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Food Service Administration, Restaurant Management (A.A.S.)
Course Descriptions: Online or PDF
Food Service Administration, Restaurant Management
A.A.S. Program
TOTAL CREDITS: 68-69
| First Semester | Credits |
|---|---|
| HTL 161 Hospitality Management | 3 |
| HTL 171 Food and Beverage Operations | 3 |
| HTL 175 Food and Beverage Merchandising | 3 |
| ENG 101 Composition I | 3 |
| MKT 101 Business Math | 3 |
| PED Activity Course (s) | 1 |
| Total Semester Credits | 16 |
| Second Semester | Credits |
| HTL 162 Hospitality Human Resources | 3 |
| HTL 165 Facilities Planning and Design | 3 |
| HTL 172 Food Services Cost Analysis | 3 |
| HTL 174 Fundamentals of Food Production | 3 |
| Mathematics Elective | 3 |
| PED Activity Course (s) | 1 |
| Total Semester Credits | 16 |
| Summer Session | Credits |
| HTL 242 Hospitality Internship or | |
| HTL 600 Cooperative Partnership with Industry | 3 |
| Third Semester | Credits |
| HTL 176 Advanced Food Production Techniques | 3 |
| HTL 178 Event Planning | 3 |
| ACC 101 Principles of Accounting I | 3 |
| COM 101 Interpersonal Communications | 3 |
| HED Health Elective | 2-3 |
| Social Science Elective | 3 |
| Total Semester Credits | 17-18 |
| Fourth Semester | Credits |
| HTL Elective* | 3 |
| HTL 205 Food and Beverage Operations Research Seminar | 3 |
| Humanities Elective | 3 |
| Laboratory Science Elective | 4 |
| Social Science Elective | 3 |
| Total Semester Credits | 16 |
|
*Choose from HTL 150 (Introduction to Tourism), HTL 155 (International Hospitality
Industry), HTL 174 (Fundamentals of Food Production), HTL 180 (Front Office Management),
HTL 190 (International Wines and Beverages), or MKT 100 (Marketing), or NTR 158 (Social
and Cultural Aspects of Foods), NTR 195 (Nutrition Through the Life Cycle), |
|
