Hospitality and Tourism (Food & Beverage) - Associate of Applied Science

Doña Ana Community College

2020-21 Catalog

(64-65 credits)

NOTE: Students must earn a final grade of C- or better in all required Professional Requirements, Major Requirements, and Concentration courses and achieve a cumulative grade-point average of at least 2.0.  A grade of C- or better is required in ENGL 1110G Composition I and designated Mathematics courses.

Students must complete all University degree requirements, which include: General Education requirements and program specific credits to total at least 64 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 need to take ONE additional courses to complete the General Education requirements.
Area I: Communications
Composition I (grade of C or better required) 34
Area II: Mathematics
Survey of Mathematics 43
Area IV: Social/Behavioral Sciences
Survey of Economics3
Area V: Humanities
Introduction to Philosophy3
General Education Elective 23-4
Core Requirements (3 credits)
BMGT 240Human Relations3
Related/Professional Requirements (15 Credits)
BMGT 201Work Readiness and Preparation3
BLAW 2110Business Law I3
OATS 120Accounting Procedures I3
or ACCT 2110 Principles of Accounting I
HOST 209Managerial Accounting for Hospitality3
OATS 215Spreadsheet Applications3
Major 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 (15 credits)
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

(64-65 credits)

A Suggested Plan of Study

The contents of this roadmap may vary depending on initial student placement in mathematics and English. This is only a suggested plan of study for students, and is not intended as a contract.  Individual student academic plans may vary. Please contact your academic advisor to create a plan that works for you. Course availability may vary from fall to spring semester and may be subject to modification or change.

NOTE: Students must earn a final grade of C- or better in all required Professional Requirements, Major Requirements, and Concentration courses and achieve a cumulative grade-point average of at least 2.0.  A grade of C- or better is required in ENGL 1110G Composition I and designated Mathematics courses.

Students must complete all University degree requirements, which include: General Education requirements and program specific credits to total at least 64 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.

Plan of Study Grid
Semester 1Credits
FALL  
ENGL 1110G Composition I 4
MATH 1130G Survey of Mathematics 3
BMGT 201 Work Readiness and Preparation 3
HOST 201 Introduction to Hospitality Industry 3
Concentration Courses (Food & Beverage) - Choose ONE from the following: 3
Introductory Cake Decorating  
Intermediate Cake Decorating  
Chocolate Work  
Advanced Chocolate Work  
Wedding Cake Design and Construction  
Culinary Arts Fundamentals I  
Culinary Arts Fundamentals II  
Baking Fundamentals I  
Baking Fundamentals II  
Nutrition for Chefs  
Catering and Banquet Operations  
Purchasing and Kitchen Management  
 Credits16
Semester 2
SPRING  
ECON 1110G Survey of Economics 3
PHIL 1115G Introduction to Philosophy 3
BMGT 240 Human Relations 3
OATS 215 Spreadsheet Applications 3
Concentration Courses (Food & Beverage) - Choose ONE course from the list in Semester 1. 3
 Credits15
Semester 3
SUMMER  
General Education Elective - Choose one course from the NM General Education Requirements in the NMSU/DACC Catalog. 3-4
 Credits3-4
Semester 4
FALL  
BLAW 2110 Business Law I 3
HOST 208 Hospitality Supervision 3
OATS 120
Accounting Procedures I
or Principles of Accounting I
3
Concentration Courses (Food & Beverage) - Choose TWO courses from the list found in Semester 1. 6
 Credits15
Semester 5
SPRING  
HOST 203 Hospitality Operations Cost Control 3
HOST 209 Managerial Accounting for Hospitality 3
HOST 219 Safety, Security and Sanitation in Hospitality Operations 3
HOST 221 Internship I 3
Concentration Courses (Food & Beverage) - Choose ONE course from the list in Semester 1. 3
 Credits15
 Total Credits64-65