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Hospitality Management_ Culinary Arts ... - Austin Community College

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                       Hospitality Management,
                       Culinary Arts,
Passion




                       Travel & Tourism and
                       Meeting and Event
                       Planning
Service




          2006-2007 Catalog
Heat




          3401 Webberville Road
          Eastview Campus
          Austin, Texas 78702
          512-223-5174, 512-223-5191 (fax)

                              www.austincc.edu/hospmgmt
Welcome!              The Programs of Hospitality Management, Culinary Arts, Travel and Tourism and Meeting & Event
Management at Austin Community College invite you to learn about the exceptional education we provide each of our
students. Our mission is teaching the creativity and the commitment it takes to be a success in the hospitality, travel &
tourism, event and meeting management, and culinary arts. You will work along side renowned professors and chefs whose
dedication is to train you to become a leader, and provide you with experiences that are unmatched in any educational setting.

Why Hospitality?
Modern hotels, resorts, restaurants, and convention centers are huge, intricate, and diverse business entities. We can only imagine the
confusion that would ensue if capable professionals weren't running them. A major in Hospitality Management will prepare you for a
career managing these kinds of places. The hospitality program is very professionally oriented in nature. They integrate management
theory with practical business knowledge. If you major in Hospitality, you'll also learn quite a bit about basic nutrition and food theory,
marketing, statistics, and even geography.

Who Joins Our Program?
          Students who have already gotten the bug to be entrepreneurs and leaders of hospitality companies-they want the best!
          Business minded students who want a more creative atmosphere and after closer contact with us, realize they will enjoy the
          dynamics of hospitality companies. Marketing, real estate development, international business, information technology, finance,
          human resources and general management majors all find exciting opportunities within our curriculum.
          Liberal arts minded students who see the hospitality field as more creative than general business who like the emphasis on
          creating personally rewarding experiences for customers and employees. Students interested in psychology, sociology,
          communications, and the fine and performing arts may find us to be a great option if they can get excited about becoming
          creative business people.
          Students who realize that a career is best pursued when having a Passion and Exuberance for Being of Service to Others
                                Our programs are unique for a variety of reasons.
                                  This is due not only because we are a cost effective option,
                                  but more importantly because of the quality of the program
           We have four complete programs in the fields of Culinary Arts, Hospitality Management, Travel and Tourism and Meeting
           and Event Planning. Each program has an Associates of Applied Science Degree and a Certificate.
           We are the only program in the nation that has four complete degree and certificate programs in the fields listed in the
           nation.
           We are one of four Meeting and Event Planning programs in the nation that has a degree and certificate offering and the
           only one that is a public institution.
           We are the only American Culinary Federation Accredited Culinary Arts program in the State of Texas that is a public
           institution and because of this our students who graduate with either a Basic Certificate or Associates of Applied Science degree
           in Culinary Arts are eligible to receive their Certified Culinarian certification (the first level of a certified Chef)
           We can offer many entry and degree options into our programs
           We offer an Associates of Applied Science in Hospitality Management-Baccalaureate Preparation. This degree is designed for
           students who wish to transfer to a 4-year institution upon graduation or are transferring general education credits. This
           degree plan is our most unique program and is unique to ACC.
           We schedule our courses in block time so students only have to come to a class one time per week. This allows our students
           to work and support themselves or their families and gain the essential experience necessary to combine with a solid foundation
           of education.
           We offer our courses in day and night sections and many of our faculty teach throughout a 12 hour day.
           We are very active in our industry and in community service programs
           We offer job and internship placement, departmental advising to ALL STUDENTS each semester , professional
           development activities (ex. Student Resource Day) and industry networking activities.

    We invite you to learn more about us and how our programs can launch a whole new world for you!
    Virginia S Lawrence                                                               Brian Hay, MS
    Virginia Stipp Lawrence, MHM-Department Chair-Hospitality Management              Brian Hay, MS-Department Chair, Culinary Arts
                                      m           iissiion and sttattementt off purpose
                                                    ss on and s a emen o purpose

                                                           OUR MISSION
                                                           OUR MISSION
    To fulfill its mission, the Programs of Culinary Arts, Hospitality Management, Travel & Tourism and Meeting and Event Management
    will pursue four essential goals:

    ·   To educate in the fields of Culinary Arts, Hospitality Management, Travel & Tourism and Meeting and Event Management
·       To actively seek out those who may benefit from a community college education
·       To revitalize the relationship with the community at large
·       To grow selectively to achieve distinction

                                     STATEMENT OF PURPOSE by GOAL
                                     STATEMENT OF PURPOSE by GOAL

                                                                     To educate

        The Austin Community College Programs of Culinary Arts, Hospitality Management, Travel & Tourism and Meeting and Event
        Management are committed to the facilitation of student learning in undergraduate and continuing education programs. The
        programs will continue to provide an educational environment that leads students to independent thought, creativity, mastery of
        the fundamentals, and knowledge of the applications essential to a productive professional and personal life in the hospitality
        industry.

                                    To actively seek out those who may benefit from a community college education

        The Austin Community College Programs of Culinary Arts, Hospitality Management, Travel & Tourism and Meeting and Event
        Management will be distinguished by the quality of scholarship produced by its faculty and students. This scholarship will
        enhance the reputation and visibility of the programs, while enhancing the students' educational experience and advancing the
        hospitality industry.

                                            To Revitalize the Relationship with the Community at large

        The Austin Community College Programs of Culinary Arts, Hospitality Management, Travel & Tourism and Meeting and Event
        Management value the promotion of hospitality industry in the Austin area. The programs are committed to preserving this value
        of the hospitality industry as well as serving the industry and the Austin Community College community by being a leader in the
        promotion of the culture of hospitality that is inherit in Austin.

                                                      Grow Selectively to Achieve Distinction

        The Austin Community College Programs of Culinary Arts, Hospitality Management, Travel & Tourism and Meeting and Event
        Management recognize the challenges of today's evolution in higher education. The programs are dedicated to a continued
        organizational evaluation, which will maintain its positive impact on the students, the college, community, and industry it serves.
                                                       v     iisiion summary
                                                               s on summary

The vision of the Austin Community College Programs of Culinary Arts, Hospitality Management, Travel & Tourism and Meeting and
Event Management is to offer hospitality education that is second to none on a local, state and national field by providing students with the
opportunity to achieve their educational objectives. The programs seek to serve as a positive force for economic, social and technological
development by reaching out to a diverse community of students and business organizations in our region. The programs will stress quality
consistent with the most prestigious of business schools and hospitality education programs, accreditation standards, academic rigor, and
continuous improvement in teaching, research and service. Graduates of this program (either with an Associate of Applied Science Degree
or Advanced Skills Certificate Degree) will be qualified to successfully fill a multitude of positions in the hospitality industry including
administrative and managerial assignments. The purpose of the program is to: *Prepare students to successfully enter a four-year institution
offering Hospitality Management instruction. *Prepare students to enter the workforce as potential managers within the hospitality
industry.

Our programs advance the economic, social and technological well being of the Austin region and the success of our students, faculty, and
business community. Research and service activities are designed to complement and create a synergy with teaching. This synergy enhances
student learning, the knowledge and competence of our faculty, and our relevance to the business community.

The philosophy of our programs is strongly entrenched in a shared-governance environment of excellence in instruction and research that
addresses the needs of our stakeholders. We believe this environment can best be achieved through collegiality, academic freedom, faculty-
student interaction, and respect for diversity. Inherent in our philosophy and crucial to the success of our students are high classroom
expectations with a faculty actively engaged in research and professional development. We believe that faculty should be empowered to
experiment with innovative teaching and instructional design methods. Further, we believe our college should be a place where faculty,
staff, students and the community create and share ideas so as to enhance the learning experience. Our programs embrace internal and
external assessment and critique of our programs as a means to achieve continuous quality improvement.


Our programs achieve and will maintain this vision by a determined focus on the following objectives;
• To provide quality, progressive, and applied education with a primary focus on the current needs of the hospitality industry both within
  the region and the nation through use of special topic courses, offerings of continuing education courses, development of online
  platforms of programs and courses and strategic review of integration and application of current curriculums every other academic year.
• To promote the significance of education within the hospitality industry by maintaining board positions through the American Culinary
  Federation, American Association of Travel Agents, Council on Hotel, Restaurant and Institutional Education, Meeting Professionals
  International and the International Special Events Society.
• To promote technology in learning and applied practices within the hospitality industry and educational environments by the
  development of classroom presentations through PowerPoint and online platforms, use of web platforms for instruction and increased
  use of course components utilizing online and software based teaching materials.
• To promote a learning environment that values service learning by applied course components designed to teach service to the
  community.
• To promote and nurture outreach programs and continuing education within the hospitality business community and to create new
  programs in Beverage Management, Club Management and Entrepreneurship within the next 5 years.
• To enhance relationships with industry leaders through active Advisory Board participation.
• To promote active recruiting efforts and partnering on the high school level through current Tech Prep and dual credit programs.
• To develop a valued link with alumni through an alumni association and online web platform.
• To develop, promote, and teach academic programs to the local and state hospitality industry.
• To develop strategic alliances with hospitality partners in order to maintain the highest standards in program development through active
  participation in research and positions with the American Culinary Federation and the Council on Hotel, Restaurant and Institutional
  Education.
• To attract and retain superior faculty.
• To develop and maintain a structure and process that promote responsiveness and accountability by addressing planning issues through
  shared governance.
• To promote communication and collaboration with internal and external constituents through research and online advising, recruitment
  and placement platforms.
Our Programs
Austin Community College offers a number of Associates of Applied Science and Certificate educational programs spanning the
Hospitality, Culinary Arts, Travel and Meeting Planning fields

AAS-Culinary Arts
AAS-Hospitality Management with specializations in;
    Lodging Management
    Food and Beverage Management
    Travel & Tourism
    Meeting Planning
AAS-Hospitality Management/ Baccalaureate Prep
     designed for students wishing to transfer to a 4 year institution

One Year Certificates in Culinary Arts (2), Hospitality Management, Travel and Tourism and Meeting and Event Planning

Admissions to Austin Community College
ACC is an open door institution. All students are accepted. The application establishes a computer record which is activated for registration
when you meet with an ACC advisor. Follow these steps:

    1.      Submit the fully completed application, which will be entered into the computer registration system within 24 hours of
            submission.
    2.      Submit, to an ACC Admissions office, an official high school transcript or a copy of your GED certificate if you have never
            attended college, or official transcripts from all colleges previously attended.
    3.      The TASP or an approved alternative test is required unless you are exempt. Verify your status with a counselor.
    4.      Orientation is required of all first-time ACC students seeking a degree or certificate.
    5.      Meet with an advisor or counselor at an ACC campus. The advisor or counselor will activate your application for you to register.
            Advising Numbers are found below.

         Location                    Phone #                   Fax #                                           Operating Hours
Cypress Creek                 223-2010                 223-2048                 Mon-Tues: 8-6:30; Wed-Thurs: 8-5; Fri: 8-1
Eastview                      223-5188                 223-5900                  Mon-Tues: 8-6:30; Wed-Fri: 8-5
Northridge                    223-4782                 223-4652                 Mon-Tues: 8-6:30; Wed-Fri: 8-5
Pinnacle                      223-8108                 223-8190                 Mon-Tues: 8-6:30; Wed-Thurs: 8-5; Fri: 8-1
Rio Grande                    223-3137                 223-3454                 Mon-Tues: 8-6:30; Wed-Fri: 9-5
Riverside                     223-6201                 223-6765                  Mon, Wed-Fri: 8-5, Tues: 8-6:30

    6.      International students must contact the ACC International Student Office in order to complete the registration process. The
            phone numbers are (512) 223-5129 or (512) 223-5162.
    7.      Register by telephone. Your registration is not complete until you have paid your tuition and fees.
            Note: All new visiting students, transfer students and students with a four-year college degree who apply and register during the summer 2002 semester
            will be charged a $30 application fee, due and payable at the time of registration.

    1.      You must establish residency in accordance with the Texas Education Code.
    2.      All ACC students must, by Texas law, complete and sign the Residency Information form. You must go to an ACC campus
            Admissions office to complete the residency form, or you may print it: Residency Form.

                       Mail the form to: Admissions and Records
                                         5930 Middle Fiskville Road
                                         Austin, Texas 78752-4390
                       or
                       Fax it to:        ACC Admissions and Records at 512-223-7175

    3.      Texas residents are designated as in-district or out-of-district for tuition based on the address filed with Admissions when they
            register. ACC District boundaries match the Austin, Leander and Manor Independent School Districts.
    4.    Texas law requires residency information to be audited by Admissions. Additional documentation to establish residency may be
          required by that office.

