Program Information:
As the second largest employer in the nation, the hospitality industry allows for a broad variety of careers. Career paths include restaurants and food service, hotels and lodging, casinos, catering, event and convention planning, and resorts and retirement communities. If you enjoy interacting with people and are an energetic, friendly, motivated problem solver, a hands-on career in this industry may be a great fit.
This Associate in Applied Science prepares individuals for first line management and supervisory positions, with coursework in financial management, leadership, customer service, operations, marketing, and food preparation. Emphasis is on both theory and real world applications with hands-on training. General education classes are also included in this program.
- This program is applicable for those entering the field for the first time; those considering this industry as a second career; and those in an entry level job in the field looking to move up the ladder. If you are looking to utilize the National Restaurant Apprenticeship program, this degree aligns with the Level 2 Certified Restaurant Supervisor track.
- This applied science program of study must be taken in its entirety to meet degree requirements.
To learn more about this program or view contact information, visit Hospitality Management & Culinary Arts or see a Student Success Advisor.
Course Requirements:
Required General Education Courses
Please see your student success advisor for course planning.
| CMN 101 | Public Speaking Fundamentals | 3 |
| | |
| EGL 103 | Technical and Professional Communication I | 3 |
| AND | |
| EGL 106 | Technical and Professional Communication II | 3 |
| OR | |
| CMN 104 | Interpersonal Communication | 3 |
| OR | |
| EGL 101 | Composition I | 3 |
| AND | |
| EGL 102 | Composition II | 3 |
| | |
| Humanities, Fine Arts or Social Science Elective | 3 |
| | |
| TEM 103 | Vocational-Technical Math | 3 |
| OR | |
| MAT 104 | General Education Mathematics | 3 |
| or a higher math elective | 3-5 |
| Total Credit Hours: | 15-17 |
Note: For students wishing to transfer to a four-year university, they should they should take EGL 101 and EGL 102.
For those students who do not wish to transfer, they should take EGL 103 and EGL 106 or CMN 104 (in place of EGL 106).
Note: For students wishing to transfer to a four-year university, they should take MAT 104 or higher math.
For those students who do not wish to transfer, they should take TEM 103 or higher math.
Required Program Courses
| CLA 100 | Culinary Essentials | 1 |
| CLA 131 | Food Production I | 3 |
| HSP 100 | Hospitality Essentials | 1 |
| HSP 105 | Introduction to the Hospitality Industry | 2 |
| HSP 116 | Nutrition for Food Service Professionals | 2.5 |
| HSP 138 | Purchasing Control | 3 |
| HSP 140 | Foundations of Human Resources | 2 |
| HSP 145 | Dining Room Operations | 4 |
| HSP 201 | Beverage Management | 3 |
| HSP 213 | Catering and Event Management | 3 |
| HSP 214 | Hotel and Lodging Management | 2 |
| HSP 215 | Restaurant Management | 3 |
| HSP 230 | Hospitality Marketing | 2 |
| HSP 240 | Hospitality Leadership | 3 |
| HSP 250 | Revenue Management | 2 |
| Total Credit Hours: | 36.5 |
Required Program Support Courses
| BUS 121 | Introduction to Business | 3 |
| OR | |
| BUS 125 | Small Business Ownership | 3 |
| CSC 105 | Computer Applications and Concepts | 3 |
| Total Credit Hours: | 6 |
Required Work-Based Learning Courses
| HSP 260 | Hospitality Internship | 3 |
| Total Credit Hours: | 3 |