Hospitality and Restaurant Leadership - Food and Event Management (CHFA1)

This degree option prepares students to become leaders in the careers of restaurant manager, event coordinator, hospitality consultant, beverage director, or many other varied careers.

General education requirements

See General education requirements for Hospitality and Restaurant Leadership

Major requirements for Hospitality and Restaurant Leadership

See Major requirements for Hospitality and Restaurant Leadership

Requirements for Hospitality and Restaurant Leadership - Food and Event Management (23.0-26.0 credit hrs.)

Courses

BSAD 1100Business Law IONLINE

4.5

CHRM 1035Culinary Foundations 2: Cuisines

4.0

OR

CHRM 1210Baking Basics

4.0

CHRM 2350Nutrition

4.5

CHRM 2610Event Planning

3.0

CHRM 2650Banquet Service

3.0

Electives - select 4.0 to 7.0 credit hours from the following:

CHRM 1210Baking Basics

4.0

CHRM 1120Soup and Sauce Basics

4.0

CHRM 1130Protein Fabrication

3.0

CHRM 1220Pastries

3.0

CHRM 1250Artisan Bread

4.0

CHRM 1260Cakes

4.0

CHRM 2970Culinary Competition

3.0

CHRM 297ACompetition Training Camp

1.0

CHRM 2900Special Topics in Culinary Arts

variable

HLSM 2510Olericulture

3.0

BSAD 1000Introduction to BusinessONLINE

4.5

BSAD 1010Principles of MarketingONLINE

4.5

ENTR 1050Introduction to EntrepreneurshipONLINEHYBRID

4.5

CHRM 1220, CHRM 1250, CHRM 1260: CHRM 1210 prerequisite

BSAD 1010: BSAD 1000 prerequisite

NOTE: Taking over the maximum number of elective hours for your degree option may have financial aid ramifications. Please see your academic advisor for direction.

Suggested Course Guide – Food and Event Management

Below is a suggested guide for students planning careers in food and event management after two years of full-time study.

First Year

First quarter

CHRM 1000CHRM Orientation

2.0

CHRM 1020SanitationONLINE

2.0

CHRM 1030Culinary Foundations 1: Skills

4.0

MATH 1220Business MathematicsONLINE

4.5

Total Credit Hours:12.5

 

Second quarter

CHRM 1010Culinary Math

2.0

CHRM 1035Culinary Foundations 2: Cuisines

4.0

OR

CHRM 1210Baking Basics

4.0

HMRL 1010Human Relations SkillsONLINEHYBRID

4.5

INFO 1001Information Systems and LiteracyONLINEHYBRID

4.5

Total Credit Hours:15

Third quarter

CHRM 1550Customer Service

1.0

CHRM 2350Nutrition

4.5

CHRM 2460Cost Management

4.5

Total Credit Hours:10.0

Fourth quarter

CHRM 2480Purchasing

4.5

English level I

4.5

Humanities

4.5

Total Credit Hours:13.5

Second Year

Fifth quarter

CHRM 2410Marketing and Industry Perspectives

4.5

CHRM 2465Food Service Financial Management

4.5

CHRM 2470Hospitality SupervisionONLINE

4.5

Total Credit Hours:13.5

Sixth quarter

BSAD 1100Business Law IONLINE

4.5

CHRM 2560Beverage Management

3.0

CHRM 2610Event Planning

3.0

Elective

3.0

Total Credit Hours:13.5

Seventh quarter

CHRM 2475Leadership Principles

4.5

CHRM 2550Table Service

3.0

CHRM 2650Banquet Service

3.0

Total Credit Hours:10.5

Eighth quarter

CHRM 2910Restaurant Consulting Practicum

3.0

OR

CHRM 2989Hospitality Management Intern

3.0

CHRM 2980Student Manager

3.0

English level II

4.5

Elective

up to 4.0

Total Credit Hours:14.5