Other related links:

    1.    Residency Form
    2.    Advising Centers
    3.    New Student Orientation
    4.    Registration Quick Reference
    5.    Admissions Offices
    6.    Academic Calendar
    7.    Catalog/Course Schedule
    8.    Financial Aid
    9.    Veteran's Affairs
    10.   International Admissions

Online Application - https://www3.austin.cc.tx.us/IT/student_app/

For the Programs of Hospitality Management, Culinary Arts, Travel and Tourism and Meeting & Event Management at Austin
Community College we do not require any additional testing or application. However, some of our courses require departmental approval
in order to enroll. You must contact Virginia Lawrence at 223-5174 in order to gain admissions into the classes.

We also require all students to set up an advising appointment with our program prior to enrolling. This is in addition to the ACC
Advising Session you must attend in order to become a student at ACC. Please contact Virginia Lawrence at 223-5174 to set up an
advising appointment with the program.

Admissions Checklist
                                                             New Student                New Students              Current and Former
                                                           (no prior college)      (other college experience)       ACC Students
                                                               8 STEPS                     8 STEPS                    3-5 STEPS
1. Complete ACC application                                                                                         Not applicable
2. Have high school transcripts sent to the Admissions                                   Not applicable             Not applicable
Office at ACC
3. Have college transcripts sent to the Admissions          Not applicable                                           Not applicable
Office. Bring another copy to advising session.
4. Determine your TASP status                                                                                     ?? Call 233-4ACC if
                                                                                                                         unsure
5. Complete orientation.                                                                                             Not applicable
6. Meet with a counselor or advisor.                                                        Must bring             ? If necessary or if
                                                                                 copy of transcripts from other     required by ACC
                                                                                            colleges
7. Select classes
8. Register when eligible
                                                                       Check your schedule for accuracy
9. Pay by Deadline

Calendars

Visit this link to find out about important dates and information regarding admissions and registration

http://www3.austincc.edu/evpcss/calendar/Default.htm

Transfer Services

If you are transferring credits from another institution you will need to gain an OFFICIAL transcript from that institution and
have it sent to Admissions and Records. You will also need to send Virginia Lawrence a transcript for review that will be kept
in your file in the department. This transcript does not have to be official and can be faxed as well. Our fax number is 223-
5191.The link to the transfer information is http://www.austincc.edu/transfer/
Registering for Classes

              Current Course Schedule
             The phone number for registration is 512/454-3774 or toll free at 1-888-891-2444; On-line Registration via ACC's
           homepage. See Calendar for Registration Times
              Please refer to the Guidelines prior to registering.

Tuition and Fees

Tuition and Fees Chart, Fall 2007

Tuition and fees are subject to change without notice by the Board of Trustees. Note: Students are subject to fees or charges in addition to tuition.


      In District                                     Out of District                                  Out of State &
      (pays ACC tax)                                  (does not pay ACC tax)                           International Students
                          General Student                     General Student                                            General Student
      Hours Tuition                       Total Hours Tuition                 Total                    Hours Tuition                     Total
                          Fees    Fees                        Fees    Fees                                               Fees    Fees
      1         $39       $13       $2        $54     1        $118     $13        $2        $133      1       $259      $13        $2        $274
      2         $78       $26       $4        $108    2        $236     $26        $4        $266      2       $518      $26        $4        $548
      3         $117      $39       $6        $162    3        $354     $39        $6        $399      3       $777      $39        $6        $822
      4         $156      $52       $8        $216    4        $472     $52        $8        $532      4       $1,036    $52        $8        $1,096
      5         $195      $65       $10       $270    5        $590     $65        $10       $665      5       $1,295    $65        $10       $1,370

      6         $234      $78       $12       $324    6        $708     $78        $12       $798      6       $1,554    $78        $12       $1,644

      7         $273      $91       $14       $378    7        $826     $91        $14       $931      7       $1,813    $91        $14       $1,918
      8         $312      $104      $16       $432    8        $944     $104       $16       $1,064 8          $2,072    $104       $16       $2,192
      9         $351      $117      $18       $486    9        $1,062   $117       $18       $1,197 9          $2,331    $117       $18       $2,466
      10        $390      $130      $20       $540    10       $1,180   $130       $20       $1,330 10         $2,590    $130       $20       $2,740
      11        $429      $143      $22       $594    11       $1,298   $143       $22       $1,463 11         $2,849    $143       $22       $3,014
      12        $468      $156      $24       $648    12       $1,416   $156       $24       $1,596 12         $3,108    $156       $24       $3,288
      13        $507      $169      $24       $700    13       $1,534   $169       $24       $1,727 13         $3,367    $169       $24       $3,560
      14        $546      $182      $24       $752    14       $1,652   $182       $24       $1,858 14         $3,626    $182       $24       $3,832
      15        $585      $195      $24       $804    15       $1,770   $195       $24       $1,989 15         $3,885    $195       $24       $4,104
      16        $624      $208      $24       $856    16       $1,888   $208       $24       $2,120 16         $4,144    $208       $24       $4,376
      17        $663      $221      $24       $908    17       $2,006   $221       $24       $2,251 17         $4,403    $221       $24       $4,648
      18        $702      $234      $24       $960    18       $2,124   $234       $24       $2,382 18         $4,662    $234       $24       $4,920


Additional fees and charges

Additional fees and charges are subject to change without notice by the Board of Trustees.

Additional fees and charges included at the time of registration:


           Student fees
           General fee                               $13 per credit hour
           Student activity fee                      $2 per credit hour - not to exceed $24/semester
           Parking fee                               $10 per year (optional)
           Course-related fees
           Lab fee                                   Varies; see course description
        Insurance fee                 Varies; see course description
        Site fee                      Varies; see course description
        Other charges
        Out-of-District (DUAL)        $40 per course charged to students for DUAL exemption when enrolled in a course offered
                                      at an ACC campus (exceptions apply, contact the ECS office ot go to
                                      www.austincc.edu/ecs/eligibility for more information.
        Third Course Attempt          $60 per credit hour for any course you have attempted three or more times. Additional
                                      information about the Third Course Attempt

Helpful Phone Numbers and Contact Information
ACC Registration Help Line                                    GED Testing
223-7864                                                      223-5126

Advising Centers                                              Health Sciences Admissions
Cypress Creek 223-2010                                        Riverside 223-6104
Eastview 223-5188
Northridge 223-4782                                           International Student Office
Pinnacle 223-8108                                             223-6247
Rio Grande 223-3137
Riverside 223-6201
                                                              Learning Labs
                                                              Cypress Creek 223-2040
Admissions & Records                                          Eastview 223-5115
Cypress Creek 223-2022                                        Northridge 223-4813
Eastview 223-5150                                             Pinnacle 223-8138
Northridge 223-4730                                           Riverside 223-6037
Pinnacle 223-8120
Rio Grande 223-3030
                                                              Libraries/LRS
Riverside 223-6020
                                                              Cypress Creek 223-2030
                                                              Eastview 223-5109
Assessment                                                    Northridge 223-4746
Cypress Creek 223-2020                                        Pinnacle 223-8113
Eastview 223-5188                                             Rio Grande 223-3068
Northridge 223-4807                                           Riverside 223-6005
Pinnacle 223-8189                                             Library Hours 223-3084
Rio Grande 223-3139
Riverside 223-6015
                                                              Open Campus
                                                              223-8026
Campus Centers                                                Toll-free-1-888-223-8026
Bastrop 1-512-321-1151
Fredericksburg 1-830-997-6363
                                                              Student Accounting
Georgetown 1-512-930-0989
                                                              Installments 223-1096
Hays 1-512-268-0910
                                                              Refunds 223-1095
Round Rock 255-9663
                                                              Sponsorships 223-1093
San Marcos 1-512-353-7224
                                                              Supervisor 223-1105
                                                              Waivers/Exemptions 223-1092
Career Center
Cypress Creek 223-2010
                                                              Student Activities
Eastview 223-5188
                                                              223-3114
Pinnacle 223-8111
Rio Grande 223-3138
Riverside 223-6095                                            Student Recruitment
Northridge 223-4719                                           223-7701

Cashier’s Offices                                             Students with Disabilities
Cypress Creek 223-2024                                        Cypress Creek 223-2026
Eastview 223-5151                                             Eastview 223-5159
Highland Business Center 223-7562                             Northridge (voice and TTY) 223-4726
Northridge 223-4225                                           Pinnacle 223-8300
Pinnacle 223-8121                                             (TTY) 223-8067
Rio Grande 223-3106                                           Rio Grande 223-3142
                                                              (TTY) 223-9000
Riverside 223-6123                                             Riverside 223-6244

Continuing Education                                           TASP Office
223-7542                                                       223-7772

Counseling Centers                                             Testing Centers
(Student Development)                                          Cypress Creek 223-2075
Cypress Creek 223-2010                                         Eastview 223-5145
Eastview 223-5188                                              Northridge 223-4735
Northridge 223-4719                                            Pinnacle 223-8002
Pinnacle 223-8108                                              Rio Grande 223-3164
Rio Grande 223-3126                                            Riverside 223-6242
Riverside 223-6051
                                                               Transcripts
Downtown Education Center                                      (credit card orders only) 223-7513
223-8500
                                                               Veterans Affairs
Early College Start                                            Northridge 223-4356
223-7355                                                       Riverside 223-6165

Financial Aid
Cypress Creek 223-2023
Eastview 223-5152
Northridge 223-4734
Pinnacle 223-8012
Rio Grande 223-3055
Riverside 223-6022

Program Contacts
Physical and Mailing Address
3401 Webberville Road, Eastview Campus, Austin, Texas 78702

Directions to campus and campus information, click here

Culinary Arts Department, Hospitality Management, Travel & Tourism and Meeting and Event Management

512-223-5173
Department Chair-Culinary Arts
Brian Hay, bhay@austincc.edu

        Department Assistant:
        Cassie Wilson 223-5173

512-223-5174
Department Chair-Hospitality Management, Travel and Tourism and Meeting Planning
Virginia Lawrence, vlawrenc@austincc.edu

        Department Assistant:
        Amy Dodenhoff 223-5334

Bistro 3158
Reservations 512-223-5174
Dining Room 512-223-5501
www.austincc.edu/hospmgmt/bistro


College Catalog-http:// http://www.austincc.edu/catalog/
Register for Classes http://www.austincc.edu/support/admissions/registering.php
Directory of Information http://www.austincc.edu/current/
                                                          Degree Plans




Culinary Arts – Accredited by the American Culinary Federation
This program has three degree plans; Certificate-Culinarian, Certificate-Basic, Associates of Applied Science-Culinary Arts. The two
certificate programs do not require the TASP exam, however the AAS degree does. The three programs build into one another so a
student can begin in a Certificate program and work towards an AAS with additional classes.

Culinarian Certificate
This program is designed for students who wish to begin their culinary practices and learn the fundamental skills of working in a
commercial food and beverage environment. Students who successfully complete this program will obtain a Culinarian Certificate in
Culinary Arts. This program will also articulate into the Basic Certificate and the Associate of Applied Science degree programs. Transfer
credits may also be considered. The time of completion for this Certificate for a student who attends full time is 2 semesters. Job
placement and internship opportunities are available to all students within our programs.

  Culinary Arts-Culinarian Certificate (Beginning in Fall)
Fall Semester (1st semester)
FDNS 1301                           Introduction to Foods                            3
CHEF 1205                           Sanitation and Safety                            2
PSTR 1301                           Fundamentals of Baking                           3
IFWA 1319                           Hotel, Restaurant & Institutional Meats          3
                                    TOTAL SEMESTER CREDITS                          11

Spring Semester (2nd Semester)
CHEF 1301                             Basic Food Preparation                         3
CHEF 1340                             Meat Preparation                               3
IFWA 1217+                            Food Production / Planning                     2
CHEF 1341                             American Regional Cuisine                      3
                                      TOTAL SEMESTER CREDITS                        11


  Culinary Arts-Culinarian Certificate (Beginning in Spring)
Spring Semester (1st Semester)
FDNS 1301                             Introduction to Foods                          3
CHEF 1205                             Sanitation and Safety                          2
PSTR 1301                             Fundamentals of Baking                         3
IFWA 1319                             Hotel, Restaurant & Institutional Meats        3
                                      TOTAL SEMESTER CREDITS                        11

Fall Semester (2nd Semester)
CHEF 1301                             Basic Food Preparation                         3
CHEF 1340                             Meat Preparation                               3
IFWA 1217+                            Food Production / Planning                     2
CHEF 1341                             American Regional Cuisine                      3
                                      TOTAL SEMESTER CREDITS                        11
         Basic Certificate-Culinary Arts
         This program is designed for students who wish to begin their culinary practices and learn the fundamental skills of working in a
         commercial food and beverage environment and take additional management courses required for higher level line positions. Upon
         graduating at this level a student who has become a junior member of the American Culinary Federation will be automatically eligible to
         apply for their Certified Culinarian Certification (first level of certification for Chefs). Students who successfully complete this program
         will obtain a Basic Certificate in Culinary Arts. This program will also articulate into the Associate of Applied Science degree program.
         Transfer credits may also be considered. The time of completion for this Certificate for a student who attends full time is 3 semesters. Job
         placement and internship opportunities are available to all students within our programs.

