Food Service Entrepreneurship and Hospitality A.A.S.

The Food Service Entrepreneurship and Hospitality program culminates in an Associate of Applied Science Degree. This program combines theory, practical training, and industry experience to prepare students for entry-level and management positions in the diverse and dynamic hospitality industry. The degree program is designed to continue principles taught in the Culinary Arts certificate program. The spectrum of learning is expanded to include more in-depth professional studies thereby enhancing employment options. Accreditation by the American Culinary Federation ensures graduates' eligibility for certification as an ACF Certified Culinarian.

Technical subject areas include introduction to the industry, basic baking, patisserie, cost control, dining room service, Garde manger, nutritional cooking, fundamental cooking principles, short order cookery, a la carte stations, menu planning, supervised internship, and the recognized sanitation certificate awarded by the National Restaurant Association Educational Foundation.

Associate of Applied Science - Food Service Entrepreneurship and Hospitality

Missoula College

Degree Specific Credits: 64

Required Cumulative GPA: 2.0

Catalog Year: 2022-23

Note: See Program Director for scope and sequence advising. Please refer to online schedule for online course availability.

Summary

Food Service Entrepreneurship and Hospitality Required Courses

63

Total Hours

63


Food Service Entrepreneurship and Hospitality Required Courses

Code

Title

Hours

Complete all of the following courses:

ACTG 101

or ACTG 201

Accounting Procedures I

or Principles of Financial Accounting

3

ANTY 133X

Food and Culture

3

BGEN 105S

Introduction to Business

3

BMGT 235

Management

3

BMKT 225

Marketing

3

COMX 111A

Introduction to Public Speaking

3

CSCI 172

Introduction to Computer Modeling

3

CULA 100

Culinary Arts Fundamentals

2

CULA 101

Introduction to Knife Skills and Butchery

2

CULA 105

Food Service Sanitation

2

CULA 157

Pantry & Garde Manger

3

CULA 160

Soups, Stocks, & Sauces

3

CULA 161

Meats & Vegetables

3

CULA 162

Storeroom Management and Receiving Operations

2

CULA 165

Baking & Pastry

5

CULA 206

Restaurant Management

3

CULA 298

Food Service Internship

3

ECNS 201S

Principles of Microeconomics

3

HTR 107

Intro Hospitality Management

3

M 105

Contemporary Mathematics

3

NURT 221N

Basic Human Nutrition

3

WRIT 101

College Writing I

3

Total Hours

64

Minimum Required Grade: C-