Hospitality and Restaurant Management, AAS

Major Courses: 45 Credits

• CHEF 1205 - Sanitation and Safety Semester Credit Hours: 2
• CHEF 1301 - Basic Food Preparation Semester Credit Hours: 3
• CHEF 2331 - Advanced Food Preparation Semester Credit Hours: 3
• HAMG 1221 - Introduction to Hospitality Industry Semester Credit Hours: 2
• HAMG 1224 - Hospitality Human Resources Management Semester Credit Hours: 2
• HAMG 2207 - Hospitality Marketing and Sales Semester Credit Hours: 2
• HAMG 2301 - Principles of Food and Beverage Operations Semester Credit Hours: 3
• HAMG 2332 - Hospitality Financial Management Semester Credit Hours: 3
• HAMG 2375 - Managing the Guests’ Experience Semester Credit Hours: 3
• HAMG 2380 - Cooperative Education - Hospitality Administration/Management, General Semester Credit Hours: 3
• PSTR 1301 - Fundamentals of Baking Semester Credit Hours: 3
• RSTO 1201 - Beverage Management Semester Credit Hours: 2
• RSTO 1204 - Dining Room Service Semester Credit Hours: 2
• RSTO 1221 - Menu Management Semester Credit Hours: 2
• RSTO 1306 - Facilities Layout and Design Semester Credit Hours: 3
• RSTO 1313 - Hospitality Supervision Semester Credit Hours: 3
• RSTO 2431 - Food Service Management Semester Credit Hours: 4

General Education Requirements: 15 Credits

Every Associate of Applied Science degree plan must contain at least 15 semester hours of general education courses. At least one course must be taken from each of the following areas: humanities/fine arts (language, philosophy & culture/creative arts), social/behavioral science (social and behavioral sciences/American history/government/political science), and natural science/mathematics (life and physical sciences/mathematics).

Major Courses: 45
General Education Requirements: 15

Total Semester Hours: 60

Recommended Course Sequence: