Hospitality and Tourism Management

Hospitality and Tourism Management with Career Paths in:

  • Hospitality and Tourism Management
  • Career Path to B.S. in Hospitality Administration/Management

Associate in Science Degree

The Hospitality Industry and its corresponding requirement for trained management employees is expanding. Whether you are interested in learning employable skills for the hospitality industry or upgrading your current talents, Valencia has courses that may interest you.

This program provides two Career Paths. One that is designated for students who seek immediate employment in the field of Hospitality and Tourism Management and/or a second Career Path for those who plan to articulate the A.S. to B.S. degree to transfer to the University of Central Florida or Florida International University as a junior to complete a four-year Bachelor's degree in Hospitality Administration/Management.

Graduates of specific programs at Orange County Tech Centers may be eligible for the award of credit in specific courses in this program. For information and requirements, visit the Valencia Web site at valenciacollege.edu/asdegrees/transferagreements.cfm to view the articulation agreement. Eligible students should contact the related academic department and/or Career Program Advisor at Valencia for the award of credit.

Students are strongly encouraged to consult a Career Program Advisor in the department office for assistance in determining the best education plan for their career goals.

Students wishing to transfer any credits from this program to another institution must accept responsibility for securing approval from the transfer institution.

Although scheduling may not always provide for the following progression of courses, students should use the foundation, intermediate and advanced course sequence as a guide in program planning.

All degree-seeking students must satisfy entry testing requirements and satisfactorily complete all mandatory courses in reading, student success, mathematics, English, and English for Academic Purposes in which the student is placed.

Technical Certificates

Check out our certificate programs below. These certificate programs will put you on the fast-track to reaching your career goals. They are designed to equip you with a  specialized skill set for immediate employment or to upgrade your skills for job advancement. Most can be completed in one year or less, and all of the courses in the certificate programs can be applied toward the A.S. degree. Click on the Certificate tab at the top of the page for more information.

  • Hospitality – Event Planning Management ( 24 credits)
  • Hospitality – Food & Beverage Management ( 30 credits)
  • Hospitality – Guest Services Specialist ( 15 credits)
  • Hospitality – Rooms Division Management ( 30 credits)

Potential Careers

  • Guest Services Specialist
  • Front Office Supervisor/Manager
  • Dining Room Manager
  • Reservations Supervisor
  • Food & Beverage Manager
  • Lodging Manager/Assistant Manager
  • Event Planner
  • Catering/Sales & Service
  • Convention Services

Salary & Earnings Information

For salary and wage information, visit: www.salary.com or www.smart-college-choices.com

Contacts

Future Students

Contact Enrollment Services at enrollment@valenciacollege.edu or call 407-582-1507.

Current Students

Jim Inglis, Program Chair, West Campus: 407-582-1491
jinglis@valenciacollege.edu

Lynn Desjarlais, Career Program Advisor, West Campus: 407-582-1972
ldesjarlais@valenciacollege.edu

Internship and Workforce Services

If you need assistance with job resources or in locating an internship, please visit: valenciacollege.edu/internship

Alternative Ways to Earn Credit

If you have earned an approved industry certification, completed an Orange County Tech Center Program or have earned Career Pathways credit, you may be eligible to receive credit toward this A.S. degree. For more information, visit: valenciacollege.edu/asdegrees/transferagreements.cfm

Career Path in Hospitality and Tourism Management

This Career Path is designed for students who seek immediate employment in the field of Hospitality and Tourism Management.

