Bachelor Degrees


Hospitality Management

Academic Program Mission Statement:
The Bachelor of Science in Hospitality Management prepares students for leadership and management roles in the growing hospitality industry, as well as for graduate study. The curriculum provides a theoretical and practical foundation in hospitality management, balancing core educational requirements with in-depth business and professional courses. Students will explore all aspects of the hospitality industry, including organization and staffing, accounting and industry regulations. The program places strong emphasis on the value of customer service, whether the focus is on hotel operations, dining services, convention/meeting planning or overall management policies. Internships offer students the opportunity to apply their knowledge in a professional environment while gaining valuable industry experience.

Concentration in Culinary Management


Academic Program Mission Statement:
The culinary industry is a dynamic field rich with opportunities for career growth in restaurants, hotels, non-commercial food service, catering, research and development and culinary entrepreneurship. Developing a passion for food, a language to critically engage foodways and a hands-on fundamental skill set for cooking will ground and enrich a student’s experience to enter the job force. Fusing of theoretical and practical cooking skills in the classroom, completing industry internships and experiencing service learning will prepare students to become successful in the culinary industry. With knowledge, teamwork experience, leadership skills and managerial competencies students will be prepared to meet the evolving demands of the profession and promote positive change.

Program Student Learning Outcomes:

  1. Understand the interpersonal, conceptual and technical skills needed to work in the diverse culinary industry in a global marketplace.
  2. Demonstrate knowledge of product identification, culinary skills, management, accounting and control systems. 
  3. Generate, analyze, interpret and evaluate how information within the culinary industry is affected by business and societal trends.
  4. Display effective communication skills applicable to academic, professional and social interactions as they apply to working in a service based and hospitality focused business.
  5. Exhibit high standards of ethical behavior and social responsibility in personal, academic and professional endeavors appropriate to the production of food for the public.

Recommended Course Sequencing:
Please see course descriptions for prerequisites. All courses are 3 credits unless otherwise indicated.

FIRST YEAR
CU100 Culinary Concepts and World Flavors
CU107 Fundamental Cooking Skills I
CU108 Fundamental Cooking Skills II
EN105 Advanced English Composition *
EN206 Introduction to Literature
HR103 Introduction to Hospitality Management
HU100 Foundations of the Liberal Arts **
HU103 World Civilization (Modern)
MH201 College Algebra or MH203 Survey of Math *
PS101 Introduction to Psychology or SS107 Introduction to Sociology

SECOND YEAR
AC101 Principles of Financial Accounting
AC102 Principles of Managerial Accounting
CU104 Bakeshop I: Breads and Rolls
CU106 Bakeshop II: Desserts
CU200 Garde Manger
CU290 Culinary Internship
FS201 Food, Beverage, and Labor Controls
HU135 World Religions or HU152 Introduction to Philosophy
SC120 Food Science and Nutrition (4 credits)
Elective

THIRD YEAR
CU201 Classical/Contemporary Cuisine Kitchen
CU208 Professional Dining Room
CU210 Café Cuisine: Operations and Production
MN201 Human Resources Management
MN325 Organizational Theory and Behavior
SS305 Global Issues
200-level (or higher) Humanities, Psychology, or Social Science Elective
200-level (or higher) Literature Elective
Elective

FOURTH YEAR
CU304 Wines and Spirits
CU401 Advanced Contemporary Cuisine
CU430 Seminar in Culinary Operations
CU499 Culinary Management Internship or CU498 Restaurant Management Case Study Thesis
HR415 Legal Issues in Hospitality Management
HU305 Ethics
MN410 Leadership and Teamwork
Arts and Science Elective
300-level (or higher) Culinary Elective
Elective


Total Credits Required For Graduation: 121

* by placement
** If you have 15 or more accepted transfer credits, you may replace HU100 with an Arts and Science elective.


Concentration in Hotel Administration

Academic Program Mission Statement:
The hospitality industry, one of the largest in the world, continues to grow and dominate the global marketplace. It is comprised of many segments – lodging operations, restaurant operations, event planning, gaming, entertainment, conventions and meetings and destination activities. Successful hospitality businesses are built on proven business management and quality guest service principles and practices. This degree prepares students with the interpersonal, conceptual and technical skills the industry requires for successful enterprises. The comprehensive curriculum, emphasizing principles of social responsibility and ethical decision making, includes career-shaping internships which prepare students to succeed in a multitude of venues including hotels, casinos, clubs, cruise lines, conference centers, entertainment centers, resorts and food service operations.

Program Student Learning Outcomes:
  1. Understand the interpersonal, conceptual and technical skills needed to work in the diverse service industry in a global marketplace. 
  2. Demonstrate knowledge of the operational fundamentals of the hospitality industry. 
  3. Retrieve, understand, critique and apply relevant information for maximizing revenue, profit and occupancy in the hospitality field. 
  4. Display the ability to communicate pertinent hospitality information to multiple stakeholders – employees, guests, suppliers and government as a means of motivating employees and disseminating information. 
  5. Practice ethical behavior, social awareness and professional conduct in managing hospitality operations.

