TOURISM PROGRAMS - CATALOG YEAR 2015 - 2016
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CLICK ON YOUR PLAN. GO TO THAT PAGE. 1 PAGE 1 OF 1 UPDATED: CLICK ON YOUR PLAN. GO TO THAT PAGE. HOSPITALITY AND TOURISM PROGRAMS - CATALOG YEAR 2015 - 2016 Find the Right Educational Degree Plan There are two distinctly different ways to pursue your education at HCC. Each pattern has its own particular purpose, and its own advantages and disadvantages. Read the descriptions carefully to make an informed choice. You must choose one of the two following patterns: The Academic Transfer pattern of education OR The Workforce Career pattern of education. For more information, visit our College and Career Planner Guide. 01/19/16 NEXT PAGE CULINARY ARTS Culinary Arts - AAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Culinary Arts - Certificate Level I . . . . . . . . . . . . . . . . . . . . . . . . . 3 Baking and Pastry - AAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5 Baking and Pastry - Certificate Level I . . . . . . . . . . . . . . . . . . . . . . 6 Baker Certificate: Level I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Pastry Cook - Certificate: Level I . . . . . . . . . . . . . . . . . . . . . . . . . 8 HOSPITALITY MANAGEMENT Hospitality Management - AAS . . . . . . . . . . . . . . . . . . . . . . . . 9-10 Hotel Management - Certificate Level I . . . . . . . . . . . . . . . . . . . . . 11 Restaurant Management - Certificate Level I . . . . . . . . . . . . . . . . . . 12 TRAVEL AND TOURISM Travel and Tourism - AAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Travel and Tourism - Certificate Level I . . . . . . . . . . . . . . . . . . . . . 14
Transcript of TOURISM PROGRAMS - CATALOG YEAR 2015 - 2016
CLICK ON YOUR PLAN. GO TO THAT PAGE.
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PAGE 1 OF 1 UPDATED: CLICK ON YOUR PLAN. GO TO THAT PAGE.
Hospitality and tourism programs - Catalog year 2015 - 2016Find the Right Educational Degree PlanThere are two distinctly different ways to pursue your education at HCC. Each pattern has its own particular purpose, and its own advantages and disadvantages. Read the descriptions carefully to make an informed choice. You must choose one of the two following patterns: The Academic Transfer pattern of education OR The Workforce Career pattern of education. For more information, visit our College and Career Planner Guide.
01/19/16NEXT PAGE
Culinary arts
Culinary Arts - AAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 CulinaryArts-CertificateLevelI . . . . . . . . . . . . . . . . . . . . . . . . . 3 Baking and Pastry - AAS . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-5 BakingandPastry-CertificateLevelI . . . . . . . . . . . . . . . . . . . . . . 6 BakerCertificate:LevelI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 PastryCook-Certificate:LevelI . . . . . . . . . . . . . . . . . . . . . . . . . 8
Hospitality ManageMent
Hospitality Management - AAS . . . . . . . . . . . . . . . . . . . . . . . . 9-10 HotelManagement-CertificateLevelI . . . . . . . . . . . . . . . . . . . . . 11 RestaurantManagement-CertificateLevelI . . . . . . . . . . . . . . . . . . 12
travel and tourisM
Travel and Tourism - AAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 TravelandTourism-CertificateLevelI . . . . . . . . . . . . . . . . . . . . . 14
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HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
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HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:
TSI testing is required prior to first enrollment.
