Bachelor of Arts in Hospitality Management
Train for a successful career in Hospitality Management
The mission of the Bachelor of Arts degree in Hospitality Management is to allow students to develop the management skills and hospitality training needed for successful operation of a hospitality-related business. If you want a career in global hospitality management and are interested in our Bachelor of Arts in Hospitality Management program,
request more information.
Program Requirements and Online Options
Students with a hospitality major can complete the global Hospitality Management degree program through classroom instruction, online instruction, or a combination of both if they opt for concentration A (Hotel and Restaurant Management). If they opt for either concentration B (Advanced Culinary Arts) or concentration C (Baking and Pastry Arts), they can complete the program through classroom instruction or a combination of classroom and online instruction.
AAS along the way: 2+2 option
The program requirements for the Bachelor of Arts in Hospitality Management program are split into lower and upper level courses. This gives students seeking a hospitality major an opportunity to earn the Associates of Applied Science (AAS) degree along the way by completing all lower level program requirements first. Majority of the students prefer this option because it allows them early entry into the Hospitality job market. Breakdown of credits is detailed below:
Upper Level Courses: 300-499
Lower Level Courses: 100-299 |
| Credits Required | Number of Classes |
|---|
| Core Component |
| Upper Level |
45 |
10 |
| Lower Level (Concentration) |
58.5* |
13 |
| Electives |
| Upper Level |
13.5 |
3 |
| Lower Level |
9* |
2 |
| Arts and Sciences |
| Upper Level |
31.5 |
7 |
| Lower Level |
22.5* |
5 |
| Total Required for Graduation |
180 |
40 |
| *at the completion of all lower level requirements, students are awarded the Associates of Applied Science (AAS) degree |
Student Disclosures
The U.S. Department of Education requires that we report and disclose certain information about our school programs in a clear, prominent, user-friendly, and easily understood manner. The intent of the requirement is to enable students to make an informed choice about a program of study. To this end, we have developed documents containing the following information:
- The tuition and fees;
- The employment rate(s);
- The median loan debt incurred by students;
- The on-time completion rate;
- The occupations that the program may prepare students to enter, along with links to the O*NET occupational profiles; and
- The graduation rate.
U.S. Department of Education references from 34 Code of Federal Regulations:
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- Gainful Employment Reporting and Disclosure Requirements (Section 668.6)
- Student Right-to-Know Act (Section 668.45(d)(3))
ACICS-Accrediting Council for Independent Colleges and Schools. Program level standards reporting requirement of student achievements.
- Retention rate by programs
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Click on each group of courses below to expand the course list and descriptions.
Upper-level Core Requirements
NOTE: Students must choose only one course from the following:
Either HOS430 - Hospitality Facilities Design or HOS431 - Hospitality Facilities Management
Entrepreneurial Leadership
Credits:: 4.5
Prerequisites:
Through the study of successful leaders and their companies, students learn techniques to move a company from mediocre to great. Topics include goal setting, culture development, vision, profits, technology, and effects of change, discipline, and necessary leadership qualities. Prerequisite: None.
BUS325
Entrepreneurial Leadership
4.5
Business Law: Legal Environment for Busi
Credits:: 4.5
Prerequisites:
This course addresses the changing dynamics of business in the legal system. Covered are the basic theories of business law including the legal environment and legal theory and structure of the legal system. The course goes beyond the basic concepts and addresses challenging issues such as contract law, Uniform Commercial Code (UCC), and copyright, trademark and protection of intellectual property. Prerequisite: BUS100.
BUS405
Business Law: Legal Environment for Busi
4.5
Organizational Theory and Development
Credits:: 4.5
Prerequisites:
This course examines the field of organizational development and provides a background in organizational development theory and application. Topics include history of organizational development theory, models for organizational structure and change, and advances in organizational development theory. Prerequisite: BUS210.
BUS415
Organizational Theory and Development
4.5
Beverage Operations Management
Credits:: 4.5
Prerequisites:
This course is designed to provide students with the practical knowledge needed to manage a bar or beverage operation. This course presents principles and theories to support and reinforce the practical aspects. Federal, state, and local regulations governing operations serving alcoholic beverages are presented. Prerequisite: None.