Program Outcomes

  • Evaluate the organization and function of the hospitality industry.
  • Assess leadership, supervisory, and human relation skills within the hospitality industry.
  • Practice effective sales techniques and procedures including marketing, public relations, and entrepreneurship within the industry specific techniques.
  • Debate laws affecting the hospitality industry.
  • Implement safety and sanitation measures within HAACP.
  • Perform essential food production and cost control strategies.
Foundation Courses
ENC 1101FRESHMAN COMPOSITION I +*~3
HFT 1000INTRODUCTION TO HOSPITALITY AND TOURISM INDUSTRY3
HFT 1410FRONT OFFICE MANAGEMENT3
HFT 2223HUMAN RELATIONS AND SUPERVISORY DEVELOPMENT3
PSY 2012GENERAL PSYCHOLOGY ~3
SPC 1608FUNDAMENTALS OF SPEECH ~3
Intermediate Courses
MTB 1103BUSINESS MATHEMATICS3
OST 2852CMICROSOFT EXCEL - INTRODUCTORY1
CGS 2100CCOMPUTER FUNDAMENTALS AND APPLICATIONS3
ACG 2021CPRINCIPLES OF FINANCIAL ACCOUNTING *3
or APA 1111C BASIC ACCOUNTING
FOS 2201FOOD SERVICE SANITATION MANAGEMENT3
FSS 2251FOOD AND BEVERAGE MANAGEMENT3
HFT 1300MANAGING HOURSEKEEPING OPERATIONS3
HumanitiesSee Gen. Ed. Requirement ~3
Elective(s) 13
Science or MathematicsSee Gen. Ed. Requirement +*~3
Advanced Courses
FSS 1203CQUALITY FOOD PRODUCTION *3
FSS 2500FOOD AND BEVERAGE COST CONTROL3
HFT 2210HOSPITALITY MANAGEMENT3
HFT 2500MARKETING AND SALES IN THE HOSPITALITY INDUSTRY3
HFT 2600HOSPITALITY LAW3
HFT 2942INTERNSHIP IN HOSPITALITY AND TOURISM *3
Total Credit Hours64
+

This course must be completed with a grade of C or better.

*

This course has a prerequisite; check description in Valencia catalog.

~

This is a general education course.

1

Recommended electives include: HFT 2630 SECURITY ISSUES IN THE HOSPITALITY INDUSTRY, HFT 2750 CONVENTION MANAGEMENT AND SERVICE, HFT 1820 FOOD AND BEVERAGE PURCHASING, and SLS 1122 NEW STUDENT EXPERIENCE.

(GR)

Denotes a Gordon Rule course.

Career Path to B.S. in Hospitality Administration/Management
(Articulated A.S. to B.S.)

This program is designed for students who wish to utilize the Articulated A.S. to B.S. Career Path to transfer to the University of Central Florida or Florida International University as a junior to complete a four-year Bachelor's degree in Hospitality Administration/Management.

Program Outcomes

  • Evaluate the organization and function of the hospitality industry.
  • Assess the leadership, supervisory and human relations skills within the hospitality industry.
  • Implement effective sales techniques and procedures including marketing, public relations, and entrepreneurship within the hospitality industry.
  • Analyze laws affecting the hospitality industry.
  • Implement safety and sanitation measures within HAACP.
  • Generate essential food production and cost control skills.
Foundation Courses
ENC 1101FRESHMAN COMPOSITION I +*~3
HFT 1000INTRODUCTION TO HOSPITALITY AND TOURISM INDUSTRY3
HFT 1410FRONT OFFICE MANAGEMENT3
HFT 2223HUMAN RELATIONS AND SUPERVISORY DEVELOPMENT3
SPC 1608FUNDAMENTALS OF SPEECH ~3
ECO 2023PRINCIPLES OF ECONOMICS-MICRO ~3
or ECO 2013 PRINCIPLES OF ECONOMICS-MACRO
Intermediate Courses
MAC 1105COLLEGE ALGEBRA +*~3
STA 2023STATISTICAL METHODS *13
or CGS 2100C COMPUTER FUNDAMENTALS AND APPLICATIONS
ENC 1102FRESHMAN COMPOSITION II +*~3
FSS 2251FOOD AND BEVERAGE MANAGEMENT3
HFT 1300MANAGING HOURSEKEEPING OPERATIONS3
HFT 2210HOSPITALITY MANAGEMENT3
HFT 2630SECURITY ISSUES IN THE HOSPITALITY INDUSTRY4
or HFT 2750 CONVENTION MANAGEMENT AND SERVICE
Humanities courses MUL 1010 or PHI 2010 ~3
Select one of the following Science courses: ~3
ASTRONOMY
BIOLOGICAL SCIENCE
ENVIRONMENTAL SCIENCE
CHEMISTRY IN EVERYDAY LIFE
Advanced Courses
FOS 2201FOOD SERVICE SANITATION MANAGEMENT3
FSS 1203CQUALITY FOOD PRODUCTION *3
FSS 2500FOOD AND BEVERAGE COST CONTROL3
HFT 2500MARKETING AND SALES IN THE HOSPITALITY INDUSTRY3
HFT 2600HOSPITALITY LAW3
HFT 2942INTERNSHIP IN HOSPITALITY AND TOURISM3
Total Credit Hours64
+

This course must be completed with a grade of C or better.

*

This course has a prerequisite; check description in Valencia catalog.

