2006-07 College Catalog - South Florida State College

5HWXUQWR6HFWLRQ0HQXHFT 1000 Introduction to Hospitality Management 3FOS 2201 Sanitation & Safety 315Second TermSPC 2600 Oral Communications (G.E.) 3** INP 1390 Human Relations OR** ECO 2013 Economics - Macro (UCF majors) (G.E.) 3* MAC 1105College Algebra (G.E.) 3FSS 1224C Food Prep for Managers 3GEB 2430 Business Ethics 315Summer Term** Humanities Elective (G.E.) 3FSS 2120 Hospitality Purchasing 36SECOND YEARFirst TermFSS 1063C Introduction to Baking 3FSS 2251 Food & Beverage Controls 3ENC 1102 Freshman English II 3** General Elective 312Second Term** BUL 2241 Business Law I 3** MNA 2345Management & Supervision(UCF majors) 3** FSS 1248C Garde-Manger OR** ACG 2011 Principles Accounting II(UCF majors) 3HFT 2530 Hospitality Merchandising &Advertising 3HFT 2949 Co-op. Ed. Training - Hotel / Motel /Restaurant Management 416* It may be necessary to first enroll in a lower level English, math,or reading course depending on placement test scores.** It is the student’s responsibility to meet with the departmentchair or counselor to select the proper course to fulfill thisrequirement.HOSPITALITY & TOURISMMANAGEMENTASSOCIATE IN APPLIED SCIENCEProgram Code: 2150Description of Program: The A.A.S. degree in Hospitalityand Tourism Management prepares the student for entrylevelemployment in a number of areas, including front officemanager, dining room, restaurant, or kitchen manager,or any variety of positions in the hospitality field.Course content includes, but is not limited to, food serviceprinciples, food and beverage management and controls,sanitation, supervision, merchandising, and front office procedures.Length: Two (2) years (64 credit hours)Prefix Number Course Name Cr. Hrs.FIRST YEARFirst Term* ENC 1101 Freshman English I (G.E.) 3CGS 1100C Intro. to Microcomputers usingWindows (G.E.) 3ACG 2001 Financial Accounting I 3HFT 1000 Intro. to Hospitality Management 3FOS 2201 Sanitation & Safety 315Second TermSPC 2600 Oral Communications (G.E.) 3INP 1390 Human Relations (G.E.) 3* QMB 1001 Mathematics of Finance (G.E.) 3FSS 1224C Food Prep for Managers 3GEB 2430 Business Ethics 315Summer Term** Humanities Elective (G.E.) 3FSS 2120 Hospitality Purchasing 36SECOND YEARFirst TermBUL 2241 Business Law I 3FSS 1063C Introduction to Baking 3FSS 2251 Food & Beverage Controls 3GEB 1011 Introduction to Business 3** Elective 315Second TermMNA 2345Management & Supervision 3FSS 1248C Garde-Manger 3HFT 2530 Hospitality Merchandising & Advertising 3HFT 2949 Co-op. Ed. Training - Hotel / Motel /Restaurant Management 413* It may be necessary to first enroll in a lower level English, math,or reading course depending on placement test scores.** It is the student’s responsibility to meet with the departmentchair or counselor to select the proper course to fulfillthis requirement.*** Check the course descriptions for prerequisites.FOOD MANAGEMENT,PRODUCTION, & SERVICESOCCUPATIONAL CERTIFICATEProgram Code: 3330Description of Program: The Food Management, Production,and Services certificate prepares the student for employmentas a kitchen manager and operations cook. Theprogram also provides supplemental training for personspreviously or currently employed in this occupation.Course content includes, but is not limited to, kitchen organization,sanitation, and planning for production; quantityfood preparation with emphasis on timing, quality, efficiency,and cost controls; detailed studies in raw materials, recipes,menu planning, and the use of institutional equip-119