Course  Description Units
HOSP 20 Catering 2 units
HOSP 51 Intro to the Hospitality Industry 3 units
HOSP 53 Food and Beverage Service Management 3 units
HOSP 57 Trends in Hospitality Sales & Marketing 1.5 units
HOSP 60 Special Events Management 3 units
HOSP 61 Intro to Professional Meeting Planning 1.5 units
HOSP 62 Professional Meeting Planning II 1.5 units
HOSP 63 Hospitality Supervision 1.5 units
HOSP 64 Customer Service 1 unit
HOSP 65 Legal Issues in Hospitality .5 units
HOSP 66 Practices in Hospitality 1 unit
HOSP 67 Accounting for Hospitality Managers 1 unit
HOSP 72 Culinary Arts Basics .5 units
HOSP 73 Stocks, Soups, Sauces .5 units
HOSP 74 Vegetables, Rice, Pasta .5 units
HOSP 75 Fish, Poultry, Meat .5 units
HOSP 76 Garde Manger .5 units
HOSP 77 Bakeshop: Yeasted and Non-Yeasted Breads .5 units
HOSP 78 Bakeshop: Basic Baking Techniques .5 units
HOSP 79 Menu Planning and Presentation for Food Service Professionals .5 units
HOSP 81 Bakeshop: Pies and Tarts .5 units
HOSP 82 Bakeshop: Cakes, Tortes and Decorating Techniques .5 units
HOSP 83 Bakeshop: French Pastries and Restaurant-Style Desserts .5 units
HOSP 84 Introduction to Chocolate .5 units
HOSP 85 Beverage Preparation and Service .5 units
HOSP 87 Regional French Desserts .5 units
HOSP 88 Chocolate II: Chocolate and Confections .5 units
*HOSP 180 Food Safety Certification .5 units