General Technology - Culinary Arts Management Specialty (A.A.S.) (STech or UBTech transfers only)

General Education (16-19 Credits)

• ENGL 1010 - Introduction to Academic Writing 3 Credit(s) or ENGL 1010E - Introduction to Academic Writing, Extended  5 Credit(s)
• ECON 2020 - Principles of Macroeconomics 3 Credit(s)
• Any approved GE Physical Sciences course 3-4 Credit(s)
• Any approved GE Humanities course 3 Credit(s)

Culinary Arts Management Requirements (18 Credits)

• ACCT 2010 - Accounting Principles 3 Credit(s)
• BA 2000 - Foundations of Business 3 Credit(s)
• HRHM 3000 - Introduction to Hospitality Management 3 Credit(s)
• HRHM 3010 - Tourism Management 3 Credit(s)
• HRHM 3020 - Hospitality Safety and Sanitation Management 3 Credit(s)
• NFS 1020 - Scientific Foundations of Human Nutrition 3 Credit(s)

University Credit Upon Completion (30 Credits)

30 University credit hours will be awarded upon completion of the above courses in recognition of the required 900+ hours of technical training, per SBR Policy R473.