| FIRST QUARTER |
CR |
LEC/LAB HR |
PREREQ |
SECOND QUARTER |
CR |
LEC/LAB HR |
PREREQ |
| HOSP 101 Survey of the Hosp and Tourism Industry (T) |
3 |
3/0 |
|
HOSP 153 Nutrition for a Healthy Lifestyle (T) |
5 |
5/0 |
Place in ENGL 101 and DEV 031 |
| HOSP 103 Hospitality
Sanitation (ServSafe) (T) |
2 |
2/0 |
|
ENGL 101 Beginning Comp (G) |
3 |
3/0 |
ENGL 100 or Place |
| HOSP 104 Hospitality
Safety and Security (T) |
1 |
1/0 |
|
|
|
|
|
| HOSP 293 Hospitality Co-op Work Experience I (T) |
3 |
1/20 |
|
|
|
|
|
| HOSP 102 Foodservice Equipment (T) |
2 |
1/2 |
|
|
|
|
|
| TOTAL CREDITS |
11 |
|
|
TOTAL CREDITS |
8 |
|
|
|
THIRD QUARTER |
CR |
LEC/LAB HR |
PREREQ |
FOURTH QUARTER |
CR |
LEC/LAB HR |
PREREQ |
| HOSP 107 Food Principles (T) |
5 |
5/0 |
|
HOSP 106 Food Laboratory I (T) |
3 |
1/4 |
HOSP 102, 103, 104 and 107 |
| MATH 101 Business Math (B) |
5 |
5/0 |
DEV 031 or Place |
CPT 101 PC Applications I (B) |
3 |
2/2 |
|
| |
|
|
|
COMM 110 Conf and Group Discuss. (G) |
3 |
3/0 |
ENGL 101 |
| TOTAL CREDITS |
10 |
|
|
TOTAL CREDITS |
11 |
|
|
| FIFTH QUARTER |
CR |
LEC/LAB HR |
PREREQ |
SIXTH QUARTER |
CR |
LEC/LAB HR |
PREREQ |
| HOSP 123 Food Purchasing (T) |
3 |
3/0 |
HOSP 107 and Place in DEV 031 |
HOSP 121 Hospitality Industry Computer Application
(T) |
2 |
1/2 |
CPT 101 |
| HOSP 294 Hospitality CO-op Work Experience II (T) |
3 |
1/20 |
HOSP 293 |
ENGL 102 Essay and Research (G) |
3 |
3/0 |
ENGL 101 |
| HOSP 216 Food Lab II (T) |
3 |
1/4 |
HOSP 106 and 107 |
ACCT 106 Intro to Acct. I
(B) |
5 |
5/0 |
|
|
TOTAL CREDITS |
9 |
|
|
TOTAL CREDITS |
10 |
|
|
|
SEVENTH QUARTER |
CR |
LEC/LAB HR |
PREREQ |
EIGHTH QUARTER |
CR |
LEC/LAB HR |
PREREQ |
| HOSP 225 Menu Development (T) |
3 |
3/0 |
HOSP 153 and HOSP 107 |
HOSP 203 Beverage Mgt. (T) |
3 |
3/0 |
|
| SSCI 101 Cultural Diversity (B) |
5 |
5/0 |
Place in ENGL 101 |
NSCI 101 Natural Science I (G) |
5 |
4/3 |
DEV 031 and Place in ENGL 101 |
| ENGL 200 Business Comm (G) |
3 |
3/0 |
ENGL 101 or 111 |
|
|
|
|
| TOTAL CREDITS |
11 |
|
|
TOTAL CREDITS |
8 |
|
|
|
NINTH QUARTER |
CR |
LEC/LAB HR |
PREREQ |
TENTH QUARTER |
CR |
LEC/LAB HR |
PREREQ |
| HOSP 295 Hospitality Co-op Work Experience III (T) |
3 |
1/20 |
HOSP 294 |
HOSP 271 Meeting Planning and Catering Services (T) |
3 |
2/2 |
ENGL 101, HOSP 103 and 104 |
| HOSP 217 Garde Manger (t) |
5 |
1/4 |
|
HOSP 218 Fund of Baking (T) |
3 |
1/4 |
|
| HUM IXX HUM 111,
112, 113, 151, 152 or 224 (G) |
5 |
5/0 |
Place in ENGL 101 |
|
|
|
|
| TOTAL CREDITS |
11 |
|
|
TOTAL CREDITS |
10 |
|
|
| ELEVENTH QUARTER |
CR |
LEC/LAB HR |
PREREQ |
TWELFTH QUARTER |
CR |
LEC/LAB HR |
PREREQ |
| HOSP 205 Records and Cost Controls (T) |
4 |
4/0 |
ACCT 106 |
HOSP 224 Hospitality Supervision and Quality Management
(T) |
5 |
5/0 |
BMGT 102 |
| BMGT 102 Managing Interpersonal Skills (B) |
3 |
1/4 |
|
Hosp 286 Apprenticeship Final Project (T) |
2 |
2/0 |
Hosp 295 |
|
TOTAL CREDITS |
7 |
|
|
TOTAL CREDITS |
7 |
|
|
| GRADUATION REQUIREMENTS |
|
Total General Education
(G) |
22 hours |
|
|
|
| |
|
Total Basic Education
(B) |
21 hours |
|
|
|
| |
|
Total Non-Technical
|
43 hours |
|
|
|
| |
|
Total Technical
(T)
|
64 hours |
|
|
|
| |
|
TOTAL CREDITS
|
107 hours |
|
|
|
