two female restaurant servers

The Restaurant Management degree provides an opportunity for students to learn the necessary skills for a management career in the food and beverage industry. This degree requires a minimum of 64 credits in program requirements, program electives and general education in the courses listed below.

For more information about Hospitality Management, please visit the program page.

Degree Requirements

Field of Study Code: HOSP.AAS.REST

Program Requirements
HOSP 1100Introduction to the Hospitality Industry3
HOSP 1121Supervision in the Hospitality Industry3
HOSP 1151Restaurant Service and Sales2
HOSP 1152Advanced Restaurant Service2
HOSP 2130Hospitality Industry Accounting3
HOSP 2203Professional Catering & Banquet Management3
HOSP 2230Law for the Hospitality Industry2
HOSP 2261Beverage Management Operation2
HOSP 2275Hospitality Concept Design2
HOSP 2280Hospitality Marketing Management3
CULIN 1101Introduction to Culinary Arts3
CULIN 1102Regional American Cuisine3
CULIN 1103Fast Casual Dining Operations2
CULIN 1120Sanitation1
CULIN 2152Food, Beverage, and Equipment Purchasing3
Program Electives
Students must complete 9 program credits in non-required Hospitality or Culinary Arts classes. 1, 29
General Education
Refer to general education requirements for AAS degree. 118-22
Total Credits64-68

The student can choose to include an external internship in the 9 credits.


In addition to the courses listed above.

General Education Requirements

For general education requirements for the A.A.S. degree, please visit the A.A.S. degree catalog page.

Suggested Semester Sequence

Plan of Study Grid
First SemesterCredits
ENGLI 1101 English Composition I 3
Gen EdMathematics 3-5
HOSP 1100 Introduction to the Hospitality Industry 3
HOSP 1121 Supervision in the Hospitality Industry 3
CULIN 1120 Sanitation 1 1
Second Semester
SPEEC 1100 Fundamentals of Speech Communication 3
Gen EdPhysical and Life Sciences (with lab) 5
HOSP 2230 Law for the Hospitality Industry 2
CULIN 1101 Introduction to Culinary Arts 1 3
CULIN 1103 Fast Casual Dining Operations 1 2
Summer Semester
ElectiveProgram Elective 3
ElectiveProgram Elective 3
Third Semester
Gen EdSocial and Behavioral Sciences 3
CULIN 1102 Regional American Cuisine 1 3
HOSP 2130 Hospitality Industry Accounting 3
HOSP 2203 Professional Catering & Banquet Management 3
HOSP 2280 Hospitality Marketing Management 3
Fourth Semester
Gen EdHumanities and Fine Arts 3
ElectiveProgram Elective 3
CULIN 2152 Food, Beverage, and Equipment Purchasing 1 3
HOSP 1152 Advanced Restaurant Service 2
HOSP 2261 Beverage Management Operation 2
HOSP 2275 Hospitality Concept Design 2
 Total Credits64-66

Course has a prerequisite.

Program Milestones

First Semester

  • Consider joining or visiting with a professional, cultural or interest-based Student Club.

Second Semester

  • If you have not done so yet this semester, it is important to make an appointment with a Faculty or Program Advisor to discuss your future academic progress.