Curriculum
Requirements: 33 credits
|
Credits |
Grade |
Semester
taken/anticipated |
|
First
Year, Fall Semester |
|
|
|
|
ACC 111
Accounting I |
3 |
|
|
|
CUL 104
Food Service Sanitation |
3 |
|
|
|
HOS 124
Hospitality Supervision |
3 |
|
|
|
HOS 200
Food and Beverage Service Operations |
3 |
|
|
|
HOS 204
Fundamentals of Professional Food Production |
3 |
|
|
|
ENG 101
College Composition |
3 |
|
|
|
Semester
Total |
18 |
|
|
|
Second
Year, Spring Semester |
|
|
|
|
ENG 212
Business Communications |
3 |
|
|
|
HOS 106
Purchasing for the Hospitality Industry |
3 |
|
|
|
HOS 202
Beverage Management |
3 |
|
|
|
HOS 220
Operational Cost Controls |
3 |
|
|
|
HOS 221
Hospitality Computer Applications |
3 |
|
|
|
Semester Total |
15 |
|
|
