BS Hospitality Administration - Culinary Arts

Fall 2019

Degree: Bachelor of Science
Major: Hospitality Administration
Concentration: Culinary Arts

General Education Core Curriculum

Communication - 6 Hours:

ENGL 1301 - Composition I

Select one from:

  • COMM 1315 - Public Speaking I
  • COMM 1321 - Business and Professional Speech
  • DSDE 1371 - ASL I
  • FREN 1311 - Beginning French I
  • SPAN 1311 - Beginning Spanish I

Mathematics - 3 Hours:

MATH 1314 - College Algebra (Non Calculus Track)

Life and Physical Sciences* - 6 Hours From:

BIOL 1406 - General Biology I (Majors)

BIOL 1407 - General Biology II (Majors)

GEOL 1403 - Geology I: Physical Geology

GEOL 1404 - Geology II: Historical Geology

PHYS 1401 - College Physics I

PHYS 1402 - College Physics II

PHYS 1405 - Elementary Physics I

PHYS 1407 - Elementary Physics II

PHYS 1411 - Introduction to Astronomy

SPSC 1401 Space Science

Language, Philosophy and Culture - 3 Hours From:

ENGL 2300 - Close Reading II

ENGL 2310 - British Literature Before 1800

ENGL 2320 - British Literature After 1800

ENGL 2322 - British Literature

ENGL 2326 - American Literature

ENGL 2331 - World Literature

ENGL 2371 - Masterworks of Asian Literature

ENGL 2376 - African American Literature

Creative Arts - 3 Hours From:

ARTS 1301 - Art Appreciation

ARTS 1303 - Art History I

COMM 1375 - Film Appreciation

DANC 2304 - Dance Appreciation

MUSI 1306 - Music Appreciation

MUSI 1310 - History of Rock and Roll

PHIL 1330 - Arts and Ideas

THEA 1310 - Introduction to Theatre

American History - 6 Hours From:

HIST 1301 - US History I 1763-1877

HIST 1302 - US History II Since 1877

HIST 2301 - Texas History

Government/Political Science - 6 Hours:

POLS 2301 - Introduction to American Government I

POLS 2302 - Introduction to American Government II

Social/Behavioral Sciences - 3 Hours:

INEN 2373 - Engineering Economics

PSYC 2301 - General Psychology

SOCI 1301 - Introduction to Sociology

ECON 1301 - Principles and Policies

ECON 2301 - Principles of Economics I Macro

ECON 2302 - Principles of Economics II Micro

Component Area Option - 6 Hours:

*Additional 2 hours from lab sciences applied here

One From:

  • BUAL 2310 - Business Analysis I
  • INEN 2301 - Applications of Quantitative Methods
  • MATH 1342 - Statistics
  • PSYC 2317 - Introduction to Statistical Methods

One From:

  • HNRS 2160 - Scholarship Development Seminar
  • LIBR 1101 - Introduction to Library Research
  • LMAR 1101 - University Success Seminar

Required Courses for Major

FCSC 4301 - Senior Seminar

FCSC 4367 - Field Experience*

HOSP 1301 - Chef's Essentials*

HOSP 1315 - Basic Foods*

HOSP 1372 - Introduction to Hospitality Industry*

HOSP 1373 - Purchasing for Foodservice and Lodging*

HOSP 1374 - Hotel Management

HOSP 2303 - Commercial Baking*

HOSP 2314 - Hospitality Financial Basics*

HOSP 2324 - Commercial Food Production I*

HOSP 3313 - Hospitality Facility Management*

HOSP 3314 - Food and Beverage Controls*

HOSP 3315 - Restaurant Applications*

HOSP 3324 - Commercial Food Production II*

HOSP 3333 - Human Resources in Hospitality*

HOSP 3360 - Quantity Food Management*

HOSP 3372 - Menu and Service Management*

HOSP 3375 - Beverage Management and Wine Appreciation*

HOSP 3376 - Convention and Meeting Management

HOSP 4311 - Travel and Tourism

HOSP 4312 - Hospitality Law

HOSP 4314 - Hospitality Marketing

HOSP 4322 - Casino Management

HOSP 4357 - Hospitality Operational Analysis

NUTR 1322 - Basic Nutrition*

One from:

  • HOSP 4303 - Pastries and Desserts*
  • 3 Hour Elective at the 3000-4000 level*

One from:

  • HOSP 4321 - Hospitality Technology Management
  • HOSP 4306 - American Regional Cuisine
*Completion of these course qualifies student to receive the American Culinary Federation (ACF) Culinary Arts Certificate

 

Hours

120