Hospitality and Culinary Management, A.A.S.

Degree

Courses

CHEF1301 — (NT) - Basic Food Preparation
CHEF1302 — (NT) - Principles of Healthy Cuisine
CHEF1305 — (NT) - Sanitation and Safety
CHEF1310 — (NT) - Garde Manger
CHEF1340 — (NT) - Meat Preparation and Cooking
CHEF2301 — (NT) - Intermediate Food Preparation
ENGL1301 — (T) - Composition I
HAMG1321 — (NT) - Introduction to the Hospitality Industry
HAMG1324 — (NT) - Hospitality Human Resources Management
HAMG2307 — (NT) - Hospitality Marketing and Sales
HAMG2332 — (NT) - Hospitality Financial Management
MATH1314 — (T) - College Algebra
MATH1332 — (T) - Contemporary Mathematics
MATH1342 — (T) - Elementary Statistical Methods
PSTR1301 — (NT) - Fundamentals of Baking
RSTO1301 — (NT) - Beverage Management
RSTO1304 — (NT) - Dining Room Services
RSTO1325 — (NT) - Purchasing for Hospitality Operations
RSTO1364 — (NT) - Practicum/Field Experience Restaurant, Culinary, and Catering Management/Manager