| Basic Course Requirements: |
Cr |
| HT104 |
Introduction to Travel and Tourism |
3 |
| HT106 |
Introduction to the Hospitality Industry |
3 |
| HT141 |
Customer Service Management |
3 |
| HT230 |
Hotel, Restaurant, Travel Law |
3 |
| WE280HT |
Cooperative Education Internship |
4 |
| BA238 |
Sales |
3 |
| BT210___ |
Software Applications1(requires adviser approval)
|
1 |
| CIS120L |
Computer Concepts Lab I |
1 |
| MTH65 |
Beginning Algebra II (or higher)2‡ |
3 |
| PSY201 |
General Psychology or PSY101 Psychology of Human Relations
|
3 |
| WR121 |
English Composition or
WR101 Workplace Communications I
|
3 |
| |
Program Specialties (See Below) |
|
| |
|
18-24 |
| In addition to core requirements, students must select one track from below to complete the certificate requirements. |
| Certificate Program Concentrations |
| Travel and Tourism Management Concentration |
| In addition to the basic course requirements above, add: |
| HT140 |
Travel and Tourism Geography (Fall) |
3 |
| HT142 |
Travel and Tourism Agency Operations (Sp) |
3 |
| HT180W |
Airline Computer Travel Reservation System Training (Worldspan - Spring) |
3 |
| HT241 |
International Hospitality and Tourism (Fall) |
3 |
| HT247 |
Airlines, Cruises and Tours(Winter) |
3 |
| HT250 |
Travel & Tourism Marketing (Fall) |
3 |
| Hotel and Resort Operations Concentration |
| In addition to the basic course requirements above, add: |
| HT105 |
Catering, Restaurant and Food Management: Concept to Customers (Spring) |
3 |
| HT206 |
Hotel/Resort Operations Management (Winter) |
3 |
| HT181 |
Computer Applications for the Hospitality Industry (Spring) |
3 |
| HT215 |
Managerial Accounting for the Hospitality Industry (Spring) |
3 |
| HT260 |
Hospitality Industry Marketing (Fall) |
3 |
| AC110 |
General Accounting I or
BA211 Principles of Accounting I
|
4 |
| Food Service Management Concentration |
| In addition to basic course requirements, add: |
| HT105 |
Catering, Restaurant and Food Management: Concept to Customers (Spring) |
3 |
| HT270 |
Food, Beverage and Labor Cost Controls (Winter) |
3 |
| HT181 |
Computer Applications for the Hospitality Industry (Spring) |
3 |
| HT215 |
Managerial Accounting for the Hospitality Industry (Spring) |
3 |
| HT260 |
Hospitality Industry Marketing (Fall) |
3 |
| AC110 |
General Accounting I or
BA211 Principles of Accounting I
|
4 |
| Convention and Meetings Management Concentration |
| In addition to the basic course requirements, add: |
| HT233 |
Special Events and Attraction Mgmt (Wi -alt yr) |
3 |
| HT105 |
Catering, Restaurant and Food Management: Concept to Customers (Spring) |
3 |
| HT181 |
Computer Applications for the Hospitality Industry (Spring) |
3 |
| HT133 |
Convention and Meetings Management (Winter) |
3 |
| HT260 |
Hospitality Industry Marketing (Fall) |
3 |
| AC110 |
General Accounting I or
BA211 Principles of Accounting I
|
4 |
| Recreation and Leisure Management Concentration |
| In addition to the basic course requirements, add: |
| HT107 |
Introduction to Leisure and Recreation Management (Winter) |
3 |
| HT207 |
Managing and Programming of Recreation and Sport Facilities (Spr - alternate yrs) |
3 |
| AC110 |
General Accounting I or
BA211 Principles of Accounting I or HT245 Ecotourism and Adventure Travel
|
3-4 |
| HE252 |
First Aid: Responding to Emergencies |
3 |
| |
Outdoor/Recreation Related Electives |
6 |
| Culinary Arts Concentration |
|
| In addition to the basic couse requirements, add: |
|
| HT105 |
Catering, Restaurant and Food Management: Concept to Customers (Spring)
|
3 |
| HT234 |
Sanitation and Safety (Spring) |
2 |
| HT235 |
Culinary Arts - Food Prep I (Fall) |
4 |
| HT236 |
Culinary Arts - Food Prep II (Winter) |
4 |
| HT237 |
Culinary Arts - Food Prep III (Spring) |
4 |
| HT238 |
Culinary Arts - Food Prep IV - Baking (Fall) |
4 |
| HT270 |
Food, Beverage and Labor Cost Control (Winter) |
3 |
