Business Technologies AAS – Hotel/Restaurant/Hospitality – Culinary Entrepreneurship Degree

Code: AAS.BT.HR.CUL.EPR

Business Technologies, Hotel/Restaurant/Hospitality - Culinary Entrepreneurship This program option consists of foundation classes for culinary students or professionals who are looking for alternative ways to earn income in the culinary industry. This program is geared to professionals who want to break out of a particular niche or specialty within the culinary industry or to students enrolled in traditional cooking and hospitality programs who want broader exposure to the industry than is provided in the typical culinary arts curriculum.

This program consists of foundation classes for culinary students as well as professionals who are looking for alternative ways to earn income in the culinary industry.  The program is geared to professionals who want to break out of a particular niche or specialty within the culinary industry, or to students enrolled in traditional cooking and hospitality programs who want broader exposure to the industry than is provided in the typical culinary arts curriculum. Included in this program are various managerial as well as culinary courses.  Studies will include subjects such as hospitality law, banquet and catering management, hospitality accounting, as well as floral design and food and beverage cost control. Graduates will gain insight into the workings of a small business .Co-Op work experience is available.

Program Learning Outcomes

  • Practice the principles of ownership and management of a small business or new venture.
  • Evaluate the need for unions and government regulations.
  • Use plants, supplies and design skills in flower arrangements.
  • Evaluate methods to maintain quality and cost effective measures.
  • Use proprietary software applications and the internet to produce required reports.
  • Analyze specifications for purchased products.
  • Use professional courtesy and respect for customer’s needs.
  • Treat staff in an ethical and professional manner.
  • Address the basic problems in all food services: Purchasing, receiving, storage, preparation and service effectively.
  • Earn industry-approved ServSafe Certification.
  • Produce menus that are nutritionally adequate and maintain variety, balance and appeal to the target group.
  • Allocate space to accomplish efficient work, materials, and product flow.

Recommended Semester Sequence

First Semester

BUS-101Introduction to Business

3

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-106Menu Planning and Nutrition

1

HRM-110Introduction to Baking

3

Total Credit Hours:16

Second Semester

  Humanities Elective* 3
  Social Science Elective* 3
HRM-108Computer Applications for the Hospitality Industry

1

HRM-201Food and Beverage Cost Control

1

HRM-214Banquet and Catering Management

2

HRM-219Hospitality Law

3

WRT-101English Composition I

3

Total Credit Hours:16

Third Semester

  Math/Computer Science/Natural Science/Technology Elective* 3-4
  General Education Elective* 3

ACC-206Hospitality Accounting

3

HRM-205Restaurant Service Management

3

WRT-201English Composition II

3

Total Credit Hours:15-16

Fourth Semester

  Humanities Elective* 3
BUS-205Entrepreneurship

3

HRM-129Event Planning and Management I

3

HRM-213Classical Garde-Manger [Fall Only]

3

HRM-462Co-Op Work Experience [Hotel/Restaurant/Hospitality]

2

HRT-115Floral Design

3

HRM-213: Class offered only during fall semester.

General Education Requirements

Communication

WRT-101English Composition I

3

WRT-201English Composition II

3

-or

WRT-202Technical Writing

3

Total Credit Hours:6

Humanities Electives*

Two general education courses selected from the following fields, with no more than one course in any one field: Arts (Art [ART], Music [MUS], Theatre Arts [THR], Cinema Studies [CIN]); History (HIS); Literature (LIT); Philosophy and Religion (PHR); World Languages and Cultures (LAN).

Total Credit Hours:6

Social Science Elective*

One general education course selected from the following fields: Economics (ECO); Geography (GEO); Political Science (POL); Psychology (PSY); Sociology (SOC) and Anthropology (ANT).

Total Credit Hours:3

Mathematics, Natural Science, and Technology*

One general education course to be selected from the following fields: Mathematics (MAT); Computer Science (CIS) Information Technology (INF); Biology (BIO); Chemistry (CHM); Physics (PHY).

Total Credit Hours:3-4

Additional General Education Elective*

Total Credit Hours:3

Total Credit Hours: 21-22

Program Requirements

ACC-206Hospitality Accounting

3

BUS-101Introduction to Business

3

BUS-205Entrepreneurship

3

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-106Menu Planning and Nutrition

1

HRM-108Computer Applications for the Hospitality Industry

1

HRM-110Introduction to Baking

3

HRM-129Event Planning and Management I

3

HRM-201Food and Beverage Cost Control

1

HRM-205Restaurant Service Management

3

HRM-213Classical Garde-Manger [Fall Only]

3

HRM-214Banquet and Catering Management

2

HRM-219Hospitality Law

3

HRM-462Co-Op Work Experience [Hotel/Restaurant/Hospitality]

2

HRT-115Floral Design

3

HRM-213: Class offered only during fall semester.

Total Credit Hours: 43

Total Credit Hours: 64-65

Specific Program Notes

*General Education Course List.

Students enrolled in this program ARE NOT REQUIRED to successfully complete a course in basic algebra if indicated by Placement Testing.