Hospitality and Tourism - Associate of Applied Science

(61 credits)

Core/General Education Requirements
ENGL 111GRhetoric and Composition (grade of C or better required) 14
ECON 201GIntroduction to Economics3
Select one from the following:3
Human Relations3
Introduction to Psychology 13
Introductory Sociology 13
Select one from the following:3
Business Mathematics3
Intermediate Algebra 13
Select one from the following:3
Business and Technical Communications3
Business and Professional Communication 13
Technical and Scientific Communication 13
Related/Professional Requirements
BMGT 201Work Readiness and Preparation3
BMGT 231Legal Issues in Business3
BOT 120Accounting Procedures I3
HOST 209Managerial Accounting for Hospitality3
OECS 215Spreadsheet Applications3
or BOT 215 Spreadsheet Applications
Technical/Major Requirements
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
Area of Emphasis
Lodging and Tourism or Food and Beverage 215
Total Credits61

Courses are identical to those offered at New Mexico State University Las Cruces (main) Campus.


Select courses total 15 credits from one of the areas of emphasis. It is permissible to combine courses from more than one area with the permission of an advisor.

Lodging and Tourism Emphasis

HOST 202Front Office Operations3
HOST 204Promotion of Hospitality Services3
HOST 205Housekeeping, Maintenance, and Security3
HOST 206Travel and Tourism Operations3
HOST 216Event, Conference and Convention Operations3
HOST 220Experiential Travel3
HOST 223Travel Agency Principles3
HOST 224Travel Agency Booking & Operations3
HOST 230Wedding Events Management3
HOST 239Introduction to Hotel Management3

Food and Beverage Emphasis

CHEF 125Introductory Cake Decorating1
CHEF 126Intermediate Cake Decorating1
CHEF 127Chocolate Work1
CHEF 128Advanced Chocolate Work1
CHEF 129Wedding Cake Design and Construction1
CHEF 233Culinary Arts Fundamentals I4
CHEF 234Culinary Arts Fundamentals II4
CHEF 240Baking Fundamentals I4
CHEF 241Baking Fundamentals II4
CHEF 260Nutrition for Chefs3
HOST 210Catering and Banquet Operations3
HOST 214Purchasing and Kitchen Management3