| 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 ~ |
| GEN ED
|
Humanities / Fine Arts course |
| RSTO |
1325 |
Purchasing for Hospitality Operations ~ |
| |
|
|
| Third Semester |
|
| MATH |
1332 |
Contemporary Mathematics (Quantitative Reasoning) (See Mathematics options) |
| GEN ED
|
Social / Behavioral Sciences course |
| |
|
|
| 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 ~ |
| ELECTIVE * |
|
| |
|
|
| ~ Offered in eight-week format |
| |
| 1. Certification in ServSafe |
| 2. Certification in Food Protection Management |
| |
| * Elective (3 credit hours) |
| CHEF 1301, CHEF1305, HAMG 1313~, HAMG 2337~ or PSTR 1301~ |
