Hospitality and Tourism Management: Food and Beverage Management Track

Associate in Applied Science (A.A.S.)

Sample Schedule

The schedule below shows how the requirements for this degree may be met in four semesters.

For some students, fulfilling degree requirements may take more than four semesters to complete.

When planning your schedule, you should consult with your advisor.

First Semester (17 Credit Hours)

  • ENG 101 Composition I (3)
  • HOS 100 Introduction to Tourism (3)
  • HOS 101 Principles of Hotel and Resort Management (3)
  • HOS 105 Orientation to Hospitality (1)
  • HPE 111 First Aid and Basic Life Support (1)
  • MAT 121 Introductory Statistics I or MAT 200 Statistics (3)
  • 3 credit hours of SUNY General Education approved course from one of the following categories:
    • American History
    • Western Civilization
    • Other World Civilizations
  • Professional Work Experience*

Second Semester (16 Credit Hours)

  • CUL 100 Culinary Fundamentals (3)
  • CUL 105 Culinary Fundamentals Lab (1)
  • CUL 190 Food and Beverage Cost Controls (3)
  • ENG 103 Composition II (3)
  • SUNY General Education approved course in World (Foreign) Language (3)
  • SUNY General Education approved course in Basic Communication: Oral (3)
  • Professional Work Experience*

Third Semester (16 Credit Hours)

  • BUS 224 Human Resource Management (3)
  • CSC 135 Core Excel (1)
  • CUL 120 Foodservice Sanitation (1)
  • CUL 140 Beverage Fundamentals (3)
  • CUL 255 Culinary Restaurant Practicum (5)
  • HOS 220 Hospitality Marketing and Sales (3)
  • Professional Work Experience*

Fourth Semester (15 Credit Hours)

  • ACC 101 Principles of Financial Accounting (4)
  • ECO 210 Principles of Macroeconomics or ECO 211 Principles of Microeconomics (3)
  • HOS 160 Bar and Beverage Management (2)
  • HOS 230 Hospitality Law (3)
  • Approved Elective (3)**
  • Professional Work Experience*

* Students are also required to complete 600 hours of work experience in the Culinary/Hospitality Industry while matriculated in the Culinary Arts or Hospitality and Tourism Management degree programs to complement the classroom and laboratory requirements of the programs. For more information, please contact the Technical Specialist for Applied Learning and Internships, Jayden.Donahue@flcc.edu or (585)785-1792.

** Approved electives are any course with the prefix ACC, BUS, CUL, and HOS.

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