Hospitality and Restaurant Leadership - Food and Event Management option (CHFA1)

Requirements for Food and Event Management option - 19.0-20.5 credit hrs.

Courses	Credit Hrs.
BSAD 1100 Business Law I	4.5
CHRM 1050 Basics of Quantity Production OR CHRM 1140 A la Carte Cookery	1.5 or 3.0
CHRM 2350 Nutrition	4.5
CHRM 2610 Event Planning	4.0
CHRM 2650 Banquet and Catering	4.0

Below is a suggested guide for students planning careers in food and event management after two years of full-time study.

FIRST YEAR

Courses	Credit Hrs.
First quarter
CHRM 1000 CHRM Orientation	2.0
CHRM 1020 Sanitation	2.0
CHRM 1030 Culinary Foundations 1: Skills	4.0
MATH 1220 Business Mathematics *(Transfer students are encouraged to take MATH 1420.)	4.5
	12.5

Courses	Credit Hrs.
Second quarter
CHRM 0950 Culinary Math *(Optional course recommended for those who need refresher work in basic math concepts.)	2.0
CHRM 1050 Basics of Quantity Production OR CHRM 1140 A la Carte Cookery	1.5-3.0
HMRL 1010 Human Relations Skills	4.5
INFO 1001 Information Systems and Literacy	4.5
	10.5-14.0

Courses	Credit Hrs.
Third quarter
BSAD 1010 Principles of Marketing	4.5
CHRM 2350 Nutrition	4.5
CHRM 2460 Cost Management	4.5
	13.5

Courses	Credit Hrs.
Fourth quarter
CHRM 2480 Purchasing	4.5
ECON 1000 Macroeconomics OR ECON 1100 Microeconomics	4.5
English level I	4.5
	13.5

SECOND YEAR

Courses	Credit Hrs.
Fifth quarter
CHRM 2410 Marketing and Industry Perspectives	4.5
CHRM 2465 Food Service Financial Management	4.5
CHRM 2470 Hospitality Supervision	4.5
	13.5

Courses	Credit Hrs.
Sixth quarter
BSAD 1100 Business Law I	4.5
CHRM 2560 Beverage Management	3.0
CHRM 2610 Event Planning	4.5
	12.0

Courses	Credit Hrs.
Seventh quarter
CHRM 2475 Leadership Principles	4.5
CHRM 2550 Table Service	4.0
CHRM 2650 Banquet and Catering	4.0
	12.5

Courses	Credit Hrs.
Eighth quarter
CHRM 2910 Restaurant Consulting Practicum OR CHRM 2989 Hospitality Management Intern	3.0
CHRM 2980 Student Manager	4.5
English level II	4.5
	12.0