• • • • • • • • • • •
• • • • • • • • •
HSM 281 BUS 100 BUS 210 BUS 215 CUA 110 CUA 111 CUA 120 CUA 180 CUA 182 CUA 204 CUA 215
Current Topics in Hospitality Introduction to Business Introduction to Accounting Business Communications Basic Food Preparation Theory Foundations in Nutrition Basic Food Preparation Lab
3 3 3 3 3 3 2 1
BUS 100 BUS 210 BUS 215 CUA 110 CUA 111 CUA 120 CUA 180 CUA 204 CUA 215
Introduction to Business Introduction to Accounting Business Communications Basic Food Preparation Theory Foundations in Nutrition Basic Food Preparation Lab
3 3 3 3 3 2 1 3 3
Special Topics: Culinary Terminology
Special Topics: Culinary Terminology
Foundations of Baking
Special Topics: Beverage & Dining Mgt 3
Regional Cuisines of America
Foundations of Baking
3 3
HOSPITALITY SERVICES MANAGEMENT Certificate – 44 Credit Hours
Regional Cuisines of America
HOSPITALITY SERVICES MANAGEMENT Associate in Applied Science Degree 72 Credit Hours
Note: ORI 101 Orientation is required during the first semester of attendance for all students entering this program.
The Graphics and Prepress certificate must be completed prior to beginning this degree. Technical Major Courses that were taken in the certificate apply to this Associate in Occupational Technologies Degree. Note: ORI 101 Orientation is required during the first semester of attendance for all students entering this program. The A.O.T. degree requires a high school diploma or its equivalent.
General Studies Courses
Hours(s)
Pre-Professional Courses • ORI 101
Orientation to College
1
NOTE: See Area V* for other College Requirements
Area I – Written Composition Select one of the following courses: • COM 100
3
Career Technical English English Composition I**
3 3
•
General Studies Courses
Hours(s)
ENG 101
Pre-Professional Courses • ORI 101
Area II – Humanities & Fine Arts Select one of the following courses: * • SPC 103
2-3
Orientation to College
1
NOTE: See Area V* for other College Requirements
Career Technical Speaking Fundamentals of Oral Comm.** Fundamentals of Public Speaking** Intro. to Interpersonal Comms**
2 3 3 3
• • •
Area I – Written Composition
SPH 106 SPH 107 SPH 116
3 3
•
ENG 101
English Composition I
Area II – Humanities & Fine Arts
6
Area III – Natural Science & Mathematics Select one of the following courses: * • MAH 101
3
•
Humanities and Fine Arts Course* 3 NOTE: Spanish cannot be used to satisfy this area requirement Select one of the following Speech courses: * • SPH 106 Fundamentals of Oral Comm.** 3 • SPH 107 Fundamentals of Public Speaking** 3 • SPH 116 Intro. to Interpersonal Comms** 3 Area III – Natural Science & Mathematics * 7 • Natural Science Requirement 4 Select one of the following courses: * • MTH 100 Intermediate College Algebra** 3 • MTH 116 Mathematical Applications** 3 (or higher level math)** Area IV – History, Social, & Behavioral Sciences* 3 • HIS - History, • SOC - Social or • PSY Behavioral Science Area V* – Pre-Professional /College Requirements 5 Select one of the following courses: * • CIS 130 Introduction to Information Systems 3 • CIS 146 and Computer Applications* 3
Introductory Technical Math 1 Intermediate College Algebra** Mathematical Applications**
3 3 3
• •
MTH 100 MTH 116
(or higher level math)** Area V* – Pre-Professional /College Requirements
3
Select one of the following courses: • CIS 130
3 3
Introduction to Info. Systems*
•
CIS 146
Computer Applications*
T OTAL P RE -P ROFESSIONAL C OLLEGE R EQUIREMENTS
12-13
* See Degree Plan for listing of approved courses
** NOTE: For degree seeking students, choose general studies course options
Area V - Technical Courses of Study
32
• • • • • •
HSM 111 HSM 112 HSM 181 HSM 232 CUA 116 CUA 213
Orientation to the Hospitality Industry Law and the Hospitality Industry Special Topics in Hospitality Event Logistics and Entertainment
3 3 3 3 3 3
Sanitation and Safety
Food Purchasing and Cost Control
•
Two 1-credit hour PED Activity Courses*
2
Select 14 credit hours from the following: • HSM 123
T OTAL G ENERAL S TUDIES C OURSES
25
Hospitality Field Experience
3
•
* See Degree Plan for listing of approved courses
HSM 234
Planning and Development of Leisure Programs
3 3
• •
HSM 250 HSM 270
Hospitality Marketing
Planning & Management of Sports Tourism & Events
3
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