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.

Associate in Applied Science Degree

Semester One (Fall)			Credit Hours
	HIA 100		Culinary Mathematics	2
	HIA 110		Introduction to Hospitality Industry	3
	HIA 115		Food Sanitation & Safety	2
	HIA 120		Dining Room Service	3
	HIA 132		Nutrition	2
	HIA 133		Menu Writing	2
	HIA 150		Food Preparation Essentials & Theory	3
			Semester Credit Hours	17
Semester Two (Spring)
	HIA 117		Beverage Management	2
	HIA 128		Introduction to Baking/Pastry	3
	HIA 130		Culinary Arts Quantity-Food Preparation I	3
#	HIA 225		Hospitality Supervision	3
	HIA 250		Hospitality Marketing	3
#	RHT 101		Freshman Rhetoric & Composition I	3
			Semester Credit Hours	17
Semester Three (Fall)
	ACC 100		Basic Accounting I1	3
	HIA 255		Culinary Arts-Garde Manger	3
#	HIA 260		Culinary Arts Quantity-Food Preparation II	3
#	HIA 290		Dining Room Management	3
	HTH 104		Science of Personal Health or
	HTH 281		First Aid & CPR	2
	SPE 101		Principles of Effective Speaking	3
			Semester Credit Hours	17
Semester Four (Spring)
	CIS 101		Introduction to Computer Science	3
	HIA 276		Food & Beverage Purchasing/Cost Control	3
#	HIA 295		Cooperative Work Experience	3
	HIS 151		History of the U.S. to 1877 or
	PSC 150		American National Politics or
	SSC 190		Contemporary Society	3
			General Education/Humanities	1-3
			Program Electives	3
			Semester Credit Hours	16-18
			Total Credits Required for Graduation	67-69
Suggested Electives:		Program Electives (3): HIA 122◊, HIA 210◊, HIA 215◊, HIA 228◊, HIA 277◊, HIA 280◊, HIA 285◊, HIA 296◊; Italian, Spanish
Coordinator:		Denise Smith-Gaborit, Ext. 3624
Area of Concentration
Additional Information:		See HIA course descriptions.     See Humanities General Education requirements.     ¹ACC 100◊ meets the Mathematics and/or Science General Education requirement.