TOTAL CREDITS 16

• 2   CUA 101 Food Safety and Sanitation
• 2   CUA 136 Bartending
• 4   CUA 190 Dining Room Management
• 3   HOS 105 Intro to Management in the Hospitality Industry
• 5   Electives

• 2   CUA 101 Food Safety and Sanitation
• 1   CUA 121 Introduction to Food Production Principles and Practices
• 1   CUA 122 Introduction to Stocks, Soups, and Sauces
• 1   CUA 123 Introduction to Garde Manger
• 1   CUA 124 Vegetable Preparation and Breakfast Cookery
• 1   CUA 141 Baking: Principles and Ingredients
• 1   CUA 142 Basic Yeast-Raised Products and Quick Breads
• 1   CUA 143 Baking: Cakes, Pies, Pastries, and Cookies
• 1   CUA 144 Baking Applications
• 3   HOS 105 Intro to Management in the Hospitality Industry
• 3   Electives

• 1   CUA 131 Starches, Pastas, Casseroles and Grain Products
• 1   CUA 132 Center of the Plate: Meat
• 1   CUA 133 Center of the Plate; Poultry, Fish and Seafood
• 1   CUA 134 Application of Food Production Principles
• 3   CUA 156 Nutrition for the Hospitality Professional
• 4   CUA 190 Dining Room Management
• 2   CUA 236 Advanced Baking
• 3   Electives

• 3   HOS 105 Intro to Management in the Hospitality Industry
• 3   HOS 122 Tourism Geography I
• 3   HOS 131 Planning for Special Events
• 3   HOS 207 Tour Management
• 4   Electives

• 3   CUA 256 Marketing in the Hospitality Industry
• 3   CUA 263 Legal Aspects of Hospitality Management
• 3   HOS 106 Case Studies in the Hospitality Industry
• 3   HOS 123 Tourism Geography II
• 3   HOS 141 Convention Management
• 1   Electives