The Culinary Arts Center at RCBC

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Recommended Course Sequence (HOS)

Fall I
FSM 122 Managing of Quality Service 4
HOS 110 Introduction to Hospitality 3
Spring Intersession
HOS 235 Ecotourism Destinations/NJ Focus 3
Spring I
HOS 225 Hotel Operations 3
FSM 125 Food Sanitation and Accident Prevention 2
Fall II
HOS 250 Hospitality Human Resource Management 3
CUL 107 Introduction to Culinary Art 4
Spring II
HOS 160 Hospitality Accounting 3
HOS 265 Hospitality Practicum 3
     
  Total Degree Credits 28