HOS310
Beverage Operations Management
4.5
Hospitality Marketing
Credits:: 4.5
Prerequisites:
This course takes a practical perspective in introducing students to the marketing of hotels, restaurants, and clubs. There are chapters on market segmentation, marketing research, advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, travel purchasing systems and the future of hospitality marketing. Prerequisite: None.
HOS320
Hospitality Marketing
4.5
Food and Beverage Controls
Credits:: 4.5
Prerequisites:
This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications. Prerequisite: None.
HOS330
Food and Beverage Controls
4.5
Financial Analysis of the Hosp. Indus.
Credits:: 4.5
Prerequisites:
This course serves as a bridge between basic accounting and managerial accounting courses. This course covers areas as specialized accounting for hotel revenue and expenses; periodic inventory accounting for food and beverage areas; hospitality payroll accounting; intangible assets; accounting for inventory, property and equipment; financial information systems; hotel departmental financial statements; the income statement and more. Prerequisite: BUS112.
HOS410
Financial Analysis of the Hosp. Indus.
4.5
Security and Loss Prevention
Credits:: 4.5
Prerequisites:
Liability is a risk in the hospitality industry. This course looks at the areas where attention is needed. Security and safety of the guest is essential, as is the prevention of lawsuits. Training of the employees, development of inspection checklists, and maintenance of these functions are introduced. Protecting your assets, your hotel, your employees, and your guests, while being proactive is the necessary step for security and loss prevention. Prerequisite: None.
HOS425
Security and Loss Prevention
4.5
Hospitality Facilities Design
Credits:: 4.5
Prerequisites:
This course focuses on the style and design of restaurants to achieve pleasing aesthetics and functionality. Students will learn from case studies as well as texts the skills needed to design a restaurant. Prerequisite: None.
HOS430
Hospitality Facilities Design
4.5
Hospitality Facilities Management
Credits:: 4.5
Prerequisites:
This course provides hospitality managers and students with information they will need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department. Prerequisite: None.
HOS431
Hospitality Facilities Management
4.5
Hospitality Senior Project
Credits:: 4.5
Prerequisites:
Students will work under the supervision of a faculty advisor to further refine and develop their skills
and knowledge through a student-created independent project. Projects may include but are not limited to: writing a research paper, designing a catered event, designing and preparing a multi-course menu, designing and teaching a course to faculty and students, creating a system that could be applied to a hospitality operation for greater efficiency or effectiveness, or performing the role of a general manager in a hotel. Project proposals must be submitted to the faculty advisor of the student’s choosing and approved by the advisor and the dean. Faculty committee will determine the student’s final grade for the project. Prerequisite: Approval from the Program Advisor or Dean.
HOS490
Hospitality Senior Project
4.5
Concentration A: Hotel and Restaurant Management
Principles of Accounting I
Credits:: 4.5
Prerequisites:
This course is an introduction to the basics of accounting procedures. Topics include, accounting techniques and cycles, billings, balance sheets, and financial statements. Prerequisite: None.
BUS112
Principles of Accounting I
4.5
Sales and Marketing
Credits:: 4.5
Prerequisites:
This course introduces the student to effective methods for marketing products and services. Direct mail, print time and other advertising techniques are discussed. Problem solving relative to customer relations is addressed. Consumer profiled, organizational personalities, and demographics are presented as components of market research and analysis. Prerequisite: None.
BUS120
Sales and Marketing
4.5
Business Communications
Credits:: 4.5
Prerequisites:
This course prepares the student for communication in the workplace. The student prepares memorandums, letters, proposals, presentations, newsletters, and flyers. Discussions focus on information exchange in and outside of the organization. Student’s presentations are be critiqued on the message intended and message received. Prerequisite: None.
BUS220
Business Communications
4.5
Computer Office Application
Credits:: 4.5
Prerequisites:
In this course, students learn how to generate word, spreadsheet, database, and presentation documents using the Microsoft Office Professional suite and other contemporary office utility products. Topics include: editing methods, document merging, templates, document preparation, file naming and storage conventions, backup methods, macros, desktop publishing, object linking and embedding (OLE), and Visual Basic application extensions. Prerequisite: None.
CIS110
Computer Office Application
4.5
Analysis of the Hospitality Industry
Credits:: 4.5
Prerequisites:
This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry’s growth and development both nationally and internationally, by reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends. Prerequisite: None.
