Students

Culinary And Hospitality

Food Service ManagementSpecialization Sequence

Food Service Management Specialization Sequence

FALL START DATE – FULL TIME SCHEDULE                                              

YEAR ONE
Fall (12 credits) F/T Spring (12 credits) F/T Summer (12 credits) F/T
SDV 100 HRI 235 HRI 159
HRI 115 HRI 255 HRI 242
HRI 154 BUS 111 ACC 117
SPA 101 MTH 120 Elective
ENG 111    
 
YEAR TWO
Fall (12 credits) F/T Spring (11 credits) F/T Summer (8 credits)  P/T
HRI 251 HRI 119 HRI 290
HRI 241 HRI 134 HRI 298
HRI 257 HRI 224 HLT 100
HRI 275 Elective  

SPRING START DATE – FULL TIME SCHEDULE

YEAR ONE
Spring (12 credits) F/T Summer (8 credits) P/T Fall (13 credits) F/T
SDV 100 HRI 159 HRI 115
HRI 119 HRI 242 HRI 154
HRI 235 HLT 100 HRI 251
ENG 111   HRI 257
MTH 120   ACC 117
 
YEAR TWO
Spring (13 credits) F/T Summer (9 credits) P/T Fall (12 credits)  F/T
HRI 134 HRI 298 HRI 241
HRI 224 HRI 290 HRI 275
HRI 255 Elective BUS 111
SPA 101   Elective

FALL START DATE – PART TIME SCHEDULE                                             


YEAR ONE
Fall (7 credits) P/T Spring (6 credits) P/T Summer (8 credits) P/T
SDV 100 HRI 115 HRI 159
HRI 154 HRI 119 Elective
ENG 111 HRI 235 HLT 100
 
YEAR TWO
Fall (9 credits) P/T Spring (10 credits) P/T Summer (9 credits)  P/T
HRI 241 HRI 255 BUS 111
HRI 257 HRI 134 HRI 242
ACC 117 SPA 101 MTH 120
 
YEAR THREE
Fall (6 credits) P/T Spring (6 credits) P/T Summer (6 credits)  P/T
HRI 251 HRI 224 HRI 298
HRI 275 HRI 290 Elective

 SPRING START DATE – PART TIME SCHEDULE

YEAR ONE
Spring (7 credits) P/T Summer (8 credits) P/T Fall (10 credits) P/T
SDV 100 HRI 242 HRI 154
HRI 235 HLT 100 HRI 241
ENG 111 Elective SPA 101
 
YEAR TWO
Spring (6 credits) P/T Summer (9 credits) P/T Fall (9 credits)  P/T
HRI 115 HRI 159 HRI 251
HRI 119 MTH 120 HRI 257
HRI 134 Elective BUS 111
 
YEAR THREE
Spring (6 credits) P/T Summer (6 credits) P/T Fall (6 credits)  P/T
HRI 255 HRI 298 HRI 275
HRI 224 ACC 117 HRI 290
                                                

Notes:

  1. Once enrolled, students must meet with their faculty advisor.  Students must register and attend a group advising session with their faculty advisor each semester to review their status towards graduation and their scheduling strategy.  Chef Jesse Miller advises NEW & FIRST Semester Students, while Chef Darren Rounds advises RETURNING Students.  Use this link to jump to the Advising and Admissions page.
  2. Courses should be taken as listed to ensure timely graduation; which is based on the Program Course Track selected.  There are two full-time tracks and two part-time tracks.  Personally designed tracks can be discussed with your advisor at the Group Advising Session, during the one on one break out sessions.
  3. Courses listed in HRI that are BOLD are designated as distance-learning only; those courses that are BOLD and are not HRI prefixes may be taken either on-campus or via distance-learning.
  4. This scheduling arrangement is contingent upon sufficient class sizes and freedom of class cancellations.
  5. The following courses are also required for graduation and may be taken any semester they are available and fit into the student’s schedule.  They are listed on the Program Course tracks above; when they are suggested to be enrolled.  These courses are:   SDV 101 (for Culinary & Pastry Arts)ENG 111, HLT 100, MTH 120, Humanities/Fine Arts Elective, and Social/Behavioral Science Elective.
  6. Students who place into developmental courses are required to complete those courses prior to entry into the HRI programs. These courses include:  BSK 41, ENF 1, ENF 2, BSK 1, MTE 1, and MTE 2.
  7. Uniforms and Toolkits are required for HRI courses and the SDV 101 course.
  8. Permission numbers are required for ALL HRI, SDV 101, and HLT 100 courses; must see advisor for department consent.
  9. The courses listed with the * are to designate the courses that are different between the three degree specializations.