Hospitality Management & Tourism/Culinary Arts, AAS

Degree

Courses

• ACC1100 — Survey of Accounting
• ACC1210 — Introduction to Financial Accounting
• BIS1120 — Introduction to Software Applications
• COM2206 — Interpersonal Communication
• COM2225 — Small Group Communication
• DIT1108 — Nutrition for the Culinary Professional
• ENG1101 — English Composition I
• HMT1101 — Basic Culinary Skills
• HMT1105 — Introduction to the Hospitality & Tourism Industry
• HMT1107 — Sanitation & Safety
• HMT1110 — Menu Planning & Table Service Practicum
• HMT1112 — Food Principles & Basic Preparation
• HMT1125 — Beverage Management
• HMT1129 — Restaurant Desserts
• HMT2200 — Baking & Culinary Fundamentals & Commercial Equipment
• HMT2201 — Food Service Equipment, Design & Maintenance
• HMT2206 — Garde Manger
• HMT2207 — Butchery & Fish Management
• HMT2208 — Advanced Culinary & Competition Skills
• HMT2209 — Advanced Culinary Skills
• HMT2215 — Hospitality Cost Controls
• HMT2225 — Hospitality & Tourism Supervision
• HMT2226 — Hospitality Purchasing & Negotiations
• HMT2227 — Hospitality Marketing
• HMT2230 — Risk & Prevention Management
• HMT2292 — Culinary Arts Option Cooperative Work Experience
• MAT1125 — Math for the Culinary Arts & Baking & Pastry Arts Professional
• PSY1100 — General Psychology
• SOC1145 — Introduction to Cultural Anthropology

Source ↗

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