Culinary Arts, an Option to Hospitality, Recreation, and Tourism Management, Associate in Science
The Associate in Science degree program in Hospitality, Recreation, and Tourism Management (HRTM) is designed to prepare students to begin a career in the creative, people-oriented hospitality, recreation, and tourism industries, or to continue with their education toward a Bachelor’s degree. The program provides a business planning and management foundation that examines industry trends, consumer behavior, guest services, and other factors that influence hospitality recreation, and tourism development and promotion. Students will receive exposure to critical thinking skills as well as a broad education and awareness of values, skills, and attitudes that will prepare them for responsible citizenship roles across the scope of the hospitality, recreation, and tourism industry and society.
The purpose of the culinary option program is to build culinary knowledge, recipe execution competencies, and kitchen skills to prepare students for a career in the food and beverage/culinary segment of the hospitality industry. The content of this program addresses cooking fundamentals and provides a broad introduction to managerial principles in food and beverage operations.
| First Semester | Credit Hours | |
|---|---|---|
| ENGL 151 | English I | 3 |
| MATH 156 or Higher | 3 | |
| HRTM 110 | Introduction to Hospitality, Recreation And Tourism Management | 3 |
| COMM 154 | Fundamentals of Public Speaking | 3 |
| Any STSC - Student Success Seminar course 1 | 2 | |
| Credit Hours | 14 | |
| Second Semester | ||
| ENGL 152 | English II | 3 |
| BUSN 271 | Principles of Management | 3 |
| ECON 151 or ECON 152 | Macroeconomic Principles or Microeconomics Principles | 3 |
| HRTM 230 | Principles of Food and Beverage Management | 3 |
| Any Course from the Gen. Ed. Course List | 3 | |
| Credit Hours | 15 | |
| Third Semester | ||
| HRTM 212 | Conferences, Conventions, and Special Events Management | 3 |
| HRTM 214 | Supervision and Human Resource Management | 3 |
| HRTM 231 | Culinary Fundamentals | 3 |
| CSIT 123 | Integrated Office Software | 3 |
| Any Foreign Language Course from the Gen. Ed. Course list 2 | 3 | |
| Credit Hours | 15 | |
| Fourth Semester | ||
| APPR 151 | Degree Apprenticeship (HRTM section only) | 3 |
| HRTM 220 | Managerial Accounting for Hospitality Industry | 3 |
| HRTM 232 | Advanced Culinary Concepts | 3 |
| Any Foreign Language Course from the Gen. Ed. Course list 2 | 3 | |
| Lab Science Gen. Ed. Requirement | 4 | |
| Credit Hours | 16 | |
| Total Credit Hours | 60 | |
- 1
A variety of STSC -Student Success Seminar courses are available. Please speak to your academic advisor for assistance when selecting.
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Two semesters of the same foreign language are strongly recommended (For example: SPAN 151 and SPAN 152)