| |
| First
Semester |
| Course
Code |
Course
Title |
Credits |
| FSAD 101 |
Quantity Food Preparation and Service |
3 |
| NUTR 108 |
Basic Nutrition |
3 |
| ENGL |
English (as advised) |
3 |
| SCI/MATH |
Elective (as advised) |
3 |
| FSAD 102 |
Applied Food Service Sanitation |
1 |
| TOUR 106 |
Introduction to Travel/Tourism and Hospitality Industry |
3 |
| OFFT 111 |
Keyboarding I |
1 |
| Total: |
17 |
|
|
| Second
Semester |
| Course
Code |
Course
Title |
Credits |
| FSAD 153 |
Fundamentals of Hospitality Management |
3 |
| TOUR 153 |
Hotel Operations |
3 |
| FSAD 154 |
Equipment Selection and Layout |
3 |
| ENGL |
English (as advised) |
3 |
| Elective |
Humanities, Math, Science, or Social Science |
3-4 |
| Total: |
15-16 |
|
|
| Third
Semester |
| Course
Code |
Course
Title |
Credits |
| FSAD 205 |
Food & Beverage Merchandising and Management I |
4 |
| SOCS |
Social Science |
3 |
| FSAD 255 |
Food Purchasing and Cost Control |
4 |
| SCI/MATH |
Science/Math elective (as advised) |
3 |
| FSAD 201 |
Summer Cooperative Employment |
2 |
| Total: |
16 |
|
|
| Fourth
Semester |
| Course
Code |
Course
Title |
Credits |
| FSAD 257 |
Senior Seminar |
1 |
| SOCS |
Social Science |
3 |
| ACCT 100 |
Accounting Information & Management |
3 |
| Elective |
(as advised) |
3-4 |
| FSAD 258 |
Restaurant Management and Operations |
6 |
| Total: |
16-17 |
|
|
| |
