Associate of Applied Science in Food and Hospitality Management (Campus)
Dallas, USA
DURATION
2 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Jan 2025
TUITION FEES
USD 3,000 / per semester
STUDY FORMAT
On-Campus
Introduction
Offered on all campuses
- Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
- Complete at least 25% of the credit hours required for graduation through instruction by Dallas College.
Degree Plan Code: AAS.FOODHOSP.MGMT.20
The Associate of Applied Science Degree in Food and Hospitality Management provides students with the basic and advanced skills, practice, and experience needed to build a professional career as a food service manager. This degree program will equip students to advance into progressively more responsible supervisory roles as their experience and skills develop. Components of the degree program include in-depth supervisory and management theory, guest service as well as hands-on food preparation practice. Practical work experience and academic preparation are also included in this degree to produce well-rounded professionals with the confidence to become leaders in the food and hospitality industry.
All CHEF, HAMG, IFWA, PSTR, and RSTO courses must be completed with a "C" or better. This award is accredited by the American Culinary Federation.
All students enrolled in advanced cooking and pastry classes must have completed CHEF 1305 with a "C" or better and a minimum of a food handler's certificate preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification.
Curriculum
Semester 1
- CHEF 1305 Sanitation and Safety+ (3 credit hours)
- CHEF 1301 Basic Food Preparation+ (3)
- PSTR 1301 Fundamentals of Baking+ (3)
- RSTO 1304 Dining Room Service (3)
- HAMG 1321 Introduction to Hospitality Industry (3)
Semester 2
- RSTO 1313 Hospitality Supervision (3)
- RSTO 1325 Purchasing for Hospitality Operations (3)
- RSTO 1306 Facilities Layout and Design (3)
- ++Elective Mathematics Elective (3)
- ENGL 1301 Composition 1I (3)
Semester 3
- RSTO 1380 Cooperative Education - Restaurant, Culinary, and Catering Management/Manager^ (3)
- HAMG 2307 Hospitality Marketing and Sales (3)
- RSTO 2301 Principles of Food and Beverage Controls (3)
- +++Elective Humanities/Fine Arts (3)
- SPCH 1311 Introduction to Speech Communication OR (3)
- SPCH 1315 Public Speaking OR (3)
- SPCH 1321 Business and Professional Communication (3)
Semester 4
- RSTO 1301 Beverage Management (3)
- IFWA 1318 Nutrition for the Food Service Professional (3)
- RSTO 2307 Catering (3)
- PSYC 2301 General Psychology OR (3)
- SOCI 1301 Introduction to Sociology (3)
- TRVM 1201 Customer Sales and Service (2)
- RSTO 1164 Practicum-Education - Restaurant - Culinary and Catering Management^ (3)
Minimum Hours Required: 60
+Courses in Semester I are taught in 8 and 16-week semesters.
++Mathematics Elective - must be selected from the AAS Core Options for Mathematics.
+++Humanities/Fine Arts Elective - must be selected from the AAS Core Options for Humanities/Fine Arts.
#PSTR 1301 and CHEF 1301 - Students must possess Texas State-recognized Food Handler Certification by the 4th class day.
^ Students cannot be enrolled in more than one external learning course in the same semester, including RSTO 1164 and RSTO 1380.
NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding transfer requirements and the transferability of these courses to the four-year institution of their choice.
Program Tuition Fee
English Language Requirements
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