FOOD AND HOSPITALITY INSTITUTE -- FOOD AND HOSPITALITY SERVICE
El Centro only
(Associate of Applied Sciences Degree)
- Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: AAS.FOOD.SERV.06
The Food and Hospitality Service Program trains students to assume a variety of responsible positions in the food and hospitality industry.
The Food and Hospitality Service degree is accredited by the Accrediting Commission of the American Culinary Federation.
Students pursuing this award program are required to achieve an appropriate minimum assessment score eligible for DMAT 0091 and DREA 0091 OR above OR concurrent enrollment when registering for Food and Hospitality courses.
SEMESTER I
| HAMG 1321 |
Introduction to Hospitality Industry* OR |
3 |
| IFWA 1371 |
Organization and Management* |
(3) |
| CHEF 1301 |
Basic Food Preparation |
3 |
| CHEF 1305 |
Sanitation and Safety |
3 |
| RSTO 1304 |
Dining Room Service |
3 |
| POFT 1321 |
Business Math OR |
3 |
| POFT 1325 |
Business Math and Machine Applications AND |
(3) |
| +++Elective |
Natural Science OR |
(4) |
| ++++Mathematics |
|
(3-5) |
|
|
15-19 |
SEMESTER II
SEMESTER III
| ENGL 1301 |
Composition I |
3 |
| SPCH 1311 |
Introduction to Speech Communication OR |
3 |
| SPCH 1315 |
Fundamentals of Public Speaking OR |
(3) |
| SPCH 1321 |
Business and Professional Communication |
(3) |
|
|
6 |
SEMESTER IV
| CHEF 1441 |
American Regional Cuisine |
4 |
| HAMG 2307 |
Hospitality Marketing and Sales** 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-Restaurant, Culinary, and Catering Management/Manager |
3 |
| ++Elective |
Humanities/Fine Arts |
3-4 |
|
|
13-14 |
SEMESTER V
| RSTO 2301 |
Principles of Food and Beverage Controls |
3 |
| CHEF 1445 |
International Cuisine |
4 |
| RSTO 2380 |
Cooperative Education-Restaurant, Culinary, and Catering Management/Manager |
3 |
| PSYC 2301 |
Introduction to Psychology |
3 |
| +Elective |
|
1-3 |
|
|
14-16 |
| Minimum Hours Required |
|
63-70 |
+Elective - must be selected from the following:
++Elective - must be selected from the DCCCD Core Curriculum for Humanities/Fine Arts.
+++Elective - students selecting POFT 1321 OR POFT 1325 must also select any course from the DCCCD Core Curriculum for Natural Science.
++++Mathematics - must be selected from the DCCCD Core Curriculum for Mathematics.
*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.
**FDNS 1391 or FDNS 1309 is suggested for those interested in the areas of hospital dietetics or child nutrition.
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.
