2022 - 2023 Catalog
Program: Culinary | Pastry | Hospitality
Title: Food and Hospitality Management A.A.S.
(Associate of Applied Science Degree)
- Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
- Complete at least 25% of the credit hours required for graduation through instruction by Dallas College.
Degree Plan Code: AAS.FOODHOSP.MGMT.20
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, PSTR, and RSTO courses must be completed with a "C" or better. This award is accredited by the American Culinary Federation.
All students enrolled in advanced cooking and pastry classes must have successfully completed CHEF 1305 with a "C" or better and a minimum of a food handler's certificate preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification.
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 1305 | Sanitation and Safety+ | 3 |
| CHEF 1301 | Basic Food Preparation+ | 3 |
| PSTR 1301 | Fundamentals of Baking+ | 3 |
| RSTO 1304 | Dining Room Service | 3 |
| HAMG 1321 | Introduction to Hospitality Industry | 3 |
| Semester Total | 15 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1313 | Hospitality Supervision | 3 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| RSTO 1306 | Facilities Layout and Design | 3 |
| ++Elective | Mathematics Elective | 3 |
| ENGL 1301 | Composition 1 | 3 |
| Semester Total | 15 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1380 | Cooperative Education - Restaurant, Culinary, and Catering Management/Manager^ | 3 |
| HAMG 2307 | Hospitality Marketing and Sales | 3 |
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| +++Elective | Humanities/Fine Arts | 3 |
| SPCH 1311 | Introduction to Speech Communication OR | 3 |
| SPCH 1315 | Public Speaking OR | (3) |
| SPCH 1321 | Business and Professional Communication | (3) |
| Semester Total | 15 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1301 | Beverage Management | 3 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| RSTO 2307 | Catering | 3 |
| PSYC 2301 | General Psychology OR | 3 |
| SOCI 1301 | Introduction to Sociology | (3) |
| TRVM 1201 | Customer Sales and Service | 2 |
| RSTO 1164 | Practicum-Education - Restaurant - Culinary and Catering Management^ | 3 |
| Semester Total | 15 | |
| Minimum Hours Required | 60 | |
|---|---|---|
+Courses in Semester I are taught in 8 and 16-week semesters.
++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.
#PSTR 1301 and CHEF 1301 - Students must possess Texas State recognized Food Handler Certification by the 4th class day.
^Students cannot be enrolled in more than one external learning courses in the same semester, including RSTO 1164 and RSTO 1380.
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.