Restaurant and Culinary Management (RCM15) 520901

Associate of Applied Science Degree

First Year

First Semester

CreditsClock Hours

CHEF-1305Sanitation and Safety

3.00

HAMG-1321Introduction to Hospitality Industry

3.00

CHEF-1301Basic Food Preparation

3.00

-Humanities/Fine Arts Selection

3.00

HAMG-2307Hospitality Marketing & Sales

3.00

RSTO-1321Menu Management

3.00

DEGR: CHEF-1305, HAMG-1321, CHEF-1301, HAMG-2307, RSTO-1321

CORE: Humanities/Fine Arts Selection

Second Semester

CreditsClock Hours

GOVT-2305Federal Government

3.00

- 

SPCH-1315Public Speaking

3.00

-Or

SPCH-1321Business and Professional Communication

3.00

- 

-CHEF/PSTR

3.00

HAMG-2301Principles of Food and Beverage Operations

3.00

DEGR: CHEF/PSTR, HAMG-2301

CORE: GOVT-2305, SPCH-1315, SPCH-1321

Second Year

First Semester

CreditsClock Hours

HAMG-2332Hospitality Financial Management

3.00

ENGL-1301Composition I

3.00

PSTR-1301Fundamentals of Baking

3.00

-HAMG/IFWA/RSTO/TRVM

3.00

DEGR: HAMG-2332, PSTR-1301, HAMG/IFWA/RSTO/TRVM

CORE: ENGL-1301

Second Semester

CreditsClock Hours

RSTO-1325Purchasing for Hospitality Operations

3.00

- 

MATH-1332Contemporary Mathematics (quantitative Reasoning)

3.00

-Or

MATH-1342Elementary Statistical Methods

3.00

- 

HAMG-1340Hospitality Legal Issues

3.00

RSTO-1313Hospitality Supervision

3.00

-Academic Elective

3.00

- 

HAMG-2388Internship-Hospitality Administration and Management

3.00

-Or

BUSG-1371Entrepreneur & Business Plan Development

3.00

DEGR: RSTO-1325, HAMG-1340, RSTO-1313, Academic Elective, HAMG-2388, BUSG-1371

CORE: MATH-1332, MATH-1342

Total Credit Hours: 60