Event and Hospitality Management
BUS-222 BUS-227 HOS-100 HOS-101 HOS-105 HOS-227 CUL-100 CUL-105 CUL-190 - CUL-255 HOS-255 ACC-101 ENG-101 ENG-103 CSC-135 NS-115 HPE-111 -Oral Communication -DEISJ MAT-110 MAT-121 MAT-200 -US History -World History -World Language CUL-140 VIT-100 VIT-102 VIT-103 BUS-224 HOS-140 HOS-232 ENG-101 HOS-100 HOS-101 HOS-105 NS-115 - -US History -World History -World Language BUS-222 CUL-100 CUL-105 CUL-190 HOS-140 HPE-111 - MAT-110 MAT-121 MAT-200 ACC-101 BUS-224 ENG-103 - CUL-255 HOS-255 BUS-227 CSC-135 HOS-227 HOS-232 -Oral Communication -DEISJ - CUL-100 CUL-105 CUL-140 CUL-190 ENG-101 HPE-111 VIT-103 - BUS-222 BUS-227 HOS-100 HOS-105 VIT-100 VIT-102 -DEISJ - HOS-101 NS-115 -Oral Communication -
Courses
- ACC-101 — Principles of Financial Accounting
- BUS-222 — Marketing
- BUS-224 — Human Resource Management
- BUS-227 — Business Law
- CSC-135 — Core Excel
- CUL-100 — Culinary Fundamentals
- CUL-105 — Culinary Fundamentals Lab
- CUL-140 — Beverage Fundamentals
- CUL-190 — Food and Beverage Cost Controls
- CUL-255 — Culinary Restaurant Practicum
- ENG-101 — Composition I
- ENG-103 — Composition II
- HOS-100 — Introduction to Tourism
- HOS-101 — Principles of Hotel and Resort Management
- HOS-105 — Orientation to Hospitality
- HOS-140 — Foodservice Sanitation and Beverage Management
- HOS-227 — Destination Marketing
- HOS-232 — Event Management
- HOS-255 — Hospitality Capstone
- HPE-111 — First Aid and Basic Life Support
- MAT-110 — Mathematics of Money
- MAT-121 — Introductory Statistics I
- MAT-200 — Statistics
- NS-115 — Introduction to Nutrition
- VIT-100 — Introduction to Wines and Vines
- VIT-102 — Wines of Europe
- VIT-103 — Wines of the World