Hotel/Restaurant Management - Culinary Arts, Baking & Pastry, Hospitality Management

Courses

• BPA125 — Principles of Marketing
• BPA127 — Digital Marketing and Analytics
• BPA171 — Principles of Supervision
• COM111 — Fundamentals of Oral Communication
• ENG101 — Academic Writing and Research 1
• ENG101A — Academic Writing and Research 1
• ENG101H — Academic Writing and Research 1 - Honors
• ENG102 — Academic Writing and Research 2
• ENG102H — Academic Writing and Research 2 Honors
• HRM111 — Introduction to the Hospitality Industry
• HRM119 — Certification in Sanitation
• HRM121 — Introduction to Cooking
• HRM123 — Cooking Techniques 1
• HRM190 — Food Science and Nutritional Cooking
• HRM201 — Intermediate Bread Production
• HRM202 — Intermediate Cake Production
• HRM203 — Intermediate Pastry Production
• HRM205 — Cooking Techniques 2
• HRM220 — Garde Manger
• HRM223 — International Cuisine
• HRM225 — Restaurant Production and Simulation
• HRM226 — Advanced Pastry Production
• HRM227 — Chocolates and Confections
• HRM232 — World Culture and Cuisine: A Social Science Perspective
• HRM240 — Meeting and Conference Planning
• HRM251 — Restaurant Management
• HRM253 — Catering Management
• HRM256 — Hotel Property Management
• HRM260 — Purchasing and Cost Controls
• HRM275 — HRM Capstone Industry Immersion Experience

Source ↗

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