Hospitality Management — Culinary Science Option (CULI)
| Freshman | |||||
|---|---|---|---|---|---|
| Fall | Hours | Spring | Hours | ||
| ENGL 1100 English Composition I | 3 | ENGL 1120 English Composition II | 3 | ||
| Core Social Science | 3 | MATH 1120 Pre-Calculus Algebra | 3 | ||
| COMM 1000 Public Speaking | 3 | Core Science w Lab1 | 4 | ||
| HOSP 1010 Introduction to Hospitality Management | 3 | HOSP 2600 Event Operations | 3 | ||
| HOSP 1050 Food Safety and Sanitation | 1 | HOSP 2940 Professional Development in Hospitality | 2 | ||
| HOSP 2350 Culinary Fundamentals | 3 | ||||
| 16 | 15 | ||||
| Sophomore | |||||
| Fall | Hours | Spring | Hours | ||
| ACCT 2810 Fundamentals Of Accounting | 3 | ECON 2030 Principles of Macroeconomics or BUSI 3250 International Business | 3 | ||
| Core Social Science | 3 | HDFS 2040 Analytics for the Social and Behavioral Sciences | 3 | ||
| Literature Core | 3 | Core Philosophy | 3 | ||
| HOSP 2000 Principles of Service Management | 3 | HOSP 2300 Hospitality Law | 3 | ||
| HOSP 2400 Food Production and Service | 2 | HOSP 2500 Lodging Operations | 2 | ||
| HOSP 2401 Food Production and Service Lab | 1 | HOSP 2501 Lodging Operations Lab | 1 | ||
| 15 | 15 | ||||
| Junior | |||||
| Fall | Hours | Spring | Hours | Summer | Hours |
| MNGT 3810 Management Foundations | 3 | Core Science w Lab II1 | 4 | HOSP 4920 Internship In Hospitality2 | 4 |
| HOSP 3200 Hospitality Financial Management | 3 | FINC 3810 Foundations of Business Finance | 3 | ||
| HOSP 3450 Advanced Culinary Arts | 3 | Core History I | 3 | ||
| HOSP 3800 Hospitality Information Technology | 3 | Core Fine Arts | 3 | ||
| HOSP 4300 Food and Beverage Management | 2 | HOSP 3750 Baking and Patisserie | 3 | ||
| HOSP 4301 Food and Beverage Management Lab | 1 | ||||
| 15 | 16 | 4 | |||
| Senior | |||||
| Fall | Hours | Spring | Hours | ||
| HRMN 3420 Human Resource Management | 3 | Core History II | 3 | ||
| MKTG 3810 Foundations of Business Marketing | 3 | HOSP 4480 Global Gastronomy | 3 | ||
| NTRI 2000 Nutrition And Health, CADS 2000 Global Consumer Culture, or HDFS 2100 The Science of Human Connections | 3 | HOSP 4500 Strategic Hospitality Management | 3 | ||
| NTRI 2000 Nutrition And Health, CADS 2000 Global Consumer Culture, or HDFS 2100 The Science of Human Connections | 3 | HOSP 4600 Beverage Appreciation | 3 | ||
| HOSP 5530 Science of Quality Service in Hospitality | 3 | ||||
| UNIV 4AA0 Achieve the Creed3 | 0 | ||||
| 12 | 15 | ||||
| Total Hours: 123 | |||||
- 1
Choose from: BIOL 1000/BIOL 1001 & BIOL 1010/BIOL 1011; CHEM 1010/CHEM 1011 & CHEM 1020/CHEM 1021; GEOL 1100 & GEOL 1110; CSES 1010 & CSES 1020; GEOG 1020 & GEOG 1030.
- 2
Requires approval which includes proof of having 600 hours (during collegiate experience) work experience in hospitality and a GPA of 2.2.
- 3
Seniors must register for UNIV 4AA0 the term they plan to graduate (non-credit class for clearing graduation).