Hospitality Management, Bachelor of Arts – Concentration in Baking and Pastry 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 (10 core, 13 concentration, 3 elective, 14 arts and sciences) = 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 |
Baking and Pastry Arts Concentration Requirements (13 courses or 58.5 credits)
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 (14 courses or 63 credits)
See Arts and Sciences section