         Culinary Arts-Basic Certificate (Beginning in Fall)
         Fall Semester (1st semester)
         FDNS 1301                         Introduction to Foods                            3
         CHEF 1205                         Sanitation and Safety                            2
         IFWA 1217                         Food Production and Planning                     2
         IFWA 1319                         Hotel, Restaurant and Institutional Meats        3
         HAMG 1308                         Intro to Hospitality                             3
                                           TOTAL SEMESTER CREDITS                          13
         Spring Semester (2nd semester)
         IFWA 1318                            Nutrition                                     3
         CHEF 1301                            Basic Food Preparation                        3
         HAMG 1324                            Human Resources                               3
         PSTR 1301+                           Fund of Baking                                3
         CHEF 1340                            Meat Preparation                              3
                                              TOTAL SEMESTER HOURS                         15
         Fall Semester (3rd semester)
         CHEF 1341+#                          American Regional Cuisine                     3
                                              Restricted Elective                           3
         HAMG 1319                            Computers in Hospitality                      3
                                              TOTAL SEMESTER HOURS                          9

ulinary Arts-Basic Certificate (Beginning in Spring)
         Spring Semester (1st semester)
         HAMG 1308                         Intro to Hospitality                             3
         FDNS 1301                         Introduction to Foods                            3
         IFWA 1319                         Hotel, Restaurant and Institutional Meats        3
         IFWA 1318                            Nutrition                                     3
         CHEF 1205                            Sanitation and Safety                         3
                                              TOTAL SEMESTER CREDITS                       15
         Fall Semester   (2nd   semester)
         CHEF 1301                            Basic Food Preparation                        3
         PSTR 1301+                           Fund of Baking                                3
         IFWA 1217                            Food Production and Planning                  2
         CHEF 1340                            Meat Preparation                              3
         HAMG 1324                            Human Resources                               3
                                              TOTAL SEMESTER CREDITS                       14
         Spring Semester (3rd semester)
         CHEF 1341+#                          American Regional Cuisine                3
         HAMG 1319                            Computers in Hospitality                 3
                                              Restricted Elective                      3
                                              TOTAL SEMESTER CREDITS                   9
                                            ***Restricted Electives-See Program Advisor for Details


                       This Program is Accredited by the American Culinary Federation Accrediting Commission
Associates of Applied Science-Culinary Arts
This program is designed for students who wish to begin their culinary practices and learn the fundamental skills of working in a
commercial food and beverage environment and plan to enter into higher level line positions or management training positions in the
culinary industry. Upon graduating at this level a student who has become a junior member of the American Culinary Federation will be
automatically eligible to apply for their Certified Culinarian Certification (first level of certification for Chefs). Students who successfully
complete this program will obtain an Associates of Applied Science in Culinary Arts. Transfer credits may also be considered. The time of
completion for this Certificate for a student who attends full time is 2 years. Job placement and internship opportunities are available to all
students within our programs.

Culinary Arts-Associates of Applied Science (Beginning in Fall)              Culinary Arts-Associates o Applied Science (Beginning in
Spring)
                 Fall Semester (1st semester)                                                       Spring Semester (1st semester)
FDNS 1301          Introduction to Foods                      3         FDNS 1301                   Introduction to Foods                    3
CHEF 1205          Sanitation and Safety                      2         CHEF 1205                   Sanitation and Safety                    2
                                                                                                    Hotel, Restaurant and Institutional
                                                                                                                                             3
IFWA 1217          Food Production and Planning               2         IFWA 1319                      Meats
ENGL 1301          English Comp I                             3         IFWA 1217                   Food Production and Planning             2
HAMG 1308          Intro to Hospitality                       3         HAMG 1308                   Intro to Hospitality                     3
                    TOTAL SEMESTER CREDITS                     14                                    TOTAL SEMESTER CREDITS                   14
                   Spring Semester (2nd semester)                                                   Summer Semester (2nd semester)
RSTO 1304          Dining Room Management                     3         CHEF 1301                   Basic Foods                              3
                                                                        RSTO 1301 OR RSTO
                                                                                                                                             3
CHEF 1301          Basic Food Preparation                     3         1319                        Beverage Management Elective
PSTR 1301+         Fund of Baking                             3         ENGL 1301                   English Comp I                           3
                                                                                                     TOTAL SEMESTER
                                                                                                                                             9
MATH 1332          College Mathematics                        3                                       CREDITS
                   Hotel, Restaurant & Institutional
IFWA 1319          Meats                                      3                                      Fall Semester (3rd semester)
                   TOTAL SEMESTER CREDITS                      15       MATH 1332                    College Mathematics
                  Summer Semester (3rd semester)                        PSTR 1301                    Fundamentals of Baking                  3
RSTO 1301 OR
                                                                                                                                             3
RSTO 1319    Beverage Management Elective                     3         CHEF 1341                    American Regional Cuisine
SPCH 13xx    Oral Communications                              3         CHEF 2336                    Charcuterie                             3
             Social / Behavioral Science Elective             3         HAMG 1319                    Computers in Hospitality                3
             TOTAL SEMESTER CREDITS                           9                                      TOTAL SEMESTER CREDITS                  15
             Fall Semester (4th semester)                                                            Spring Semester (4th semester)
                                                                                                     Social / Behavioral Science
HAMG 1319          Computers in Hospitality                   3                                        Elective                              3
CHEF 1340          Meat Preparation                           3         CHEF 1345                    International Cuisine                   3
CHEF 1341          American Regional Cuisine                  3         SPCH 13xx                    Oral Communications                     3
CHEF 2336          Charcuterie                                3         CHEF 1340                    Meat Preparation                        3
                   Humanities/Fine Arts Elective              3         RSTO 1304                    Dining Room Management                  3
                   TOTAL SEMESTER CREDITS                     15                                     TOTAL SEMESTER CREDITS                  15
                   Spring Semester (5th semester)                                                    Fall Semester (4th semester)
CHEF 1345          International Cuisine                      3         HAMG 1324                    Human Resources                         3
HAMG 1324          Human Resources                            3         RSTO 1325                    Purchasing                              3
RSTO 1325          Purchasing                                 3         IFWA 1318                    Nutrition                               3
IFWA 1318          Nutrition                                  3                                      Humanities/Fine Arts Elective           3
                   Restricted Elective                        3                                      Restricted Elective                     3
                   TOTAL SEMESTER CREDITS                     15                                     TOTAL SEMESTER CREDITS                  15
                   Summer Semester (6th semester)                                                    Summer Semester (6th semester)
HAMG 2389          Internship                                 3         HAMG 2389                    Internship                              3
                   TOTAL SEMESTER CREDITS                     3                                      TOTAL SEMESTER CREDITS                  3

         ***Restricted Electives-See Program Advisor for Details

         This Program is Accredited by the American Culinary Federation Accrediting Commission
Hospitality Management
This program has three degree plans; Certificate-Hospitality Management, Associates of Applied Science-Hospitality Management
Baccalaureate Prep and an Associates of Applied Science-Hospitality Management with Specializations. The certificate programs do not
require the TASP exam, however the AAS degrees do.

Certificate-Hospitality Management
The Hospitality Management program is designed to give the student an overview into the many sectors of the hospitality industry. The
courses are taught in both lecture and applied formats so that a student may gain real world experience while they are in the program. This
Certificate program is designed to introduce the student to career opportunities in hotel and food and beverage operations as well as the
travel & tourism and meeting planning sectors.
   Hospitality Management-Certificate (Beginning in Fall)
        Fall Semester
        FDNS 1301                           Introduction to Foods                                  3
        CHEF 1205                           Sanitation and Safety                                  2
        HAMG 1319                           Computers in Hospitality                               3
        HAMG 1308                           Intro to Hospitality                                   3
                                            TOTAL SEMESTER CREDITS                                 11
        Spring Semester
        RSTO 1325                         Purchasing                                               3
        CHEF 1301 ORHAMG 1313             Basic Food Preparation OR Front Office Procedures 3
        HAMG 2305                         Management & Leadership                                  3
                                          Restricted Elective                                      3
                                             TOTAL SEMESTER CREDITS                                12

  Hospitality Management-Certificate (Beginning in Spring)
          Spring Semester
 FDNS 1301                              Introduction to Foods                               3
 CHEF 1205                              Sanitation and Safety                               2
 HAMG 1319                              Computers in Hospitality                            3
 HAMG 1308                              Intro to Hospitality                                3
                                        TOTAL SEMESTER CREDITS                              11
            Fall Semester
 RSTO 1325                              Purchasing                                          3
                                        Basic Food Preparation OR Front Office
 CHEF 1301 OR HAMG 1313                                                                     3
                                        Procedures
 HAMG 2305                              Management & Leadership                             3
                                        Restricted Elective                                 3
                                        TOTAL SEMESTER CREDITS                              12
Hospitality Management Certificate
Restricted Electives-When are They Offered?
       Food & Beverage                                              Hotel & Lodging
       CHEF 1341-American Reg Cuisine (Fall)                        HAMG 2330 Convention &Group Mgmt (Fall-Even)
       RSTO 1304-Dining Room Mgmt (Fall/Spring)                     HAMG 2307(Fall, Spring)
       RSTO 2307-Catering (Summer)
       RSTO 1319-Viticulture (Fall, Summer)
       RSTO 1301-Beverage Mgmt (Spring, Summer)
       Meeting Planning                                             Travel & Tourism
       TRVM 2333-Applied Convention (Fall/Spring)                   TRVM 2305-Travel Management (Spring)
       TRVM 2341-International Convention & Meeting (Fall-Odd)      TRVM 2345-Advanced Topics in Tourism (Fall/Spring)
Associates of Applied Science-Hospitality Management with Specializations
Designed for students who want to gain an overall hospitality management degree and choose to specialize in one of four areas; Hotels and
Lodging, Food & Beverage, Meeting and Event Planning or Travel and Tourism. This program requires 5 general education credits,
general major courses and specialization courses.
  Hospitality-Associates of Applied Science (Beginning in Fall)        Hospitality-Associates o Applied Science (Beginning in Spring)
Fall Semester (1)                                                          Spring Semester (1)
CHEF 1205                    Sanitation                           2        CHEF 1205                   Sanitation                       2
HAMG 1313                    Front Office                         3        FDNS 1301                   Introduction to Foods            3
ENGL 1301                    English Comp I                       3        ENGL 1301                   English Comp I                   3
HAMG 1319                    Comp in Hospitality                  3        HAMG 1319                   Comp in Hospitality              3
HAMG 1308                    Intro to Hospitality                 3        HAMG 1308                   Intro to Hospitality             3
                             TOTAL SEMESTER                                                            TOTAL SEMESTER
                                                                  14                                                                    14
                             CREDITS                                                                   CREDITS
Spring Semester (2)                                                        Summer (2)
                                                                           RSTO 1301 OR
FDNS 1301                    Introduction to Foods                3                                    Beverage Management Elective     3
                                                                           RSTO 1319
HAMG 2307                    Marketing & Sales                    3        MATH 1332                   College Mathematics              3
TRVM 2305                    Travel Management                    3        SPCH 13xx                   Oral Communications              3
                                                                                                       TOTAL SEMESTER
HAMG 1340                    Hospitality Law                      3                                                                     9
                                                                                                       CREDITS
                             Restricted Elective                  3
                             TOTAL SEMESTER
                                                                  15       Fall Semester (3)
                             CREDITS
                                                                           HAMG 2307                   Marketing & Sales                3
Summer (3)                                                                 HAMG 1313                   Front Office Procedures          3
RSTO 1301 OR RSTO
                             Beverage Management Elective         3        HAMG 2305                   Management & Leadership          3
1319
MATH 1332                    College Mathematics                  3        ENGL 2311                   Technical & Business Writing     3
SPCH 13xx                    Oral Communications                  3        HAMG 1324                   Human Resources                  3
                             TOTAL SEMESTER                                                            TOTAL SEMESTER
                                                                  9                                                                     15
                             CREDITS                                                                   CREDITS

Fall Semester (4)                                                          Spring Semester (4)
HAMG 2305                    Management & Leadership              3                                    Restricted Elective              3
                             Social/Behavioral Science            3        TRVM 2305                   Travel Management                3
HAMG 1324                    Human Resources                      3        HAMG 1340                   Hospitality Law                  3
ENGL 2311                    Technical & Business Writing         3        RSTO 1325                   Purchasing                       3
                             Restricted Elective                  3        HAMG 2322                   Hospitality Financial Mgmt       3
                             TOTAL SEMESTER                                                            TOTAL SEMESTER
                                                                  15                                                                    15
                             CREDITS                                                                   CREDITS

Spring Semester (5)                                                        Summer (5)
RSTO 1325                    Purchasing                           3        HAMG 2389                   Internship                       3
                                                                                                       TOTAL SEMESTER
HAMG 2322                    Hospitality Financial Mgmt           3                                                                     3
                                                                                                       CREDITS
                             Humanities/Fine Arts                 3
                             Restricted Elective                  3        Fall Semester (6)
                             TOTAL SEMESTER
                                                                  12                                   Humanities/Fine Arts             3
                             CREDITS
                                                                                                       Restricted Elective              3
Summer Semester (6)                                                                                    Social/Behavioral Science        3
HAMG 2389                    Internship                           3                                    Restricted Elective              3
                             TOTAL SEMESTER                                                            TOTAL SEMESTER
                                                                  3                                                                     12
                             CREDITS                                                                   CREDITS
Specializations-Hospitality Management – Associates of Applied Science with Specializations
  Restricted Electives Crosswalk

Food and Beverage
This program offers hospitality management majors with a basic background in food and beverage operations which is fundamental to all
aspects of the hospitality industry. The department offers an array of specialized food and beverage courses. Course instruction includes
hands-on laboratory experience and extensive interaction with the hotel and lodging industry as well as traditional classroom lectures and
demonstrations. Once a student successfully completes this program, they will obtain an Associate of Applied Science Degree or Advanced
Skills Tech Prep Degree in Hospitality Management. Complimentary programs to this are; Meeting and Event Planning Certificate or the
Culinarian or Basic Certificate in Culinary Arts. Transfer credits may also be considered. All students in this department are assigned a
program advisor who can discuss degree plans and options fully. Please contact the program at 223-5174 for further information.

