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36 credit hours
   
Students must be TSI complete.
   
First Semester  
CHEF 1305 Sanitation and Safety 1,2
HAMG 1321 Introduction to Hospitality Industry
HAMG 1324 Hospitality Human Resources Management
RSTO 1325 Purchasing for Hospitality Operations
HAMG 2301 Principles of Food and Beverage Operations
ELECTIVE*   
     
Second Semester
HAMG 1340 Hospitality Legal Issues
HAMG 2307 Hospitality Marketing and Sales
HAMG 2337 Hospitality Facilities Management
HAMG 2332 Hospitality Financial Management
HAMG 2305 Hospitality Management and Leadership (Capstone)
ELECTIVE**  
     
*Elective (3 credit hours): CHEF 1301, PSTR 1301, RSTO 1301, HAMG 2307, TRVM 2301, TRVM 1327, RSTO 1364, HAMG 1366, TRVM 1366, CHEF 1364 or PSTR 1364
**Elective (3 credit hours): CHEF 2380, PSTR 2380, HAMG 2380, or TRVM 2380
     
1. Certification in ServSafe
2. Certification in Food Protection Management
 
Many courses are offered in eight-week express sessions.  
   
     
   
   
     
     
     
 
     
     
 
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