HRTM 111. Freshman Orientation

1 Credit

Orientation to university life, including available resources and methods to promote success at NMSU. Open to all freshmen and transfer students. Graded S/U.

HRTM 200. Special Topics

1-4 Credits

Specific subjects and credits to be assigned on a semester basis for both lecture and laboratory assignments. May be repeated for a maximum of 4 credits.

Prerequisite: consent of instructor.

HRTM 201. Introduction to Tourism

3 Credits

Survey of travel and tourism development and operating characteristics.

HRTM 221. Introduction to Hospitality Management

3 Credits

Overview of the major segments of the hospitality industry, with a focus on basic management principles.

HRTM 231. Safety, Sanitation and Health in the Hospitality Industry

2 Credits

Addresses public health, HACCP, safety and culinary nutrition responsibilities in the hospitality industry. Sanitation certification test allows students to receive national credential.

HRTM 263. Food Production and Service Fundamentals

3 Credits (1+4P)

Basic overview of food service systems including menu management, purchasing and production. The course includes basic principles of food fabrication and production. Topics include knife skills, culinary terminology, product identification, quality standards, nutritional cooking theory and application of food preparation techniques. The course includes laboratory aspects and demonstration of basic food production techniques, service styles, practices and procedures in food service operations including culinary math. This course provides students with an understanding of food service sanitation and culinary nutrition. Completion of a national certification examination is required. Restricted to Las Cruces campus only.

Prerequisite(s): HRTM 221 or FSTE 263G.