Hospitality Management, Culinary Arts Concentration, A.A.S.

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Steven Leake • (901) 333-4096

The rapidly growing hospitality industry offers various management careers in food and beverage, hotel and culinary arts. A balance of classroom, laboratory, and work experience opportunities combine in this program to provide management preparation for this challenging industry. The culinary arts concentration is primarily designed to prepare students for entry-level positions as chefs.

First Semester: 15 Credits

Second Semester: 16 Credits

HMGT 2225 Food and Beverage Preparation II
HMGT 1130 Supervision in the Hospitality Industry
Mathematics or Natural Sciences 3 Credit Hour(s) (Gen. Ed.) ¹
MIS 2749 Foundations of Information Systems
SPCH 1010 Fundamentals of Speech Communication (Gen. Ed.)

Third Semester: 16 Credits

BUSN 2330 Principles of Management
HMGT 1931 Co-Op Education I
HMGT 2190 Catering and Buffet and Lab
HMGT 2510 Introduction to Ice Carving
Humanities/Fine Arts 3 Credit Hour(s) (Gen. Ed.) ¹

Fourth Semester: 13 Credits

HMGT 2230 Legal Aspects of Hospitality Administration
HMGT 2240 Managerial Accounting for the Hospitality Industry
HMGT 2261 Advanced Food Preparation and Lab
Social/Behavioral Sciences 3 Credit Hour(s) (Gen. Ed.) ¹

Total Program Credits: 60

This program of study is designed as a terminal degree for a specific career field.

¹ Review General Education pages and/or consult advisor for correct selection.

This program participates in Cooperative Education which is available to eligible students as explained on the Cooperative Education pages. If a student is interested in completing a Hospitality Management internship along with the degree, coop experience must be taken for four semesters. See Steven Leake for details. Optional for Internship: HMGT 1931 , HMGT 1932 , HMGT 1933 and HMGT 1934 .