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Hospitality and Food Service Management
2014- 2015 Hospitality and Food Service Management Program Information

 

Program Options:
AAS – Hospitality and Food Service Management

              Hotel / Restaurant Management Track
            Meetings and Event Management Track
Certificate – Hotel / Restaurant Management
Certificate – Meetings and Event Management




Students completing the Hospitality and Food Service Management program at Collin will be qualified for a variety of mid-management positions and career advancement in the hospitality industry.

The Hospitality and Food Service Management curriculum emphasizes problem-solving, creativity and industry involvement, in addition to practical on-the-job experience. Upon completion of this degree, the student will have achieved over 300 hours of work experience directly related to this chosen field.

Day and night classes are open-entry courses that provide a flexible schedule and meet a variety of individual needs.

Students planning to transfer to a college or university should check with a Collin academic advisor prior to beginning this program to verify course transferability.


TRANSFER
Articulation agreements are being developed with nationally recognized hospitality programs such as the University of North Texas, Texas Women’s University and the University of Houston.



AAS – Hospitality and Food Service Management
Hotel / Restaurant Management Track

60 credit hours


FIRST YEAR
First Semester

CHEF     1305       Sanitation and Safety 1, 2
ENGL     1301       Composition I
HAMG    1321       Introduction to Hospitality Industry
HAMG    1340       Hospitality Legal Issues
TRVM    2301       Introduction to Convention / Meeting Management

Second Semester
HAMG   1313       Front Office Management
HAMG   1324       Hospitality Human Resources Management
HAMG   2337       Hospitality Facilities Management
HUMA   1301       Introduction to Humanities I
                                (See Humanities / Fine Arts Options)
RSTO     1325       Purchasing for Hospitality Operations

Third Semester
ECON    1301       Introduction to Economics
                                (See Social / Behavioral Sciences Options)
HAMG   1319       Computers in Hospitality
MATH   1332       Math for Liberal Arts I 3


SECOND YEAR
First Semester

HAMG   2301       Principles of Food and Beverage Operations
HAMG   2307       Hospitality Marketing and Sales
HAMG   2380       Cooperative Education – Hospitality Administration / Management,
                            General
SPCH     1321       Business and Professional Communication
                                (See Speech Options)

Second Semester
HAMG   2305       Hospitality Management and Leadership (Capstone)
HAMG   2332       Hospitality Financial Management
RSTO     2307       Catering

1.  Certification in ServSafe
2.  Certification in Food Protection Management
3.   May substitute MATH-1314 (recommended for transfer students), MATH-1316,
     MATH-1324, MATH-1325, MATH-1342, MATH-1350,
MATH-1351,
    
MATH-1414, MATH-2305,MATH-2312, MATH-2318, MATH-2320,
    
MATH-2413,MATH-2414, MATH-2415,MATH-2417 or MATH-2419



AAS – Hospitality and Food Service Management
Meetings and Event Management Track

60 credit hours


FIRST YEAR
First Semester

ENGL     1301       Composition I
HAMG    1321       Introduction to Hospitality Industry
HAMG    1340       Hospitality Legal Issues
TRVM    1327       Special Events Design
TRVM    2301       Introduction to Convention / Meeting Management

Second Semester
HAMG   1324       Hospitality Human Resources Management
HUMA   1301       Introduction to Humanities I
                                (See Humanities / Fine Arts Options)
TRVM   1323       Group Tour Operations
TRVM   2341       International Convention / Meeting Management
TRVM   2355       Exposition and Trade Show Operations

Third Semester
ECON    1301       Introduction to Economics
                                (See Social / Behavioral Sciences Options)
HAMG   1319       Computers in Hospitality
MATH   1332       Math for Liberal Arts I 1


SECOND YEAR
First Semester

HAMG   2301       Principles of Food and Beverage Operations
HAMG   2307       Hospitality Marketing and Sales
SPCH     1321       Business and Professional Communication
                                (See Speech Options)
TRVM   2380       Cooperative Education – Tourism and Travel Services Management

Second Semester
HAMG   2332       Hospitality Financial Management
RSTO    2307       Catering
TRVM   2333       Applied Convention / Meetings Management (Capstone)

1.   May substitute MATH 1314 (recommended for transfer students), MATH-1316,
     MATH-1324, MATH-1325, MATH-1342, MATH-1350,
MATH-1351, MATH-1414,
      MATH-2305,MATH-2312, MATH-2318, MATH-2320,MATH-2413, MATH-2414,
      MATH-2415,MATH-2417 or MATH-2419



Certificate – Hotel / Restaurant Management

24 credit hours

First Semester
CHEF     1305       Sanitation and Safety 1, 2
HAMG    1321       Introduction to Hospitality Industry
HAMG    1340       Hospitality Legal Issues
HAMG    2307       Hospitality Marketing and Sales

Second Semester
HAMG   2301       Principles of Food and Beverage Operations
HAMG   2332       Hospitality Financial Management (Capstone)
HAMG   2337       Hospitality Facilities Management
ELECTIVE*

1. Certification in ServSafe
2. Certification in Food Protection Management

*  Elective (3 credit hours): CHEF-1301, CHEF-1380, CHEF-2581, HAMG-1313,

    HAMG-1319,HAMG-1324, HAMG-1380, HAMG-2380,  TRVM-1327, TRVM-1380,
    TRVM-2301
orTRVM-2355



Certificate – Meetings and Event Management
24 credit hours

First Semester
HAMG   1321       Introduction to Hospitality Industry
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   2341       International Convention / Meeting Management (Capstone)
TRVM   2355       Exposition and Trade Show Operations
ELECTIVE *

*    Elective (3 credit hours): BUSG-2309, CHEF-1301, CHEF-1305, CHEF-1380,
      CHEF-2581, TRVM-1323, TRVM-1380 or TRVM-2380

 

 

 

 

Note: The second digit in a course number indicates the number of credit hours

for that course.

Pastry Cher
Contact Information

Department Chair:
Karen Musa
PRC-L229
972.377.1672

Academic Advisors:
Preston Ridge Advising Office
PRC-F109
972.377.1779



Department Website:

http://www.collin.edu/hospitality