Hospitality & Restaurant Management, AS S1307
Program: S1307Looking for guidance? A counselor can help.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.To speak with a counselor, please visit www.mtsac.edu/counseling or call the Counseling Department at (909) 274-4380
Suggested Sequence of CourseworkIndicates Courses Offered Online
Fall Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| HRM 51 | Introduction to Hospitality | 3.0 |
| HRM 52 | Food Safety & Sanitation | 2.0 |
| ENGL 1A | Freshman Composition | 4.0 |
| A/AS MATH | Meet AA/AS Math Comptcy Req | 3.0 |
| Total: | 12.0 |
Winter Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| SPCH 1A | Public Speaking | 4.0 |
| SPCH 2 | (or) Survey Communication Studies | |
| SPCH 8 | (or) Professional Speaking | |
| Total: | 4.0 |
Spring Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 102 | Professional Cooking I | 3.0 |
| HRM 59 | Intro to Food & Beverage Mgmnt | 3.0 |
| HRM 64 | Financial Accounting | 3.0 |
| HRM 61 | Menu Planning | 3.0 |
| HRM 62 | (or) Event Planning and Catering | |
| HRM 91 | (or) Hospitality Work Experience | |
| HRM 74 | (or) Introduction to Tourism | |
| Total: | 12.0 |
Restaurant Management L1 E1333 w/HRM 91
Certificate: Hospitality: Food Services E1390
Certificate:Hospit: Event Plan. & Cater. E0361
Certificates: Hospitality Management E1332 &
completing electives HRM 61 & 62 earn
selecting HRM 61 & 62 electives
Summer Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| A/AS BEH | AA/AS D-2 Elective Course | 3.0 |
| Total: | 3.0 |
Fall Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| HRM 56 | Hospitality Supervision | 3.0 |
| HRM 70 | Introduction to Lodging | 3.0 |
| A/AS AMIST | AA/AS GE D1 Hist & Poli Sc Cr | 3.0 |
| A/AS SCNCE | AA/AS GE B1/B2 Science Crse | 3.0 |
| AA/S ETHS | Area F Ethnic Studies | 3.0 |
| Total: | 15.0 |
Winter Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| A/AS HUM | AA/AS GE C2 Humanities Course | 3.0 |
| Total: | 3.0 |
Spring Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| HRM 57 | Hospitality Cost Control | 3.0 |
| HRM 66 | Hospitality Law | 3.0 |
| A/AS ARTS | AA/AS GE C1 Arts Crse | 3.0 |
| A/AS PE | Meet AA/AS Phys Well-Being Req | 0.5 |
| AA/S LIFE | Area E Lifelong Undrstg Course | 3.0 |
| Total: | 12.5 |
Certificate: Hospitality Management L2 w/HRM 91
Certificate: Hospitality Restaurant Mngt. L2 E0343
Hospitality & Restaurant Management, AS S1307
N0490
Submit petitions to Admissions & Records
w/addiitonal courses of HRM 91 and HRM 61
61.5
Total number of Units
Total Number of Units: 61.5