HOS105
Analysis of the Hospitality Industry
4.5
Food and Beverage Management
Credits:: 4.5
Prerequisites:
This course provides a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation. Levels of management, commercial food service operations and nutritional concerns will be discussed. Prerequisite: None.
HOS110
Food and Beverage Management
4.5
Front Office Procedures
Credits:: 4.5
Prerequisites:
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Prerequisite: None.
HOS120
Front Office Procedures
4.5
Housekeeping Management
Credits:: 4.5
Prerequisites:
This course offers the student an overview of housekeeping within the hotel and restaurant industries. Emphasis is placed on terminology, modern management techniques, planning, organizational functions, staffing, decision making, and problem solving. Prerequisite: None.
HOS125
Housekeeping Management
4.5
Special Events Planning
Credits:: 4.5
Prerequisites:
This course defines the scope of the meeting and event planning arena. It focuses on all aspects of design, development and execution of an event. Topics include site selection, marketing, registration, contract negotiation and food and beverage planning. Prerequisite: None.
HOS230
Special Events Planning
4.5
Hospitality Resort Tourism
Credits:: 4.5
Prerequisites:
The hospitality industry is made up of a variety of lodging properties. This course will introduce the variety of management techniques that entail operating hotels that also have facilities such as golf courses, skiing, water sports, spas and more. The traditional hotel property is being joined by these multi-faceted operations and in this course the student will learn the fundamentals regarding these types of properties and their specific issues. Prerequisite: None.
HOS250
Hospitality Resort Tourism
4.5
Customer Service
Credits:: 4.5
Prerequisites:
This course is designed to explain the principles of customer service as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise. Prerequisite: None.
HOS255
Customer Service
4.5
Hospitality Supervision
Credits:: 4.5
Prerequisites:
This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise. Prerequisite: None.
HOS270
Hospitality Supervision
4.5
Hotel and Restaurant Externship I
Credits:: 4.5
Prerequisites:
The student will gain hands-on experience in the daily operation of a hospitality property. The student will rotate through the various workstations of the property and acquire the skills for those positions. Prerequisite: Approval from the Program Advisor or Dean.
HOS271
Hotel and Restaurant Externship I
4.5
Concentration B: Advanced Culinary Arts
Culinary Theory and Sanitation
Credits:: 4.5
Prerequisites:
This course focuses on basic food service sanitation practices and discussion of selected culinary topics. The selected topics will include: culinary professionalism, kitchen staples, basic kitchen tools and equipment, dairy products, and culinary weights and measures. Students will prepare for a nationally administrated sanitation examination. Food Usage and Supplemental Instructional Fee applies.
CUL111
Culinary Theory and Sanitation
4.5
Kitchen Fundamentals
Credits:: 4.5
Prerequisites:
This course will consist of practical training in the kitchen as well as classroom discussion of cooking techniques and meat, fish, and poultry. In full uniform, students will learn knife skills and basic food preparation techniques as well as practical sanitation skills. Prerequisite: CUL111.
CUL121
Kitchen Fundamentals
4.5
Introduction to Cooking Techniques
Credits:: 4.5
Prerequisites:
This course focuses on the basics of cooking grain, vegetables and meat/seafood through the preparation of sandwiches, appetizers, soups, salads and breakfast cookery. Prerequisite: CUL121 or BAK144.
CUL140
Introduction to Cooking Techniques
4.5
Garde Manger
Credits:: 4.5
Prerequisites:
This course examines the advanced aspects of Garde Manger and includes Hors d’oeuvres, charcuterie, and the basics of ice carving. Prerequisite: CUL140 or BAK144.
CUL142
Garde Manger
4.5
Sauces,Soups,&Stocks
Credits:: 4.5
Prerequisites:
This course is designed to introduce production methods for sauces and stock production. This course includes basic stocks and soups, reduction and clarification of stocks, five leading and small sauces. It covers the three main categories of soups and the basics of meat fabrication. Prerequisite: CUL140 or BAK144.
CUL150
Sauces,Soups,&Stocks
4.5
Elements of Entree Production
Credits:: 4.5
Prerequisites:
This course will examine the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods. The importance of timing and plate presentation are also emphasized. Prerequisite: CUL150 or BAK144.
