Purpose: The curriculum is designed to enable the student to enter executive training and management positions in the hospitality industry, and for those presently employed who desire updating in the field.
Credits First Year 1st Semester 2nd Semester ________________________________________________________________________________ ENG 111 College Composition I ................... 3 HRI 101 Hotel Restaurant Org. & Mgt. I .......... 3 (1) HRI 120 Principles of Food Preparation .......... 4 HRI 158 Sanitation and Safety ................... 3 (2) MTH Elective .................................... 3 STD Elective .................................... 1 ACC 211 Principles of Accounting I .............. 3 HRI 102 Hotel Restaurant Org. & Mgt. II ......... 3 HRI 125 Prin. of Commercial Food Prep. .......... 3 (3) HRI Elective .................................... 4 (4) PED 116 Lifetime Fitness & Wellness ............. 1 SPD 110 Intro. to Speech Communication .......... 3 _________________________ Total Credits 17 17
Credits Second Year 1st Semester 2nd Semester ________________________________________________________________________________ HRI 245 Labor Cost Control ...................... 3 HRI 251 Food & Beverage Cost Control I .......... 3 HRI 255 Human Resources Mgmt. & Training for Hospitality & Tourism .......... 3 (3) HRI Elective .................................... 3 (4) PED/RPK .......................................... 1 (5) ___ Social science elective ..................... 3 (1) HRI 256 Prin. & Applications of Catering ........ 3 HRI 275 Hospitality Law ......................... 3 (3) HRI Electives ................................... 6 (5) ___ Social science elective ..................... 3 _________________________ Total Credits 16 15
Total minimum credits for the Hotel, Restaurant and Institutional Management major (A.A.S. degree) = 65.
(1) Special requirement for food laboratories: A white uniform is the financial responsibility of the student.
(2) If you are planning to transfer to another college or university, select a math course which is equivalent to the other school's requirement.
(3) Preapproved electives can be selected from any course offered with the HRI, TRV, and DIT prefix. See your faculty advisor for alternative procedures.
(4) 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, 207, 208, 216, or 225. PED 116 is offered as both a 1-credit and a 2-credit course.
(5) Social science courses may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).
Purpose: The curriculum is designed to provide upward career mobility in dietetics. The technician is the middle management and service person, working with a registered dietitian in a health care facility, nursing home, school, restaurant or other food service facility.
Recommended Preparation: A personal interview with a faculty member or counselor and good health.
Special Accreditation Status: The Dietetic Technology program is accredited by the American Dietetics Association.
Credits First Year 1st Semester 2nd Semester ________________________________________________________________________________ DIT 121 Nutrition I ............................. 3 ENG 111 College Composition I ................... 3 (1) HRI 120 Principles of Food Preparation .......... 4 HRI 158 Sanitation and Safety ................... 3 (2) MTH Elective .................................... 3 STD Elective .................................... 1 ACC 211 Principles of Accounting I .............. 3 DIT 122 Nutrition II ............................ 3 HRI 125 Prin. of Commercial Food Prep. .......... 3 (3) HRI Elective .................................... 3-4 (4) PED 116 Lifetime Fitness & Wellness ............. 1 SPD 110 Intro. to Speech Communication .......... 3 _________________________ Total Credits 17 16-17
Credits Second Year 1st Semester 2nd Semester ________________________________________________________________________________ DIT 190 Coordinated Internship .................. 3 HRI 251 Food & Beverage Cost Control I .......... 3 HRI 255 Human Resources Mgmt. & Training for Hospitality & Tourism .......... 3 (3) HRI Elective .................................... 3 (4) PED/RPK .......................................... 1 (5) ___ Social science elective ..................... 3 DIT 221 Therapeutic Nutrition ................... 4 DIT 290 Coordinated Internship .................. 3 (3) HRI Elective .................................... 3 (3) HRI Elective .................................... 3 (5) ___ Social science elective ..................... 3 _________________________ Total Credits 16 16
Total minimum credits for the Hotel, Restaurant, and Institutional Management major/ Dietetic Technology specialization (A.A.S. degree) = 65.
(1) Special requirement for Food Laboratories: A white uniform is the financial responsibility of the student.
(2) If you are planning to transfer to another college or university, select a math course which is equivalent to the other school's requirement.
(3) Preapproved electives can be selected from any course offered with the HRI and DIT prefix. See your faculty advisor for alternative procedures.
(4) 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, 207, 208, 216, or 225. PED 116 is offered as both a 1-credit and a 2-credit course.
