Hospitality Management, A.A.S.

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This program is not offered this catalog year.

Curriculum No. 325

This degree develops the leadership skills and management practices that are valued in the hospitality industry. It is designed to provide students with the knowledge and skills necessary for entry level management role in the culinary, hospitality and tourism fields. Requires 60-65 credit hours

First Year

Fall Semester

Semester Total 15

Spring Semester

BIO 101 - Environmental Biology (3) AND
BIO 102 - Environmental Biology Laboratory (1)
OR
CHE 110 - Basic Chemistry (3) AND
CHE 111 - Basic Chemistry Laboratory (1)
ENG 103 - Composition I (3)
OR
ENG 109 - Introduction to Technical Report Writing (3)
HOS 214 - Food and Beverage Service (3)
MM 162 - Introduction to Management (3)
Hospitality and Culinary elective(s) (2-4)

Semester Total 15-17

Second Year

Fall Semester

Semester Total 15-16

Spring Semester

ACC 108 - Business Accounting (3)
OR
ACC 121 - Financial Accounting (4)
ECO 261 - Principles of Microeconomics (3)
MM 264 - Human Resources Management (3)
MM 266 - Principles of Sales (3)
Hospitality and Culinary elective(s) (3-4)

Semester Total 15-17

Note:

MM 264 is offered in even spring semesters only and MM 266 is offered in odd spring semesters only. Students should be advised to exchange with an appropriate class from the Spring Semester - First Year Listing, depending on which MM course is offered each spring.

Hospitality Management, A.A.S.

First Year

Fall Semester

Semester Total 15

Spring Semester

Semester Total 15-17

Second Year

Fall Semester

Semester Total 15-16

Spring Semester

Semester Total 15-17

Note:

Hospitality and Culinary Elective(s):