CUL152
Elements of Entree Production
4.5
Fundamentals of Baking
Credits:: 4.5
Prerequisites:
This course is designed to introduce preparation and production methods for baking. This course includes bake shop layout, work flow, and equipment; theory and production of yeast breads, quick breads, cakes and cookies; fruit, pudding and custard pies; and puff pastry and pate a choux items. Prerequisite: CUL111.
CUL160
Fundamentals of Baking
4.5
Pastry Arts
Credits:: 4.5
Prerequisites:
This class focuses on techniques and fundamentals of classical and contemporary plated desserts, laminated fermented doughs, cake decorating, sorbets and mousses. Prerequisite: CUL160.
CUL162
Pastry Arts
4.5
Advanced Culinary Theory
Credits:: 4.5
Prerequisites:
This course will introduce students to basic, practical application of culinary mathematics. Each
student will be required to use a calculator. Areas of study will include calculation of food cost, recipe yields, recipe costing, purchasing amounts, and other topics relevant to food service mathematics. Prerequisite: CUL111.
CUL170
Advanced Culinary Theory
4.5
Nutrition & Menu Planning
Credits:: 4.5
Prerequisites:
This course will examine the basic elements of nutrition and the responsibilities of restaurants to provide nutritious cuisine to their clients. Students will create a variety of menus, each focusing on a different nutritional issue. In addition to nutrition concerns, students will discuss the basic elements of menu creation. Prerequisite: None.
CUL210
Nutrition & Menu Planning
4.5
Dining Room Service
Credits:: 4.5
Prerequisites:
The purpose of this course is to develop the skills of the future dining room server and to create a common language between the dining room and the kitchen. Through this course, we hopethat students, through theorectical and practical applications of table service, will gain an appreciation of all the elements of the front of the house. Supplemental Fee required. Prerequisite: None.
CUL215
Dining Room Service
4.5
Culinary Skills Externship I
Credits:: 4.5
Prerequisites:
This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.
CUL271
Culinary Skills Externship I
4.5
Hospitality Supervision
Credits:: 4.5
Prerequisites:
This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise. Prerequisite: None.
HOS270
Hospitality Supervision
4.5
Concentration C: Baking and Pastry Arts
Artisan Bread
Credits:: 4.5
Prerequisites:
This course focuses on the art of bread baking from quick and yeast breads to laminated doughs and international and breakfast breads. Students will also learn how artisan baking differs from commercial bread baking. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK124
Artisan Bread
4.5
Cakes, Custards, and Creams
Credits:: 4.5
Prerequisites:
This course covers the wide range of smooth and creamy textured desserts including puddings, custards, mousses, soufflés, and ice cream. A range of cakes and pies will also be studied and prepared. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK134
Cakes, Custards, and Creams
4.5
Culinary Arts for Bakers
Credits:: 4.5
Prerequisites:
This course focuses on the basics of cooking including the preparation of sandwiches, appetizers, grains, vegetables, soups, salads, and meat/seafood cookery. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK144
Culinary Arts for Bakers
4.5
Specialty and Wedding Cakes
Credits:: 4.5
Prerequisites:
This course teaches students the advanced skills of cake decorating using a range of media. Students will work with royal icing, fondant, gum paste, and pastillage, just to name a few. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK154
Specialty and Wedding Cakes
4.5
Plated Desserts
Credits:: 4.5
Prerequisites:
In this course, students will learn the skills specific to a pastry chef who needs to create plated desserts. Desserts studied will include a range of both American and International works, while also teaching students how to work with fruits, liqueurs, and dessert sauces. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK164
Plated Desserts
4.5
Confectionary Production
Credits:: 4.5
Prerequisites:
In this class, students will focus on sweet confections including cookies, candies, and petit fours, while learning to create dessert displays using chocolate and sugar sculpture. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL111.
BAK174
Confectionary Production
4.5
Culinary Theory and Sanitation
Credits:: 4.5
Prerequisites:
This course focuses on basic food service sanitation practices and discussion of selected culinary topics. The selected topics will include: culinary professionalism, kitchen staples, basic kitchen tools and equipment, dairy products, and culinary weights and measures. Students will prepare for a nationally administrated sanitation examination. Food Usage and Supplemental Instructional Fee applies.
CUL111
Culinary Theory and Sanitation
4.5
Fundamentals of Baking
Credits:: 4.5
Prerequisites:
This course is designed to introduce preparation and production methods for baking. This course includes bake shop layout, work flow, and equipment; theory and production of yeast breads, quick breads, cakes and cookies; fruit, pudding and custard pies; and puff pastry and pate a choux items. Prerequisite: CUL111.