~

This is a general education course.

1

This course is recommended for students who plan to seek a four-year degree.

(GR)

Denotes a Gordon Rule course.

Notes:

All specialized program courses are offered on West Campus; some specialized courses are offered at other locations.

Specialized courses may not be offered every session or on every campus.

Several Florida public and private universities provide opportunities, in addition to the Articulated A.S. to B.S. transfer option, for A.S. degree graduates to pursue a Bachelor’s degree. Information on some of these transfer options, including UCF’s Bachelor of Applied Science (B.A.S.) degree, may be found at valenciacollege.edu/asdegrees/transferagreements.cfm. Students who want to continue their education should contact their university of choice for acceptance of this degree.

For students who are interested in pursuing UCF’s B.A.S. degree, 36 credit hours of general education courses will be required. Students will also have to fulfill the state’s foreign language requirement, which is two years of the same high school foreign language or two semesters of the same college-level foreign language.

Hospitality - Event Planning Management

Technical Certificate

This program is designed to prepare students for immediate employment in the hospitality industry with employable skills in the events planning area of hotels, resorts, convention centers and other hospitality-related sites.

Program Outcomes

  • Evaluate the organization and function of the hospitality industry.
  • Apply knowledge of convention management skills.
  • Apply leadership and supervisory skills.
  • Practice marketing, sales and business promotion techniques.
  • Perform food and beverage management within a full-service hospitality venue.
  • Implement safety and sanitation measures within HAACP.
HFT 1000INTRODUCTION TO HOSPITALITY AND TOURISM INDUSTRY3
HFT 2223HUMAN RELATIONS AND SUPERVISORY DEVELOPMENT3
HFT 2750CONVENTION MANAGEMENT AND SERVICE4
FSS 2284CATERING AND BANQUET MANAGEMENT3
HFT 2500MARKETING AND SALES IN THE HOSPITALITY INDUSTRY3
FSS 2251FOOD AND BEVERAGE MANAGEMENT3
Hospitality - Events Planning Management Electives5
Total Credit Hours24
Hospitality - Event Planning Management Electives
CGS 2100CCOMPUTER FUNDAMENTALS AND APPLICATIONS3
FOS 2201FOOD SERVICE SANITATION MANAGEMENT3
FSS 1203CQUALITY FOOD PRODUCTION *3
HFT 1410FRONT OFFICE MANAGEMENT3
HFT 2600HOSPITALITY LAW3
HFT 2630SECURITY ISSUES IN THE HOSPITALITY INDUSTRY4
HFT 2840TABLE SERVICE ETIQUETTE1
HFT 2867CWINE ESSENTIALS *3
HFT 2942INTERNSHIP IN HOSPITALITY AND TOURISM *1-4
*

This course has a prerequisite; check description in Valencia catalog.

Notes:

All certificate courses are offered on West Campus; some courses are offered at other locations.

Specialized courses may not be offered every session or on every campus.

This certificate program is eligible for Financial Aid.

Hospitality - Food & Beverage Management

Technical Certificate

This program is designed to prepare students for immediate employment in the hospitality industry in the food and beverage areas of hotels, resorts, and theme parks as well as in other hospitality-related sites.

Program Outcomes

  • Determine the organization and function of the food service industry.
  • Apply human resource management techniques.
  • Apply knowledge of law and laws affecting the food service industry.
  • Employ human resource management techniques.
  • Practice effective sales techniques and procedures including marketing, public relations, and entrepreneurship.
  • Implement safety and sanitation measures within HAACP.
  • Practice essential food production and cost control skills.
HFT 1000INTRODUCTION TO HOSPITALITY AND TOURISM INDUSTRY3
HFT 2223HUMAN RELATIONS AND SUPERVISORY DEVELOPMENT3
HFT 2600HOSPITALITY LAW3
FSS 2251FOOD AND BEVERAGE MANAGEMENT3
FSS 2500FOOD AND BEVERAGE COST CONTROL3
FOS 2201FOOD SERVICE SANITATION MANAGEMENT3
HFT 2500MARKETING AND SALES IN THE HOSPITALITY INDUSTRY3
Hospitality - Food and Beverage Electives9
Total Credit Hours30
Hospitality - Food and Beverage Electives
CGS 2100CCOMPUTER FUNDAMENTALS AND APPLICATIONS3
FSS 1203CQUALITY FOOD PRODUCTION *3
FSS 2284CATERING AND BANQUET MANAGEMENT3
HFT 1820FOOD AND BEVERAGE PURCHASING3
HFT 2210HOSPITALITY MANAGEMENT3
HFT 2630SECURITY ISSUES IN THE HOSPITALITY INDUSTRY4
HFT 2750CONVENTION MANAGEMENT AND SERVICE4
HFT 2840TABLE SERVICE ETIQUETTE1
HFT 2867CWINE ESSENTIALS3
HUN 1004HEALTHY CUISINE/ NUTRITION3
Select one of the following:1-4
INTERNSHIP IN HOSPITALITY AND TOURISM *
INTERNSHIP IN RESTAURANT MANAGEMENT *
*

