2019-2020 Undergraduate Catalog 
  
    Oct 28, 2020  
2019-2020 Undergraduate Catalog

Hospitality Management, Foodservice Management (HB16)


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Foodservice is the second largest retail industry in the nation, employing more people in more businesses than any other retail industry. The demand for qualified personnel is much greater than the supply. Career opportunities abound in restaurants, hotels, resorts, clubs, conference centers, air and cruise lines, schools and colleges, and health care. The general objective of the Foodservice Management program is to prepare students for employment or self-employment in entry to mid-level supervisory and management careers in any of several types of foodservice operations and related positions in production, planning, sales and marketing. In addition, successful completion of the program provides graduates with the opportunity to transfer to Bachelor of Science degree programs in Hospitality Management/Administration in top universities. The program received the V.I.P. Award from Connecticut’s Department of Education and the Governor’s Connecticut Tourism Award.

General Education Core course listings and definitions appear on General Education Core . Placement testing will determine the sequencing of courses. Additional courses may be required. The suggested sequence for full-time students is shown below.

Note: To complete the degree in two years, students are advised to complete the courses in the sequence listed beginning in the fall semester.

Curriculum


Competency Requirement


Aesthetic Dimensions/Written Communication Credits: 3


Continuing Learning and Information Literacy/ Ethical Credits: 3


Critical Analysis and Logical Thinking/ Written Communication Credits: 3


Historical Knowledge and Understanding Credits: 3


Oral Communication Credits: 3


Quantitative Reasoning Credits: 3


MAT* H137  and courses numbered lower than MAT* H137  will not transfer to Connecticut State Universities as Quantitative Reasoning courses.

  • Click here on the requirement name   to expand the list of courses then select any listed 2

Scientific Knowledge and Understanding Credits: 3


Scientific Reasoning Credits: 0


  • Waived

Social Phenomena Credits: 3


Written Communication Credits: 3


  • Click here on the requirement name   to expand the list of courses then select any course listed

Program Outcomes


 

Total Credits: 60


Any given course may only be used to satisfy one of the competency areas even if it is listed under more than one.

1 CSC* H101  recommended for students intending to transfer.

2 MAT* H167  has prerequisite of MAT* H137 , and is recommended for students intending to transfer.

3 Transfer students may want to consider taking a four-credit science course with lab.

Note:Course substitutions may be granted with written approval of HSP Program Coordinator or Business Division Director. See Course Descriptions  (HSP) for baking courses.

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