Hospitality and Tourism Food & Beverage - Associate of Applied Science
Students must complete all College degree requirements, which include: General Education requirements and elective credits to total a minimum of 60 credits. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.
| Code | Title | Hours |
|---|---|---|
| General Education | ||
| Course required from Area I, II, III, IV, V and VI 1 | 19-21 | |
Area I: Communications | ||
Area II: Mathematics | ||
Area III: Laboratory Science | ||
Area IV: Social/Behavioral Sciences | ||
Area V: Humanities | ||
Area VI: Creative and Fine Arts | ||
| Technical Requirements | ||
| BLAW 2110 | Business Law I | 3 |
| HOST 201 | Introduction to Hospitality Industry | 3 |
| HOST 203 | Hospitality Operations Cost Control | 3 |
| HOST 208 | Hospitality Supervision | 3 |
| HOST 219 | Safety, Security and Sanitation in Hospitality Operations | 3 |
| HOST 221 | Internship I | 3 |
| OECS 105 | Introduction to Information Technology | 3 |
| or BCIS 1110 | Fundamentals of Information Literacy and Systems | |
| OECS 215 | Spreadsheet Applications | 3 |
| Electives: CHEF or HOST Courses | 17 | |
| Recommended courses listed below or any approved CHEF courses: | ||
| Food Production Management I | ||
| Food Production Management II | ||
| Bakery Management | ||
| Bakery Management II | ||
| Catering and Banquet Operations | ||
| Total Hours | 60-62 | |
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See the General Education section of this catalog for a full list of courses.
A Suggested Plan of Study
Additional classes may be needed based on placement test results and/or course prerequisites. Visit with an advisor for help with creating a customized plan.
| First Year | ||
|---|---|---|
| Fall | Hours | |
| HOST 201 | Introduction to Hospitality Industry | 3 |
| OECS 105 or BCIS 1110 |
Introduction to Information Technology or Fundamentals of Information Literacy and Systems |
3 |
| ENGL 1110G | Composition I (Area I: Communications) | 4 |
| Area VI: Creative and Fine Arts | 3 | |
| Concentration Coursework (Elective) 3 | 3 | |
| Hours | 16 | |
| Spring | ||
| HOST 203 | Hospitality Operations Cost Control | 3 |
| OECS 215 | Spreadsheet Applications | 3 |
| PSYC 1110G or SOCI 1110G |
Introduction to Psychology (Area IV: Social/Behavioral Sciences) or Introduction to Sociology |
3 |
| BLAW 2110 | Business Law I | 3 |
| Concentration Coursework (Elective) 3 | 3 | |
| Hours | 15 | |
| Summer | ||
| ENGL 2210G | Professional & Technical Communication (Area VII: Flexible 3 (General Education Elective)) | 3 |
| Area II: Mathematics | 3 | |
| Hours | 6 | |
| Second Year | ||
| Fall | ||
| HOST 208 | Hospitality Supervision | 3 |
| HOST 219 | Safety, Security and Sanitation in Hospitality Operations | 3 |
| Area III: Laboratory Science | 3 | |
| Concentration Coursework (Elective) 3 | 6 | |
| Hours | 15 | |
| Spring | ||
| HOST 221 | Internship I | 3 |
| Concentration Coursework (Elective) 3 | 3 | |
| Area V: Humanities | 3 | |
| Concentration Coursework (Elective) 3 | 6 | |
| Hours | 15 | |
| Total Hours | 67 | |
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Each course selected must be from a different area and students cannot take multiple courses in the same area.
- 2
See the General Education section of this catalog for a full list of courses.
- 3
See the Requirements tab for specific courses.