This course has a prerequisite; check description in Valencia catalog.

Notes:

All certificate courses are offered on the West Campus; some courses are offered at other locations.

Specialized courses may not be offered every session or on every campus.

This certificate program is eligible for Financial Aid.

Guest Services Specialist

Technical Certificate

This program is designed to prepare students for immediate employment in the hospitality industry in the guest services areas of hotels, resorts, and other hospitality-related sites.

Program Outcomes

  • Evaluate the organization and function of the hospitality industry.
  • Apply human resource management skills.
  • Operate front office management systems.
  • Demonstrate employability skills.
  • Demonstrate guest service skills.
  • Maintain security and safety procedures.
HFT 1000INTRODUCTION TO HOSPITALITY AND TOURISM INDUSTRY3
HFT 2223HUMAN RELATIONS AND SUPERVISORY DEVELOPMENT3
HFT 1410FRONT OFFICE MANAGEMENT3
Hospitality - Guest Services Electives6
Total Credit Hours15
Hospitality - Guest Services Electives
These electives must be selected from courses with the subject prefix of HFT.

Notes:

All certificate courses are offered on the West Campus; some courses are offered at other locations.

Specialized courses may not be offered every session or on every campus.

Hospitality - Rooms Division Management

Technical Certificate

This program is designed to prepare students for immediate employment in the hospitality industry in the rooms division of hotels, resorts, and other hospitality-related sites.

Program Outcomes

  • Determine the organization and function of the hospitality industry.
  • Demonstrate use of an industry software, including guest relations, check in, check out, and night audit.
  • Apply human relations skills.
  • Apply knowledge of law and laws affecting the hospitality industry.
  • Practice effective marketing, sales, and business promotion techniques.
  • Demonstrate and execute employability skills.
HFT 1000INTRODUCTION TO HOSPITALITY AND TOURISM INDUSTRY3
HFT 2223HUMAN RELATIONS AND SUPERVISORY DEVELOPMENT3
HFT 2600HOSPITALITY LAW3
HFT 1410FRONT OFFICE MANAGEMENT3
HFT 2500MARKETING AND SALES IN THE HOSPITALITY INDUSTRY3
Hospitality - Rooms Division Electives15
Total Credit Hours30
Hospitality - Rooms Division Electives
CGS 2100CCOMPUTER FUNDAMENTALS AND APPLICATIONS3
FSS 2284CATERING AND BANQUET MANAGEMENT3
HFT 1300MANAGING HOURSEKEEPING OPERATIONS3
HFT 2210HOSPITALITY MANAGEMENT3
HFT 2750CONVENTION MANAGEMENT AND SERVICE4
HFT 2630SECURITY ISSUES IN THE HOSPITALITY INDUSTRY4
HFT 2942INTERNSHIP IN HOSPITALITY AND TOURISM *1-4
*

This course has a prerequisite; check description in Valencia catalog.

Notes:

All certificate courses are offered on the West Campus; some courses are offered at other locations.

Specialized courses may not be offered every session or on every campus.

This certificate program is eligible for Financial Aid.

ARH 2050 INTRODUCTION TO ART HISTORY I
3 semester hours

Survey of development of visual art forms from prehistory through Middle Ages

AST 1002 ASTRONOMY
3 semester hours

Introductory survey of astronomical universe. Includes study of the Earth as astronomical body as well as the physical processes which govern the evolution of planetary systems, stars, galaxies and the universe in general. Much emphasis on observational evidence, historical tests, and the scientific method

