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.
| Acct 101 |
Principles of Accounting I |
| Fnut 131 |
Intro to Nutrition |
| Hrim 100 |
Introduction to the
Hospitality Industry |
| Hrim 101 |
Applied Service Methodology |
| Hrim 175 |
Hospitality Engineering |
| Hrim 202/203 |
Food Service Management I / Lab |
| Hrim 212 |
Purchasing for the
Hospitality Industry |
| Hrim 223 |
Management of Human Resources |
| Hrim 295 |
Co-op |
| Hrim 302/303 |
Food Service Management II / Lab |
| Hrim 306 |
Wine and Spirit Management |
