Hospitality Management & Culinary Arts AAS Degree

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Purpose

The associate of applied science degree in Hospitality Management and Culinary Arts prepares the student for a wide range of careers within the hospitality industry. Students are provided with management and critical thinking skills. General education courses assist the student in employment flexibility.

Note: This degree is available at Hastings

Required Courses

HMRM 1000 - Introduction to HMRM 1 credit(s)
HMRM 1100 - Sustainability in Hospitality 1 credit(s)
HMRM 1150 - Customer Service 3 credit(s)
HMRM 1250 - Orientation to Hospitality & Tourism 3 credit(s)
HMRM 1330 - Dining Room Service 2 credit(s)
HMRM 1861 - Cooperative Education Internship 1 credit(s)
HMRM 2410 - Hospitality Law 3 credit(s)
HMRM 2650 - Hospitality Management 3 credit(s)
HMRM 2800 - Hospitality/Culinary Capstone 2 credit(s)
ACCT 1100 - Applied Accounting 3 credit(s)
OR
ACCT 1200 - Principles of Accounting I 3 credit(s)
Student Elective Courses 3 credit(s)

Subtotal: 25

Select one of the following specializations:

Note: Only one Hospitality Management and Culinary Arts AAS degree may be earned by any student

Culinary Arts Specialization
23 credit(s)
Suggested Sequence of Courses
Hospitality Management Specialization
23 credit(s)
Suggested Sequence of Courses

Subtotal: 23

General Education Core Requirements

All graduates with an AA, AS, AAS or ADN will complete a minimum of 15 credits of General Education from the following (AA and AS students will have additional requirements):

GEN ED Group A: Communications 3 credit(s)
(Recommend:
SPCH 1110
)
GEN ED Group B: Critical Thinking and Problem Solving 3 credit(s)
(Recommend:
MATH 1050
or higher)
GEN ED Group C: Career and Life Skills, D: Information & Technology Literacy or E: Global Awareness 3 credit(s)
(Recommend:
INFO 1120
)
GEN ED Group A, B, C, D or E 6 credit(s)