Program Codes:
HRIR.AAS
Associate in Applied Science
In this program, students acquire the necessary practical and theoretical skills for employment in one of the nation’s fastest growing industries. Graduates may be employed as an assistant restaurant manager, hotel/motel assistant manager, front office manager, dining room manager, cafeteria production manager, cook, sous chef or management trainee. They are eligible for certification in several course areas by the American Hotel and Lodging Association and the National Restaurant Association. Students may choose the Hotel-Motel Management Option, the Restaurant Food Service Management Option, or the Culinary Arts Management Option which prepares students to work in hotels, motels, resorts, restaurants, clubs, cruise ships, catering centers and health care facilities.
Below are required courses and recommended course groupings and sequences for program completion.
HCD-104 - Hospitality Technologies is highly recommended for students during the first semester of the HRIR.AAS Program.
Through a variety of writing projects requiring competence in clear, correct, and effective English, students will use inferential and critical skills in the process of composing documented essays. Extensive reading materials serve as structural models and as the bases for discussion and for the writing of essays involving response, analysis, and synthesis.
RDG-011 may be taken as a co-requisite if not previously completed with a grade of "C" or better.
An introduction to the lodging and foodservice industry; its history and development, current trends, and opportunities for employment.
The study of food: ingredient knowledge, cooking techniques, food science, and recipes. Emphasis is on the development of professional culinary skills.
HCD-104
Introduces techniques for safe food handling including microbiology, preventing foodborne illnesses, maintenance of safe facilities and training foodservice employees. Industry Certification.
Appropriate score on the College placement test, successful completion of MAT-013 or equivalent or departmental approval.
Physical/Health Education Elective
Basic concepts and techniques of accounting principles as applied to the public hospitality industry. Emphasizes internal control departmental reports and operating statistics.
This course defines computers and computer applications and their use in business, industry and government. Students completing this course will be computer fluent. Students will understand the capabilities and limitations of computers and know how to use them. In addition, students will understand computers and their ethical, legal and societal implications. Topics include the history of computers, hardware devices, software programs, terminology, privacy of information, ethical behavior and the influence of computers on people and society. Hands-on experience includes: using a Windows operating system, a word processor, designing and implementing spreadsheets and producing presentations. This course is recommended for anyone who will be involved with computers and the use of computer application software.
A grade of “C” or better in ENG-121
The principles of quantity food production. Emphasis is on designing and costing of menus, managing food production in a commercial kitchen, and the development of foodservice management skills.
HCD-108
An introduction to the principles of effective supervision by today\'s hospitality managers. Supervisory skills that impact the working relationship between supervisors and employees. Industry Certification.
The application of management techniques through the experience of planning and managing luncheons catered by students in the HCD programs. The course provides opportunities to apply principles of menu planning, food cost controls, sanitation, food production, employee supervision, marketing and guest service.
Principles and practices of hospitality marketing. Research of current trends and applications. Use of software in creating promotional media. Industry Certification.
An introduction to planning, equipping, staffing, operating, and marketing, regulations and terms of the trade as they relate to purchasing, control, merchandising and bar management. The identification, use and service of wines and other alcoholic beverages. Industry Certification.
A basic course in Hotel, Motel and Restaurant Law. This course introduces the students to fundamental laws, rules and regulations applicable to the hospitality industry.
Choose one course designated in the course descriptions as General Education Humanities (GE HUM).
Introduces the management of the physical facilities and systems in the hospitality industry. Explores the design, operation, maintenance, troubleshooting and renovation of lodging, foodservice and public space. Provides practical experience in researching current developments and the layout of rooms and foodservice facilities.
Principles and management of cost control systems for planning, controlling and analyzing costs related to food, labor, and other expenses in food service operations. Complemented by the principles and theories of food procurement, including management, safety and ethical considerations in the procurement process. Industry Certification.
Provides a psychological basis for the understanding of human behavior. A survey of fundamentals that are necessary for subsequent psychology courses. Topics include but are not limited to: learning, motivation, cognition, personality, abnormal behavior, development and social psychology.
Students must select courses with the GE MST designation and with the BIO, CHM, PHY and SCI course codes.
Choose one course designated in the course descriptions as General Education Social Science (GE SS).