The Center for Culinary Arts, Tourism&Hospitality - J. Sargeant Reynolds Community College

Food Service Management Specialization Sequence

Year One
Fall	Spring	Summer
SDV 100	HRI 140	HRI 159
HRI 158	HRI 255	HRI 298
HRI 257	HRI 235
HRI 154
Year Two
Fall	Spring	Summer
HRI 275	HRI 134	HRI 290
HRI 241	HRI 119	HRI 251
HRI 224

Notes: 1. Once enrolled, students should meet with their faculty advisor (Eric Breckoff) every semester to review their scheduling strategy and status toward graduation. 2. Courses should be taken as listed to ensure timely graduation within 2 years. 3. Courses listed in bold may be taken via distance-learning; HRI prefix courses in bold are only offered via distance-learning. 4. This scheduling arrangement is contingent upon sufficient class sizes and freedom from 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: ENG 111 (This is a prerequisite for ENG 112) ENG 112 MTH 120 (This is a prerequisite for HRI 251) ACC 115 Humanities/Fine Arts Elective Social/Behavioral Science Elective HLT 100

Hospitality Entrepreneurship Specialization Sequence

Year One
Fall	Spring	Summer
SDV 100	HRI 140	HRI 159
HRI 154	HRI 235	HRI 298
HRI 257	HRI 255
Year Two
Fall	Spring	Summer
HRI 275	HRI 134	HRI 290
HRI 241		HRI 150

Notes: 1. Once enrolled, students should meet with their faculty advisor (Eric Breckoff) every semester to review their scheduling strategy and status toward graduation. 2. Courses should be taken as listed to ensure timely graduation within 2 years. 3. Courses listed in bold may be taken via distance-learning. 4. This scheduling arrangement is contingent upon sufficient class sizes and freedom from 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: HRI Approved elective HRI Approved elective HRI Approved elective ENG 111 (This is a prerequisite for ENG 112) ENG 112 MTH 120 (This is a prerequisite for HRI 251) ACC 115 (This is a prerequisite for HRI 150) Humanities/Fine Arts Elective Social/Behavioral Science Elective HLT 100

Lodging Operations Specialization Sequence

Year One
Fall	Spring	Summer
SDV 100	HRI 235	HRI 159
HRI 154	HRI 140	HRI 298
HRI 257	HRI 255
Year Two
Fall	Spring	Summer
HRI 275	HRI 134	HRI 270
HRI 265	HRI 160	HRI 290

Notes: 1. Once enrolled, students should meet with their faculty advisor (Eric Breckoff) every semester to review their scheduling strategy and status toward graduation. 2. Courses should be taken as listed to ensure timely graduation within 2 years. 3. Courses listed in bold may be taken via distance-learning. 4. This scheduling arrangement is contingent upon sufficient class sizes and freedom from 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: Approved elective Approved elective ENG 111 (This is a prerequisite for ENG 112) ENG 112 MTH 120 (This is a prerequisite for HRI 251) ACC 115 Humanities/Fine Arts Elective Social/Behavioral Science elective HLT 100

J. Sargeant Reynolds Community College
Center for Culinary Arts, Tourism & Hospitality

Downtown Campus | 700 E. Jackson Street | Richmond, Virginia 23219
phone: 804.523.5301 | fax: 804.786.5465 | hospitality@reynolds.edu