FRESHMAN YEAR
Fall Semester
GNST 100 Freshman Experience (1 credit)
ENGL 101 Basic Composition I (3 credits)
BIOL 101 Theories and Applications of Biological Sciences
(3 credits)
BIOL 103 Biological Science Laboratory (1 credit)
BUAD 132 Introduction to Business (3 credits)
HMGT 101 Introduction to the Hospitality Industry (3 credits)
Total – 14 credit hours
Spring Semester
ENGL 102 Basic Composition II (3 credits)
MATH 102 Applications of College Mathematics (3 credits)
AREA III Select Biological and Physical Science course (3 credits)
HMGT 197 Professional Development (1 credit)
FMGT 110 Restaurant and Table Service (3 credits)
Total – 13 credit hours
SOPHOMORE YEAR
Fall Semester
ECON 201 Principles of Economics (Macro) or
ECON 202 Principles of Economics (Micro) (3 credits)
ENGL 203 Fundamentals of Contemporary Speech (3 credits)
AREA I Select Arts and Humanities course (3 credits)
FMGT 211 Food Production I (3 credits)
HTM Elective (3 credits)
Total – 15 credit hours
Spring Semester
BUED 212 Computer Concepts\ Applications I (3 credits)
AREA II Select Social and Behavioral Science course (3 credits)
AREA I Select Arts and Humanities course (3 credits)
FMGT 212 Food Production II (3 credits)
HMGT 220 Technology Management in the Hospitality Industry
(3 credits)
HMGT 297 Professional Development (1 credit)
Total – 16 credit hours
JUNIOR YEAR
Fall Semester
ENGL 305 Technical Writing or
ENGL 310 Advance Composition (3 credits)
HMGT 308 Events Planning and Management (3 credits)
HMGT 340 Hospitality Industry Accounting (3 credits)
FMGT 350 Commercial Food Production (3 credits)
TMGT 130 Analysis of Travel and Tourism (3 credits)
HMGT 398 Hospitality Internship* (3 credits)
Total – 18 credit hours
Spring Semester
FMGT 301 Food and Beverage Cost Accounting (3 credits)
TMGT 306 Ecological and Cultural Tourism (3 credits)
FMGT 322 Food Service Operations (3 credits)
HMGT 350 Hospitality Marketing (3 credits)
HMGT 397 Professional Development (1 credit)
BUAD 311 Justice and Diversity in Organizations (3 credits)
Total – 16 credit hours
SENIOR YEAR
Fall Semester
TMGT 408 Literary Tourism (3 credits)
HMGT 411 Supervision and Leadership (3 credits)
HMGT 440 Financial Analysis for the Hospitality Industry
(3 credits)
HMGT 441 Resort and Hotel Operations Management (3 credits)
HTM Elective (3 credits)
Total – 15 credit hours
Spring Semester
TMGT 409 Culinary Tourism (3 credits)
HMGT 401 Law and the Hospitality Industry (3 credits)
HMGT 415 Guest Relationship Management (3 credits)
HMGT 489 Hospitality and Tourism Practicum (3 credits)
HMGT 498 Professional Development (1 credit)
Total – 13 credit hours
