| CAHS
100 Introduction to Hospitality |
3 |
CAHS
10 Elementary Quantity Food Preparation OR
CAHS
10Q Elementary Quantity Food Preparation |
5 |
| CAHS
20 Quantity Food Preparation and Supervision |
5 |
| CAHS
30 Restaurant Operations |
5 |
| MB
51 Sanitation Principles and Practices |
1 |
| SPCH
11 Basic Public Speaking or SPCH 1A Elements of Public Speaking |
3 |
| NUTR
51 Elementary Nutrition |
3 |
| LBCS
96C Labor Relations in the Modern American Workplace |
3 |
| CAHS
33 Purchasing and Cost Controls |
3 |
| CAHS
44 Supervisory Development |
3 |
| BSEN
74 Business Correspondence |
3 |
| CAHS
42 H & R Accounting or ACCT 1 Financial Accounting |
3 |
| CAHS
32 Hospitality Marketing (offered Spring semester only) |
3 |
* To be taken in student's final semester only. |
|
PLUS: Electives and/or A.S. degree
classes
Note: You must complete 12 units of A.S. degree requirements before
continuing to the 2nd year.
|
|
Elective classes: Recommended, not required. Not offered every semester.
Each class is 3 units. |
|
| CAHS
205 Intro to Wine and Its Sensory Evaluation |
3 |
| CAHS
208 Catering and Events |
3 |
| CAHS
209 Restaurant Analysis |
3 |
| SUPV
233 Human Resouces Management |
3 |
| MABS
60 Micro Applications for Business |
3 |
| PSYC
26 Human Relations or PSYC 1 General Psychology |
3 |
