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 1100	Business Law IONLINE	4.5
CHRM 1035	Culinary Foundations 2: Cuisines	4.0
	OR
CHRM 1210	Baking Basics	4.0
CHRM 2350	Nutrition	4.5
CHRM 2610	Event Planning	3.0
CHRM 2650	Banquet Service	3.0

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

CHRM 1210	Baking Basics	4.0
CHRM 1120	Soup and Sauce Basics	4.0
CHRM 1130	Protein Fabrication	3.0
CHRM 1220	Pastries	3.0
CHRM 1250	Artisan Bread	4.0
CHRM 1260	Cakes	4.0
CHRM 2970	Culinary Competition	3.0
CHRM 297A	Competition Training Camp	1.0
CHRM 2900	Special Topics in Culinary Arts	variable
HLSM 2510	Olericulture	3.0
BSAD 1000	Introduction to BusinessONLINE	4.5
BSAD 1010	Principles of MarketingONLINE	4.5
ENTR 1050	Introduction 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 1000	CHRM Orientation	2.0
CHRM 1020	SanitationONLINE	2.0
CHRM 1030	Culinary Foundations 1: Skills	4.0
MATH 1220	Business MathematicsONLINE	4.5
Total Credit Hours:		12.5

 

Second quarter

CHRM 1010	Culinary Math	2.0
CHRM 1035	Culinary Foundations 2: Cuisines	4.0
	OR
CHRM 1210	Baking Basics	4.0
HMRL 1010	Human Relations SkillsONLINEHYBRID	4.5
INFO 1001	Information Systems and LiteracyONLINEHYBRID	4.5
Total Credit Hours:		15

Third quarter

CHRM 1550	Customer Service	1.0
CHRM 2350	Nutrition	4.5
CHRM 2460	Cost Management	4.5
Total Credit Hours:		10.0

Fourth quarter

CHRM 2480	Purchasing	4.5
	English level I	4.5
	Humanities	4.5
Total Credit Hours:		13.5

Second Year

Fifth quarter

CHRM 2410	Marketing and Industry Perspectives	4.5
CHRM 2465	Food Service Financial Management	4.5
CHRM 2470	Hospitality SupervisionONLINE	4.5
Total Credit Hours:		13.5

Sixth quarter

BSAD 1100	Business Law IONLINE	4.5
CHRM 2560	Beverage Management	3.0
CHRM 2610	Event Planning	3.0
	Elective	3.0
Total Credit Hours:		13.5

Seventh quarter

CHRM 2475	Leadership Principles	4.5
CHRM 2550	Table Service	3.0
CHRM 2650	Banquet Service	3.0
Total Credit Hours:		10.5

Eighth quarter

CHRM 2910	Restaurant Consulting Practicum	3.0
	OR
CHRM 2989	Hospitality Management Intern	3.0
CHRM 2980	Student Manager	3.0
	English level II	4.5
	Elective	up to 4.0
Total Credit Hours:		14.5