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Program: Food and Hospitality Institute
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| Key: | New Content |
(Associate of Applied Sciences Degree)
El Centro only
- Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: AAS.FOOD.SERV.10
The Food and Hospitality Service Program trains students to assume a variety of responsible positions in the food and hospitality industry.
The Food and Hospitality Service degree is accredited by the Accrediting Commission of the American Culinary Federation.
Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.
| CREDIT HOURS |
SEMESTER I
| HAMG 1321 | Introduction to Hospitality Industry* | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| # CHEF 1305 | Sanitation and Safety | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| ENGL 1301 | Composition I | 3 |
| +++Mathematics Elective | MATH Elective | 3-7 3 |
| 15-19 12 |
SEMESTER II
| RSTO 1306 | Facilities Layout and Design | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| # CHEF 2331 | Advanced Food Preparation | 3 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| SPCH 1311 | Introduction to Speech Communication OR | 3 |
| SPCH 1315 | Fundamentals of Public Speaking OR | (3) |
| SPCH 1321 | Business and Professional Communication | (3) |
| PSYC 2301 | General Psychology | 3 |
| 15 12 |
SEMESTER III
| ENGL 1301 | Composition I | 3 |
| SPCH 1311 | Introduction to Speech Communication OR | 3 |
| SPCH 1315 | Fundamentals of Public Speaking OR | (3) |
| SPCH 1321 | Business and Professional Communication | (3) |
| # CHEF 2331 | Advanced Food Preparation | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| HAMG 2307 | Hospitality Marketing and Sales | 3 |
| ++Elective | Humanities/Fine Arts | 3 |
| 6 12 |
SEMESTER IV
| CHEF 1441 | American Regional Cuisine OR | 4 |
| HAMG 2307 | Hospitality Marketing and Sales OR | 3 |
| FDNS 1391 | Special Topics in Foods and Nutrition Studies, General** OR | (3) |
| FDNS 1309 | Nutrition in the Community** | (3) |
| # CHEF 1445 | International Cuisine | (4) |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| # RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 3 |
| ++Elective | Humanities/Fine Arts | 3 |
| 13 |
SEMESTER V
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| CHEF 1445 | International Cuisine | 4 |
| RSTO 2380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| PSYC 2301 | General Psychology | 3 |
| RSTO 1306 | Facilities Layout and Design | 3 |
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| RSTO 2280 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 2 |
| +Elective | Food and Hospitality Service Elective | 1-3 3 |
| 14-16 11 | ||
| Minimum Hours Required | 63-69 60 |
+Food and Hospitality Service Elective - must be selected from the following:
| CHEF 1302 | Principles of Healthy Cuisine | 3 |
| CHEF 1310 | Garde Manger | 3 |
| CHEF 2302 | Saucier | 3 |
| FDNS 1309 | Nutrition in the Community** | 3 |
| FDNS 1391 | Special Topics in Foods and Nutrition Studies, General** | 3 |
| HAMG 1340 | Hospitality Legal Issues | 3 |
| # PSTR 1301 | Fundamentals of Baking | 3 |
| # PSTR 2331 | Advanced Pastry Shop | 3 |
| RSTO 1191 | Special Topics in Food and Beverage/Restaurant Operations Manager AND | 1 |
| RSTO 1291 | Special Topics in Food and Beverage/Restaurant Operations Manager | 2 |
| RSTO 1301 | Beverage Management | 3 |
| RSTO 1319 | Viticulture and Enology | 3 |
| RSTO 1391 | Special Topics in Food and Beverage/Restaurant Operations Manager | 3 |
| RSTO 2307 | Catering | 3 |
++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
+++Mathematics MATH Elective - must be selected from the AAS Core Options for Mathematics. It is preferred that students select the Core Mathematics requirement; however, the math option below is allowable.
| POFT 1321 | Business Math OR | 3 |
| POFT 1325 | Business Math and Machine Applications AND | (3) |
| Elective | Natural Science | (4) |
Students selecting POFT 1321 or POFT 1325 must also select any course from the AAS Core Options for Natural Sciences.
#This course must be completed with a grade of "C" or better.
*HAMG 1321 is recommended for those interested in Commercial Food Service such as restaurants.
**FDNS 1391 or FDNS 1309 is suggested for those interested in the areas of hospital dietetics or child nutrition.
NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.