Provides graduates with the background to assume supervisory or leadership positions in the hospitality industry. The curriculum includes courses that cover both classroom-based learning and hands-on learning experiences.
Students completing the bachelor degree program must achieve a minimum grade of "C" for each required and sub-choice (emphasis tracks) in hospitality and tourism management courses.
For department information or additional degree requirements, click here
For related information from the bureau of labor statistics, click here
|Total Credits Required for Degree||120|
|Core Courses for Major||52|
|Choose one track from the following:||14|
|Food Service and Culinary Management||14|
|HM 120 Professional Cooking II (4 cr.)|
|HM 201 Food Service Nutrition (3 cr.)|
|HM 315 Multicultural Foods (4 cr.)|
|Lodging and Tourism Management||14|
|HM 260 Front Office Operations (3 cr.)|
|HM 318 Resort Development (4 cr.)|
|Hospitality & Tourism Management Electives||6-8|
|Choose two courses from the following:*||6-8*|
|GC 316 Geography of Tourism (4 cr.)|
|GC 317 Geography of Food Systems (4 cr.)|
|HM 116 Baking I (4 cr.)|
|HM 125 Professional Baking II (4 cr.)|
|HM 202 Baking Basics (2 cr.)|
|HM 203 Pastry Techniques (2 cr.)|
|HM 204 Artisan Breads (2 cr.)|
|HM 205 Food and Film (4 cr.)|
|HM 340 A Study in Food Science (3 cr.)|
|Other Required Courses||8|
This major does not require a minor.
*Other track courses also count as HM electives.