Recommended Course Sequencing:
Please see course descriptions for prerequisites. All Courses are 3 credits unless otherwise indicated.

FIRST YEAR
CS117 Applications and Presentations or Elective *
EN105 Advanced English Composition *
EN206 Introduction to Literature
FS102 Food Concepts for Hospitality
HR 102 Front Office Operations
HR103 Introduction to Hospitality Management
HU100 Foundations of Liberal Arts **
HU103 World Civilization (Modern)
MH201 College Algebra or MH203 Survey of Math *
PS101 Introduction to Psychology or SS107 Introduction to Sociology

SECOND YEAR
AC101 Principles of Financial Accounting
AC102 Principles of Managerial Accounting
HR203 Sales for the Hospitality Industry
HR210 Convention Management
HR299 Hotel and Restaurant Internship I
HU135 World Religions or HU152 Introduction to Philosophy
MN201 Human Resources Management
Arts and Science Elective
200-level (or higher) Hospitality Management Elective
Elective

THIRD YEAR
FS201 Food, Beverage, and Labor Controls
HR310 Global Aspects of Hospitality Management
HR341 Special Events Management
MN325 Organizational Theory and Behavior
MN410 Leadership and Teamwork
SS305 Global Issues
Laboratory Science Elective (4 credits)
200-level (or higher) Humanities, Psychology, or Social Science Elective
Electives (2)

FOURTH YEAR
CU304 Wines and Spirits
HR355 Service Management for Hospitality
HR405 Seminar on Hospitality Issues
HR410 Revenue Management
HR415 Legal Issues in Hospitality Management
HR499 Hotel and Restaurant Internship II or HR498 Hotel Management Case Study Thesis
HU305 Ethics
200-level (or higher) Literature Elective
300-level (or higher) Elective
Elective


Total Credits Required For Graduation: 121

* by placement
** If you have 15 or more accepted transfer credits, you may replace HU100 with an Arts and Science elective.


Concentration in Meeting, Convention and Event Planning

Academic Program Mission Statement:
Graduates with this degree will possess the interpersonal and organizational skills needed to position themselves as competent professionals in the meetings and events industry. This innovative curriculum prepares students to work for hotels, travel agencies, convention and conference centers, resorts, professional associations or individual corporations. Two career-shaping internships will allow students to position themselves in strategic partnerships in hospitality corporations or in their own entrepreneurial enterprise. Job opportunities in the growing meetings and events industry are best for students with a Bachelor's degree in this field.

Student Learning Outcomes:
  1. Understand the profile and economic significance of the global meetings and events industry.
  2. Comprehend the components of planning and producing a meeting, conference, exposition or special event.
  3. Apply various communication strategies and technology tools used in communication between the buyers and the suppliers throughout the planning process.
  4. Evaluate information from scholarly journals, professional publications, and current thought leaders using critical thinking and problem solving skills.
  5. Demonstrate moral reasoning in resolving the ethical issues relevant to the meetings and events industry.
  6. Recognize the environmental impact of meeting and events and the associated responsibilities of meeting and event planners.

Recommended Course Sequencing:
Please see course descriptions for prerequisites. All Courses are 3 credits unless otherwise indicated.

FIRST YEAR
CS117 Applications and Presentations or Elective *
EN105 Advanced English Composition *
EN206 Introduction to Literature
HR103 Introduction to Hospitality Management
HR210 Convention Management
FS102 Food Concepts for Hospitality
HU100 Foundations of Liberal Arts **
HU103 World Civilization (Modern)
MH201 College Algebra or MH203 Survey of Math *
PS101 Introduction to Psychology or SS107 Introduction to Sociology

SECOND YEAR
AC101 Principles of Financial Accounting
AC102 Principles of Managerial Accounting
FS212 Catering Management
HR203 Sales for the Hospitality Industry
HR299 Hotel and Restaurant Internship I
HU135 World Religions or HU152 Introduction to Philosophy
MN201 Human Resources Management
Arts and Science Elective
200-level (or higher) Hospitality Management Elective
Elective

THIRD YEAR
FS201 Food, Beverage and Labor Controls
HR341 Special Events Management
HR350 Wedding and Social Events Planning
MN325 Organizational Theory and Behavior
MN410 Leadership and Teamwork
SS305 Global Issues
Laboratory Science Elective (4 credits)
200-level (or higher) Humanities or Psychology or Social Science Elective
Electives (2)

FOURTH YEAR
HR352 Trade Show and Expositions Operations
HR410 Revenue Management
HR 15 Legal Issues in Hospitality Management
HR420 Event Design and Décor
HR440 Event Production, Logistics and Technology
HR495 Seminar on Meeting, Convention and Event Planning Issues
HR499 Hotel and Restaurant Internship II or HU498 Hotel Management Case Study Thesis
HU305 Ethics
200-level (or higher) Literature Elective
Elective


Total Credits Required for Graduation: 121

* by placement
** If you have 15 or more accepted transfer credits, you may replace HU100 with an Arts and Sciences elective.

Note: Successful completion of the Serv Safe Certification is required for graduation from this program.