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Program: Food and Hospitality Institute
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CREDIT HOURS |
SEMESTER I
HAMG 1321 | Introduction to Hospitality Industry | 3 |
RSTO 1313 | Hospitality Supervision | 3 |
# CHEF 1305 | Sanitation and Safety | 3 |
9 |
SEMESTER II
RSTO 1304 | Dining Room Service | 3 |
CHEF 1301 | Basic Food Preparation | 3 |
+Elective | Food and Hospitality Service Elective | 3 |
9 |
SEMESTER III
# RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
+Elective | Food and Hospitality Service Elective | 3 |
6 |
Minimum Hours | 24 |
+Food and Hospitality Service Elective - must be selected from the following:
HAMG 2307 | Hospitality Marketing and Sales | 3 |
IFWA 1318 | Nutrition for the Food Service Professional | 3 |
RSTO 1301 | Beverage Management | 3 |
RSTO 1306 | Facilities Layout and Design | 3 |
RSTO 1319 | Viticulture and Enology | 3 |
RSTO 1325 | Purchasing for Hospitality Operations | 3 |
RSTO 1391 | Special Topics in Food and Beverage/Restaurant Operations Manager | 3 |
RSTO 2301 | Principles of Food and Beverage Controls | 3 |
RSTO 2307 | Catering | 3 |
Additional requirements include the following:
A. TABC Certification offered through RSTO 1304.
B. Registered Food Service Manager offered through CHEF 1305.
C. Total of 1000 hours of work experience including 640 hours through Cooperative Education.
#This course must be completed with a grade of "C" or better.
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.