Program Overview

Hospitality Management Culinary Science Option (CULI)

The Hospitality Management Culinary Science Option (CULI) is a comprehensive program designed to equip students with the knowledge and skills necessary to succeed in the culinary industry.

Program Structure

The program is structured to provide students with a solid foundation in hospitality management, culinary science, and related fields. The curriculum includes a combination of theoretical and practical courses, ensuring that students gain a well-rounded education.

Course Requirements

The program requires students to complete a minimum of 123 hours of coursework, including:

• Freshman year:
  • Fall: ENGL 1100 English Composition I, Core Social Science, COMM 1000 Public Speaking, HOSP 1010 Introduction to Hospitality Management, HOSP 1050 Food Safety and Sanitation, HOSP 2350 Culinary Fundamentals
  • Spring: ENGL 1120 English Composition II, MATH 1120 Pre-Calculus Algebra, Core Science w Lab, HOSP 2600 Event Operations, HOSP 2940 Professional Development in Hospitality
• Sophomore year:
  • Fall: ACCT 2810 Fundamentals Of Accounting, Core Social Science, Literature Core, HOSP 2000 Principles of Service Management, HOSP 2400 Food Production and Service, HOSP 2401 Food Production and Service Lab
  • Spring: ECON 2030 Principles of Macroeconomics, HDFS 2040 Analytics for the Social and Behavioral Sciences, Core Philosophy, HOSP 2300 Hospitality Law, HOSP 2500 Lodging Operations, HOSP 2501 Lodging Operations Lab
• Junior year:
  • Fall: MNGT 3810 Management Foundations, HOSP 3200 Hospitality Financial Management, HOSP 3450 Advanced Culinary Arts, HOSP 3800 Hospitality Information Technology, HOSP 4300 Food and Beverage Management, HOSP 4301 Food and Beverage Management Lab
  • Spring: Core Science w Lab II, FINC 3810 Foundations of Business Finance, Core History I, Core Fine Arts, HOSP 3750 Baking and Patisserie
  • Summer: HOSP 4920 Internship In Hospitality
• Senior year:
  • Fall: HRMN 3420 Human Resource Management, MKTG 3810 Foundations of Business Marketing, NTRI 2000 Nutrition And Health, CADS 2000 Global Consumer Culture, HDFS 2100 The Science of Human Connections, HOSP 5530 Science of Quality Service in Hospitality, UNIV 4AA0 Achieve the Creed
  • Spring: Core History II, HOSP 4480 Global Gastronomy, HOSP 4500 Strategic Hospitality Management, HOSP 4600 Beverage Appreciation

Program Requirements

The program requires students to complete an internship in hospitality, which includes proof of having 600 hours of work experience in hospitality and a GPA of 2.2. Seniors must also register for UNIV 4AA0, a non-credit class for clearing graduation.

Total Hours

The total hours required to complete the program is 123.