FIRST YEARFirst semester 13LEAD 1370 WorkforceLeadershipandCriticalThinking Skills for Student Success 3CHEF 1301 Basic Food Preparation 3CHEF 2201 IntermediateFoodPreparation 2CHEF 2231 Advanced Food Preparation 2CHEF 1305 Sanitation and Safety 3second semester 14CHEF 1313 Food Service Operation/Systems 3XXXX #3## Math/Natural Science Elective 3CHEF 1314 A’LaCarteCooking 3CHEF 2271 Saucier 2RSTO 2301 Principles of Food and Beverage Control 3third semester 9CHEF 1345 InternationalCuisine 3CHEF 1310 Garde Manger 3CHEF 1341 American Regional Cuisine 3
SECOND YEARFirst semester 12XXXX #3## General Education Elective 3XXXX #3## Humanities/Fine Arts Elective 3PSTR 1340 PlatedDesserts 3HAMG 1324 Hospitality Human Resources Management 3second semester 12CHEF 1302 Principles of Healthy Cuisine 3SPCH #3## Speech Elective 3XXXX #3## Social/Behvioral Science Elective 3CHEF 1381 Cooperative Edu.-Culinary Arts-Chef Training* 3Program total 60
CULINARY ARTS - AAS
*ENGL 1301 is recommended to meet one of the general education electives.
1/28/2015
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HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
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HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:
TSI testing is required prior to first enrollment.
First semester
LEAD 1370 WorkforceLeadershipandCriticalThinking Skills for Student Success 3CHEF 1301 Basic Food Preparation 3CHEF 2201 IntermediateFoodPreparation 2CHEF 2231 Advanced Food Preparation 2CHEF 1305 Sanitation and Safety 3RSTO 1325 Hospitality Purchasing Management 3semester total 16
second semester
CHEF 1313 Food Service Operation/Systems 3CHEF 1314 A’LaCarteCooking 3CHEF 2271 Saucier 2CHEF 1310 Garde Manger 3semester total 11
third semester
RSTO 2301 Principles of Food and Beverage Control 3PSTR 1340 PlatedDesserts 3CHEF 1345 InternationalCuisine 3CHEF 1341 American Regional Cuisine 3CHEF 1364 Practicum (or Field Experience) - Culinary Arts/Chef Training ORCHEF 1381 Cooperative Education - Culinary Arts/Chef Training 3semester total 15Program total 42
CULINARY ARTS - CERTIFICATE: LEVEL I
11/19/2015
HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
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HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:
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TSI testing is required prior to first enrollment.
FIRST YEARFirst semester
LEAD 1370 WorkforceLeadershipandCriticalThinking Skills for Student Success 3PSTR 1301 Fundamentals of Baking 3PSTR 1306 CakeDecoratingI 3PSTR 1310 Pies, Tarts, Tea Cakes and Cookies 3CHEF 1305 Sanitation and Safety 3semester total 15
second semester
XXXX #3## Math/Natural Science General Ed. Elective ORMATH 1314 College Algebra 3PSTR 1312 LaminatedDough,PatéàChouxandDonuts 3PSTR 2301 Chocolates and Confections 3PSTR 1305 Breads and Rolls 3semester total 12
third semester
XXXX #3## Social Science General Education Elective 3CHEF 1313 Food Service Operation/Systems 3PSTR 1340 PlatedDesserts 3semester total 9
SECOND YEARFirst semester
XXXX #3## Approved Humanities/Fine Arts General Education Elective 3PSTR 2307 CakeDecoratingIIOR
CULINARY ARTS - BAKING AND PASTRY - AAS
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1/28/2015
HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
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HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:
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CULINARY ARTS - PASTRY AND BAKING - AAS
PSTR 2350 WeddingCakes 3SPAN #3## Conversational Spanish for the Restaurant Trades 3XXXX #3## General Education Approved Elective 3semester total 12
second semester
SPCH #3## Speech Elective 3XXXX #3## General Education Elective 3PSTR 1381 Cooperative Education -Baking and Pastry Arts/ Baker/ Pastry Chef* 3PSTR 2331 Advanced Pastry Shop 3semester total 12Program total 60
