Hospitality Management (Culinary Art)
Hospitality Management with a Concentration in Culinary Art, Associate of Applied Business
Career PathwaysMany Options for Success
View Related Degrees and Certificates
This program shares coursework with the following degrees and certificates. Use the buttons below to display shared courses.
Certificate(s) may have additional courses that do not overlap with the degree. Please see Certificate program page for complete listing of required courses.
| Code | Title | Credit Hours |
|---|---|---|
| HOSP-1010 | Introduction to the Hospitality Industry | 2 |
| HOSP-1020 | Sanitation and Safety | 2 |
| HOSP-1031 | Fundamentals of Culinary Arts | 3 |
| HOSP-1040 | Customer Service | 2 |
| HOSP-1552 | Introduction to Baking & Pastries | 3 |
| Select one of the following: | 3 | |
| College Composition I | ||
| Honors College Composition I | ||
| DIET-1200 | Basic Nutrition | 3 |
| HOSP-1451 | Contemporary Cuisine | 4 |
| HOSP-2700 | Hospitality Purchasing | 2 |
| Select one of the following: | 3 | |
| College Composition II | ||
| Honors College Composition II | ||
| Select one of the following: | 3 | |
| Computer Applications | ||
| Honors Computer Applications | ||
| HOSP-1940 | Culinary Arts/Professional Baking Field Experience | 1 |
| MATH-1xxx | 1000-level MATH course or higher | 3 |
| HOSP-1650 | Dining Room Operations | 2 |
| HOSP-1940 | Culinary Arts/Professional Baking Field Experience | 1 |
| HOSP-2330 | Menus and Facilities Planning & Design | 3 |
| HOSP-2350 | Restaurant Operations | 3 |
| HOSP-2500 | Hospitality Cost Control | 3 |
| HOSP-2560 | Garde Manger | 3 |
| HOSP-2400 | Hospitality Management and Supervision | 3 |
| HOSP-2651 | Banquet Management and Production | 4 |
| HOSP-2992 | Culinary Evaluation and American Regional Cuisine | 2 |
| HOSP-xxxx | HOSP elective course | 2-3 |
| Arts and Humanities/Social & Behavioral Sciences requirement | 3 | |
Electives
| Code | Title | Credit Hours |
|---|---|---|
| HOSP-1710 | Doing Business as a a Personal Chef | 3 |
| HOSP-1730 | International Cuisine | 3 |
| HOSP-2550 | Baking Production and Sales II | 3 |
| HOSP-2750 | Culinary Competition | 2 |
Related Degrees and Certificates
- Culinarian/Cook, Short-Term Certifiate
- Event Planning, Short-Term Certificate
- Food and Beverage Operations, Certificate of Proficiency
- Lodging Rooms Division, Certificate of Proficiency
- Personal Chef, Certificate of Proficiency
- Professional Baking, Certificate of Proficiency
- Professional Culinarian/Cook, Certificate of Proficiency
- Hospitality Management with a Concentration in Culinary Art, Associate of Applied Business