Planner for Hotel/Restaurant Management - Hospitality Management (A.A.S.)
Title of Major: Hotel/Restaurant Management - Culinary Arts, A.A.S.
Total Credit Hours: 62
About the Hotel, Culinary Arts and Tourism Institute - see www.aacc.edu
Accreditation: The Hotel/Restaurant Management Culinary Arts Concentration Associate of Applied Science degree and the Hotel/Restaurant Management Baking and Pastry Arts Concentration Associate of Applied Science degree is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The Hotel/Restaurant Management Business Management Concentration Associate of Applied Science degree is accredited by the Accrediting Commission for Programs in Hospitality Administration (ACPHA).
Purpose: Prepares students for entry-level supervisory positions in the hospitality industry or for specialized industry management training programs. An internship course and a range of hotel and restaurant operation management courses provide students with the opportunity to gain knowledge and specialty experience in restaurants, hotels, health care facilities or meeting and conference planning.
Uniform: Students are required to wear an approved chef uniform for production classes. See course description for specifics.
Areas of Concentration: This degree requires that students choose a concentration in one of three areas. A concentration is a structured plan of study within a degree program. The number of credit hours and particular course requirements for a concentration may vary, as listed below. To achieve a concentration, students must receive credit for every course requirement listed under that concentration.
Hotel/Restaurant Management - Hospitality Management (AAS.HRM.HOSPITALITY): The Hospitality Management area of concentration prepares students for employment in the hospitality industry with essential skills and content in hospitaity operations. This concentration will integrate major business segments of the hospitality industry. This area of concentration offers the sstudent essential courses both in hotel and food and beverage operations management. The Hospitality Management area of concentration requires 18 credit hours within the chosen concentration.
Faculty Contact: Christina DeCastro (410-777-2114)
Courses to improve skills and prepare for college-level classes may be needed. It is best to see an advisor as you plan your education.
Course/Advising Notes: ________________________________________________________________________
| Note: Some of the courses on this planner simultaneously meet requirements for this degree and for related Hotel/Lodging Management (certificate) as indicated below. |
Term 1
| Course Name | Credits | Term Taken | Grade |
| ENG 111-Composition and Introduction to Literature 1 OR ENG 115-Composition and Introduction to Literature 1 for Non-Native Speakers OR ENG 121-Composition and Literature Successful completion of ENG 121 fully satisfies the English composition general education requirement. |
3 credit hours | ||
Mathematics GER  |
3-4 credit hours | ||
| BPA 142-Principles of Management OR BPA 171-Principles of Supervision (MEETS CERTIFICATE REQUIREMENT) |
3 credit hours | ||
| HRM 111-Introduction to the Hospitality Industry (MEETS CERTIFICATE REQUIREMENT) | 3 credit hours | ||
| HRM 119-Certification in Sanitation | 1 credit hour | ||
| HRM 121-Introduction to Cooking Prerequisite: A current ServSafe® sanitation certification, HRM 119, or permission of the Director of the HCAT Institute.  |
3 credit hours |
Term 2
| Course Name | Credits | Term Taken | Grade |
| ENG 112-Composition and Introduction to Literature 2 ENG 116-Composition and Introduction to Literature 2 for Non-Native Speakers OR Elective (Must have 60 credits for graduation. Students taking ENG 121 in their first semester should consider taking HRM 140 as an elective in their second semester.) |
3 credit hours | ||
| COM 111-Fundamentals of Oral Communication OR COM 116-Fundamentals of Oral Communication for Non-Native Speakers |
3 credit hours | ||
CTA 100-Computing and Information Technology  |
4 credit hours | ||
| HRM 251-Food and Beverage Operations Management (MEETS CERTIFICATE REQUIREMENT) | 3 credit hours | ||
| HRM 213-Hospitality Technology (SPRING ONLY) (MEETS CERTIFICATE REQUIREMENT) | 3 credit hours |
Term 3
| Course Name | Credits | Term Taken | Grade |
| Social & Behavioral Science GER |
3 credit hours | ||
| BPA 100-Accounting Basics | 3 credit hours | ||
| HRM 232-World Culture and Cuisine This course meets the diversity requirement.  |
3 credit hours | ||
| HRM 255-Hotel Front Office Procedures (FALL ONLY) (MEETS CERTIFICATE REQUIREMENT) | 3 credit hours | ||
| HRM 260-Purchasing and Cost Controls Prerequisite: HRM 111 and either HRM 121 or HRM 124 or permission of the Director of the HCAT Institute. |
3 credit hours |
Term 4
| Course Name | Credits | Term Taken | Grade |
| Biological & Physical Science GER Students planning to transfer to a four-year institution should choose a four-credit lab science general education course. |
3-4 credit hours | ||
| Health/Fitness/Wellness GER |
3 credit hours | ||
| HRM 222-Hospitality Sales and Marketing (SPRING ONLY) (MEETS CERTIFICATE REQUIREMENT) Prerequisite: HRM 111. |
3 credit hours | ||
| HRM 256-Hotel Property Management (SPRING ONLY) (MEETS CERTIFICATE REQUIREMENT) | 3 credit hours | ||
| HRM 275-Internship in Hotel/ Restaurant Management Prerequisites: HRM 251 & HRM 260 |
3 credit hours |
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