This program prepares students for basic entry-level positions with food and safety, customer service and event planning, purchasing and cost control and general hospitality functions. Students gain fundamental knowledge and skills that may lead to positions in hotels, restaurants or other hospitality industries.
SDV 108 | The College Experience | 1 |
HCM 100 | Sanitation and Safety | 2 |
HCM 303 | Front of House | |
HCM 410 | Culinary Seminar I | |
MKT 110 | Principles of Marketing | 3 |
BCA 206 | Applied Computer Concepts | 3 |
BUS 102 | Introduction to Business | 3 |
HCM 239 | Customer Service | 2 |
HCM 262 | Financial Management, Purchasing and Cost Control | 3 |
HCM 610 | Property Operations Management | 3 |
CLS 212 | Diversity | 3 |
MAT 772 | Applied Math | 3 |
MGT 101 | Principles of Management | 3 |
TOTAL CREDITS: 33.00