2015-2016 Catalog

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Hospitality and Restaurant Leadership - Food and Event Management Curriculum Plan

Below is a suggested guide for students planning careers in food and event management after two years of full-time study.

First Year

First quarter

CHRM 1000CHRM Orientation

1.5
CHRM 1020SanitationONLINE

2.0
CHRM 1030Introduction to Professional Cooking

4.0
MATH 1242Applied Math for the Hospitality Industry

4.5
Total Credit Hours:12.0

 

Second quarter

CHRM 1035American Cuisine

4.0
OR
CHRM 1210Baking Basics

4.0
ENGL 1010English Composition IONLINEHYBRID

4.5
INFO 1001Information Systems and LiteracyONLINEHYBRID

4.5
Total Credit Hours:13

Third quarter

CHRM 1550Customer Service

3.0
CHRM 2350Nutrition

4.5
CHRM 2460Cost Management

4.5
Total Credit Hours:12.0

Fourth quarter

CHRM 2480Purchasing

4.5
ENGL 1020English Composition IIONLINEHYBRID

4.5
HMRL 1010Human Relations SkillsONLINEHYBRID

4.5
Total Credit Hours:13.5

Second Year

Fifth quarter

CHRM 2410Marketing and Industry Perspectives

3.0
CHRM 2470Hospitality SupervisionONLINE

4.5
CHRM 2560Beverage Management

3.0
Elective

3.0-4.5
Total Credit Hours:13.5-15.0

Sixth quarter

BSAD 1100Business Law IONLINE

4.5
CHRM 2465Food Service Financial Management

4.5
CHRM 2610Event Planning

3.0
Total Credit Hours:12.0

Seventh quarter

CHRM 2475Leadership Principles

4.5
CHRM 2550Table Service

3.0
CHRM 2650Banquet Service

3.0
Total Credit Hours:10.5

Eighth quarter

CHRM 2980Student Manager

3.0
CHRM 2989Hospitality Management Intern

variable
Elective

0.0-4.5
Humanities

4.5
Total Credit Hours:10.5-15.0

See Program