  Food and Beverage-6 credits from Group A and 3 credits from Group B. You must take CHEF 1301-Basic Foods. The
  remaining 6 credits are optional from the list below.
Grou    Course                                 When     Lecture Lab      Pre Requisite or Co-   Department Required or
p                                              Offered  Hours     Hour Requisite                Approval     Optional
                                                                  s                             Required?
A       CHEF 1301-Basic Foods                  Fall/Sp  1         4      FDNS 1301,CHEF 1205 X               Required
        CHEF 1341-Amer Regional Cuisine        Fall     1         6      CHEF 1301              X            Optional
        RSTO 2307-Catering                     Summer   2         4      FDNS 1301, CHEF        X            Optional
                                                                         1205
        CHEF 2301-Intermediate Food Prep Su-Odd         2         2      CHEF 1301              X            Optional

B        RSTO 1304-Dining Room Mgmt               Fall/Sp       3           1                                                    Optional
         HAMG 2330-Convention & Grp               Fall-Even     3           0                                                    Optional
         Svcs
         TRVM 1327-Special Event Design           Fall          3           0                                                    Optional


Hotel & Lodging
This program offers hospitality management majors with a basic background in hotel and lodging operations which is fundamental to all
aspects of the hospitality industry. The department offers an array of specialized hospitality courses. Course instruction includes hands-on
laboratory experience and extensive interaction with the hotel and lodging industry as well as traditional classroom lectures and
demonstrations. Once a student successfully completes this program, they will obtain an Associate of Applied Science Degree or Advanced
Skills Tech Prep Degree in Hospitality Management. Complimentary programs to this are; Meeting and Event Planning Certificate or
Travel & Tourism Certificate. Transfer credits may also be considered. All students in this department are assigned a program advisor
who can discuss degree plans and options fully. Please contact the program at 223-5174 for further information.

  Hotel & Lodging-6 credits from Group A and 3 credits from Group B. You must take RSTO 1304-Dining Room
  Management. The remaining 6 credits are optional from the list below.
Grou    Course                             When          Lecture Lab     Pre Requisite or Co-   Department                       Required or
p                                          Offered       Hours     Hour Requisite               Approval                         Optional
                                                                   s                            Required?
A       RSTO 1304-Dining Room Service      Fall/Sp       3         1                                                             Required
        EHKP 1301-Housekeeping             Sp-Odd        3         0                                                             Optional
        HAMG 2337-Facilities Management    Sp-Even       3         0                                                             Optional

B        HAMG 1300-Casinos and Gaming             Fall-Odd      3           0                                                    Optional
         HAMG 2330-Convention & Grp               Fall-Even     3           0                                                    Optional
         Svcs
         TRVM 2345-Advanced Topics                Fall/Sp       3           2                                    X               Optional


Meeting and Event Planning

This program offers hospitality management majors with a basic background in meeting and event planning sector of the hospitality
industry. The department offers an array of specialized hospitality courses. Course instruction includes hands-on laboratory experience and
extensive interaction with the meeting and event planning industry as well as traditional classroom lectures and demonstrations. Once a
student successfully completes this program, they will obtain an Associate of Applied Science Degree in Hospitality Management. Areas of
career opportunities for students completing this program are corporate event management, exposition and tradeshow management,
conventions & conferences, visitor’s bureaus, catering, venue sales, hotels & resorts, wedding planners, theme and amusement parks, and
casinos Complimentary programs to this are; Travel & Tourism Certificate or Culinarian Certificate in Culinary Arts. Transfer credits may
also be considered. All students in this department are assigned a program advisor who can discuss degree plans and options fully. Please
contact the program at 223-5174 for further information.

  Meeting Planning-3 credits from Group A and 6 credits from Group B. You must take either TRVM 2301 OR TRVM 1327
  (Group A). The remaining 6 credits are optional from the list below.
Grou    Course                               When        Lecture Lab      Pre Requisite or Co-   Department Required or
p                                            Offered     Hours       Hour Requisite              Approval   Optional
                                                                     s                           Required?
A       TRVM 2301-Intro to Convention        Spring      3           0                                      1 of the
        OR                                                                                                  courses
        TRVM 1327-Special Event Design       Fall        3           0                                      is required

B        HAMG 2330-Convention & Grp               Fall-Even     3           0                                                     Optional
         Svcs
         TRVM 2333-Applied Conv Mgmt              Fall/Sp       3           0                                                     Optional
         HAMG 1317-Recreational Svcs              Spring/Su     3           0                                                     Optional
         RSTO 2307-Catering                       Summer        2           4        FDNS 1301, CHEF              X               Optional
                                                                                     1205
         TRVM 2341-International Conv &           Fall-Odd      3           0
         Mtg


Travel & Tourism
This program offers hospitality management majors with a basic background in travel & tourism operations which is fundamental to all
aspects of the hospitality industry. The department offers an array of specialized hospitality courses. Course instruction includes hands-on
laboratory experience and extensive interaction with the travel & tourism industry as well as traditional classroom lectures and
demonstrations. Once a student successfully completes this program, they will obtain an Associate of Applied Science Degree in
Hospitality Management. Areas of career opportunities for students completing this program are travel agencies, tour operators, meetings
and conventions, airlines, rental car agencies, cruise lines, hotels, motel, resorts, and spas, restaurants, campgrounds, theme and amusement
parks, casinos, and ski resorts. Complimentary programs to this are; Meeting and Event Planning Certificate. Transfer credits may also be
considered. All students in this department are assigned a program advisor who can discuss degree plans and options fully. Please contact
the program at 223-5174 for further information.

  Travel & Tourism-6 credits from Group A and 3 credits from Group B. You must take TRVM 2335-Travel Automation II.
  The remaining 6 credits are optional from the list below.
Grou    Course                                When          Lecture Lab  Pre Requisite or Co-  Department Required or
p                                             Offered       Hours   Hour Requisite             Approval      Optional
                                                                    s                          Required?
A       TRVM 2355-Travel Automation II        Fall/Sp       2       2    HAMG 1308,HAMG                      Required
                                                                         1319
        TRVM 2345-Advanced Topics             Fall/Sp       3       2                          X             Optional
        HAMG 1317-Recreational Services       Spring/Su 3           0                                        Optional

B        TRVM 1391-ST; Destinations               Spring/Su     2           2                                                     Optional
         HAMG 2330-Convention & Grp               Fall-Even     3           0                                                     Optional
         Svcs
         TRVM 2341-International Conv &           Fall-Odd      3           0                                                     Optional
         Mtg
Associates of Applied Science-Hospitality Management, Baccalaureate Prep
This program is designed for students who wish to transfer to a 4-year institution upon graduation or are transferring general education
credits. It is made up of 42 general education credit hours that will transfer to any public institution of higher education in Texas. These
courses must be chosen from the ACC Core Curriculum listing. The major area of the program is made up of 8 courses. We have placed
in 4 default courses that are designed to transfer to a 4-year institution, however those courses can be substituted based on the student’s
preferences and the institution they are planning to transfer to. A student who completes this program will receive an Associates of
Applied Science in Hospitality Management.

  Program Course #          Course Title                                          Sem
                                                                                  Hrs.
  HIST 1301                  United States History I                              3
  ENGL 1301                  English Composition I                                3
  MATH 1314+                 College Algebra                                      3
  ENGL 1302+                 English Composition II                               3
                             Mathematics                                          3
  HIST 1302                  United States History II                             3

  GOVT 2306                  Texas State and Local Government                     3
  ECON 2301                  Principles of Macroeconomics                         3
                             Natural Science2                                     3
                             United States Government                             3
                             Humanities/Fine Arts3                                3
                             Oral Communication4                                  3
                             Natural Science2                                     3
                             Visual or Performing Arts3                           3

  Major Courses
  CHEF 1205                 Sanitation and Safety or Elective                     2
  HAMG 1308                 Introduction to Hospitality Industry or Elective      3
  HAMG 1324                 Hospitality Human Resources Management or             3
                            Elective
  HAMG 1313                 Front Office Procedures or Elective                   3
                            Restricted Elective1                                  3
                            Restricted Elective1                                  3
                            Restricted Elective1                                  3
                            Restricted Elective1                                  3
                            Restricted Elective1                                   3
Certificate Programs- Meeting and Event Planning and Travel & Tourism
Our department also offers two additional certificate programs in Travel & Tourism and Meeting and Event Planning. These courses can
be used for the major courses of the AAS-Hospitality Management , Baccalaureate Prep program.

Meeting and Event Planning

   Meeting & Event Planning-Certificate (Beginning in Fall)- you may also take your restricted elective in the fall
Fall Semester
HAMG 1308                Introduction to Hospitality                                    3
HAMG 1319                Computers in Hospitality                                       3
HAMG 2307                Marketing & Sales                                              3
 TRVM 1327               Special Event Design                                           3
                         TOTAL SEMESTER CREDITS                                        12

   Spring Semester
TRVM 2301                   Intro to Conventions                                            3
TRVM 2355                   Expo & Trade Show Operations                                     3
HAMG 1340                   Hospitality Law                                                  3
TRVM 2333                   Applied Convention Mgmt                                          3
                            Restricted Elective                                              3
                            TOTAL SEMESTER CREDITS                                          15


 Meeting and Event Planning-Certificate (Beginning in Spring)
   Spring Semester
HAMG 1308              Introduction to Hospitality                                           3
TRVM 2355              Expo & Trade Show Operations                                          3
HAMG 1340              Hospitality Law                                                       3
TRVM 2301              Intro to Conventions                                                  3
HAMG 2307                   Marketing & Sales                                                3
                            TOTAL SEMESTER CREDITS                                          15

   Fall Semester
TRVM 1327                   Special Event Design                                             3
HAMG 1319                   Computers in Hospitality                                        3
                            Restricted Elective                                              3
TRVM 2333                   Applied Convention Mgmt                                          3
                            TOTAL SEMESTER CREDITS                                          12



Meeting & Event Planning- Certificate
Restricted Electives-When are They Offered?
HAMG 2330                 Convention and Group Management                      Fall- Even Years
HAMG 1317                 Recreational Services                               Spring & Summer
TRVM 2341                 International Convention & Meeting                   Fall-Odd Years
 Travel & Tourism-Certificate (Beginning in Fall)
Fall Semester
HAMG 1308                  Introduction to Hospitality    3
HAMG 1319                  Computers in Hospitality      3
HAMG 2307                  Marketing & Sales              3
 TRVM 1323                  Group Tour Operations        3
                           TOTAL SEMESTER CREDITS        12

   Spring Semester
TRVM 2345                 Advanced Topics in Tourism     3
TRVM 1391                 Special Topics-Destinations     3
TRVM 2305                 Travel Management              3
TRVM 2355                 Travel Automation II            3
HAMG 2389                 Internship                     3
                          TOTAL SEMESTER CREDITS         15


