Courses – Hospitality Management
| Course Code | General Education Requirements (36) | Credit Hours |
| ENG 160 | Composition I | 4 |
| ENG 162 | Composition II | 4 |
| ENG 165 | Speech | 4 |
| MAT 200 MAT 225 | OR | 4 |
| BIO 102 BIO 108 CHM 115 PHY 103 | Intro to Human Biology OR Anatomy and Physiology OR Basic Chemistry OR Earth Science | 4 |
| ENG 203 HUM 202 HUM 204 HUM 205 PHI 220 | American Culture & Literature OR Humanities I OR Music Appreciation OR History & Appreciation of Art OR Ethics OR any other PHI course | 4 |
| SPA 222 | The Hispanic-American Experience | 4 |
| HIS 104 HIS 105 | U. S. History to 1865 ORU. S. History from 1865 to Present OR | |
| PSC 103 | American Government | 4 |
| PSY 101 | General Psychology | 4 |
| Course Code | Major Requirements | Credit Hours |
| ACC 101 | Principles of Accounting | 4 |
| BUS 110 | Introduction to Business | 4 |
| BUS 220 | Principles of Management | 4 |
| CUL 100 | Food Service & Hospitality | 4 |
| CUL 101 | Introduction to Culinary Arts | 4 |
| CUL 104 | Garde Manger | 4 |
| CUL 106 CUL 108 | Principles and Production of Stocks, Soups and Sauces OR Fish, Shellfish, and Poultry | 4 |
| ACC 301 | Hospitality Accounting | 4 |
| CIS 301 | Management Information Systems for Hospitality | 4 |
| HOS 311 | Marketing & Tourism in the Hospitality Industry | 4 |
| HOS 321 | Legal Issues in Hospitality | 4 |
| HOS 455 | Lodging in the Hospitality Industry | 4 |
| HOS 466 | Management Food Service in the Hospitality Industry | 4 |
| HOS 477 | Managing Events in the Hospitality Industry | 4 |
| HOS 488 | Human Resources | 4 |
| HOS 495 | Senior Seminar in the Hospitality Industry | 4 |
| PSY 420 | Industrial/Organizational Psychology | 4 |
| Elective Courses | 16 | |
| Total Credits | 120 |
