17勛圖

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Hospitality Management & Culinary Arts B.S. - 4 Year Degree Plan

2025-2026

My Advisor is _____________________

17勛圖's Bachelor of Science in Hospitality Management and Culinary Arts prepares you for a career in culinary arts, restaurant management or properties management. Interaction with industry-wide educators and community professionals will enhance your knowledge and understanding of the hospitality industry and provide you with a network base for future professional pursuits. This program offers state-of-the-art facilities, technical applications and educational materials to establish a solid foundation for your success in the service industry.

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NOTE: Degree plans may change over a four-year period. This may not be the most current list of course requirements for your program. It is always advised that you check Degree Audit in Banner Self-Serv or your advisor for the most up-to-date degree requirements and to track your progress toward a degree.Visit the for information about course equivalency and degree applicability of transfer credit on a statewide basis. 

FIRST     YEAR
Fall Hours Grade Spring Hours Grade
ENGL 1301 Composition I 3 ______ Language, Philosophy, Culture Core 3 ______
MATH 1332 Contemporary Mathematics I 3 ______ HIST 1302 U.S. History II Since 1877 3 ______
HOSP 1315 Culinary Nutrition 3 ______ HOSP 1301 Chef's Essentials 3 ______
HIST 1301 U.S. History I 1763-1877 3 ______ HOSP 1373 Purchasing for Foodservice and Lodging 3 ______
HOSP 1372 Introduction to the Hospitality Industry 3 ______ NUTR 1322 Introductory Nutrition 3 ______
  Hours 15 ______   Hours 15 ______
SECOND   YEAR
Fall Hours Grade Spring Hours Grade
POLS 2301 Intro to American Government I 3 ______ Creative Arts Core 3 ______
Life and Physical Science Core 3 ______ POLS 2302 Intro/American Government II 3 ______
Communication Core 3 ______ Life and Physical Science Core 3 ______
Component Area Core 3 ______ Social and Behavioral Core 3 ______
HOSP 2303 Commercial Baking 3 ______ Component Area Core 3 ______
______ HOSP 2314 Hospitality Financial Basics 3 ______
  Hours 15 ______   Hours 18 ______
THIRD     YEAR
Fall Hours Grade Spring Hours Grade
HOSP 3360 Quantity Foods Management 3 ______ HOSP 3324 Commercial Foods II 3 ______
HOSP 3322 Commercial Foods I 3 ______ HOSP 3315 Restaurant Applications 3 ______
HOSP 3333 Human Resources in Hopsitality 3 ______ HOSP 3376 Conventions Management 3 ______
Elective or Minor Course 6 ______ Elective or Minor 6 ______
  Hours 15 ______   Hours 15 ______
FOURTH     YEAR
Fall Hours Grade Spring Hours Grade
HOSP 4311 Travel and Tourism 3 ______ NHHS 4301 Professional Development 3 ______
HOSP 4314 Hospitality Marketing 3 ______ HOSP 4360
or HOSP 5360
 Organizational Management for Services
or Organizational Management for Services
 3 ______
NHHS 4367 Field Experience 3 ______ Upper-Level Elective/Minor/HOSP Graduate Course 3 ______
Elective or Minor 6 ______ Elective or Minor 3 ______
  Hours 15 ______   Hours 12 ______