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(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.SERV.10 AAS.FOOD/HOSP.MGMT
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.
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 |
| ENGL 1301 | Composition I | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| +++Elective | MATH Elective | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| +Elective | Mathematics Elective | 3 |
| 15 |
SEMESTER II
| # CHEF 1301 | Basic Food Preparation | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| RSTO 1313 | Hospitality Supervision | 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) |
| PSYC 2301 | General Psychology OR | 3 |
| SOCI 1301 | Introduction to Sociology | (3) |
| 12 |
SEMESTER III
| # CHEF 2331 | Advanced Food Preparation | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| PSYC 2301 | General Psychology OR | 3 |
| HAMG 2307 | Hospitality Marketing and Sales | 3 |
| SOCI 1301 | Introduction to Sociology | (3) |
| ++Elective | Humanities/Fine Arts | 3 |
| 6 |
SEMESTER IV
| HAMG 2307 | Hospitality Marketing and Sales | 3 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| # ENGL 1302 | Composition II | 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 2301 | Principles of Food and Beverage Controls | 3 |
| RSTO 2307 | Catering | 3 |
| # RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| RSTO 2380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| +Elective | Food and Hospitality Service Elective | 3 |
| GOVT 2305 | Federal Government | 3 |
| 12 | ||
| Minimum Hours Required | 60 |
+Food and Hospitality Service Elective - Students must choose from the list below and cannot apply the same courses to the Culinary Arts AAS electives:
| HAMG 1340 | Hospitality Legal Issues | 3 |
| # PSTR 1301 | Fundamentals of Baking | 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 |
#Note for CHEF 1301: 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.
#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.
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.
