GET OUR NEWSLETTER |
Bachelor of Arts in Hospitality Management The mission of the BA degree in Hospitality Management is to allow students to build on a core of knowledge gained through the associate degree in culinary arts, baking and pastry arts, hotel and restaurant management or its equivalent to develop the management skills needed for successful operation of a hospitality-related business. The BA Degree program includes core hospitality requirements, elective requirements, and general education requirements. The total requirement is 180 quarter credits. The first 90 quarter credits are completed prior to beginning the 90 credits of junior/senior level courses. Available on-line except for Concentration A courses. This degree is available online as well as in the classroom! Using Stratford's state-of-the-art distance education platform, you can complete your degree anywhere, anytime. The online program has been structured to provide one-on-one communication with your instructor. In addition, students work with their peers online in a collaborative fashion to complete projects. This type of interaction has been shown to be an effective adult learning method. Some students may opt to take some courses online with the balance being taken on campus. Others may choose to take the entire program online. The important thing is that the choice is up to the student!
Degree Overview
The BA in Hospitality Management offers three concentration areas taken in the associate's level:
(A) Hotel and Restaurant Management, (B) Advanced Culinary Arts, and (C) Baking and Pastry Arts. All three concentrations may be taken purely residential or through a combination of classroom and on-line instruction. Students pursuing concentration A may choose to take classes entirely on-line. Students should note that all courses are not offered each term. Please check term schedules for details.
Upper Level Core Requirements
Lower-Level Core Concentration Requirements: Hotel and Restaurant Management Concentration
Upper Level Elective Choices
Lower-Level Core Concentration Requirements: Advanced Culinary Arts Concentration
Lower-Level Core Concentration Requirements: Baking and Pastry Arts Concentration
Lower Level Elective Choices
Arts and Sciences Requirements
Human Resource Management - BUS210
Credits: 4.5Prerequisites: BUS100 or Equivalent
This introductory course concentrates on human resource management issues confronting organizations. These issues include organizational practices and legal aspects of recruitment, selection, training, orientation, and performance appraisals. Labor relations are discussed.
Entrepreneurial Leadership - BUS325
Credits: 4.5Prerequisites: None
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, effects of change, discipline, and necessary leadership qualities.
Beverage Operations Management - HOS310
Credits: 4.5Prerequisites: None
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.
Hospitality Marketing - HOS320
Credits: 4.5Prerequisites: None
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.
Food and Beverage Controls - HOS330
Credits: 4.5Prerequisites: None
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.
Hospitality Law - HOS360
Credits: 4.5Prerequisites: None
This course provides an awareness of the rights and responsibilities the law grants to or imposes upon an innkeeper and illustrates the possible consequences of failure to satisfy legal obligations.
Financial Analysis of the Hospitality Industry - HOS410
Credits: 4.5Prerequisites: None
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.
Security and Loss Prevention - HOS425
Credits: 4.5Prerequisites: None
Liability is a risk in the hospitality industry. This course looks at the areas where attention is needed controlling assets. 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.
Hospitality Facilities Design - HOS430
Credits: 4.5Prerequisites: None
This course focuses on the style and design of restaurants and hotels to achieve pleasing aesthetics and functionality. Students will learn from case studies as well as texts the skills needed to design a restaurant or hotel.
Hospitality Facilities Management - HOS431
Credits: 4.5Prerequisites: None
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.
Hospitality Senior Project - HOS490
Credits: 4.5Prerequisites: None
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 before the student may register for this course. Faculty committee will determine the student's final grade for the project.
Principles of Accounting I - BUS112
Credits: 4.5Prerequisites: None
This course is an introduction to the basics of accounting procedures. Topics include, accounting techniques and cycles, billings, balance sheets, and financial statements.
Sales and Marketing - BUS120
Credits: 4.5Prerequisites: None
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.
Business Communications - BUS220
Credits: 4.5Prerequisites: None
This course prepares the student for communication in the workplace. The student will prepare memorandums, letters, proposals, presentations, newsletters, and flyers. Discussions will focus on information exchange in and outside of the organization. Students presentations will be critiqued on message intended and message received.
Computer Office Applications - CIS110
Credits: 4.5Prerequisites: None
In this course, students learn how to generate word, spreadsheet, database, and presentation documents using the Microsoft Office Professional suite of 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.
Dining Room Service - CUL215
Credits: 4.5Prerequisites: CUL142, CUL152, CUL162
This course develops the skills of the future dining room server and creates a common language between the dining room and the kitchen for future chefs. Through theoretical and practical application of table service, students will gain an appreciation of the elements of the front of the house.
Analysis of the Hospitality Industry - HOS105
Credits: 4.5Prerequisites: None
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.
Food and Beverage Management - HOS110
Credits: 4.5Prerequisites: HOS105
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.
Front Office Procedures - HOS120
Credits: 4.5Prerequisites: None
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.
Housekeeping Management - HOS125
Credits: 4.5Prerequisites: None
This course offers the student an overview of the relationship between the hotel and restaurant industries. Emphasis is placed on terminology, modern management techniques, planning organizational functions, staffing, decision making, and problem solving.
