This program prepares students for a wide variety of career opportunities within the hospitality industry. Such career choices include, but are not limited to, culinary arts, food service administration, supermarket management, health care and nutrition, hotel technology, golf management, and travel and tourism.

The curriculum emphasizes a broad base of industry skills such as technical knowledge, communication and customer relations skills, and creative problem solving. Cooperative Education provides work-based experience to expand students' learning opportunities.

Graduates of the Hospitality Management program can begin their careers as manager trainees or supervisors. With experience, they will qualify for such positions as Restaurant Manager, Caterer, Sous Chef, Front Office Manager, Convention Sales Representative, Meeting Planner, Tour Operator, Tourism Consultant, and Golf Facilities Manager. Transfer and 2+2 programs are available in all areas.

(Housed in the Hospitality Department)

Distribution Requirements	Credit Hours
HUMANITIES: 6 Credit Hours
ENG 101 College Composition OR ENG 200 Advanced Composition	3
ENG 105 Introduction to Literature OR ENG 250 Professional Communication OR ENGLISH ELECTIVE*	3
Total	6
SOCIAL SCIENCE: 6 Credit Hours
SOCIAL SCIENCE ELECTIVES	6
Total	6
NATURAL SCIENCES AND MATHEMATICS: 6-8 Credit Hours
MTH 104 Intermediate Algebra (or higher)**	3-4
NATURAL SCIENCE ELECTIVE	3-4
Total	6-8
LIBERAL ARTS AND SCIENCES: 3 Credit Hours
LIBERAL ARTS AND SCIENCES ELECTIVE	3
Total	3
PROGRAM REQUIREMENTS: 42-45 Credit Hours
ACC 101 Accounting Principles I OR ACC 130 Introductory Accounting and Financial Analysis***	4
HSP 101 Introduction to the Hospitality Industry	3
HSP 102 Hospitality Service	4
HSP 201 Hospitality Human Resource Management	3
CE 260 Cooperative Education-Hospitality Management	4
CRC OR CIS ELECTIVE	3
PROGRAM OPTION (listed below)	21-24
Total	42-45
HEALTH/PHYSICAL EDUCATION: 2 Credit Hours
HEALTH/PHYSICAL EDUCATION ELECTIVE	2
Total	2
TOTAL CREDITS	65-70
PROGRAM OPTIONS: 21-24 Credit Hours
TRAVEL OPTION: 21 Credit Hours
HSP 251 Hospitality Marketing	3
TVL 101 Introduction to Travel and Tourism	3
TVL 131 Documentation in the Tourism Industry	3
TVL 210 Introduction to Airline Reservations Systems: SABRE OR TVL 220 Introduction to Airline Reservations Systems: APOLLO	3
TVL 231 Tourism Specialization	3
TVL 275 Current Issues in Travel and Tourism	3
ELECTIVE****	3
FOOD SERVICE AND CULINARY ARTS OPTION: 23 Credit Hours
FSA 103 Culinary Arts I: Fundamentals of Food Preparation	5
FSA 106 Food Safety and Sanitation	1
FSA 107 Menu Planning	3
FSA 117 Basic Consumer Nutrition	3
FSA 203 Culinary Arts II: Advanced Food Preparation	5
FSA 205 Purchasing, Storage and Handling	3
HSP ELECTIVE*****	3
HOTEL OPTION: 24 Credit Hours
FSA 103 Culinary Arts I: Fundamentals of Food Preparation	5
FSA 106 Food Safety and Sanitation	1
HSP 202 Banquet and Event Planning	3
HSP 211 Hospitality Law	3
HSP ELECTIVE*****	3
HTL 105 Hotel Operations	3
HTL 206 Hotel Sales and Marketing	3
HTL 208 Food, Beverage and Labor Cost Controls	3
GOLF MANAGEMENT OPTION: 21 Credit Hours
GLF 115 Introduction to Golf Management	3
GLF 118 Golf Shop Operation	3
GLF 122 Golf Fundamentals and Methods	3
GLF 126 Golf Club Design, Fitting and Repair	3
GLF 130 Golf Course Maintenance	3
GLF 136 Golf Shop Policies and Services	3
HSP ELECTIVE*****	3

* Recommended ENG 105 or ENG 250
** MTH 130 or MTH 160 or MTH 165
*** Students taking ACC 101 OR ACC 130 must have MTH 130 OR MTH 098 or equivalent for a prerequisite.
****CE255/HSP/BUS/FOR LAN/SPC
***** CE 255/FSA/GLF/HSP/HTL/TVL

NOTE: The Hospitality Department offers the following certificate programs (listed alphabetically in the Catalog):
-Culinary Arts
-Food Management
-Hotel Management
-Travel and Tourism
All course requirements in these certificate programs lead into the Hospitality Management AAS Degree program (listed alphabetically).