Bachillerato/ Licenciatura en Ciencias (BS)
Concentración en Gerencia Culinaria
130 Créditos
Program Description:
Este programa de bachillerato/licenciatura es ideal para aquellos estudiantes que desean administrar su propio negocio, restaurante o cocina. Este programa combina cursos de concentración de artes culinarias y la función administrativa requerida para administrar una cocina o restaurante. Se hace hincapié en control de los costos y aumento de las ganancias. Se requieren 650 horas de práctica en restaurantes, centros de convenciones u hoteles.
QYLE 110-O Attitude Development and University Adaptation
MATH 120-O Introduction to Algebra
ENGL 115-O English Reading and Writing I
ENGL 116-O English Reading and Writing II
SPAN 115-O Writing and Oral Communication in Spanish I
SPAN 116-O Reading, Writing, and Communication in Spanish II
ENGL 331-O Public Speaking
SPAN 255-O Spanish for Writing and Research
SOSC 111-O Individual, Community, Government, and Social Responsibility I
SOSC 112-O Individual, Community, Government, and Social Responsibility II
HIST 273-O History of the United States of America
COMP 110-O Computer Software
HMNG 101-O Introduction to Hospitality Industry
HMNG 201-O Food and Beverage Management
HMNG 207-O Basic Wines, Beers and Spirits
HMNG 211-O Hospitality Ethics
HMNG 220-O Purchasing and Menu Development
HMNG 259-O Hospitality Accounting
HMNG 280-O Guest Services
HMNG 290-O Spreadsheet & Database Applications
HMNG 347-O Hospitality Human Resources Management
HMNG 350-O Cost Control for Hospitality
HMNG 360-O Hospitality Finance
HMNG 365-O Hospitality Law
HMNG 370-O Hospitality Sales & Marketing
HMNG 380-O Restaurant & Catering Concept Development
CHEF 104-O Meat Cutting (Lab)
CHEF 105-O Food Preparation I (Lab)
CHEF 107-O Food Preparation II (Lab)
CHEF 116-O Culinary Arts Basic Components
CHEF 200-O Baking I (Lab)
CHEF 202-O Garde Manger & Buffet Preparation
CHEF 204-O Culinary Nutrition
ServSafe Seminar
CHEF 206-O Baking II (Lab)
CHEF 213-O International Cuisine I
CHEF 214-O International Cuisine II
CHEP 231-O Culinary Practicum (350 Hours)
HFBP 450-O Practicum In Food & Beverage Management (300 Hours)
CAPC 452-O Restaurant Management Capstone