Meeting and Conference Planning - HOS230
Credits: 4.5Prerequisites: None
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.
Hospitality Resort Tourism - HOS250
Credits: 4.5Prerequisites: None
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.
Hospitality Supervision - HOS270
Credits: 4.5Prerequisites: HOS220 or BUS112
This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry to help supervisors deal with demands handed down from higher management levels, guests, and government agencies; as well as, demands from employees they supervise. It is also designed to meet the immediate, as well as, long-term goals of hospitality supervisors.
Hotel and Restaurant Externship I - HOS271
Credits: 4.5Prerequisites: Approval from the Program Advisor or Dean
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.
Wine Appreciation - HOS350
Credits: 4.5Prerequisites: None
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.
Catering - HOS355
Credits: 4.5Prerequisites: None
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.
International Hotel Management - HOS365
Credits: 4.5Prerequisites: None
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.
Convention Management - HOS415
Credits: 4.5Prerequisites: None
This course 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.
Yield Management - HOS435
Credits: 4.5Prerequisites: None
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.
Current Topics in Hospitality I - HOS491
Credits: 4.5Prerequisites: None
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.
Current Topics in Hospitality II - HOS492
Credits: 4.5Prerequisites: None
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.
Current Topics in Hospitality III - HOS493
Credits: 4.5Prerequisites: None
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.
Current Topics in Hospitality IV - HOS494
Credits: 4.5Prerequisites: None
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.
Culinary Theory and Sanitation - CUL111
Credits: 4.5Prerequisites: None
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.
Kitchen Fundamentals - CUL121
Credits: 4.5Prerequisites: CUL111
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. Food Usage and Supplemental Instructional Fee applies.
Introduction to Cooking Techniques - CUL140
Credits: 4.5Prerequisites: CUL110, CUL120
This course examines the basic aspects of fruit and vegetable preparation including salads, cold sauces, and dressing. The fundamental aspects of breakfast cookery are also introduced.
Garde Manger - CUL142
Credits: 4.5Prerequisites: CUL140
This course examines the advanced aspects of garde manger and includes hor dŽoeuvres, sandwich presentation and the basics of ice carving.
Sauces, Soups & Stocks - CUL150
Credits: 4.5Prerequisites: CUL110, CUL120
This course introduces production methods for sauces and stock production. It includes basic stocks and soups, reduction and clarification of stocks and the five leading and small sauces. Also included are the three main categories of soups and their production and the basics of meat fabrications.
Elements of Entree Production - CUL152
Credits: 4.5Prerequisites: CUL150
This course examines the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods. Students will also expand the skills acquired in CUL150.
Pastry Arts - CUL162
Credits: 4.5Prerequisites: CUL160
This class focuses on techniques and fundamentals of classical and contemporary plated desserts, cake decorating, sorbets and mousses.
Advanced Culinary Theory - CUL170
Credits: 4.5Prerequisites: CUL111 OR Test out of CUL170 OR Permission from Dean OR Student has prior collegiate math experience
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.
Nutrition and Menu Planning - CUL210
Credits: 4.5Prerequisites: None.
This course will examine the basic elements of nutrition and the responsibilities of restaurants to provide nutritious cuisine to their clients. Assignments will include readings from textbooks, written exams and projects in which students will create a variety of menus, each focusing on a different style of menu. In addition to nutrition concerns, students will discuss the basic elements of menu creation in general.
Dining Room Service - CUL215
Credits: 4.5Prerequisites: CUL142, CUL152, CUL162
This course develops the skills of the future dining room server and creates a common language between the dining room and the kitchen for future chefs. Through theoretical and practical application of table service, students will gain an appreciation of the elements of the front of the house.
Culinary Skills Externship I - CUL271
Credits: 4.5Prerequisites: CUL111
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.
Hospitality Supervision - HOS270
Credits: 4.5Prerequisites: HOS220 or BUS112
This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry to help supervisors deal with demands handed down from higher management levels, guests, and government agencies; as well as, demands from employees they supervise. It is also designed to meet the immediate, as well as, long-term goals of hospitality supervisors.
Artisan Breads - BAK124
Credits: 4.5Prerequisites: CUL160
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.
Cakes, Custards, and Creams - BAK134
Credits: 4.5Prerequisites: CUL160
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.
Culinary Arts for Bakers - BAK144
Credits: 4.5Prerequisites: None
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.
Specialty and Wedding Cakes - BAK154
Credits: 4.5Prerequisites: CUL160
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.
Plated Desserts - BAK164
Credits: 4.5Prerequisites: CUL160
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.
Confectionary Production - BAK174
Credits: 4.5Prerequisites: None
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.
Culinary Theory and Sanitation - CUL111
Credits: 4.5Prerequisites: None
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.
Fundamentals of Baking - CUL160
Credits: 4.5Prerequisites: CUL110, CUL120
This course examines the preparation and production methods for baking. It includes bake shop layout, work flow, and equipment; theory and production of yeast breads; theory and production of quick breads; theory and production of cakes and cookies; production of fruit, pudding and custard pies; production of puff pastry and pate choux items.