BSC 1005 BIOLOGICAL SCIENCE
3 semester hours

An introduction to essential principles of biological science. Topics include, but are not limited to, the nature of science and the scientific method, chemistry for biology, cell structure, metabolism, reproduction and genetics, organisms, evolution theory, and classification of organisms. This is a general education course for non-biology majors. It is also recommended for students who need preparation before enrolling in a biology course for science majors. Students should be prepared to complete college level reading, writing, and mathematics assignments as part of this course. This course meets the General Education Core Science requirement for graduation

BSC 1050 ENVIRONMENTAL SCIENCE
3 semester hours

General education non-laboratory course provides understanding of our interdependence with and responsibility for environment. Investigates such aspects of environment as pollution, urbanization, population trends and changes in lifestyles. Treats present and projected solutions to problems

CGS 2100C COMPUTER FUNDAMENTALS AND APPLICATIONS
3 semester hours
1 lab hours

This course covers the fundamentals of computers and computer nomenclature, particularly with respect to personal computer hardware and software used in today's business environment. Students will survey and use business applications programs utilizing pre-written programs that include word processing, spreadsheets, databases, presentation graphics, and web browsers. Students completing the course will have a solid understanding of computer concepts, how to use computers in today's business world, and how to access information on the World Wide Web. (Special Fee: $42.00)

CHM 1020 CHEMISTRY IN EVERYDAY LIFE
3 semester hours

Meets general education requirement for non-science major. Study of some basic concepts in inorganic chemistry, organic chemistry and biochemistry. Students apply principles as they analyze, discuss and make decisions on chemically related problems that affect everyday life. (Not prerequisite for any other science course.)

ENC 1101 FRESHMAN COMPOSITION I
3 semester hours

Prerequisites: Score of 103 on writing component of PERT or equivalent score on other state-approved entry test or minimum grade of C in ENC 0025C or EAP 1640C, and a score of 106 on reading component of PERT or equivalent score on other state-approved entry test or minimum grade of C in REA 0017C or EAP 1620C. Development of essay form, including documented essay; instruction and practice in expository writing. Emphasis on clarity of central and support ideas, adequate development, logical organization, coherence, appropriate citing of primary and/or secondary sources, and grammatical and mechanical accuracy. Gordon Rule course in which the student is required to demonstrate college-level writing skills through multiple assignments. Minimum grade of C is required if ENC 1101 is used to satisfy Gordon Rule and General Education Requirements

ENC 1102 FRESHMAN COMPOSITION II
3 semester hours

Prerequisite: ENC1101 or 1101H with minimum grade of C Application of skills learned in ENC 1101. Emphasis on style; use of library; reading and evaluating available sources; planning, writing, and documenting short research paper. Gordon Rule course in which the student is required to demonstrate college-level writing skills through multiple assignments. Minimum grade of C required if ENC 1102 is used to satisfy Gordon Rule and general education requirements

FOS 2201 FOOD SERVICE SANITATION MANAGEMENT
3 semester hours

Acquaints students with the Food and Drug Administration's Food Code as well as the challenges and opportunities facing hospitality managers in the area of sanitation management. It presents a systems approach to sanitation management, utilizing the Hazard Analysis Control Point Program (HACCP), and it provides a basic understanding of quality sanitation management

FSS 1203C QUALITY FOOD PRODUCTION
3 semester hours
5 lab hours

Prerequisites: FOS 2201 and FSS 2251 Student will acquire the fundamental concepts, skills and techniques involved in the management of resources, use of recipes, use and care of equipment, and evaluation of food products. Special emphasis is given to practical demonstrations in breakfast cookery, salads, dressings, cold sauces, sandwiches, and safety and sanitation principles. Student must successfully pass written and practical cooking examination covering a variety of techniques and procedures. (Special Fee: $182.00)

FSS 2251 FOOD AND BEVERAGE MANAGEMENT
3 semester hours

An application of principles in commercial and institutional food and beverage facilities including marketing, menu development, effective cost control in purchasing, pricing, labor and service technique. Procedure, approaches and techniques of management are explored and developed as they relate to commercial and institutional food and beverage facilities

FSS 2284 CATERING AND BANQUET MANAGEMENT
3 semester hours

Students will be taught the logistics of preparation, production, transportation, and implementation of the catered event, including analysis of typical banquet/event contracts. Students learn to determine cost of the project, including rental and transportation. Emphasis is given to menu planning for various types of banquets, theme buffets, and physical management of floor lay-out and table setup. Training techniques for supervisors in dining room and banquet service is practiced. Development of stewarding and production checklists is practiced