 Travel & Tourism-Certificate (Beginning in Spring)
   Spring Semester
TRVM 2305                Travel Management               3
HAMG 1308                Introduction to Hospitality     3
HAMG 1319                Computers in Hospitality        3
HAMG 2307                Marketing & Sales               3
                          TOTAL SEMESTER CREDITS         12

   Summer Semester

TRVM 1391                 Special Topics-Destinations    3
                          TOTAL SEMESTER CREDITS         3

Fall Semester
 TRVM 2345                Advanced Topics in Tourism     3
HAMG 2389                 Internship                     3
 TRVM 2355                Travel Automation II            3
 TRVM 1323                 Group Tour Operations         3
                          TOTAL SEMESTER CREDITS         12
                                           2006-2007 Catalog
                                         Course Master Schedule
COURSES REQUIRED IN THE MAJORS
Course #           Course Name                              Fall Section    Spring Section     Summer
                                                                                               Section
CHEF 1301          Basic Food Preparation                   X               X
CHEF 1340          Meat Preparation                         X               X
CHEF 1341          American Reg Cuisine                     X               X
CHEF 1345          International Cuisine                    X               X
CHEF 2336          Charcuterie                              X
FDNS 1301          Intro to Foods                           X               X
HAMG 1308          Intro to Hospitality                     X               X                  X
HAMG 1319          Computers in Hospitality                 X               X
HAMG 1324          Human Resources                          X               X                  X
HAMG 2389          Internship                               X               X                  X
CHEF 1205          Sanitation                               X               X
IFWA 1217          Food Prod and Planning                   X               X
IFWA 1319          Hotel, Rest and Institutional Meats      X               X
PSTR 1301          Fund of Baking                           X               X
RSTO 1301          Beverage Mgmt                                            X
RSTO 1304          Dining Room Mgmt                         X               X
RSTO 1317          Nutrition                                X               X
RSTO 1319          Viticulture                                                                 X
RSTO 1325          Purchasing                               X               X
TRVM 1327          Special Event Design                     X
HAMG 1313          Front Office Procedures                  X               X
HAMG 1340          Hospitality Legal Issues                                 X
HAMG 2305          Management & Leadership                  X               X
HAMG 2307          Marketing & Sales                        X               X
HAMG 2332          Hospitality Financial Management                         X
TRVM 2305          Travel Industry Management                               X
TRVM 2301          Intro to Convention and Meeting                          X
TRVM 2333          Applied Convention Management            X               X                  X
TRVM 2355          Exposition and Trade Show                                X                  X
TRVM 1391          Special Topics-Destinations                              X                  X
TRVM 2335          Travel Automation II                                     X                  X
TRVM 2345          Advanced Topics in Tourism               X               X

COURSES THAT ARE
ELECTIVES
Course #           Course Name                              Fall     Fall   Spring   Spring   Sum   Sum
                                                            Odd      Even   Odd      Even     Odd   Even
CHEF 1391          Special Topics                                                             X     X
CHEF 2301          Intermediate Foods                                                         X     X
CHEF 2302          Saucier                                                                    X     X
CHEF 2307          Catering                                                                   X     X
HAMG 2330          Convention & Group Management            X        X
HAMG 1300          Casinos and Gaming                                       X        X
HAMG 1317          Recreational Services                                    X        X
TRVM 2341          International Convention & Meeting       X
TRVM 1323          Group Tour Operations                    X        X
Course Descriptions
CHEF 1191 SPECIAL TOPICS IN CULINARY ARTS/CHEF TRAINING -- CULINARIAN EXCURSION (1-1-0). Culinary
excursion trip to reinforce materials covered in CHEF classes. Trip will consist of tours, demonstrations, interaction with regional chefs
and food tastings. Skills: P. Prerequisites: Department approval.

CHEF 1301 BASIC FOOD PREPARATION (3-1-4). A study of the fundamental principles of food preparation and cookery to include
Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Fee: $24 Insurance:
$3.10 Skills: P Prerequisites: FDNS 1301 and CHEF 1205 and department approval required.

CHEF 1340 MEAT PREPARATION AND COOKING (3-1-4). Study of the preparation, storage, and cooking techniques for beef,
pork, lamb, poultry, seafood, and game. Includes moist heat and dry heat preparation methods as related to both classical and modern
methods of preparation of dishes. Fee: $24 Insurance: $3.10 Skills: P Prerequisites: IFWA 1319 and CHEF 1301 and department approval
required.

CHEF 1341 AMERICAN REGIONAL CUISINE (3-1-6). A study of the development of regional cuisine's in the United States with
emphasis on the similarities in production and service systems. Application of skills to develop, organize, and built a portfolio of recipe
strategies and production systems. Fee: $24 Insurance: $3.10 Skills: P Prerequisites: CHEF 1301 and department approval required.

CHEF 1345 INTERNATIONAL CUISINE (3-1-6). The study of classical cooking skills associated with the preparation and service of
international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions
of the world. Fee: $24 Insurance: $3.10 Skills: P Prerequisites: CHEF 1341 and department approval required.

CHEF 1391 SPECIAL TOPICS IN CULINARY ARTS/CHEF TRAINING -- CAJUN CUISINE (3-1-4). Through lecture and
hands-on cooking, students will explore Cajun and Creole cuisines and local food specialties of Southern Louisiana. Authentic recipes from
working chefs from the region will be utilized. Correct cooking techniques and authentic traditional seasoning are emphasized. Fee: $24
Insurance: $3.10 Prerequisites: CHEF 1205, CHEF 1301 or department approval.

CHEF 1391 SPECIAL TOPICS IN CULINARY ARTS/CHEF TRAINING -- SENSORY EVALUATIONS (3-1-4). An overview
of the art of understanding and demonstrating the proper technique for using sensory evaluation to analyze food and beverages. Fee: $24
Insurance: $3.10. Skills: P. Prerequisites: IFWA 1319 and Department approval. ( )

CHEF 1391 SPECIAL TOPICS IN CULINARY ARTS/CHEF TRAINING -- UNDERSTANDING BEERS (3-3-0). An
overview of understanding and evaluating the components and sensory evaluation of beers from around the world. Class will include an in-
depth evaluation of the components of beers, production differences among styles and possible pairings with foods. Fee: $24 Insurance:
$3.10. Skills: P. Prerequisites: Prior approval from department. Must be 21 years old prior to start of class.

CHEF 2301 INTERMEDIATE FOOD PREPARATION (3-2-4). Continuation of previous food preparation course. Topics include
the concept of pre-cooked food items, as well as scratch preparation; covers full range of food preparation techniques. Fee: $24 Insurance:
$3.10 Prerequisites: Suggested: CHEF 1301 and department approval.

CHEF 2302 SAUCIER (3-1-4). Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments,
and the pairing of sauces with a variety of foods. Skills: P. Fee: $24 Insurance: $3.10 Prerequisites: FDNS 1301 and CHEF 1205 and
department approval. (CUL 1073)

CHEF 2336 CHARCUTERIE (3-1-4). Advanced concepts in the construction of sausages, pates, and related forced meat preparations.
Fee: $24 Insurance: $3.10 Prerequisites: FDNS 1301, CHEF 1205 and IFWA 1319 OR department approval.

CHEF1191 SPECIAL TOPICS IN CULINARY ARTS/CHEF TRAINING -- VITICULTURE EXCURSION (1-0-3). Optional
trip to reinforce all materials covered in RSTO 1319. Students will be able to interact with various wineries, perform various samples of
vintages from wineries toured and learn about wine making operations. Skills: P. Prerequisites: RSTO 1319 and department approval.

EHKP 1301 HOUSEKEEPING SUPERVISION (3-3-0). An overview of the fundamentals of housekeeping management in the
hospitality industry including the management functions, tools, and practices in today's lodging and institutional housekeeping departments.

ENGL 1301 ENGLISH COMPOSITION I (3-3-0). A study of the principles of composition with emphasis on language, the
mechanics of writing, the types of discourse, and research and documentation. Skills: E (ENG 1613)
ENGL 2311 TECHNICAL & BUSINESS WRITING (3-3-0). Principles, techniques, and skills needed to conduct scientific, technical,
or business writing. Instruction in the writing of reports, letters, and other exercises applicable to a wide range of disciplines and careers.
Emphasis on clarity, conciseness, and accuracy of expression. Research techniques, information design, effective use of graphics, and
preparation and presentation of oral reports will be covered. Skills: E Prerequisites: ENGL 1301. (ENGL 1311)

FDNS 1301 INTRODUCTION TO FOODS (3-2-2). A study of the composition of food and the chemical and biological changes that
occur in storage and processing. Includes preparation techniques and selection principles. Fee: $24 Insurance: $3.10. Skills: G.

HAMG 1300 INTRODUCTION TO THE CASINO AND GAMING INDUSTRY (3-3-0). Overview of casino operations
including the economics of the casino and its interface with hotels and other organizations and the practices and problems associated with
the casino management such as staffing, security, controls, taxation, and entertainment.

HAMG 1313 FRONT OFFICE PROCEDURES (3-3-0). A study of the flow of activities and functions in today's lodging operation.
Topics include a comparison of manual, machine assisted, and computer based methods for each front file function. Skills: R.

HAMG 1317 RECREATIONAL SERVICES (3-3-0). The study of guest recreation and entertainment including available space
requirements cost of operation and maintenance, layout and design, and direct and indirect benefits.

HAMG 1319 COMPUTERS IN HOSPITALITY (3-1.5-2). An introduction to computers and their relationship as an information
system to the hospitality industry. The course includes an overview of industry-specific software. Skills: R.

HAMG 1324 HOSPITALITY HUMAN RESOURCES MANAGEMENT (3-3-0). A study of the principles and procedures of
managing people in the hospitality industry.

HAMG 1340 HOSPITALITY LEGAL ISSUES (3-3-0). A course in legal and regulatory requirements that impact the hospitality
industry. Topics include Occupational Safety and Health Administration (OSHA), labor regulations, tax laws, tip reporting, franchise
regulations, and product liability laws. Hospitality Management policies are presented to ensure compliance and minimize the danger of
legal liability. Inn keeping, restaurants, alcoholic beverage, insurance and labor laws and legislation affecting the hospitality industry are the
major themes of the course. Skills: R. Prerequisites: HAMG 1308.

HAMG 2305 HOSPITALITY MANAGEMENT AND LEADERSHIP (3-3-0). An overview of management and leadership in the
hospitality industry with an emphasis on management philosophy, policy formulation, communications, motivation and team building.
Skills: E. Prerequisites: HAMG 1308.

HAMG 2307 HOSPITALITY MARKETING AND SALES (3-3-0). Identification of the core principles of marketing and their impact
on the hospitality industry. Organization of hospitality marketing functions: Primary focus on marketing programs and their roles in the
management of successful hospitality organizations. Study of the use of hospitality services as an incentive to help meet marketing
objectives. Includes the organization and marketing of transportation, hotels, restaurants, tour and ground operators, destination, and
other creative services. Skills: R.

HAMG 2330 CONVENTION AND GROUP MANAGEMENT AND SERVICES (3-3-0). A course in the scope of the various
segments of the convention market. Exploration of individual needs and the methods and techniques to provide better service to
conventions and groups.

HAMG 2332 HOSPITALITY FINANCIAL MANAGEMENT (3-3-0). Methods and application of financial management within the
hospitality industry. Primary emphasis on sales accountability, internal controls, and report analysis. Skills: B. Prerequisites: MATH 1332
and HAMG 1308.

HAMG 2337 HOSPITALITY FACILITIES MANAGEMENT (3-3-0). Identification of building systems, facilities management,
security and safety procedures.

HAMG 2389 INTERNSHIP -- HOSPITALITY ADMINISTRATION AND MANAGEMENT (3-1-12). A work-based learning
experience that enables the student to apply specialized occupational theory, skills and concepts. A learning plan is developed by the college
and the employer. This may be a paid or unpaid experience. This course may be repeated if topics and learning outcomes vary. Skills: P.
Prerequisites: department approval required.

CHEF 1205 SANITATION AND SAFETY (2-2-0). Introduction to sanitation and public health as related to the food service industry,
including potential hazards that may occur in the operation and production of food.

IFWA 1217 FOOD PRODUCTION AND PLANNING (2-2-1). Skill development in basic mathematical operations and study of their
applications in the food service industry. Topics include percentages, weights and measures, ratio and proportion, weights and measures
conversions, determination of portion costs for menu items and complete menus, portion control, and the increase and decrease of
standard recipes. Skills: N.
IFWA 1319 HOTEL, RESTAURANT, AND INSTITUTIONAL MEAT (3-2-3). A study of the identification and characteristics of
wholesale and retail cuts of meat; hotel, restaurant, and institutional cuts of meat; U.S.D.A. quality grades; quality control; and the Federal
Meat Inspection Regulation. Fee: $24 Insurance: $3.10 Co-requisites: FDNS 1301 and CHEF 1205.

