Hospitality Management, Bachelor of Arts – Concentration in Advanced Culinary Arts

The mission of the Bachelor of Arts in Hospitality Management is to allow students to build on a core of knowledge gained through the associate’s degree in hotel and restaurant management, advanced culinary arts, baking and pastry arts, or equivalent to develop the management skills needed for successful operation of a hospitality-related business. This program requires culinary and baking students to purchase a culinary kit and chef uniform from the University. Students are required to pass the ServSafe exam or possess a food handler’s license during introductory culinary courses.

Two + Two Option Available: At the completion of all lower level requirements, students are awarded the Associates of Applied Science degree. The requirements for the Bachelor of Arts in Hospitality Management program are split into lower and upper-level courses. The majority of the students prefer this option because it allows them early entry into the job market.

At the end of the program, students are able to:

• Demonstrate management theories and applications pertaining to the hospitality industry.
• Discuss the importance of teamwork and respecting opinions, feelings, and values of others.
• Understand a variety of computer applications in providing hospitality services.
• Analyze the theories and principles of guest service management and etiquette practices used in the hospitality industry.
• Apply the principles of supervision and management.

This program typically takes 65 months to complete for part-time enrollment and 32 months to complete for students enrolled full-time.

Required courses for BA Hospitality Management = 40 courses or 180 credit hours

Core Requirements (10 courses or 45 credits)

BUS 310	Introduction to Financial Management	4.5
BUS 325	Entrepreneurial Leadership	4.5
BUS 405	Business Law: Legal Environment for Busi	4.5
BUS 415	Organizational Theory and Development	4.5
HOS 310	Beverage Operations Management	4.5
HOS 320	Hospitality Marketing	4.5
HOS 330	Food and Beverage Controls	4.5
HOS 355	Catering Management	4.5
HOS 440	Hospitality Facilities Mgmt & Design	4.5
HOS 490	Hospitality Capstone	4.5

Alexandria/Woodbridge Campus Advanced Culinary Arts Requirements (15 courses or 67.5 credits)

CUL 111	Culinary Theory and Sanitation	4.5
CUL 121	Kitchen Fundamentals	4.5
CUL 140	Introduction to Cooking Techniques	4.5
CUL 142	Garde Manger	4.5
CUL 150	Sauces,Soups,&Stocks	4.5
CUL 152	Elements of Entree Production	4.5
CUL 160	Fundamentals of Baking	4.5
CUL 162	Pastry Arts	4.5
CUL 170	Advanced Culinary Theory	4.5
CUL 210	Nutrition & Menu Planning	4.5
CUL 215	Dining Room Service	4.5
CUL 271	Culinary Skills Externship I	4.5
HOS 270	Hospitality Supervision	4.5
SCI 115	Introduction to Computer Literacy	4.5
SCI 212	Nutritional Science	4.5

Baltimore Campus Advanced Culinary Arts Requirements (13 courses or 58.5 credits)

CUL 111	Culinary Theory and Sanitation	4.5
CUL 121	Kitchen Fundamentals	4.5
CUL 140	Introduction to Cooking Techniques	4.5
CUL 142	Garde Manger	4.5
CUL 150	Sauces,Soups,&Stocks	4.5
CUL 152	Elements of Entree Production	4.5
CUL 160	Fundamentals of Baking	4.5
CUL 162	Pastry Arts	4.5
CUL 170	Advanced Culinary Theory	4.5
CUL 210	Nutrition & Menu Planning	4.5
CUL 215	Dining Room Service	4.5
CUL 271	Culinary Skills Externship I	4.5
HOS 270	Hospitality Supervision	4.5

Elective Courses (choose 3 courses or 13.5 credits)

 

BAK	courses approved by the advisor
BUS 100	Introduction to Business	4.5
BUS 112	Principles of Accounting I	4.5
BUS 122	Principles of Accounting II	4.5
BUS 135	Principles of Management	4.5
BUS 425	Diversity in the Workplace	4.5
CUL	courses approved by the advisor
HOS	courses approved by the advisor

Arts and Sciences Requirements (Alexandria/Woodbridge Campuses: 12 courses or 54 credits; Baltimore Campus: 14 courses or 63 credits)

See Arts and Sciences section