FSS 2500 FOOD AND BEVERAGE COST CONTROL
3 semester hours

Emphasis given to methods of menu pricing, systems of controlling and accounting for food and beverage costs and methods of controlling sales income, through both electronic spreadsheets and manual systems

HFT 1000 INTRODUCTION TO HOSPITALITY AND TOURISM INDUSTRY
3 semester hours

Introduction to many facets of hotel-motel and food services industries. Includes study of history, scope and innovations in industry as well as orientation visits to local establishments

HFT 1300 MANAGING HOURSEKEEPING OPERATIONS
3 semester hours

Systematic approach to managing housekeeping operations in hospitality industry. Emphasis on role of housekeeping department and understanding managerial skills necessary to efficiently operate department

HFT 1410 FRONT OFFICE MANAGEMENT
3 semester hours

This course is designed to acquaint the student with Front Office Management The course encompasses theory plus classroom computerized property management system exercises and simulations including reservations, arrival and departure of guests, night audit reports and procedures, yield management, and exception handling and reporting

HFT 1820 FOOD AND BEVERAGE PURCHASING
3 semester hours

Provides a basic study of information on purchasing food and beverages. Students will learn to create estimates of needed materials, safety and sanitation standards development, and food receiving and storage techniques

HFT 2210 HOSPITALITY MANAGEMENT
3 semester hours

Relates managerial functions to hospitality industry and trains student to become effective manager by applying management theories. Much emphasis on human relations and how to work efficiently with peers, superiors and subordinates

HFT 2223 HUMAN RELATIONS AND SUPERVISORY DEVELOPMENT
3 semester hours

Provides basic skills and knowledge of supervision with specific examples in the hospitality industry. It details the characteristics and responsibilities of an efficient and effective supervisor with emphasis placed on such management skills as solving problems, motivating employees and improving employee performance

HFT 2500 MARKETING AND SALES IN THE HOSPITALITY INDUSTRY
3 semester hours

Students develop actual marketing campaign for business within hospitality industry. Emphasis on (a) analysis of market, competition and product, (b) planning financial budget and (c) developing short-term and long-range strategies to achieve desired profit through effective advertising, sales and public relations plan

HFT 2600 HOSPITALITY LAW
3 semester hours

Provides awareness of rights and responsibilities that law grants to or imposes upon a hotelkeeper, and illustrates possible consequences of failure to satisfy legal obligations. Specific attention to innkeeper-guest relationship, contracts, torts, civil and property rights and insurable risks

HFT 2630 SECURITY ISSUES IN THE HOSPITALITY INDUSTRY
4 semester hours

This course explores hospitality security issues and crime prevention. Students will learn how to create and implement lodging and restaurant security programs that reduce and deter criminal activity

HFT 2750 CONVENTION MANAGEMENT AND SERVICE
4 semester hours

Defines scope and segmentation of convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet sales goals as part of meeting and convention services. Introduction to HOTS (Hotal Operations Training Simulation), a computer based management tool that stimulates the managemenmt of a service business

HFT 2840 TABLE SERVICE ETIQUETTE
1 semester hour

Students learn acceptable procedures in serving foods, including display techniques. Special emphasis is given to learning to evaluate food service operation

HFT 2867C WINE ESSENTIALS
3 semester hours
1 lab hours

Prerequisite: HFT 1000 and FSS 2251 and Department Approval A survey of the renowned old and new world wine regions, their evolution in western culture, and their role in contemporary society. Grape varieties and celebrated vineyards, classification systems, international trends in wine consumption and restaurant marketing, along with the influence of media on wine consumption, will be studied. Hospitality and Culinary students will be given preference in enrolling in this course. Must be at least 18 years of age at the time of enrollment. Professional wine tasting protocol requires that all student taste the wine and spit. (Special Fee: $50.00)

HFT 2942 INTERNSHIP IN HOSPITALITY AND TOURISM
1-4 semester hour

Prerequisites: Satisfactory completion of all mandated courses in Reading, Mathematics, English, and English for Academic Purposes; a minimum 2.0 institutional or overall GPA; and 12 credits, including HFT 1000 and either HFT 1410 or FSS 2251. The Program Director/Program Chair/Program Coordinator or Internship Placement Office has the discretion to provide override approval as it relates to the waiver of required program/discipline-related courses. This course is a planned work-based experience that provides students with an opportunity to fine- tune skill sets learned in coursework and enhance workplace skills through supervised practical experiences related to their career objectives. Multiple credit course. May be repeated for credit, but grade forgiveness cannot be applied. (Internship Fee: $10.00)

