|NVCC 2002-2003 Catalog|
|Food Service Management Specialization AN|
[ NVCC Home Page | Catalog Search | Table of Contents | Instructional Programs | Divisions | Previous Page | Next Page ]
Purpose: The curriculum is designed to enable the student to enter executive training and management positions in restaurants and food service operations in institutions, hotels, resorts, or private clubs. The curriculum specializes in the food service management phase of the hospitality industry.
Total credits for the A.A.S. Degree for Hospitality Management with a Specialization in Food Service Management = 65.
To graduate from a degree program, students entering NVCC Fall 1999 or later must demonstrate computer competency skills as described in the Degree Requirements section of the Instructional Programs of this catalog.
1 Special requirement for food laboratories: A white or classic chef uniform is the financial responsibility of the student.
2 If you are planning to transfer to another college or university, select a math course that is equivalent to the other school's requirement.
3 The PED requirement may be met by one of the following options: PED 116, 2 cr.; PED 116, 1 cr. plus a PED activities course, 1 cr.; or PED 116, 1 cr. plus RPK 205, 216, or 225. PED 116 is offered as both a 1-credit and a 2-credit course.
4 The social science elective may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology). If you are planning to transfer to another college or university select social science courses that will meet the other institutionís requirement.
5 Preapproved electives can be selected from any course offered with the HRI, TRV, and DIT prefix. In lieu of the computer competency test, IST 117 may be taken as an HRI elective. See your faculty advisor for alternative procedures.
Last revised: Tuesday, Aug-13-2002 09:01