DCCCD
New students who are entering the college for the first time should follow the version on this page.
Show me the April 4, 2017, web published version.
Show me what changed in 2017-2018.
(Associate of Applied Science 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/HOSP.MGMT
The Associate of Applied Science Degree in Food and Hospitality Management provides students the basic and advanced skills, practice and experience needed to build a professional career as a food service manager. This degree program will equip students to advance into progressively more responsible supervisory roles as their experience and skills develop. Components of the degree program include in-depth supervisory and management theory, guest service as well as hands-on food preparation practice. Practical work experience and academic preparation are also included in this degree to produce well-rounded professionals with the confidence to become leaders in the food and hospitality industry.
All CHEF, HAMG, IFWA, and RSTO courses must be completed with a "C" or better. This award is accredited by the American Culinary Federation.
| CREDIT HOURS |
SEMESTER I
| HAMG 1321 | Introduction to Hospitality Industry* | 3 |
| CHEF 1305 | Sanitation and Safety | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| +Elective | Mathematics Elective | 3 |
| 15 |
SEMESTER II
| RSTO 1304 | Dining Room Service | 3 |
| RSTO 1301 | Beverage Management | 3 |
| ENGL 1301 | Composition I | 3 |
| SPCH 1311 | Introduction to Speech Communication OR | 3 |
| SPCH 1315 | Public Speaking OR | (3) |
| SPCH 1321 | Business and Professional Communication | (3) |
| 12 |
SEMESTER III
| CHEF 2331 | Advanced Food Preparation | 3 |
| PSYC 2301 | General Psychology OR | 3 |
| SOCI 1301 | Introduction to Sociology | (3) |
| 6 |
SEMESTER IV
| HAMG 2307 | Hospitality Marketing and Sales | 3 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| ++Elective | Humanities/Fine Arts | 3 |
| RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| 15 |
SEMESTER V
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| RSTO 1306 | Facilities Layout and Design | 3 |
| RSTO 2307 | Catering | 3 |
| RSTO 2380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| 12 | ||
| Minimum Hours Required | 60 |
# Students must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.
+Mathematics Elective - must be selected from the AAS Core Options for Mathematics.
++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
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.