CUL160
Fundamentals of Baking
4.5
Advanced Culinary Theory
Credits:: 4.5
Prerequisites:
This course will introduce students to basic, practical application of culinary mathematics. Each
student will be required to use a calculator. Areas of study will include calculation of food cost, recipe yields, recipe costing, purchasing amounts, and other topics relevant to food service mathematics. Prerequisite: CUL111.
CUL170
Advanced Culinary Theory
4.5
Nutrition & Menu Planning
Credits:: 4.5
Prerequisites:
This course will examine the basic elements of nutrition and the responsibilities of restaurants to provide nutritious cuisine to their clients. Students will create a variety of menus, each focusing on a different nutritional issue. In addition to nutrition concerns, students will discuss the basic elements of menu creation. Prerequisite: None.
CUL210
Nutrition & Menu Planning
4.5
Dining Room Service
Credits:: 4.5
Prerequisites:
The purpose of this course is to develop the skills of the future dining room server and to create a common language between the dining room and the kitchen. Through this course, we hopethat students, through theorectical and practical applications of table service, will gain an appreciation of all the elements of the front of the house. Supplemental Fee required. Prerequisite: None.
CUL215
Dining Room Service
4.5
Culinary Skills Externship I
Credits:: 4.5
Prerequisites:
This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.
CUL271
Culinary Skills Externship I
4.5
Hospitality Supervision
Credits:: 4.5
Prerequisites:
This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise. Prerequisite: None.
HOS270
Hospitality Supervision
4.5
Lower Level Elective Pool
International Desserts
Credits:: 4.5
Prerequisites:
This course is designed to introduce students to the history and preparation of a variety of international pastries and desserts. Cuisines from Europe, Africa, Asia, and the Americas will be covered. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK232
International Desserts
4.5
Food Sensitivities and Spa Desserts
Credits:: 4.5
Prerequisites:
This course is designed to introduce preparation and production methods for bakery/pastry products for food sensitivities. This course includes theory and production of desserts, breakfast items, cakes and cookies designed for low fat, gluten free, lactose intolerant, diabetic, and vegan people. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK233
Food Sensitivities and Spa Desserts
4.5
Holiday Breads
Credits:: 4.5
Prerequisites:
This course focuses on the art of holiday bread baking including quick, yeast, international, and breakfast breads. Students will also learn how breads have symbolic significance during various holidays from all over the world. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK234
Holiday Breads
4.5
Chocolate Arts
Credits:: 4.5
Prerequisites:
This course introduces students to the art of working with chocolate. Topics include: chocolate tempering, cutting shapes, transfer sheets, display pieces, and candies. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL111.
BAK235
Chocolate Arts
4.5
Sugar Arts
Credits:: 4.5
Prerequisites:
This course introduces students to the art of working with sugar and the design of showpieces. Students will be exposed to the idea of sugar as art, covering techniques in poured, pulled, blown, and spun sugar. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL111.
BAK236
Sugar Arts
4.5
Introduction to Business
Credits:: 4.5
Prerequisites:
This course provides a background on business and management. Students will discuss human relations, organizational structure, communications, and technology in business, and strategic planning. Prerequisite: None.
BUS100
Introduction to Business
4.5
Principles of Accounting I
Credits:: 4.5
Prerequisites:
This course is an introduction to the basics of accounting procedures. Topics include, accounting techniques and cycles, billings, balance sheets, and financial statements. Prerequisite: None.
BUS112
Principles of Accounting I
4.5
Principles of Accounting II
Credits:: 4.5
Prerequisites:
This course expands the student’s knowledge of preparing balance sheets and financial statements. Students prepare general ledger entries, prepare payroll, and discuss budget control. Prerequisite: BUS112 or equivalent.
BUS122
Principles of Accounting II
4.5
Principles of Management
Credits:: 4.5
Prerequisites:
This course presents management theory and the functions of planning, organizing, directing, staffing and controlling. This course also focuses on the application of management principles to realistic work related situations. Prerequisite: None.
BUS135
Principles of Management
4.5
Dining Room Service
Credits:: 4.5
Prerequisites:
The purpose of this course is to develop the skills of the future dining room server and to create a common language between the dining room and the kitchen. Through this course, we hopethat students, through theorectical and practical applications of table service, will gain an appreciation of all the elements of the front of the house. Supplemental Fee required. Prerequisite: None.
