Business Technologies AAS - Hotel/Restaurant - Hospitality Management Program
Degree
Courses
- BUS-101 — Introduction to Business
- BUS-129 — Event Planning and Management I
- COM-100 — Speech Communication
- COM-102 — Public Speaking
- ECO-101 — Principles of Macroeconomics
- ENG-101 — English Composition I
- ENG-201 — English Composition II
- ENG-202 — Technical Writing
- HRM-101 — Introduction to Hospitality Management
- HRM-102 — Food Protection and Safety
- HRM-103 — Professional Food Preparation Techniques
- HRM-104 — Front Office Operations
- HRM-105 — Culinary Nutrition
- HRM-106 — Menu Planning and Nutrition
- HRM-107 — Housekeeping
- HRM-110 — Introduction to Baking
- HRM-112 — Charcuterie and Butchering
- HRM-113 — Food History and Culture
- HRM-129 — Event Planning and Management I
- HRM-130 — Introduction to Wine, Beer and Spirits
- HRM-132 — Barista Fundamentals: Coffee and Teas
- HRM-140 — Special Topics in the Foodservice and Hospitality Industry
- HRM-202 — Quantity Food Production and Services
- HRM-203 — Beverage Management
- HRM-205 — Restaurant Service Management
- HRM-206 — Commercial Restaurant Operation
- HRM-208 — Confectionery Arts
- HRM-209 — Artisan Bread Production
- HRM-210 — Specialty Cakes
- HRM-211 — American Regional Cuisine
- HRM-212 — International Cuisine
- HRM-213 — Garde-Manger
- HRM-219 — Hospitality Law
- HRM-220 — Advanced Baking Techniques
- HRM-223 — Asian Cuisine
- HRM-224 — Hospitality Entrepreneurship
- HRM-225 — Purchasing and Cost Control
- HRM-229 — Event Planning and Management II
- HRM-292 — Co-Op Work Experience [Hotel/Restaurant/Hospitality]
- IST-123 — Success 101
- MAT-130 — Contemporary Math
- MAT-150 — Statistics I
Source ↗
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