Hospitality Industry Administration/ Restaurant Management

Curriculum 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.

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
				17

Semester Two (Spring)

	HIA 117◊	Beverage Management	2
	HIA 128◊	Introduction to Baking and 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
			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
			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
			16-18
		Total credits required for graduation	67-69

See HIA course descriptions.

See Humanities General Education requirements.

Program electives (3): HIA 122◊, HIA 210◊, HIA 215◊, HIA 228◊, HIA 277◊, HIA 280◊, HIA 285◊, HIA 296◊; Italian, Spanish

¹ACC 100◊ meets the Mathematics and/or Science general education requirement.

Coordinator: Denise Smith-Gaborit, Ext. 3624

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