CUL215
Dining Room Service
4.5
Purchasing & Receiving
Credits:: 4.5
Prerequisites:
This course examines the basic aspects of procurement within the foodservice industry. Topics include ordering, menu forecasting, and delivery schedules. The course also introduces receiving, proper storage and handling techniques, and inspections of deliveries and invoices. Students will learn basics of electronic purchasing, inventory controls, FIFO, security, legal and ethical aspects of procurement and resources available in the industry. Prerequisite: None.
CUL240
Purchasing & Receiving
4.5
Catering
Credits:: 4.5
Prerequisites:
This course introduces the skills needed to manage both on-premise and off-premise catering operations. Subject matter includes marketing and sales, recipe costing, menu development, kitchen and dining room layouts, staff requirements and cooking and serving skills particular to catered events. Prerequisite: None.
CUL241
Catering
4.5
Bounty of the Sea
Credits:: 4.5
Prerequisites:
This course exposes students to many types of seafood and gives them an understanding of the cleaning, safe handling, cooking methods, sauces, and accompaniments that lend themselves to seafood. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL251
Bounty of the Sea
4.5
Chiles in the Global Kitchen
Credits:: 4.5
Prerequisites:
This course examines the use of chiles in cuisines around the world. Students prepare dishes demonstrating the range of flavors and heat levels possible through the use of chiles. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL252
Chiles in the Global Kitchen
4.5
American Regional Cuisine
Credits:: 4.5
Prerequisites:
This course introduces the production of American regional cuisines through a focus on various ingredients, cooking methods, food textures, flavor combinations, and plate presentations. Students also learn the impact of immigration patterns and indigenous products on the development of each cuisine. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL253
American Regional Cuisine
4.5
International Cuisine
Credits:: 4.5
Prerequisites:
This course exposes students to the preparation of international dishes made in the traditional manner. Cuisines from Europe, Africa, Asia, and the Americas will be covered. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL254
International Cuisine
4.5
Italian Cuisine
Credits:: 4.5
Prerequisites:
This course will provide students with a working knowledge of the many regions of Italy and their unique and distinct styles of cooking. Students will learn the names of the regions and the specific products of each region. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL255
Italian Cuisine
4.5
Indian Cuisine
Credits:: 4.5
Prerequisites:
This course is designed to introduce students to the taste, preparation methods and techniques that are used in various regional Indian cuisines. This course will help students to understand common culinary practices and the relationship between the resources and cuisines of different regions of India. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL256
Indian Cuisine
4.5
French Cuisine
Credits:: 4.5
Prerequisites:
This course will provide students with a working knowledge of the many regions of France and their unique and distinct styles of cooking. Students will learn the names of the regions and the specific products of each region. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL257
French Cuisine
4.5
Culinary Skills Externship II
Credits:: 4.5
Prerequisites:
This course provides the student with on the job experience. Students will work at approved sites in the preparation of food Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.
CUL272
Culinary Skills Externship II
4.5
Culinary Skills Externship III
Credits:: 4.5
Prerequisites:
This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.
CUL273
Culinary Skills Externship III
4.5
Current Topics in Culinary Arts I
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or
baking fields. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. This course includes a lab component. Prerequisite: Approval of Program Advisor or Dean.
CUL291
Current Topics in Culinary Arts I
4.5
Current Topics in Culinary Arts II
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or
baking fields. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. This course includes a lab component. Prerequisite: Approval of Program Advisor or Dean.
CUL292
Current Topics in Culinary Arts II
4.5
Current Topics in Culinary Arts III
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or
baking fields. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. This course includes a lab component. Prerequisite: Approval of Program Advisor or Dean.
CUL293
Current Topics in Culinary Arts III
4.5
Current Topics in Culinary Arts IV
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or baking fields. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval of Program Advisor or Dean.
CUL294
Current Topics in Culinary Arts IV
4.5
Event Management
Credits:: 4.5
Prerequisites:
This course encompasses all phases of the specialized training needed in Event Management including design, financing, budgeting, leadership, and integrated marketing. It provides the critical background needed to improve your effectiveness and profitability as an Event Manager. Prerequisite: None.