MATH 1332 COLLEGE MATHEMATICS (3-3-0). A course designed for non-mathematics and non-science majors. Topics may
include, but are not limited to, sets, logic, number theory, geometric concepts, and an introduction to probability and statistics.
Prerequisites: A satisfactory score on the ACC Mathematics Assessment Test. A second option is an appropriate secondary school course
(Algebra II) and completion of any TASP-mandated mathematics remediation. (MTH 1513)

PSTR 1301 FUNDAMENTALS OF BAKING (3-2-4). Fundamentals of baking including dough, quick breads, pies, cakes, cookies,
tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula
conversions, functions of ingredients, and the use of proper flours. Skills: P Fee: $24 Insurance: $3.10 Co-requisite: CHEF 1205.

PSTR 2331 ADVANCED PASTRY SHOP (3-2-4). A study of classical desserts, French and international pastries, hot and cold desserts,
ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Fee: $24 Insurance: $3.10 Skills: P. Prerequisites:
PSTR 1301 and department approval.

RSTO 1301 BEVERAGE MANAGEMENT (3-3-0) A study of the beverage service of the hospitality industry including spirits, wines,
beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements,
staffing, service, and the selection of wines to enhance foods.

RSTO 1304 DINING ROOM SERVICE (3-3-1). Introduces the principles, concepts, and systems of professional table service. Topics
include dining room organization, scheduling, and management of food service personnel. Insurance: $3.10.

RSTO 1317 NUTRITION FOR THE FOOD SERVICE PROFESSIONAL (3-3-0). An introduction to nutrition including nutrients,
digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking
techniques. Skills:E.

RSTO 1319 VITICULTURE AND ENOLOGY (3-2-3). A study of the growing regions, production, processing, and distribution of
domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, and the techniques of
proper wine service. Fee: $24 Insurance: $3.10 Skills: P. Prerequisites: Must be 21 years old and receive department approval to take class.

RSTO 1325 PURCHASING FOR HOSPITALITY OPERATIONS (3-3-0). Study of purchasing and inventory management of foods
and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price
comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing
formulas, controls, and record keeping at each stage of the purchasing cycle.

RSTO 2307 CATERING (3-2-4). Principles, techniques, and applications for both on-premises, off-premises, and group marketing of
catering operations including food preparation, holding, and transporting techniques. Fee: $24 Insurance: $3.10. Skills: P. Prerequisites:
CHEF 1205, FDNS 1301 and department approval required.

TRVM 1323 GROUP TOUR OPERATIONS (3-3-0). A study of the role of the group planner, selling to groups, and planning
itineraries. Including components of a tour package, tour costing, advertising and promotion, group dynamics, and tour guide
qualifications.

TRVM 1327 SPECIAL EVENTS DESIGN (3-3-0). The development of a special event from the conceptual stage through
completion. Emphasis on industry terminology, factors to consider when planning a special event, and contingency plans.

TRVM 1391 SPECIAL TOPICS IN TRAVEL & TOURISM – DESTINATIONS SPECIALIZATION (3-2-2). An in-depth study
of a select group of new and emerging travel destinations. Skill development in customized and specialized travel applications for personal
travel destinations, cruises, foreign tour groups, and/or convention and meeting planning groups including itinerary planning and sales
strategies.

TRVM 2301 INTRODUCTION TO CONVENTION/MEETING MANAGEMENT (3-3-0). Overview of the meetings and
convention industry and the various aspects and skills involved in planning and managing meetings and conventions. Emphasis on types of
meetings, meeting markets, industry suppliers, budget and program planning, site selection and contract negotiations, registration and
housing, food and beverage requirements, function and meeting room setup, and audiovisual requirements.

TRVM 2305 TRAVEL INDUSTRY MANAGEMENT (3-3-0). The preparation for mid-management positions in the travel and
tourism industry. Topics include business organization, Airline Reporting Corporation requirements and regulations, bookkeeping
requirements, equipment decisions and airline computer system affiliation, as well as staff development and employee relations, experiential
team building applications, and the interviewing process.
TRVM 2333 APPLIED CONVENTION/MEETING MANAGEMENT (3-3-0). Integrate meeting planning tools that compare and
discriminate between key areas of program development and convention objectives. Discussion of meeting planning with emphasis on the
key areas of meeting management. Topics include needs assessment, identifying meeting objectives, program development, facility
selection, negotiations, contract, meeting and function space setup, promotion and publicity, budgeting, evaluation, and legal issues. Skills:
P .Prerequisites: department approval required

TRVM 2335 TRAVEL AUTOMATION II (3-2-1). A continuation of the study of airline computer reservation systems. Emphasis on
reserving cars and hotels, using queues, creating passenger profiles, interpreting air fares, rules, and routing, and explaining these to
passengers. Prerequisites: HAMG 1308 HAMG 1319.

TRVM 2341 INTERNATIONAL CONVENTION AND MEETING MANAGEMENT (3-3-0). Apply the principles of
convention/meeting management in an international setting. Compare the differences in planning a domestic versus an international
meeting; including contract negotiation, foreign currency, customs and laws, exposition, marketing, shipping, languages, cultures, and how
foreign policy affects the meeting planning process. Identify resources to assist planner in development of an international meeting.

TRVM 2345 ADVANCED TOPICS IN TOURISM (3-3-2). Provides the student with an in-depth look into the aspects of concierge,
destination management companies, incentives meeting and travel planning, attractions management, special event, festival planning, and
eco-tourism. Included are field trips, guest speakers, and case studies. Skills: P Prerequisites: HAMG 1308 and department approval.

TRVM 2355 EXPOSITION AND TRADE SHOW OPERATIONS (3-3-0). A discussion of management of the specific problems of
trade shows and exhibitions, including design, construction, and regulation. Logistics for planning events, including crowd control, special
effects, lighting, decorations and audio. Procedures for conducting fairs, festivals, sports events, and grand openings.
                                                                              Getting Started
                                                                               Student Guide
Tools and Equipment
Each course will have their own listing of requirements regarding tools. However, a student must supply their own knives.
Knives come in a variety and shapes and sizes, weights handles, etc. I feel that its important that the student find a knife that
they truly feel comfortable with since this will be more of a determining factor on how well the student can use the knife. Knives
do not need to be expensive in order to be good for culinary use. Some of my favorite knives I’ve picked up for as little as
$10 in small shops. Please refer to your syllabus to determine what types of knives that you will need for your class in
question. Start small and purchase only a few knives to figure out what you are looking for in a knife.

Registration
Students should register as early as possible for our classes. They fill fast and because many are laboratory courses we are
limited in the number of students allowed per section. If you have any questions or concerns, please contact the Department
Chair.

Textbooks
Our textbook listing has a link from our webpage at http://www2.austincc.edu/hospmgmt/textbooks

Uniforms
What are the uniform requirements for the school?
Due to the location and the safety requirements of the course, the following uniform requirements will be enforced during the
semester:

· no jewelry such as earrings, necklaces and or rings may be worn during the food preparation phase of each class
· fingernails must be kept short and clean, with no fingernail polish (no press on nails allowed)
· all hair must be restrained and covered with either a hairnet, or white chef hat (no skull caps allowed)
· a clean, white pressed chef jacket (without logos or stains) and a white apron worn over a plain white shirt without logos
· approved chef pants (only blue and white houndstooth)
· neutral hose or socks
· a closed toe , non-skid shoe (no sandals allowed)

How to purchase chef clothes and where to get them in town?
There are many locations in town to purchase your clothes. You may also go online and purchase your clothes from various
sources across the web. My suggestion is to go and hand pick your first jacket and try it on before you try mail order. Chef
jackets are like purchasing any other type of clothing; you must try it on to determine what size will work for you. Make sure
that the jacket feels comfortable and moves with you. Cross your arms around the front and make sure that the jacket will flow
with you. Make sure that the arm length is good and the jacket feels good to you. You may also wish to purchase a jacket
slightly larger in size. I have found that some jackets will shrink over time and get tight and hard to wear in comfort.
                                                                            Getting Started
                                                                             Student Guide
Dress Code
Professionalism is the signature of this degree, and is the expectation for performance and appearance.
Students in our programs are required to wear a uniform for culinary laboratories and classes associated with those labs, and
conservative business attire in non-culinary lab classes. The faculty of the program expects a dress code consistent with industry
standards. Except for culinary labs, guest lectures, and other special events, a casual dress code is acceptable. The casual dress code
does not include ripped clothing, cutoffs, short or tight clothing, baseball caps, and clothing with obscene or offensive wording.
Students must dress professionally while on field trips and designated presentations. Professional dress includes a shirt, tie, and slacks
for male students, and a dress or a professional shirt with a skirt or slacks for female students. Professional dress is also required for
guest lectures and designated events. If students do not adhere to this standard, they will be excused from class and not receive
attendance credit for the class that day.

Overrides
If a student wishes to be overridden into a class because it is full, they must receive approval from the Department Chair. Only
students who fall under special circumstances may be granted approval. A student must complete an Override Request Form prior to
consideration. These forms are only available at the Department Chairs office.

Challenge Exams
If a student wishes to challenge or test-out of a course, they must receive approval from the department. Our department has a
process for challenge exams that must be followed by our students.

Double Majors
Students are allowed to pursue multiple programs at once and many do. However, you can only declare ONE major in our program.
Your program advisor will work with you regarding receiving one than one Certificate or AAS or a combination of both. Students
may not receive a Certificate at the same time or after receiving an AAS degree in the same program.

Transferability of Courses
We have many articulation agreements with 4 year universities across the country. If you are planning to transfer upon graduation
from ACC, ask your program advisor for guidance.

Graduation
All graduation paperwork is completed through the department. Students do not need to apply for graduation. The
Department Chair will complete degree audits and submit the paperwork for you.

Chef Certification
Any student who completes at minimum the Basic Certificate in Culinary Arts is eligible to take the Certified Culinarian Exam.
However, a student must be at least a junior member of the American Culinary Federation PRIOR to graduation. See your program
advisor for details.

Pre-Requisites and Co-Requisites
Our programs are strict on pre and co requisites. If you have a question about your eligibility, see your program advisor PRIOR to
registration. Do not assume you are eligible for a class and register as you might be forced from a class.

Department Approval
If a class has a departmental approval guide on it, then you must notify the Department Chair to receive approval. When you
advise with your program advisor, they will place your approval in the system at that time.
                                                             Meet the Faculty


Virginia Stipp Lawrence, MHM                              Brian Hay, MS, Certified Sommelier
Department Chair-Hospitality Management                   Department Chair-Culinary Arts
MHM-Hospitality Management, University of Houston         MS-Hospitality Management,Purdue University
BS-Food Science & Dietetics,Texas A&M University          B.Econ-University of Guelph
Organizational Behavior-University of Texas Doctoral      Gastronomy, University of Sydney MS
vlawrenc@austincc.edu, 223-5174                           bhay@austincc.edu, 223-5173

Liz Alexander, MBA                                        Brian McCormick
Adjunct Professor-Hospitality & Culinary                  Associate Professor– Culinary Arts
Retail Food Services Manager, ARAMARK                     AAS-Culinary Arts, Culinary Institute of America
MBA-Augusta College                                       brimic3@aol.com, 223-5176
BS-Hospitality Management, University of Houston
                                                          Heather James, BS
Dan Eichler                                               Associate Professor-Hospitality
Adjunct Faculty-Hospitality                               BS-Hotel Administration, University of Houston
General Manager-Hampton Inn & Suites                      hjames2@austincc.edu, 223-5333
BS-Hospitality Management, University of Houston          AAS-Culinary Arts, Austin Community College
                                                          AAS-Hospitality Management, Austin Community College
Bryan Gardner, SPHR
Adjunct Professor-Hospitality                             Karen Duncan
Human Resources Director-Four Seasons Austin              Adjunct Professor-Travel and Tourism
BS-Hotel Administration, University of Nevada Las Vegas   BS-Travel and Tourism, Texas A&M University
BA-Spanish, Universidad del Pais San Sebastian
                                                          Stephanie Herrington, BA
Erika Bongort                                             Adjunct Professor-Culinary Arts
Adjunct Professor-Culinary Arts                           BA-Johnson and Wales
AAS-Johnson & Wales
WOW!



                       scholarships and internships

                       Hospitality Management,
Passion




                       Culinary Arts,
                       Travel & Tourism and
                       Meeting and Event
                       Planning
Service




          2006-2007 Catalog
          3401 Webberville Road
Heat




          Eastview Campus
          Austin, Texas 78702
          512-223-5174, 512-223-5191 (fax)

                              www.austincc.edu/hospmgmt
Scholarships
(updated 3/5/04)




Stan and Leone Pollard Scholarship
Established in 1984 by Stan and Leone Pollard, operators of Ambassador Tours, Inc. in San Francisco. Candidate must be re-entering the
job market by being enrolled in a travel and tourism curriculum in either a recognized proprietary travel school or a two-year junior college.
Two awards of $2000 each will be given. (One award of $2000 for August applicants and another award of $2000 for December
applicants).*

In addition to the general requirements, applicants must submit a 500-word paper on the student's objectives in the travel and tourism
industry.

http://www.astanet.com/education/04ScholarshipApplication.pdf


George Reinke Scholarship
Established in 1988 by George Reinke, a long-time ASTA member in Tulsa, OK, to help educate tomorrow's travel agents.

