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HOSPITALITY MANAGEMENT AAS (R): 347A FOOD AND BEVERAGE MANAGEMENT

Total Credits: 60 Catalog Editions 17-18 through 20-21

PROGRAM REQUIREMENTS Course Hours Grade

ENGL 101 or ENGL 101A (if needed for ENGL102/103 or Elective)*

BSAD 101 3NUTR 101 3HMGT 100 1HMGT 101 3HMGT 105 1HMGT 107 3HMGT 110 2HMGT 111 2HMGT 204 3HMGT 208 3HMGT 211 3

(Offered Fall Only) ‡ HMGT 240 3HMGT 290 3

ELECTIVEOverall GPA of 2.0 is required to graduate

Total Credits:

Hospitality Management Website

GENERAL EDUCATION: DISTRIBUTION COURSES Course Hours GradeArts or Humanities Distribution (ARTD or HUMD)

Behavioral & Social Sciences Distribution (BSSD) ** 3Natural Sciences Distribution with Lab (NSLD) 4

General Education Elective (GEEL) 3

General Education Elective (GEEL) Choose course from general education HLTH. Discuss appropriate course choice with counselor/HMGT advisor

3

GENERAL EDUCATION: FOUNDATION COURSES Course Hours GradeEnglish Foundation (ENGL 102 or ENGL 103, grade of C or better required to graduate) 3Math Foundation (MATH 110, 115, 117, 120, 130, 150, 165, 170, or 181) CONSULT COUNSELING FACULTY / PROGRAM ADVISOR ABOUT CHOICE

* ENGL 101/ENGL 101A, if needed, for ENGL 102/ENGL 103, or Elective.

‡ Offered fall only.

This degree is a career program and may not readily transfer to four year colleges/universities (except in special cases.) Visit transfer planning for more information.

This UNOFFICIAL document is for planning purposes ONLY and completion does not guarantee graduation.

Last Modified: July 2020

Advising Worksheet Contact: Anthony Solano

See an advisor to submit an Application for Graduation the semester BEFORE you intend to graduate.

** ECON 201 is recommended for the BSSD selection.

This program of study is for the student preparing to enter the lodging and food service industry in a supervisory and management capacity. The curriculum contains a core of required courses and general education requirements. Students can customize their remaining studies by taking one of three concentrations: food and beverage management; management/supervision; and meeting, conference, and event planning.

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