HOS245
Event Management
4.5
Customer Service
Credits:: 4.5
Prerequisites:
This course is designed to explain the principles of customer service as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise. Prerequisite: None.
HOS255
Customer Service
4.5
Hotel and Restaurant Externship II
Credits:: 4.5
Prerequisites:
The student will gain hands-on experience in the daily operation of a hospitality property. The student will rotate through the various workstations of the property and acquire the skills for those positions. Prerequisite: Approval from the Program Advisor or Dean.
HOS272
Hotel and Restaurant Externship II
4.5
Hotel and Restaurant Externship III
Credits:: 4.5
Prerequisites:
The student will gain hands-on experience in the daily operation of a hospitality property. The student will rotate through the various workstations of the property and acquire the skills for those positions. Prerequisite: Approval from the Program Advisor or Dean.
HOS273
Hotel and Restaurant Externship III
4.5
Current Topics in Hotel & Restaurant I
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval from the Program Advisor or Dean.
HOS291
Current Topics in Hotel & Restaurant I
4.5
Current Topics in Hotel & Restaurant II
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval from the Program Advisor or Dean.
HOS292
Current Topics in Hotel & Restaurant II
4.5
Upper Level Elective Pool
Diversity in the Workplace
Credits:: 4.5
Prerequisites:
This course examines the management of a diverse workforce and the benefits of creating this diversity. Topics include understanding human behavior in an organization, changing marketplace realities, employment systems, affirmative action, behavior modification for employees and other topics related to a multicultural workforce. Prerequisite: None.
BUS425
Diversity in the Workplace
4.5
Wine Appreciation
Credits:: 4.5
Prerequisites:
This course introduces students to terminology and principles used in the wine industry. Focus will be on names and characteristics of grape varietals, differences between Old World and New World wines, qualities and characteristics of Old World wines, and principles of wine and food pairing. In addition, students will cover a brief overview of other alcoholic beverages, including beer and distilled liquors. Many classes will include a tasting of four to eight wines so students may experience the flavors, bodies, and aromas that appear in different wines. You must be 21 years of age to participate in tasting. Prerequisite: None.
HOS350
Wine Appreciation
4.5
Catering Management
Credits:: 4.5
Prerequisites:
This course introduces the skills needed to manage on-premise catering operations. Subject matter includes marketing and sales, recipe costing, menu development, kitchen and dining room layouts, staff requirements and cooking and serving skills particular to catered events Prerequisite: None.
HOS355
Catering Management
4.5
International Hotel Management
Credits:: 4.5
Prerequisites:
This course provides the background every graduate will need in today’s rapidly changing global marketplace. It prepares students to plan, develop, market, and manage hotels in the international arena. It gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions. Prerequisite: None.
HOS365
International Hotel Management
4.5
Convention Management
Credits:: 4.5
Prerequisites:
Defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service. Prerequisite: None.
HOS415
Convention Management
4.5
Revenue Management
Credits:: 4.5
Prerequisites:
Managing the revenue in a hospitality operation is the key to a profitable operation. Yield is money, and Yield Management is a technique to maximize your revenue by managing your room rates, minute by minute, day to day. This course teaches the student how to effectively manage a hotel’s rates, while analyzing its REVPAR, revenue per available room. Through yield management, front office becomes the central hub of the hotel, and room revenue becomes more than just selling rooms. Prerequisite: None.
HOS435
Revenue Management
4.5
Current Topics in Leadership
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval of Program Director.
HOS491
Current Topics in Leadership
4.5
Current Topics in Hospitality II
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval of the Student Advisor or Dean.
HOS492
Current Topics in Hospitality II
4.5
Current Topics in Hospitality III
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval of the Student Advisor or Dean.
HOS493
Current Topics in Hospitality III
4.5
Arts and Sciences Requirements
See the Arts and Sciences Elective Pool Requirements
Upper Level Courses: 300-499
Lower Level Courses: 100-299
Credits Number of
Required Classes
Core Component Upper Level 45 10
Lower Level (Concentration) 58.5* 13
Electives
Upper Level 4.5 1
Lower Level 9* 2
Arts and Sciences
Upper Level 31.5 7
Lower Level 31.5* 5
Bachelor of Arts Degree in Hospitality Management
Total Credits Required for Graduation
180 40
*at the completion of all lower level requirements, students are
awarded the Associates of Applied Science (AAS) degree