Major Code: 4219A
**Alternative plans of study available by contacting your advisor
Fall Semester Freshman Year
| SOCY 105 | Human Relations | 3.00 Credits |
| MATH GE | Any Gen. Ed. Math Course | 3.00 Credits |
| CULA 150 | Food Sanitation | 3.00 Credits |
| | | |
| HOSP 110 | Intro to the Professional Kitchen* | 2.00 Credits |
| | OR | |
| HOSP 173 | Event Management* | 2.00 Credits |
| | | |
| HOSP 101 | Introduction to Hospitality | 3.00 Credits |
| HOSP 277 | Hospitality Management Association | 0.00 - 1.00 Credits |
| Total Credit Hours: | 15 |
HOSP 110, HOSP 173: Both courses required; check with advisor for course availability
Spring Semester Freshman Year
| ENGL 101 | English Composition 1* | 3.00 Credits |
| | | |
| CULA 160 | Menu Management* | 3.00 Credits |
| | OR | |
| HOSP 151 | Hospitality Marketing* | 3.00 Credits |
| | | |
| HOSP 140 | Hospitality Law | 3.00 Credits |
| BUSM 261 | Small Business Management | 3.00 Credits |
| HOSP 174 | Customer Service/Conflict Resolutn | 3.00 Credits |
| Total Credit Hours: | 15 |
CULA 160, HOSP 151: Both courses required; check with advisor for course availability
*Prerequisite or Corequisite required
Fall Semester Sophomore Year
| COMM 101 | Fundamentals of Oral Communication* | 3.00 Credits |
| ELEC GE | General Education Elective | 3.00 Credits |
| HOSP 266 | Food and Beverage Service | 3.00 Credits |
| HOSP 266L | Desert' Cafe Lab | 0.00 Credits |
| | | |
| HOSP 110 | Intro to the Professional Kitchen* | 2.00 Credits |
| | OR | |
| HOSP 173 | Event Management* | 2.00 Credits |
| | | |
| HOSP 285 | Cooperarive Education* | 1.00 - 3.00 Credits |
| PROG ELEC | Program Elective | 0.00-2.00 Credits |
| Total Credit Hours: | 15 |
HOSP 110, HOSP 173: Both courses required; check with advisor for course availability
*Prerequisite or Corequisite required
Spring Semester Sophomore Year
| ACCB 129 | Introduction to Bookkeeping | 3.00 Credits |
| ACCB 129L | Introduction to Bookkeeping Lab | 1.00 Credits |
| HOSP 267 | Food and Beverage Controls | 3.00 Credits |
| HOSP 267L | Desert Cafe Lab | 0.00 Credits |
| | | |
| CULA 160 | Menu Management* | 3.00 Credits |
| | OR | |
| HOSP 151 | Hospitality Marketing* | 3.00 Credits |
| | | |
| PROG ELEC | Program Elective | 5.00 Credits |
| Total Credit Hours: | 15 |
CULA 160, HOSP 151: Both courses required; check with advisor for course availability
Program Electives for Restaurant Management: 5-7 hours
| BUSA 101 | Introduction to Business | 3.00 Credits |
| BUSM 261 | Small Business Management | 3.00 Credits |
| BUSM 262 | Business Plan Development | 3.00 Credits |
| CULA 180 | Food Service Purchasing | 3.00 Credits |
| GEOG 200 | World Regional Geography | 3.00 Credits |
| HOSP 277 | Hospitality Management Association | 0.00 - 1.00 Credits |
| HOSP 286 | Walt Disney Wrld College Internship | 1.00 - 9.00 Credits |
*Prerequisite or Corequisite required