Hospitality and Restaurant Leadership - Food and Event Management Curriculum Plan

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 1000	CHRM Orientation	1.5 credits
CHRM 1020	Sanitation	2.0 credits
CHRM 1030	Introduction to Professional Cooking	4.0 credits
MATH 1242	Applied Math for the Hospitality Industry	4.5 credits
Total Credit Hours:		12.0 credits

Second quarter

CHRM 1035	American Cuisine	4.0 credits
	OR
CHRM 1210	Baking Basics	4.0 credits
ENGL 1010	English Composition I	4.5 credits
INFO 1001	Information Systems and Literacy	4.5 credits
Total Credit Hours:		13 credits

Third quarter

CHRM 1550	Customer Service	3.0 credits
CHRM 2350	Nutrition	4.5 credits
CHRM 2460	Cost Management	4.5 credits
Total Credit Hours:		12.0 credits

Fourth quarter

CHRM 2480	Purchasing	4.5 credits
ENGL 1020	English Composition II	4.5 credits
HMRL 1010	Human Relations Skills	4.5 credits
Total Credit Hours:		13.5 credits

Second Year

Fifth quarter

CHRM 2410	Marketing and Industry Perspectives	3.0 credits
CHRM 2470	Hospitality Supervision	4.5 credits
CHRM 2560	Beverage Management	3.0 credits
	Elective	3.0-4.5 credits
Total Credit Hours:		13.5-15.0 credits

Sixth quarter

BSAD 1100	Business Law I	4.5 credits
CHRM 2465	Food Service Financial Management	4.5 credits
CHRM 2610	Event Planning	3.0 credits
Total Credit Hours:		12.0 credits

Seventh quarter

Eighth quarter