Academic Year
2022-2023
Enrollment Status
Full Time
Semester
Fall 1
| Course Name | Credit Hours |
|---|---|
| HOSP-105: Applied Food Service Sanitation | 2.00 |
| HOSP-220: Introduction to Baking and Cooking | 2.00 |
| HOSP-224: Culinary Skills and Nutritional Cooking | 3.00 |
| HOSP-226: Fundamentals of Baking | 3.00 |
| MATH-104: Mathematics for Food Service Careers | 4.00 |
Credit Hours: 14
Semester
Winter 1
| Course Name | Credit Hours |
|---|---|
| HOSP-211: Introduction to the Hospitality Industry | 3.00 |
| HOSP-340: A' la Carte and Buffet Cookery | 8.00 |
| CIS-100: Introduction to Information Technology | 3.00 |
| ENG-131: Introduction to College Writing | 3.00 |
Credit Hours: 17
Semester
Summer 1
| Course Name | Credit Hours |
|---|---|
| HOSP-290: Co-op in Hospitality | 2.00 |
English Composition or Communication: Complete one |
3.00 |
Hospitality Support: Complete 6 credits
|
6.00 |
Credit Hours: 11
Semester
Fall 2
Credit Hours: 15
Semester
Winter 2
| Course Name | Credit Hours |
|---|---|
| HOSP-330: Food and Nutrition | 3.00 |
| HOSP-341: Garde Manger and Menu Planning | 6.00 |
| HOSP-360: Hospitality Purchasing | 3.00 |
| HOSP-370: Food and Beverage Controls | 3.00 |
Credit Hours: 15
Minimum Total Credit Hours
120.00
Notes
Hospitality Studies Department Chair approval required for admission to this program of study.
For the planning of semesters six through 10, meet with a faculty advisor in the Hospitality Studies Department.
Program Contact Information
Office Contact
School of Business, Entrepreneurship, and Professional Development: 313-845-9645, bepdinfo@hfcc.edu, Technology Bldg, Room: E-211
Faculty Contact
Eric Gackenbach: 313-317-1572, epgackenbach@hfcc.edu, Campus Safety, Room: N-155B