Apr 24, 2024

2020-2021 Undergraduate Catalog

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2020-2021 Undergraduate Catalog [ARCHIVED CATALOG]

Hospitality Management-Culinary Innovation and Food Service Management

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Major Requirements:

Total Required Hours: 123

Freshman Year

First Semester

EN 131 - College English I 3 Credit Hours
ES 130 - Introduction to Environmental Science 3 Credit Hours
FC 110 - Freshman Seminar I 1 Credit Hour
HI 130 - African American History 3 Credit Hours
HM 110 - Introduction to the Hospitality Management 3 Credit Hours
HM 192 - Professional Development I 0.5 Credit Hours
MAT 132 - College Mathematics 3 Credit Hours

Total: 16.5

Second Semester

BI 131 - General Biology 3 Credit Hours
EN 132 - College English II 3 Credit Hours
FC 111 - Freshman Seminar II 1 Credit Hour
HM 230 - Tourism Principles 3 Credit Hours
HM 193 - Professional Development II 0.5 Credit Hours
MAT 134 - College Algebra 3 Credit Hours
PE 113 - Health and Wellness 1 Credit Hour
RELI 110 - Understanding Faith 3 Credit Hours

Total: 17.5

Sophomore Year

First Semester

AC 231 - Principles of Accounting I 3 Credit Hours
ACL 231 - Principles of Accounting I Lab 1 Credit Hour
FC 280 - Sophomore Seminar: Leadership 1 Credit Hour
HM 247 - Hospitality Information Technology 3 Credit Hours
HM 257 - Lodging Operations Management 3 Credit Hours
ML_ 131 - Modern Language I 3 Credit Hours
PHIL 230 - Ethics 2 Credit Hours

Total: 16.5

Second Semester

HM 250 - Sanitation & Safety 1 Credit Hour
HM 259 - Hospitality Human Resources 3 Credit Hours
HM 260 - Fundamentals of Food & Beverage 4 Credit Hours
HM 293 - Professional Development IV 0.5 Credit Hours
HM 190 - Internship I 1 Credit Hour
ML_ 132 - Modern Language II 3 Credit Hours
HU 225 - Interdisciplinary Humanities 3 Credit Hours OR
SS 245 - Interdisciplinary Social Science 3 Credit Hours

Total: 15.5

Junior Year

First Semester

BA 360 - Business Communication 3 Credit Hours
BAL 360 - Business Communication Lab 0 Credit Hours
HM 320 - Hospitality Managerial Accounting 3 Credit Hours
HM 330 - Hospitality Marketing 3 Credit Hours
HM 392 - Professional Development V 0.5 Credit Hours
HM 456 - Advanced Food Planning & Preparation with Lab 4 Credit Hours

Total: 13.5

Second Semester

ENT 300 - Junior Seminar: Entrepreneurship 1 Credit Hour
HM 322 - Food & Beverage Leadership 3 Credit Hours
HM 331 - Hospitality Legal Environment & Risk Mgmt 3 Credit Hours
HM 393 - Professional Development VI 0.5 Credit Hours
HM 290 - Internship II 2 Credit Hours
MG 300 - Management & Organizational Behavior 3 Credit Hours
HM 3XX - Art and Science of Baking & Pastry 3 Credit Hours

Total: 15.5

Senior Year

First Semester

HM 410 - Catering Management 4 Credit Hours
HM 417 - Strategic Leadership & Entrepreneurship 3 Credit Hours
HM 430 - Event Management 4 Credit Hours
HM 492 - Professional Development VII 1 Credit Hour
3 Credit Hour - Free Elective

Total: 15

Second Semester

HM 426 - Exploring International Cuisine 3 Credit Hours
HM 480 - Culinary Management Capstone 3 Credit Hours
HM 493 - Professional Development VIII 1 Credit Hour
HM or Culinary Elective (300-400 Level)
3 Credit Hour - Free Elective

Total: 13

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