Students must earn a 2.0 Q.P.A. in all culinary and HRIM courses to meet graduation requirements. A minimum of 60 credits is required for the completion of this associate degree program. All students may be required to take the one-credit Freshman Experience course.
Acct 101 |
Principles of Accounting I |
Culn 197 |
Intro to Wine & Spirits |
Culn 270 |
Seminar in Legal Issues & Cost Control |
Fnut 131 |
Intro to Nutrition |
| Fpm 209 |
Housekeeping Operations |
| Hrim 100 |
Intro to Hospitality Industry |
| Hrim 101 |
Applied Service Methodology |
| Hrim 175 |
Hospitality Engineering |
| Hrim 201 |
Hotel Rooms Division |
| Hrim 202/203 |
Food Service Management I / Lab |
| Hrim 212 |
Purchasing for Hospitality Industry |
| Hrim 223 |
Management of Human Resources |
| Hrim 295 |
Co-op |
| Hrim 380 |
Hospitality Law |
Hrim 401 |
Hospitality Cost Controls |
| Mktg 162 |
Principles of Marketing |
