Restaurant Management Course Requirements
Associate in Science Degree
First Year |
|||||
| Fall Semseter | CL | LAB | CR | ||
| LCIS1320 | Software Applications | 3 | 2 | 4 | |
| LENG1200 | College Composition | 3 | 0 | 3 | |
| LCUL1510 | Culinary Fundamentals | 1 | 6 | 3 | |
| LHOS140 | Dining Room Management I | 1 | 6 | 3 | |
| Liberal Arts | 3 | 0 | 3 | ||
| Totals | 10 | 14 | 16 | ||
| Spring Semester | CL | LAB | CR | ||
| LBUS2600 | Principles of Marketing | 3 | 0 | 3 | |
| LHOS1010 | Bartending I | 1 | 0 | 1 | |
| LHOS130 | Introduction to Worldwide Cuisine | 1 | 6 | 3 | |
| LHOS1150 | Dining Room Management II | 0 | 6 | 3 | |
| LHOS1230 | Food and Beverage Management | 3 | 0 | 3 | |
| HOSPITALITY | 1 | 0 | 1 | ||
| MATHEMATICS | 3 | 0 | 3 | ||
| Totals | 12 | 12 | 17 | ||
| Summer Semester | |||||
| LHOS1762 | Restaurant Cooperative Education | 0 | 6 | 2 | |
| Totals | 0 | 6 | 2 | ||
| Total Credits for Year = 35 | |||||
Second Year |
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| Fall Semseter | CL | LAB | CR | ||
| LACC1310 | Accounting I | 3 | 0 | 3 | |
| LHOS2020 | Banquet Dining Room techniques | 0 | 6 | 3 | |
| LHOS2100 | Hospitality Law | 3 | 0 | 3 | |
| LHOS200 | Quantity Food Purchasing | 3 | 0 | 3 | |
| LSOC2250 | Critical Thinking and Decision Making | 3 | 0 | 3 | |
| Liberal Arts | 3 | 0 | 3 | ||
| Totals | 15 | 6 | 18 | ||
| Spring Semseter | CL | LAB | CR | ||
| LCUL2560 | U.S. Regional and Infusion Cuisine | 1 | 6 | 3 | |
| LHOS2230 | Accounting Applications for Hotels and Restaurants | 3 | 0 | 3 | |
| English | 3 | 0 | 3 | ||
| Humanities/Fine Arts/Foreign Language | 3 | 0 | 3 | ||
| Science | 3 | 0 | 3 | ||
| Totals | 13 | 6 | 15 | ||
| Total Credits for Year = 33 | |||||
| Total for A.S. Degree = 68 | |||||
| Cost of program estimate | |||||
