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Entrance requirements: There are no entrance requirements for this program. However, by the time you have completed 30 credits, you must meet all college requirements for basic skill proficiency in Reading, Math, English, and Computer usage.
Graduation requirements: In addition to program requirements, you must complete English 121, a college math course, 3 credits of humanities, 3 credits of social science, and 3 credits of computer instruction.
ASSOCIATE (AAS) DEGREE (Hospitality Studies)
TOTAL CREDITS 69.5
12 General Education Requirements
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3 ENG 121 English Composition I
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3 COM 115 Public Speaking
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3 Social Science Elective
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3 Math Elective
6 Related Requirements
14.5 Core Program Requirements
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3 CUA 156 Nutrition for the Hospitality Professional
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3 CUA 255 Supervision in the Hospitality Industry
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2 CUA 181 Work Exploration
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3 HOS 105 Intro to Management in the Hospitality Industry
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3 HOS 106 Case Studies in the Hospitality Industry
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.5 HPR 102 CPR for Professionals: Professional Rescuer
37 Option A: Culinary Arts Production
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2 CUA 101 Food Safety and Sanitation
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1 CUA 121 Introduction to Food Production Principles and Practices
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1 CUA 122 Introduction to Stocks, Soups, and Sauces
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1 CUA 123 Introduction to Garde Manger
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1 CUA 124 Vegetable Preparation and Breakfast Cookery
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1 CUA 131 Starches, Pastas, Casseroles and Grain Products
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1 CUA 132 Center of the Plate; Meat
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1 CUA 133 Center of the Plate; Poultry, Fish and Seafood
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1 CUA 134 Application of Food Production Principles
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1 CUA 141 Baking: Principles and Ingredients
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1 CUA 142 Basic Yeast-Raised Products and Quick Breads
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1 CUA 143 Baking: Cakes, Pies, Pastries and Cookies
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1 CUA 144 Baking Applications
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4 CUA 190 Dining Room Management
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4 CUA 210 Advanced Cuisine and Garde Manger
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4 CUA 233 Advanced Line Prep and Cookery
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2 CUA 234 Advanced Line Planning
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2 CUA 236 Advanced Baking
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3 CUA 261 Cost Controls
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4 CUA 281 Internship
37 Option B: Culinary Arts Management
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2 CUA 101 Food Safety and Sanitation
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1 CUA 121 Introduction to Food Production Principles and Practices
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1 CUA 122 Introduction to Stocks, Soups, and Sauces
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1 CUA 123 Introduction to Garde Manger
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1 CUA 124 Vegetable Preparation and Breakfast Cookery
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1 CUA 131 Starches, Pastas, Casseroles and Grain Products
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1 CUA 132 Center of the Plate: Meat
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1 CUA 133 Center of the Plate: Poultry, Fish and Seafood
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1 CUA 134 Application of Food Production Principles
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2 CUA 136 Bartending
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4 CUA 190 Dining Room Management
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1 CUA 191 Front of the House Planning
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4 CUA 233 Advanced Line Preparation and Cookery
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3 CUA 256 Marketing in the Hospitality Industry
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3 CUA 261 Cost Controls
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3 CUA 262 Purchasing for the Hospitality Industry
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3 CUA 263 Legal Aspects of Hospitality Management
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4 CUA 281 Internship
37 Option C: Tourism, Conventions and Events
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3 CUA 256 Marketing in the Hospitality Industry
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3 CUA 263 Legal Aspects of Hospitality Management
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4 CUA 281 Internship
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3 HOS 122 Tourism Geography I
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3 HOS 123 Tourism Geography II
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3 HOS 131 Planning for Special Events
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3 HOS 141 Convention Management
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3 HOS 207 Tour Management
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3 MAN 216 Small Business Management
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3 MAN 225 Managerial Finance
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6 Electives
Elective Courses:
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