*Capstone
1/28/2015
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HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
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HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:
First semester
LEAD 1370 WorkforceLeadershipandCriticalThinking Skills for Student Success* 3PSTR 1301 Fundamentals of Baking 3PSTR 1306 CakeDecoratingI 3PSTR 1310 Pies, Tarts, Teacakes and Cookies 3CHEF 1305 Sanitation and Safety 3semester total 15
second semester
CHEF 1313 Food Service Operation/Systems 3PSTR 1305 Breads and Rolls 3PSTR 2307 CakeDecoratingIIORPSTR 2350 WeddingCakes 3PSTR 1312 LaminatedDough,PatéàChouxandDonuts 3RSTO 2301 Principles of Food and Beverage Controls 3semester total 15
third semester
PSTR 2331 Advanced Pastry Shop 3PSTR 1381 Cooperative Education - Baking and Pastry Arts/Baker/Pastry Chef 3PSTR 2301 Chocolates and Confections 3PSTR 1340 PlatedDesserts** 3semester total 12Program total 42
CULINARY ARTS - BAKING AND PASTRY - CERTIFICATE: LEVEL I
3/25/2013
* Student Success Course** Capstone
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HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
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HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:
First semester
LEAD 1370 WorkforceLeadershipandCriticalThinking Skills for Student Success 3PSTR 1301 Fundamentals of Baking 3PSTR 1305 Breads and Rolls 3PSTR 1312 LaminatedDough,PatéàChouxandDonuts 3PSTR 1310 Pies, Tarts, Teacakes and Cookies 3CHEF 1305 Sanitation and Safety 3Program total 18
CULINARY ARTS - BAKER - CERTIFICATE: LEVEL I
3/26/2013
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HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
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HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:CULINARY ARTS - PASTRY COOK - CERTIFICATE: LEVEL 1
First semester
LEAD 1370 WorkforceLeadershipandCriticalThinking Skills for Student Success 3PSTR 1301 Fundamentals of Baking 3PSTR 1305 Breads and Rolls 3PSTR 1306 CakeDecoratingI 3PSTR 1310 Pies, Tarts, Teacakes and Cookies 3CHEF 1305 Sanitation and Safety 3Program total 18
3/26/2013
HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
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HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:
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TSI Testing is required prior to first enrollment.
FIRST YEARFirst semester
LEAD 1370 WorkforceLeadershipandCriticalThinking Skills for Student Success 3HAMG 1321 IntroductiontoHospitalityIndustry 3ENGL 1301 CompositionI 3MATH 1314 College Algebra 3BMGT 1327 Principles of Management 3semester total 15
second semester
CHEF 1305 Sanitation and Safety 3RSTO 1371 Principles of Food Preparation for Hospitality 3HAMG1313 FrontOfficeManagement 3ENGL 1302 CompositionIIORENGL 2311 TechnicalandBusinessWriting 3ITSC 1309 IntegratedSoftwareApplicationsI 3semester total 15
third semester
ECON 2301 Principles of Macroeconomics 3XXXX #3## Math/Natural Science Elective 3SPCH 1315 Public Speaking 3semester total 9
HOSPITALITY MANAGEMENT - ASSOCIATE IN APPLIED SCIENCE
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01/28/2015
HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
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HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:
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SECOND YEARFirst semester
GEOG 1302 Cultural Geography 3HAMG 1324 Hospitality Human Resources Management 3HAMG 2307 Hospitality Marketing and Sales 3ACNT 1303 IntroductiontoAccountingI 3semester total 12
second semester
HAMG 1340 HospitalityLegalIssues 3XXXX #3## Humanities/Fine Arts Elective 3HAMG 2380 Cooperative Education- Hospitality Administration/ Management, General * 3semester total 9Program total 60
HOSPITALITY MANAGEMENT - ASSOCIATE IN APPLIED SCIENCE