Advanced Culinary Theory - CUL170
Credits: 4.5Prerequisites: CUL111 OR Test out of CUL170 OR Permission from Dean OR Student has prior collegiate math experience
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.
Nutrition and Menu Planning - CUL210
Credits: 4.5Prerequisites: None.
This course will examine the basic elements of nutrition and the responsibilities of restaurants to provide nutritious cuisine to their clients. Assignments will include readings from textbooks, written exams and projects in which students will create a variety of menus, each focusing on a different style of menu. In addition to nutrition concerns, students will discuss the basic elements of menu creation in general.
Dining Room Service - CUL215
Credits: 4.5Prerequisites: CUL142, CUL152, CUL162
This course develops the skills of the future dining room server and creates a common language between the dining room and the kitchen for future chefs. Through theoretical and practical application of table service, students will gain an appreciation of the elements of the front of the house.
Food Science - CUL270
Credits: 4.5Prerequisites: CUL110, CUL120 or CUL114
This course is designed to introduce students to scientific principles related to food preparation.
Culinary Skills Externship I - CUL271
Credits: 4.5Prerequisites: CUL111
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.
Hospitality Supervision - HOS270
Credits: 4.5Prerequisites: HOS220 or BUS112
This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry to help supervisors deal with demands handed down from higher management levels, guests, and government agencies; as well as, demands from employees they supervise. It is also designed to meet the immediate, as well as, long-term goals of hospitality supervisors.
International Desserts - BAK232
Credits: 4.5Prerequisites: CUL160
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.
Food Sensitivities and Spa Desserts - BAK233
Credits: 4.5Prerequisites: CUL160
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.
Holiday Breads - BAK234
Credits: 4.5Prerequisites: CUL160
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.
Chocolate Arts - BAK235
Credits: 4.5Prerequisites: None
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.
Sugar Arts - BAK236
Credits: 4.5Prerequisites: None
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.
Purchasing and Receiving - CUL240
Credits: 4.5Prerequisites: CUL110, CUL114 or CUL120
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.
Catering - CUL241
Credits: 4.5Prerequisites: None
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.
Bounty of the Sea - CUL251
Credits: 4.5Prerequisites: CUL152 or BAK144
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.
Chiles in the Global Kitchen - CUL252
Credits: 4.5Prerequisites: CUL152 or BAK144
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.
American Regional Cuisine - CUL253
Credits: 4.5Prerequisites: CUL152 or BAK144
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. Food Usage
and Supplemental Instructional Fee applies.
International Cuisine - CUL254
Credits: 4.5Prerequisites: CUL152 or BAK144
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.
Italian Cuisine - CUL255
Credits: 4.5Prerequisites: CUL152 or BAK144
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.
Indian Cuisine - CUL256
Credits: 4.5Prerequisites: CUL152 or BAK144
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.
French Cuisine - CUL257
Credits: 4.5Prerequisites: CUL152 or BAK144
This course will provide students with a working knowledge of the many regions of France and their unique anddistinct 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.
Food Science - CUL270
Credits: 4.5Prerequisites: CUL110, CUL120 or CUL114
This course is designed to introduce students to scientific principles related to food preparation.
Culinary Skills Externship II - CUL272
Credits: 4.5Prerequisites: CUL111
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.
Culinary Skills Externship III - CUL273
Credits: 4.5Prerequisites: CUL111
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.
Current Topics in Culinary Arts I - CUL291
Credits: 4.5Prerequisites: Permisson of Dean
This course provides students discussion and problem solving in current topics in the Culinary Arts field. Topics will be announced in the current term schedule.
Current Topics in Culinary Arts II - CUL292
Credits: 4.5Prerequisites: Permisson of Dean
This course provides students discussion and problem solving in current topics in the Culinary Arts field. Topics will be announced in the current term schedule.
Current Topics in Culinary Arts III - CUL293
Credits: 4.5Prerequisites: Permisson of Dean
This course provides students discussion and problem solving in current topics in the Culinary Arts field. Topics will be announced in the current term schedule.
Current Topics in Culinary Arts IV - CUL294
Credits: 4.5Prerequisites: Permisson of Dean
This course provides students discussion and problem solving in current topics in the Culinary Arts field. Topics will be announced in the current term schedule.
Event Management - HOS245
Credits: 4.5Prerequisites: None
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.
Hotel and Restaurant Externship II - HOS272
Credits: 4.5Prerequisites: Approval from the Program Advisor or Dean
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.
Hotel and Restaurant Externship III - HOS273
Credits: 4.5Prerequisites: Approval from the Program Advisor or Dean
The student will gain hands-on experience in the daily operation of a hospitality property. The student ill rotate through the various workstations of the property and acquire the skills for those positions.
Current Topics in Hotel and Event Management I - HOS291
Credits: 4.5Prerequisites: Approval from the Program Director
This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.
Current Topics in Hotel and Event Management II - HOS292
Credits: 4.5Prerequisites: Approval from the Program Director
This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.
Current Topics in Hotel and Event Management III - HOS293
Credits: 4.5Prerequisites: Approval from the Program Director
This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.
Current Topics in Hotel and Event Management IV - HOS294
Credits: 4.5Prerequisites: Approval from the Program Director
This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.