HFT 2943 INTERNSHIP IN RESTAURANT MANAGEMENT
1-4 semester hour

Prerequisites: Satisfactory completion of all mandated courses in Reading, Mathematics, English, and English for Academic Purposes; a minimum 2.0 institutional or overall GPA; and 12 credits including HFT 1000. The Program Director/Program Chair/Program Coordinator or Internship Placement Office has the discretion to provide override approval as it relates to the waiver of required program/discipline-related courses. This course is a planned work-based experience that provides students with an opportunity to fine-tune skill sets learned in coursework and enhance workplace skills through supervised practical experiences related to their career objectives. Each earned credit hour of Internship requires a minimum of 80 clock hours of work. Multiple credit course. May be repeated for credit, but grade forgiveness cannot be applied. Each earned credit hour of Internship requires a minimum of 80 clock hours of work. (Internship Fee: $10.00)

HUN 1004 HEALTHY CUISINE/ NUTRITION
3 semester hours

Students acquire basic knowledge about nutrients, the nutritional value of food, dietary requirements and contemporary nutritional issues in health and diet. Rationale for dietary modifications, menu design and alteration, ingredient and food selection are emphasized

MAC 1105 COLLEGE ALGEBRA
3 semester hours

Prerequisite: Minimum grade of C in MAT 1033C or appropriate score on an approved assessment . Course based on the study of functions and their role in problem solving. Topics include graphing, the linear, quadratic, and exponential families of functions, and inverse functions. Students will be required to solve applied problems and communicate their findings effectively. Technology tools will be utilized in addition to analytical methods. Gordon Rule course. Minimum grade of C required if MAC 1105 is used to satisfy Gordon Rule and general education requirements

MTB 1103 BUSINESS MATHEMATICS
3 semester hours

Practical application of mathematics to computational problems of business and consumerism. Business applications include decimals, fractions, percentages, interest rates, bank records, payroll and merchandising

MUL 1010 MUSIC APPRECIATION
3 semester hours

Prerequisite: Minimum grade of C in ENC 1101 or ENC 1101H or IDH 1110. General survey of music and composers, with extensive listening to develop intelligent understanding and appreciation of world's great music. Gordon Rule course in which the student is required to demonstrate college level writing skills through multiple writing assignments. Minimum grade of C is required if MUL 1010 is used to satisfy the humanities requirement in general education

PHI 2010 PHILOSOPHY
3 semester hours

Contemporary problems introduce major areas of philosophy: metaphysics, ethics, aesthetics, theories of knowledge and philosophy of religion. Students explore writings of notable philosophers, past and present, and examine how their ideas have shed light on problems and their relevance to modern life

PSC 1020C FUNDAMENTALS OF PHYSICAL SCIENCE
4 semester hours
3 lab hours

Designed to meet the general education requirements for the technical or non-science major. Students study fundamental physical concepts such as force and motion, thermodynamics, electromagnetics, properties of solids and fluids, propagation of sound, and behavior of light and apply these principles to everyday life. (Special Fee: $57.00)

PSY 2012 GENERAL PSYCHOLOGY
3 semester hours

This course is designed to provide students with an overview of theory and research in the major areas of psychology, biological, experimental, developmental, social, cognitive, personality, and clinical. This factual and conceptual foundation in psychology will help students understand behavior and apply psychological principles in a variety of settings and to their own lives

SPC 1608 FUNDAMENTALS OF SPEECH
3 semester hours

Principles of oral communication common to speaking and listening. Emphasis on listening techniques, preparation, and delivery techniques for extemporaneous speaking

STA 2023 STATISTICAL METHODS
3 semester hours

Prerequisite: Minimum grade of C in STA 1001C or MAT 1033C or MAC 1105 or satisfactory score on an approved assessment. An introductory statistics course covering collection, description and interpretation of data. Topics include sampling, summarizing data graphically and numerically, probability distributions, confidence interval estimation, hypothesis testing, correlation and regression. Gordon Rule course. Minimum grade of C required if STA 2023 is used to satisfy Gordon Rule and general education requirements

THE 1020 INTRODUCTION TO THEATRE
3 semester hours

An overview of the Theatre Arts. Includes a study of theatre practitioners and their craft, including playwrights, directors, actors, and designers/technicians. Includes a general overview of theatre history, and reading and analysis of plays from various genres and periods. Attendance at outside play performances is required