(5) Social science courses may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).
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.
Credits First Year 1st Semester 2nd Semester ________________________________________________________________________________ ENG 111 College Composition I ................... 3 HRI 101 Hotel-Restaurant Org. & Mgt. I .......... 3 (1) HRI 120 Principles of Food Preparation .......... 4 HRI 158 Sanitation and Safety ................... 3 (2) MTH Elective .................................... 3 STD Elective .................................... 1 ACC 211 Principles of Accounting I .............. 3 DIT 125 Current Concepts in Diet & Nutrition .... 3 HRI 102 Hotel-Restaurant Org. & Mgt. II ......... 3 (1) HRI 126 The Art of Garnishing ................... 1 HRI 138 Commercial Food Production Mgmt. ........ 3 (3) PED 116 Lifetime Fitness & Wellness ............. 1 SPD 110 Intro. to Speech Communication .......... 3 _________________________ Total Credits 17 17
Credits Second Year 1st Semester 2nd Semester ________________________________________________________________________________ HRI 225 Menu Plann./Dining Room Serv. ........... 3 HRI 245 Labor Cost Control ...................... 3 HRI 251 Food & Beverage Cost Control I .......... 3 HRI 255 Human Resources Mgmt. & Training for Hospitality & Tourism .......... 3 (3) PED/RPK .......................................... 1 (4) ___ Social science elective ..................... 3 HRI 215 Food Purchasing ......................... 3 (1) HRI 256 Prin. & Applications of Catering ........ 3 HRI 275 Hospitality Law ......................... 3 (5) HRI Elective .................................... 3 (4) ___ Social science elective ..................... 3 _________________________ Total Credits 16 15
Total minimum credits for the Hotel, Restaurant and Institutional Management major/Food Service Management specialization (A.A.S. degree) = 65.
(1) Special requirement for food laboratories: A white uniform is the financial responsibility of the student.
(2) If you are planning to transfer to another college or university, select a math course which 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, 207, 208, 216, or 225. PED 116 is offered as both a 1-credit and a 2-credit course.
(4) Social science courses may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).
(5) Preapproved electives can be selected from any course offered with the HRI, TRV, and DIT prefix. See your faculty advisor for alternative procedures.
Purpose: The curriculum is designed to enable the student to enter executive training and management positions in hotels, motor inns, and clubs. The curriculum specializes in the hotel management phase of the hospitality industry.
Credits First Year 1st Semester 2nd Semester ________________________________________________________________________________ ENG 111 College Composition I ................... 3 HRI 101 Hotel-Restaurant Org. & Mgt. I .......... 3 (1) HRI 120 Principles of Food Preparation .......... 4 HRI 158 Sanitation and Safety ................... 3 (2) MTH Elective .................................... 3 STD Elective .................................... 1 ACC 211 Principles of Accounting I .............. 3 HRI 102 Hotel-Restaurant Org. & Mgt. II ......... 3 HRI 125 Prin. of Commercial Food Prep. .......... 3 HRI 165 Hotel Housekeep./Engineer. Mgt. ......... 4 (3) PED 116 Lifetime Fitness & Wellness ............. 1 SPD 110 Intro. to Speech Communication .......... 3 _________________________ Total Credits 17 17
Credits Second Year 1st Semester 2nd Semester ________________________________________________________________________________ HRI 245 Labor Cost Control ...................... 3 HRI 251 Food & Beverage Cost Control I .......... 3 HRI 255 Human Resources Mgmt. & Training for Hospitality & Tourism .......... 3 HRI 265 Hotel Front Office Operations ........... 3 (3) PED/RPK .......................................... 1 (4) ___ Social science elective ..................... 3 HRI 235 Marketing of Hospitality Serv. .......... 3 (1) HRI 256 Prin. & Applications of Catering ........ 3 HRI 275 Hospitality Law ......................... 3 (5) HRI Elective .................................... 3 (4) ___ Social science elective ..................... 3 _________________________ Total Credits 16 15
Total minimum credits for the Hotel, Restaurant and Institutional Management major/Hotel Management specialization (A.A.S. degree) = 65.
(1) Special requirement for food laboratories: A white uniform is the financial responsibility of the student.
(2) If you are planning to transfer to another college or university, select a math course which 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, 207, 208, 216, or 225. PED 116 is offered as both a 1-credit and a 2-credit course.
(4) Social science courses may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).
(5) Preapproved electives can be selected from any course offered with the HRI, TRV, and DIT prefix. See your faculty advisor for alternative procedures.