - Hospitality Facilities Management
HAMG 2332 - Hospitality Financial Management
HAMG 2307 - Hospitality Marketing & Sales

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MEETINGS AND EVENT MANAGEMENT SPECIALIZATION - 24 Credit Hours

(click on course number for description)

HAMG 2301 - Principles of Food & Beverage Management
TRVM 1380 - Coop. Education - Travel & Tourism Services Management
HAMG 2307 - Hospitality Marketing & Sales
HAMG 1321 - Introduction to the Hospitality Industry
TRVM 2301 - Introduction to Convention/Meetings Management
TRVM 2333 - Applied Convention/Meetings Management
TRVM 2355 - Exposition and Trade Show Operations
TRVM 1327 - Special Event Design

 

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