Awards: Up to six (6) awards of $2000 each annually.

Requirements: 500-word paper entitled "My Objectives in the Travel Agency Industry." In the paper, the student should address why
he/she needs the scholarship.

Criteria: Applicants must be U.S. citizens living and studying in the United States and enrolled in a travel agent studies program.
http://www.astanet.com/education/04ScholarshipApplication.pdf
Those that are attending, have attended, or will attend classes from January to December 2004 are eligible to apply.
Please note that you can only apply once each calendar year. August winners will be notified by the end of October, and December winners will be notified the
following February.




The American Academy of Chefs Chaine des Rotisseurs Scholarship - DOWNLOAD APPLICATION
The American Academy of Chefs offers Chaine des Rotisseurs scholarships, awarded annually on a competitive basis. Scholarships are
available to exemplary students currently enrolled in a full-time two-year culinary program. Sponsored by the Chaine des Rotisseurs and
administered by The American Academy of Chefs, the scholarships provide culinary students assistance toward covering the cost of
culinary programs. Twenty $1,000 scholarships will be awarded within The American Academy of Chefs regions this coming year. All
applications should be received postmarked no later than December 1st. The American Academy of Chefs Scholarship Committee will
make the selections and announce the recipients by February 1st of each year.

http://www.acfchefs.org/academy/aac.html




            Application Requirements: The IACP Foundation welcomes and encourages international applicants for our scholarship
program. Recipients are selected on foodservice experience, strength of application, references, skills and merit. Recipients are not selected
based on financial need. The applicant must be at least a high school graduate or equivalent by June 30th prior to the award year. The
applicant must have at least two years of foodservice work experience, either paid, voluntary or a combination of both.
For more information please contact Trina Gribbins at: IACP Foundation, 304 W. Liberty Street, #201, Louisville, KY 40202; Phone:
502/581-9786 ext.264; Fax: 502/589-3602; E-mail:tgribbins@hqtrs.com




National Restaurant Association Educational Foundation (NRAEF)
Three scholarships for high school seniors and undergraduate students specializing in foodservice, hospitality management, culinary arts,
food technology, dietetics, and related degrees. A variable number of $2,000 scholarships are awarded each year. Deadlines vary by
category. for applications and additional information, go to www.nraef.org.

Scholarships and Mentoring Initiative
National Restaurant Association Educational Foundation
175 W Jackson Blvd Suite 1500
Chicago, Illinois 60604-2702
Phone 312-715-1010
Fax 312-566-9726
Email scholars@foodtrain.org




W. Price, Jr. Memorial Scholarship —Applications must be received by February 15. TRA’s Board of Directors Scholarship Nominating
Committee considers all applicants and announces winners in April. Persons eligible to apply include:

    •    high school seniors who have applied to any one of the accredited foodservice programs in Texas
    •    students currently enrolled in restaurant mgmt. programs in any Texas community college or university

Need an application or more details ?

    •    Print a copy of Application Form (PDF file*)
    •    E-mail your inquiry to TRA Ed Foundation: foundation@tramail.org
    •    Or call the TRA Ed Foundation at (800) 395-2872

W. Price, Jr. Memorial Scholarship History
In 1941, Patrick D. Moreland was elected as Executive Secretary and manager of State Restaurant Association of Texas. In 1953, W. Price,
Jr. was named to succeed Pat Moreland after his resignation in order to enter private business. In 1972, W. Price, Jr. becomes President
with the top elected restaurateur named Chairman of the Board, W. H. "Buckshot" Price. Following his father’s death in January of 1974,
W. H. "Buckshot" Price became the Executive Vice President of TRA. In 1975 the Board of Directors vote to rename the state
headquarters building the TRA-W. Price, Jr. Building and the W. Price, Jr. Memorial Scholarship was founded.




Austin Restaurant Association
Contact Virginia Lawrence for details 223-5174

Qualification for Scholarship

    •    Applicant must be employed by ARA member in good standing.
    •    Applicant must have an overall B grade average.
    •    Applicant must submit an essay summarizing how their experience in the foodservice industry has affected their career goals.
    •    Applicant must be registered at an accredited college or university.
    •    Applicant must submit letters of recommendation from immediate supervisor and professor or instructor.
    •    A scholarship will be awarded one year at a time. Applicants may reapply each year.
    •    The application, transcripts and letters of recommendation must be postmarked by February 28th, 2003.
    •    Checks will be made out to university or college.
               AIWF Scholarship Programs
The American Institute of Wine & Food is pleased to offer scholarships as well as discounted student memberships. Only certain chapters
currently offer scholarships; their contact information and any restrictions have been included below. Additionally, we have noted other
scholarships that may be of interest. To become a student member of The AIWF, print the online membership form and return it to our
national headquarters with your discounted dues and a copy of your current course registration.

https://aiwf.org/_file_repository/application.asp?apptype=Application




The purpose of the AH&LEF scholarship programs is to support the educational development of students pursuing an
undergraduate degree in hospitality management. All eligible students must be enrolled in hospitality management programs (i.e.,
hotel administration, hotel/restaurant management, culinary arts, travel and tourism administration).

The Foundation distributed a total of $426,500 to 305 students for the 2003 academic year through the following scholarship programs:

              1.   Annual Scholarship Grant Program
              2.   Arthur J. Packard Memorial Scholarship
              3.   Hyatt Hotels Fund for Minority Lodging Management
              4.   The Rama Scholarship for the American Dream
              5.   Pepsi Scholarship
              6.   The AAA Five Diamond Hospitality Scholarship
              7.   American Express Scholarship
              8.   Ecolab Scholarship
              9.   Lodging Management Program

IAHI Scholarship Program

Which Programs Can I Apply To?

Many of the Foundation's scholarship programs require school nominations before the student can be considered for an award. The
Annual Scholarship Grant Program, the Rama Scholarship for the American Dream, AAA Five Diamond Scholarship, and the Pepsi
Scholarships require the schools to select the student recipients. The Packard and Hyatt scholarship competitions require students to
be nominated by their respective schools to enter the competitions. Applications for these programs must be obtained through the
participating school dean's office.

Individual students can apply directly to the American Express, Ecolab, Lodging Management Program (LMP), and IAHI scholarship
programs without nomination from their dean's office. Applicants do not need to attend an AH&LEF-affiliated hospitality management
program. However, the American Express and IAHI scholarships require applicants to be employed at hotels with certain association
memberships. The LMP scholarships are exclusively for high school graduates of the LMP program.

For an application, click the appropriate link below.

AMEX
download application      or online application

Ecolab download application
IAHI

Lodging Management Program (LMP) application




                                                    Hospitality Management Program

                                        Austin Hotel and Motel Association Hospitality Scholarships

                                           Culinary Arts and Hospitality Management Scholarship




The WCR Scholarship & Internship Program is here!

By now many of you have already received your copy of the 2004 edition of the WCR Scholarship & Internship Program. We are thrilled
to present 38 diverse and exciting educational opportunities for the coming year. Whether you are a beginner or an experienced
professional, there is a little something for everyone. Enroll in a culinary program at one of our member culinary schools. Tour the
Austrian wine country or spend the summer in France at La Varenne. Spice things up with the “Too Hot Tamales” (Mary Sue Milliken
and Susan Feniger) or even get a glimpse of life ‘in the spotlight’ with Lidia Bastianich as she films new episodes of her television series.
You will find all this and more in this year’s program.

From our baking and pastry internships with Amy Scherber and Elizabeth Falkner to the Barbara Tropp Memorial Internships studying the
flavors of China, the 2004 WCR Scholarship & Internship Program explores countless aspects of the culinary industry.

Invest in your career, apply for a WCR Scholarship! Completed applications must be sent to WCR Headquarters postmarked by March
31, 2004. Previous applicants and participants are eligible to participate.

2004 WCR Scholarship & Internship Booklet - PDF file for download




                Meeting Professionals International (MPI)
WLI SCHOLARSHIP FUND

Thank you for your interest in the Women’s Leadership Scholarship Fund. We are pleased to offer this service to members of MPI and
NSA and are grateful to the scholarship sponsors/donors.

The process is meant to be simple, complete, and timely so that applicants can move forward to accomplish their career goals. The
following describes the process. Please read carefully and contact the WLI at mjcalnan@mpiweb.org or 972-702-3025 with any questions.

         Funding is for college-related education.

         Applicants must already be in the industry and accepted part-or full-time in a certified institution of higher education for an
         industry-applicable course or program. This can be for undergraduate or graduate study. (Examples are marketing, business,
         hospitality, etc.) Several scholarships can be awarded to separate individuals. The first deadline to apply for Category I money was
         May 15, award will be made by July 15 and money disbursed to the institution in August or as required after that. However,
         applications for Category I money will be accepted throughout the year with awards made as funding is available.

         Application http://www.mpiweb.org/resources/wli/app.asp
Study Programs-Go to http://www2.austincc.edu/hospmgmt/internshipopportunities.htm
For our webpage and more listings- Local Internships are available, please see program advisor

The Julia Child Endowment Fund provides an annual scholarship for a career professional to do independent study in France on French
food, wine, history, culture and traditions. The scholarship offsets expenses for travel, research and accommodations. The endowment
fund was established in 1997 to perpetuate Julia Child’s culinary interest and legacy.




               PATRICK MURPHY INTERNSHIP


  "I know that I could not have gotten this exposure to the travel industry without the support of many people. I am
  grateful to the National Tourism Foundation and the National Tour Association for offering an internship that
  allows students like me to pursue their interests in politics and travel."
  Vi Moran
  1999 Patrick Murphy Intern


  The Foundation is seeking a student pursuing a travel and tourism degree with emphasis in political science.
  The applicant must also have excellent written, oral and interpersonal skills.

  Patrick Murphy was best known within the tour and travel industry. Sadly, Mr. Murphy passed away in 1995. Through
  the fund-raising efforts of many individuals and organizations affected by Patrick's contributions, this
  internship was established to encourage people just beginning their careers in the travel and tourism industry
  to push forward and become the future of this industry.

  The student selected to complete this internship will be assigned to work at former Congressman James D. Santini's
  Washington, D.C. office. Since 1983, Mr. Santini has been the Washington representative of the National Tour
  Association. He has served on various travel and tourism committees and is dedicated to bringing awareness to
  tourism's economic and social impact on the United States and the world. The internship includes: a $2,000 personal
  stipend to offset travel and lodging expenses while in Washington, D.C. The internship length and dates will be arranged by the selected
  intern and the employer.

  To apply, please include the following information on separate sheets of paper:
  http://www.ntfonline.org/scholarships/display.cfm?data_id=1746

  About the National Tourism Foundation Internships
  Each year, the Foundation seeks two students pursuing degrees that are travel and tourism-related to complete nternships that run from
  August through December. The applicants must ave excellent written, oral and
  interpersonal skills. The internships include:

    •     A $3,000 personal stipend to offset travel and lodging expenses while in Lexington, Kentucky.
    •     Travel to the National Tour Association (NTA) Annual Convention in November. (This element of the internship package is
        valued at $3,000.)
    •     Opportunities to meet and work with the tourism industry’s leading professionals.Experience in convention and event planning
        and execution.
    •     The experience of working as part of the NTA staff - the premier packaged travel association in the US

  Application Requirements
  The Foundation’s internships require that the applicants reside in Lexington, Ky., from August to December to work
  at the National Tourism Foundation’s headquarters. A $3,000 personal stipend is awarded to the recipient to
  offset travel and lodging expenses while in Lexington.

  Complete applications include the following:
    •       A typed résumé
    •       Any work or internship experience in travel and tourism
    •       Any extracurricular or volunteer experience
    •       A completed copy of the National Tourism
    •       Foundation Internship Application

   http://www.ntfonline.org/scholarships/display.cfm?data_id=922

Other Internships and Career Links (Travel, Tourism and Meeting Planning)

http://www.ntfonline.org/careerLinks/




            Amelia Island Plantation                                     http://www.rsinternships.com/rshome.htm



Amelia Island Plantation-ORGANIZATION PROFILE: Amelia Island Plantation is Florida's premier AAA-Four Diamond
destination island resort in perfect harmony with nature. Located on Amelia Island, Florida, just 29 miles north of Jacksonville
International Airport (JAX), the 1350 acre property overlooks the blue water of the Atlantic on the east and the green marshland and Intra-
coastal Waterway on the west. Three 18-hole championship golf courses, 23 clay tennis courts, a Health and Fitness center, full-service
spa, award-winning Youth Programs, a variety of fine shops and an excellent choice of dining options are among the many activities
offered at Amelia Island Plantation. We have over 20 years experience in offering internships! Many interns have stayed on fulltime with
AIP afterwards. AIP's former interns include our Recreation Director, Human Resources Director, Public Relations Manager, Real Estate
Marketing Manager, Golf Supervisors, Guest Services Supervisor, Conference Services Manager, Assistant Spa Director, Internship
Coordinator and many more! We'd love to add you to the list!

