College Catalog Programs of Study 2010-2011
HOSPITALITY MANAGEMENT
Nutrition Management Specialization
Associate of Applied Science Degree
AN
Purpose:The curriculum is designed to prepare students for entry-level management positions in nutrition-related food service settings. Opportunities include delivery of nutrition services to schools, nursing homes, assisted living and retirement communities, hospitals, restaurants, wellness facilities and community nutrition programs. The curriculum specializes in the nutritional aspects of food and food service in the hospitality industry.
| Two Years |
Credits |
|
||||
| 1st Semester | ||||||
| DIT | 121 | Nutrition I | 3 | |||
| ENG | 111 | College Composition I | 3 | |||
| 1,2HRI | 120 | Principles of Food Preparation | 4 | |||
| HRI | 158 | Sanitation and Safety | 3 | |||
| 3MTH | 151 | Mathematics for the Liberal Arts I | 3 | |||
| 4SDV | Elective | 1 | ||||
| Total | 17 | |||||
| 2nd Semester | ||||||
| ACC | 211 | Principles of Accounting I | 3 | |||
| CST | 110 | Intro to Communication | 3 | |||
| DIT | 122 | Nutrition II | 3 | |||
| HRI | 138 | Commercial Food Production Management | 3 | |||
| ITE | 115 | Intro to Computer Applications & Concepts | 3 | |||
| 5PED | 116 | Lifetime Fitness & Wellness | 1 | |||
| Total | 16 | |||||
| 3rd Semester | ||||||
| 7___ | Social Science Elective | 3 | ||||
| 6___ | Humanities/Fine Arts Elective | 3 | ||||
| HRI | 255 | Human Resources Management & Training for Hospitality & Tourism | 3 | |||
| HRI | 251 | Food & Beverage Cost Control I | 3 | |||
| HRI | 225 | Menu Planning and Dining Room Service | 3 | |||
| 5PED/RPK | Elective | 1 | ||||
| Total | 16 | |||||
| 4th Semester | ||||||
| 7___ | Social Science Elective | 3 | ||||
| DIT | 221 | Therapeutic Nutrition | 4 | |||
| 1HRI | 256 | Principles & Applications of Catering | 3 | |||
| 8HRI | Elective | 3 | ||||
| HRI | 215 | Food Purchasing | 3 | |||
| Total | 16 | |||||
| Total credits for the Nutrition Management Specialization in HOSPITALITY MANAGEMENT Nutrition Management Specialization=65 |
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1 Special requirement for food laboratories: A white or classic chef uniform is the financial responsibility of the student.
2 HRI 106 and HRI 107 may be substituted for this course.
3 MTH 151 or higher.
4 Students can take SDV 100 College Success Skills or the SDV 101 Orientation section related to their particular program.
5 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 activities course. PED 116 is offered as both a 1-credit and a 2-credit course.
6 Humanities/fine arts elective may be selected from the humanities/fine arts courses listed under General Education Electives.
7 The social science elective may be selected from the social/behavioral sciences courses listed under General Education Electives. If you are planning to transfer to another college or university, select social science courses that will meet the other institution’s requirement.
8 Preapproved electives can be selected from any course offered with the HRI and DIT prefix. See your faculty advisor for alternative procedures.