Hospitality Management & Culinary Arts AAS Degree

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)

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​​ ​​

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)

Total Credits for AAS Degree: 63