FOOD AND HOSPITALITY INSTITUTE -- FOOD AND HOSPITALITY SERVICE
El Centro only
(Associate of Applied Sciences Degree)
(Students pursuing this AAS program are required to meet all TASP requirements.)
Degree Plan Code: AAS.FHSV.SERVICE
The Food and Hospitality Service Program trains students to assume a variety of responsible positions in the food and hospitality industry.
SEMESTER I
| HAMG 1321 |
Introduction to Hospitality Industry* OR |
3 |
| IFWA 1371 |
Organization and Management* |
(3) |
| RSTO 1306 |
Facilities Layout and Design |
3 |
| CULA 1301 |
Basic Food Preparation |
3 |
| CULA 1305 |
Sanitation and Safety |
3 |
| TECM 1391 |
Special Topics in Applied Mathematics, General AND |
3 |
|
Natural Science+++ OR |
3-4 |
| MATH 1314 |
College Algebra OR |
(3) |
| MATH 1414 |
College Algebra |
(4) |
|
|
15-19 |
SEMESTER II
SEMESTER III
SEMESTER IV
| CULA 1441 |
American Regional Cuisine |
4 |
| RSTO 1311 |
Marketing of Hospitality Services** OR |
3 |
| FDNS 1391 |
Special Topics in Foods and Nutrition Studies, General** OR |
(3) |
| FDNS 1309 |
Nutrition in the Community |
(3) |
| RSTO 1380 |
Cooperative Education-Food and Beverage/Restaurant Operations Manager |
3 |
| ++Elective |
Humanities/Fine Arts |
3 |
|
|
13 |
SEMESTER V
| RSTO 2301 |
Principles of Food and Beverage Controls |
3 |
| CULA 1445 |
International Cuisine |
4 |
| RSTO 2380 |
Cooperative Education-Food and Beverage/Restaurant Operations Manager |
3 |
| PSYC 2301 |
Introduction to Psychology |
3 |
| +Elective |
|
1-4 |
|
|
14-17 |
| Minimum Hours Required |
|
63-70 |
+Elective - must be selected from the following:
| CULA 1409 |
Garde Manager |
4 |
| CULA 2302 |
Saucier |
3 |
| FDNS 1309 |
Nutrition in the Community** |
3 |
| FDNS 1391 |
Special Topics in Foods and Nutrition Studies, General** |
3 |
| HAMG 1340 |
Hospitality Legal Issues |
3 |
| HAMG 2307 |
Hospitality Marketing and Sales** |
3 |
| PSTR 1301 |
Fundamentals of Baking |
3 |
| PSTR 2331 |
Advanced Pastry Shop |
3 |
| RSTO 1191 |
Special Topics in Food and Beverage/Restaurant Operations Manager |
1 |
| RSTO 1291 |
Special Topics in Food and Beverage/Restaurant Operations Manager |
2 |
| RSTO 1301 |
Beverage Management |
3 |
| RSTO 1311 |
Marketing of Hospitality Services** |
3 |
| RSTO 1319 |
Viticulture and Enology |
3 |
| RSTO 1391 |
Special Topics in Food and Beverage/Restaurant Operations Manager |
3 |
| RSTO 2307 |
Catering |
3 |
++Elective must be selected from the following:
+++Natural Science Elective:
Students taking TECM 1391 must also select one of the following Natural Science courses:
*HAMG 1321 is recommended for those interested in Commercial Food Service, such as restaurants. IFWA 1371 is recommended for those interested in Institutional Food Service, such as schools and hospitals.
**RSTO 1311 is recommended for those interested in Restaurant Management. FDNS 1391 or FDNS 1309 is suggested for those interested in the areas of hospital dietetics or child nutrition. HAMG 2307 is recommended for those interested in the lodging industry.
NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.
