Last Updated

5/19/2020 12:09:41 AM

Hospitality Industry Administration/Restaurant Management, Associate in Applied Science

Curriculum HIA.RST.AAS (C206F)

Prepares the students for potential positions as restaurant managers or restaurant owners. Students gain knowledge of all phases of restaurant operation. They develop skill in food preparation, service, cost control, purchasing, menu planning and supervision.

PROGRAM LEARNING OUTCOMES: 

At the successful completion of the Associate in Applied Science Degree in Restaurant Management program, the graduate will be able to:

  • describe all restaurant operations for the front of the house and back of the house areas;
  • apply Food Safety and Sanitation practices in the dining room and kitchen areas;
  • train and coach all positions of a dining room such as a bus person, waiter, maître D, server, and table captain;
  • design a menu that incorporates sustainable and nutritional elements;
  • calculate cost control, budget and forecast as it relates to food and beverage; and
  • describe the elements involved in producing quality food and service.

Associate in Applied Science Degree

Semester One (Fall)

CourseCategoryCredits
HIA 100 Culinary Mathematics

2 credits

HIA 110 Introduction to the Hospitality Industry

3 credits

HIA 115 Food Sanitation & Safety

2 credits

HIA 120 Dining Room Service

3 credits

HIA 128 Introduction to Baking and Pastry

3 credits

RHT 101 # Freshman Rhetoric & Composition I

3 credits

Total Semester Credits:16

Semester Two (Spring)

CourseCategoryCredits
HIA 117 Beverage Management

2 credits

HIA 130 Culinary Arts Quantity-Food Preparation I

3 credits

HIA 132 Nutrition

2 credits

HIA 133 Menu Writing

2 credits

HIA 150 Food Preparation Essentials & Theory

3 credits

Total Semester Credits:15

Semester Three (Fall)

CourseCategoryCredits
CIS 101 Computer Systems & Business Applications

3 credits

HIA 225 # Hospitality Supervision

3 credits

HIA 250 Hospitality Marketing

3 credits

HIA 260 # Culinary Arts Quantity-Food Preparation II

3 credits

HIA 276 Food & Beverage Purchasing/Cost Control

3 credits

Total Semester Credits:15

Semester Four (Spring)

CourseCategoryCredits
ACC 100 Basic Accounting I

3 credits

HIA 290 # Dining Room Management

3 credits

HIA 295 # Cooperative Work Experience

2 credits

SPE 101 # Principles of Effective Speaking

3 credits

General education/Social and Behavioral Science

3 credits

Total Semester Credits:14
ACC 100◊ meets the Mathematics and/or Science general education requirement.

Total Credit Hours: 60

See HIA course descriptions.

See Humanities General Education requirements.

Coordinator: Denise Smith-Gaborit, Ext. 3624