* Capstone
01/28/2015
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HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
Page 1 of 1
HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:
First semester
LEAD 1370 WorkforceLeadershipandCriticalThinking Skills for Student Success 3HAMG 1321 IntroductiontoHospitalityIndustry 3ACNT 1303 IntroductiontoAccountingI 3HAMG 1313 FrontOfficeProcedures 3BMGT 1327 Principles of Management 3semester total 15
second semester
HAMG 1324 Hospitality Human Resources Management 3HAMG 2337 Hospitality Facilities Management 3HAMG 1340 HospitalityLegalIssues 3HAMG 1342 Guest Room Management 3HAMG 1166 Practicum (or Field Experience) - Hospitality Administration/Management, General 1semester total 13Program total 28
HOSPITALITY MANAGEMENT - HOTEL MANAGEMENT - CERTIFICATE: LEVEL I
02/24/2015
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HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
Page 1 of 1
HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:
First semester
LEAD 1370 WorkforceLeadershipandCriticalThinking Skills for Student Success 3HAMG 1321 IntroductiontoHospitalityIndustry 3ACNT 1303 IntroductiontoAccountingI 3CHEF 1305 Sanitation and Safety 3BMGT 1327 Principles of Management 3semester total 15
second semester
HAMG 1324 Hospitality Human Resources Management 3RSTO 2301 Principles of Food and Beverage Controls 3CHEF 1313 Food Service Operation/Systems 3RSTO 1371 Principles of Food Preparation for Hospitality 3HAMG 1166 Practicum (or Field Experience) - Hospitality Administration/Management, General 1semester total 13Program total 28
HOSPITALITY MANAGEMENT - RESTAURANT MANAGEMENT - CERTIFICATE: LEVEL I
2/25/2015
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HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
Page 1 of 1
HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:
TSI testing is required prior to first enrollment.
FIRST YEARFirst semester 15LEAD 1370 Workforce Leadership and Critical Thinking Skills for Student Success 3ENGL 1301 Composition I 3TRVM 1300 Introduction to Travel and Tourism 3TRVM 1308 Travel Destinations I-Western Hemisphere 3SPCH #3## Speech Elective 3second semester 15TRVM 1313 Ticketing Forms and Procedures 3TRVM 1306 Travel Automation I 3TRVM 2305 Travel Industry Management 3MRKG 1311 Principles of Marketing 3XXXX #3## Social/Behavioral Science Elective 3SECOND YEARFirst semester 15TRVM 2335 Travel Automation II 3TRVM 1345 Travel and Tourism Sales and Marketing Techniques 3TRVM 1348 International Fare Construction 3TRVM 1323 Group Tour Operations 3XXXX #3## Humanities/Fine Arts Elective 3second semester 15TRVM 1327 Special Events Design 3TRVM 1341 Travel Destinations II-Eastern Hemisphere 3TRVM 1391 Special Topics in Travel and Tourism 3XXXX #3## Math/Natural Science Elective 3TRVM 2380 Cooperative Education - Hospitality Administration/Management, General 3Program total 60
TRAVEL AND TOURISM - ASSOCIATE IN APPLIED SCIENCE
10/21/2015
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HOUSTON COMMUNITY COLLEGE SYSTEM EDUCATIONAL PLAN/TRANSFER SUBSTITUTION PETITION
Page 1 of 1
HCCS Course Requirement Substitute (SU)Transfer (TR) Comment/Disapproval
Approval Signature
Date Transfer Institution
FA VANAME:
Updated:
Substitute Course
crhr
Term Credits Grade
CAT YR: 8/15/15-8/14/16COLLEGE:SID#: TEL#: EMAIL: DATE:
COU/ADV: EMAIL:TEL#:
First semester
LEAD 1370 Workforce Leadership and Critical Thinking Skills for Student Success 3TRVM 1300 Introduction to Travel and Tourism 3TRVM 1313 Ticketing Forms and Procedures 3TRVM 1327 Special Events Design 3TRVM 1308 Travel Destinations I - Western Hemisphere 3semester total 15
second semester
TRVM 1306 Travel Automation I 3HAMG 2380 Cooperative Education - Hospitality Administration/Management, General 3semester total 6Program total 21
TRAVEL AND TOURISM - TRAVEL AND TOURISM - CERTIFICATE: LEVEL I
10/21/2015
