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 This Department offers programs to prepare students for immediate entry into the hospitality labor force with marketable skills or to articulate with four-year college and university programs in the hospitality Applied Science Degree and Certificates of Completion. The Department presents the student with an education which provides entry level skills and provides a foundation upon which career advancement can be based. Selected programs of study also have been reviewed and accredited by the American Culinary Federation Accrediting Commission.

Programs and Courses - Tourism, Hospitality and Culinary Arts

Tourism, Hospitality and Culinary Arts

Programs

Associate of Applied Science

• •  Baking and Pastry Arts, A.A.S.
• •  Culinary Arts, A.A.S.
• •  Hospitality Event Management, A.A.S.
• •  Hotel Management, A.A.S.
• •  Restaurant Management, A.A.S.

Certificate of Completion

• •  Baking Principles Certificate
• •  Culinary Studies Certificate
• •  Hotel Limited Service Property Management Certificate

Courses

• •  CHEF 1205 - Sanitation and Safety
• •  CHEF 1300 - Professional Cooking and Dining Room Service
• •  CHEF 1301 - Basic Food Preparation
• •  CHEF 1310 - Garde Manger
• •  CHEF 1345 - International Cuisine
• •  CHEF 2264 - Practicum Culinary Arts
• •  CHEM 1405 - Introductory Chemistry I
• •  FDNS 1301 - Introduction to Foods
• •  FDNS 1305 - Nutrition
• •  HAMG 1170 - Professionalism in the Hospitality Industry
• •  HAMG 1313 - Front Office Procedures
• •  HAMG 1321 - Introduction to the Hospitality Industry
• •  HAMG 1340 - Hospitality Legal Issues
• •  HAMG 1342 - Guest Room Maintenance
• •  HAMG 1391 - Special Topics in Hospitality Administration and Management
• •  HAMG 2266 - Practicum-Hospitality Administration/Management
• •  HAMG 2267 - Practicum Hospitality Management
• •  HAMG 2305 - Hospitality Management and Leadership
• •  HAMG 2307 - Hospitality Marketing and Sales
• •  HAMG 2330 - Convention and Group Management and Services
• •  HAMG 2332 - Hospitality Financial Management
• •  HAMG 2337 - Hospitality Facilities Management
• •  PSTR 1206 - Cake Decorating I
• •  PSTR 1212 - Laminated Doughs, Pate a Choux, Donuts
• •  PSTR 1301 - Fundamentals of Baking
• •  PSTR 1305 - Breads and Rolls
• •  PSTR 1310 - Pies, Tarts, Teacakes and Cookies
• •  PSTR 1312 - Laminated Dough, Pate a Choux, and Donuts
• •  PSTR 1340 - Plated Desserts
• •  PSTR 2207 - Cake Decorating II
• •  PSTR 2264 - Practicum-Baking and Pastry Arts
• •  PSTR 2301 - Chocolates and Confections
• •  PSTR 2331 - Advanced Pastry Shop
• •  PSTR 2350 - Wedding Cakes
• •  RSTO 1301 - Beverage Management
• •  RSTO 1306 - Facilities Layout and Design
• •  RSTO 2264 - Practicum-Restaurant Management
• •  RSTO 2301 - Principles of Food and Beverage Controls
• •  RSTO 2307 - Catering
• •  RSTO 2405 - Management of Food Production and Service
• •  TRVM 1327 - Special Events Design
• •  TRVM 2355 - Exposition and Trade Show Operations

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