Culinary Arts: Restaurant & Hospitality Management
 
Students must complete the curriculum described below:
Recommended Course Sequence
First Semester
HCM186Culinary Foundations I 3.0
HCM111Principles of Baking I 2.0
HCM191Quantity Food Production I Lab 4.0
HCM113Culinary Baking 1.0
HCM100Sanitation and Safety 2.0
HCM200Dining Service 2.0
MAT711Business and Financial Mathematics 3.0
  Credits 17.0
Second Semester
HCM187Culinary Foundations II 3.0
HCM112Principles of Baking II 2.0
HCM192Quantity Food Production II Lab 4.0
HCM121Culinary Baking II 1.0
A.A.S. Communications Requirement (ENG 105, 110) 3.0
Social Science/Humanities Elective 3.0
  Credits 16.0
Summer
HCM512Culinary Internship 2.0
  Credits 2.0
Third Semester
HCM240Menu Planning and Design 2.0
HCM230Nutrition and Wellness 3.0
HCM343Recipe Costing and Menu Pricing 2.0
HCM255Purchasing 3.0
BUS185Business Law I 3.0
BUS102Introduction to Business 3.0
HCM197Regional Wine History 2.0
  Credits 18.0
Fourth Semester
HCM278Cost Control 2.0
HCM245Design and Layout of Food Service Facilities 3.0
HCM330Hospitality Personnel Management 3.0
HCM214Culinary Media/Networking 3.0
MKT110Principles of Marketing 3.0
MGT195Workplace Empowerment 3.0
  Credits 17.0

  70.0  Total Semester Hours Required
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