Beverage Management — Major in Culinary Arts Management

English Composition - Total Credits: 6

• ENG 101 - Composition I
• ENG 102 - Composition II

English Literature - Total Credits: 3

• ENG 231 - World Literature I

• or

• ENG 232 - World Literature II

Constitutions - Total Credits: 4

• HIST 100 - Historical Issues and Contemporary Society

• or

• PSC 101 - Introduction to American Politics

Mathematics - Total Credits: 3

• MATH 124 - College Algebra

Distribution Requirement Social Science

•  

• Humanities and Fine Arts - Total Credits: 9

• COM 101 - Oral Communication

• Any Humanities elective

• Any Fine Arts elective

•  

• Life and Physical Sciences and Analytical Thinking - Total Credits: 10

• CHEM 110 - Chemistry for the Health Sciences I
• NUTR 121 - Human Nutrition
• PHIL 102 - Critical Thinking and Reasoning

Multicultural and International

 (see notes below)

Additional Degree Requirements

•  

• Social Science - Total Credits: 3

•  

• PSY 101 - General Psychology

• or

• SOC 101 - Principles of Sociology

•  

• Business Core Requirements - Total Credits: 12

• ECON 261 - Principles of Statistics I

•  

• IS 101 - Introduction to Information Systems

• or

• HMD 225 - Basic Computer Applications for Hospitality Managers

• or

• HMD 226 - Industry Computer Applications for Hospitality & Tourism

• or

• CS 115 - Introduction to Computers

•  

• ECON 102 - Principles of Microeconomics
• ENG 407A - Fundamentals of Business Writing

•  

• Culinary Arts Management Requirements - Total Credits: 43

• FAB 101 - Food Service Sanitation I
• FAB 159 - Food Service Operations Fundamentals
• FAB 160 - Hospitality Purchasing
• FAB 295 - Work Experience in Food and Beverage Industry
• FAB 361 - Principles of Food Science
• FAB 450 - Food and Beverage Internship I
• FAB 461 - Food and Beverage Cost Control
• FAB 465 - Beverage Management
• FAB 467 - Quantity Food Management
• HMD 101 - Introduction to the Hospitality Industry
• HMD 259 - Human Resources Management in the Hospitality Industry
• HMD 395/395D - Facilities Management
• HMD 402 - Employment Law in the Hospitality Industry
• TCA 221 - Hospitality Accounting I
• TCA 321 - Hospitality Accounting II
• TCA 380 - Hospitality Marketing I

•  

• CSN Courses - Total Credits: 19

• FAB 112 - Restaurant Management I

• CUL 110 - Basic Cookery

• CUL 125 - Principles of Baking

• CUL 130 - Garde Manger

• CUL 225 - Advanced Baking

• CUL 250 - Saucier

•  

• Management Major Requirements - Total Credits: 15

• FAB 362 - Distilled Spirits and Liqueurs
• FAB 364 - New World Wines
• FAB 365 - Old World Wines
• FAB 367 - Beers
• FAB 451 - Food and Beverage Internship II

•  

• Open Electives - Total Credits: 3

• Select course to satisfy remaining Multicultural or International requirement