(Associate of Applied Science 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/HOSP.MGMT
The Associate of Applied Science Degree in Food and Hospitality Management provides students the basic and advanced skills, practice and experience needed to build a professional career as a food service manager. This degree program will equip students to advance into progressively more responsible supervisory roles as their experience and skills develop. Components of the degree program include in-depth supervisory and management theory, guest service as well as hands-on food preparation practice. Practical work experience and academic preparation are also included in this degree to produce well-rounded professionals with the confidence to become leaders in the food and hospitality industry.
All CHEF, HAMG, IFWA, and RSTO courses must be completed with a "C" or better. This award is accredited by the American Culinary Federation.
| Course | Course Title | Credit Hours |
|---|---|---|
| HAMG 1321 | Introduction to Hospitality Industry | 3 |
| CHEF 1305 | Sanitation and Safety | 3 |
| # CHEF 1301 | Basic Food Preparation | 3 |
| RSTO 1313 | Hospitality Supervision | 3 |
| +Elective | Mathematics Elective | 3 |
| Semester Total | 15 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| RSTO 1304 | Dining Room Service | 3 |
| RSTO 1301 | Beverage Management | 3 |
| ENGL 1301 | Composition 1 | 3 |
| SPCH 1311 | Introduction to Speech Communication OR | 3 |
| SPCH 1315 | Public Speaking OR | (3) |
| SPCH 1321 | Business and Professional Communication | (3) |
| Semester Total | 12 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| CHEF 2331 | Advanced Food Preparation | 3 |
| PSYC 2301 | General Psychology OR | 3 |
| SOCI 1301 | Introduction to Sociology | (3) |
| Semester Total | 6 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| HAMG 2307 | Hospitality Marketing and Sales | 3 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 |
| RSTO 2301 | Principles of Food and Beverage Controls | 3 |
| ++Elective | Humanities/Fine Arts | 3 |
| RSTO 1380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| Semester Total | 15 | |
| Course | Course Title | Credit Hours |
|---|---|---|
| IFWA 1318 | Nutrition for the Food Service Professional | 3 |
| RSTO 1306 | Facilities Layout and Design | 3 |
| RSTO 2307 | Catering | 3 |
| RSTO 2380 | Cooperative Education-Restaurant, Culinary, and Catering Management/Manager | 3 |
| Semester Total | 12 | |
| Minimum Hours Required | 60 | |
|---|---|---|
# Students must possess Texas State recognized Food Handler Certification to be admitted to class on the first day.
+Mathematics Elective - must be selected from the AAS Core Options for Mathematics.
++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
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.
