Hospitality and Tourism - Associate of Applied Science

Concentration: Lodging and Tourism

(64-65 credits)

Students must complete all University degree requirements, which include: General Education requirements and elective credits to total at least 64-65 credits. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.

Prefix Title Credits
General Education
Select one course from four of the following six content areas for a total of 12-14 credits 1, 212-14
This degree requires courses from Areas I, II, IV, and V; students do not need to take additional courses to complete the General Education requirements.
Area I: Communications
Rhetoric and Composition (grade of C or better required) 34
Area II: Mathematics
Mathematics Appreciation 43
Area III: Laboratory Science
Area IV: Social/Behavioral Sciences
Introduction to Economics3
Area V: Humanities
The Art of Wondering3
Area VI: Creative and Fine Arts
General Education Elective 23-4
Core Requirements
BMGT 240Human Relations3
Related/Professional Requirements (15 Credits)
BMGT 201Work Readiness and Preparation3
BMGT 231Legal Issues in Business3
BOT 120Accounting Procedures I3
or ACCT 221 Principles of Accounting I (Financial)
HOST 209Managerial Accounting for Hospitality3
BOT 215Spreadsheet Applications3
Major Requirements
Technical Requirements (15 Credits)
HOST 201Introduction to Hospitality Industry3
HOST 203Hospitality Operations Cost Control3
HOST 208Hospitality Supervision3
HOST 219Safety, Security and Sanitation in Hospitality Operations3
HOST 221Internship I (restricted to HOST majors)3
Concentration Coursework
Select 15 credits from the following:15
Front Office Operations3
Promotion of Hospitality Services3
Housekeeping, Maintenance, and Security3
Travel and Tourism Operations3
Event, Conference and Convention Operations3
Experiential Travel3
Travel Agency Principles3
Travel Agency Booking & Operations3
Wedding Events Management3
Introduction to Hotel Management3
Total Credits64-65

Concentration: Food and Beverage

(64-65 credits)

Students must complete all University degree requirements, which include: General Education requirements and elective credits to total at least 64-65 credits. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.

Prefix Title Credits
General Education
Select one course from four of the following six content areas for a total of 12-14 credits 1, 212-14
This degree requires courses from Areas I, II, IV, and V; students do not need to take additional courses to complete the General Education requirements.
Area I: Communications
Rhetoric and Composition (grade of C or better required) 34
Area II: Mathematics
Mathematics Appreciation 43
Area III: Laboratory Science
Area IV: Social/Behavioral Sciences
Introduction to Economics3
Area V: Humanities
The Art of Wondering3
Area VI: Creative and Fine Arts
General Education Elective 23-4
Core Requirements
BMGT 240Human Relations3
Related/Professional Requirements (15 Credits)
BMGT 201Work Readiness and Preparation3
BMGT 231Legal Issues in Business3
BOT 120Accounting Procedures I3
or ACCT 221 Principles of Accounting I (Financial)
HOST 209Managerial Accounting for Hospitality3
BOT 215Spreadsheet Applications3
Major Requirements
Technical Requirements (15 Credits)
HOST 201Introduction to Hospitality Industry3
HOST 203Hospitality Operations Cost Control3
HOST 208Hospitality Supervision3
HOST 219Safety, Security and Sanitation in Hospitality Operations3
HOST 221Internship I (restricted to HOST majors)3
Concentration Coursework
Select 15 credits from the following:15
Introductory Cake Decorating1
Intermediate Cake Decorating1
Chocolate Work1
Advanced Chocolate Work1
Wedding Cake Design and Construction1
Culinary Arts Fundamentals I4
Culinary Arts Fundamentals II4
Baking Fundamentals I4
Baking Fundamentals II4
Nutrition for Chefs3
Catering and Banquet Operations3
Purchasing and Kitchen Management3
Total Credits64-65