Bachillerato/ Licenciatura en Ciencias (BS)

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