POSITION DESCRIPTION: Internships are offered in the following areas: Commercial, Corporate, and Social Recreation,
Aquatics/Rentals, Retail, Environmental Interpretation, Lodging, Housekeeping, Food & Beverage, Marketing, Sales, Graphics, Retail,
Golf-Level I, Turf Management, Tennis, Pastry and Culinary. We offer a competitive stipend, meals, assistance in locating housing,
extensive training, and many perks including use of our amenities at a discounted rate. The last four areas listed offer an hourly wage in lieu
of a stipend and meals. We are only accepting U.S. applicants at this time.

REQUIREMENTS (if any):

1. Applicants must receive school credit for their experience.
2. Applicants must be fluent in conversational English (speaking, reading, writing, and understanding).
3. Applicants must provide their own transportation - a car is strongly recommended in all areas, and other areas require one. Most housing
is found at least six miles from the resort.
4. A sixteen-week minimum commitment is preferred.
5. Most areas listed require the applicant have and maintain a valid driver's license as well as a good driving record.


INTERNSHIP PERIOD: Continuous
LOCATION: Amelia Island, FL USA
SECTORS:
SALARY: N
STIPEND: Yes (a few internships are compensated with wages)
TUITION ASSISTANCE: N
COLLEGE CREDITS: We require your school to give you credit.
APPLICATION DEADLINE: N/A
APPLICATION PROCESS: Applicants can request information via e-mail or phone, or can download information from our web site.
Please indicate your area of interest and the semester you are interested in. Mail or fax completed application forms, along with resume and
cover letter to the Internship Coordinator.

Indicate that you learned of our internship position through the Rising Star Internships web site.
Fax: (904) 491-4345
URL: www.aipfl.com
CULINARY ARTIST/GOURMET CHEF

ORGANIZATION PROFILE: In the past Centro Linguistico Italiano Dante Alighieri was known as the first private language school in
Florence, Italy. However, today, over 35 years later, Centro Linguistico Italiano Dante Alighieri’s name is synonymous with its position in
the global educational community. The Centro is recognized in the international educational market as the premier center of foreign
language education. At Centro Linguistico Italiano Dante Alighieri our mission is to provide top quality language and cultural instruction
to an international community of students in the tradition of the Italian family. With class sizes no larger than 13 students per class, our
students receive personal attention from our teachers and staff.

POSITION DESCRIPTION: Learn Tuscan cuisine at its finest. You will be working side by side with a few of the top chefs of
Florence. Set in the historical Florence where fine restaurants demand that only the freshest ingredients may be used, that the menu must
change daily and that each Chef understands and knows the history of the ingredients and preparation behind all classic Tuscan dishes.
Interns are invited to learn basic culinary techniques, will make various types of fresh pastas everyday, will be immersed in the world of
Italian pastries and desserts, will learn the creative presentation of food, will learn about food and wine accompaniment and will learn how
to make Classic Tuscan dishes while at the same time learning about Tuscan history through its culinary traditions. The intern will be
exposed to and asked to participate in gourmet cooking at a very high level so it is required that the intern be responsible, focused, on time,
adaptable, have at least an intermediate level of Italian language proficiency and most importantly, passionate about food and cooking.
Because it is the passion and creativity that propel all great Chefs to strive for excellence in the matrimony of flavors, sensations and
ultimately, the fine dining experience.

TYPICAL DAY FOR AN INTERN:

9:00am ? 1:00am: Italian language classes
5:30 pm: At restaurant to assist in preparations for dinner
7:00 pm: A small family style dinner with all of the staff tasting some of the dishes prepared that afternoon
7:45 pm: The restaurant opens with the possibility for the student to participate in the kitchen.
10:30 pm: Closing of the kitchen




INTERN WILL LEARN:

    •    Preparation of fresh pasta, such as tagliatelle, gnocchi, ravioli, tortelli, agnolotti, etc.
    •    Preparation of fish and meat dishes and their reduction sauces
    •    Cutting and chopping in preparing vegetables
    •    Learning about use of herbs and wild mushrooms
    •    Italian desserts with creative presentations

How To Apply:

Visit us online at www.clidante.com and then send your resume and cover letter in Word or PDF format with a portfolio of your best work
to internships@clida.it. And apply online at www.clidante.com.

Thank you for your interest in Centro Linguistico Italiano Dante Alighieri.

REQUIREMENTS (if any): No language prerequisite required however useful and encouraged. A student very interested and
committed to Italian cuisine and culinary art.

INTERNSHIP PERIOD: Continuous
LOCATION: FLORENCE, ITALY
SECTORS:
Culinary
Management
SALARY: N
STIPEND: N
TUITION ASSISTANCE: N
COLLEGE CREDITS: Y
APPLICATION DEADLINE: CONTINUOUS
APPLICATION PROCESS: Contact internships@clida.it and fill out application form on www.clidante.com.

Indicate that you learned of our internship position through the Rising Star Internships web site.

CONTACT INFORMATION
Hilde Opedale
Administration, Applications and Internships
Piazza della Repubblica, 5
50123 Firenze
ITALIA

Telephone: 011-39-055-210808
Fax: 011-39-055-287828
URL: www.clidante.com


                                                          Hospitality Management

ORGANIZATION PROFILE: Internships for America manages internship programs for U.S. Companies. Our programs are designed
to simplify the process for the student, and the company. We assist the intern with all documentation to obtain a J-1 visa, we provide fully
furnished housing, stipends, and a cultural program.

POSITION DESCRIPTION: We have a number of hospitality internships in hotels in Atlanta, Denver, Dallas and Houston.

REQUIREMENTS (if any): You must either be a student, recent grad or have related experience in the hospitality field.

INTERNSHIP PERIOD: Continuous
LOCATION: Atlanta, Dallas, Denver, Houston
SECTORS:
Hospitality Management
Tourism
Culinary
SALARY: Y
STIPEND: Y
TUITION ASSISTANCE: Y
COLLEGE CREDITS: Y
APPLICATION DEADLINE: continuous
APPLICATION PROCESS: visit website www.internship4america.

Indicate that you learned of our internship position through the Rising Star Internships web site.

Telephone: 404-442-9092
Fax: 404-442-9094
URL: www.internship4america.com

                                                    Resort Intern Connections
                              Culinary, Food and Beverage, Recreation, Parks and Recreation, Tourism

ORGANIZATION PROFILE: Resort Intern Connections is dedicated to bringing together the best and brightest students from across
the country and joining them with the best forward thinking, dynamic organizations in the resort, travel and tourism fields. This
partnership takes place in world-class resort locations. Our classrooms really do have awesome views!

POSITION DESCRIPTION: Internships are offered in the following areas: corporate recreation, social recreation, aquatics, food and
beverage, culinary, early childhood education, youth programming.

REQUIREMENTS (if any): Interns must receive credit for the internship towards their degree. Interns must have own transportation.

INTERNSHIP PERIOD: Continuous
LOCATION: Hilton Head Island, Daufuskie Island, Myrtle Beach, South Carolina
SALARY: N
STIPEND: Y
TUITION ASSISTANCE: N
COLLEGE CREDITS: Y
APPLICATION DEADLINE: Continuous
APPLICATION PROCESS: Complete and submit online application along with photo, resume and brief essay.

Indicate that you learned of our internship position through the Rising Star Internships web site.

Telephone: 843-785-7346
Fax: 843-842-8191
URL: www.resortinternconnection.com




                                Aramark Sports & Entertainment Sous Chef

We are currently hiring for the position of Sous Chef for our suites and catering department at Edison International Field of Anaheim. The
successful applicant will be responsible for food production, training of food preps and menu development for the suites and catering
department. This job is available immediately.

2000 Gene Autry Way
Anaheim, CA 92806
Phone: 714-940-2404
Fax: 714-940-2486
e-mail: kanatzar-rhonda@aramark.com

                                                                        Kraft Foods Internships


                         At Kraft Foods, internships are offered in all of our business functions and at many of our locations. A Kraft
                         internship provides students with an opportunity to provide professional support and become an integral part of a
                         business team. Our interns have the chance to learn while making a real contribution to the company. They become
a part of key management meetings, receive meaningful projects and have access to senior management. Each intern is assigned a
supervisor who assigns projects, answers questions and provides guidance. Throughout the entire experience, goals are identified and
interns receive feedback and informal mentoring. You will also get a chance to explore other aspects of the work environment at Kraft
Foods. For example, you may tour the Kraft Creative Kitchens, visit a manufacturing facility, spend time at a Sales Office, or participate in
many other business activities. An internship provides an excellent opportunity to develop relationships with other professionals in the
company as well as other interns. Our interns attend training seminars on a variety of topics, including diversity management and
presentation skills. In addition, they participate in a number of social outings, including tours of the host city, group recreational events,
department receptions and dinners and other activities.

Most interns are college sophomores or juniors or first-year graduate students. Normally, internships are scheduled for summers, although
an internship can occur at any time during the calendar year. Interviews for internships are usually conducted on campuses during October
through February for summer positions. The dates are advertised on campus in advance. Prior to the interviews, we conduct presentations
to introduce students to our company and its products and to discuss career opportunities at Kraft. Check with your placement office to
see when a Kraft representative is scheduled to visit your campus.

If a Kraft representative is not scheduled to visit your school, you may submit your resume for consideration.
Mail resumes to:
University Relations
Kraft Foods
Three Lakes Drive
Northfield, IL 60093

Biltmore Estate Culinary Internships

Interns will be exposed to the professional kitchen and will be rotated in three outstanding restaurants on the Estate - Stable Cafe,
Deerpark and The Bistro. Interns will work in all areas of the kitchen environment. Hours and schedules will vary throughout a seven-day
workweek. Each intern will experience the unique and learn from the best. Knowledge and experience will be gained in areas such as meat
and fish fabrication; ice carving; classical sauce preparation; bread, pastry, chocolate and sugar skills; fresh pasta production; plate design
and presentation and banquet services.

Applicants must be quality-conscious and career minded; have a positive attitude and excellent work ethic; have the ability to accept
challenges and take the initiative; and be able to work independently yet enjoy a team environment. Preferred candidates will be in, or
completed, a course of study in Culinary Arts. Position Classification: Temporary to start, with the potential for a more permanent status.
Offers of employment with Biltmore Estate are contingent upon the successful completion of reference checks, a urine drug screen and
security background check. The hourly wage for this type of position is $7.50 or more based on qualifications. Benefits are based on
employment classification and eligibility criteria. Major benefits are not available in a "temporary" classification but are available if status is
changed to a more permanent classification. How to Apply: Applications for internships are accepted anytime throughout the year. With
the exception of the month of December, starting and ending dates for internships will be determined jointly by the needs of Biltmore
Company and the applicant.

Send resume to:
Culinary Internships
Attn: Human Resources
Biltmore Company
1 N. Pack Sq.
Asheville, NC 28801
Phone: 828.274.6260

When applying for this position, you must refer to: Food & Beverage - Culinary Internships/NJN

Host Marriott Corp. Internships

Marriott International Internships are offered throughout the year in finance and accounting; banquets/catering; culinary arts; front office;
housekeeping; human resources; restaurant/room service/lounge, and sales. Fall and winter internships are 12 to 16 weeks long; Summer
internships are eight to 12 weeks; sales internships are eight to 10 weeks. A group of interns is periodically chosen to attend a three-day
Student Leadership Summit. Knowledge of Windows, Word and database experience. Flexible schedule at least three times per week.
Salary: Work for credit and experience.

Send resume to:Host Marriott Corp.
Hotel, food service and nursing home operations
6600 Rockledge Dr.
Bethesda, MD 20817
Phone: 301.380.7000


Universal Studios Culinary Intern

In this paid summer Culinary internship, beginning no earlier than June 5 and ending no later than September 15th dependent on your
school schedule, you will offer support to our catering efforts, theme park restaurants and production kitchen. Working collaboratively
with Food Service Park Management and our senior culinary team, you will take on managerial responsibilities in guest service, food quality
and production, plus help staff, train, monitor and develop employees. You will also be called on to ensure budgeting labor and food cost
percentages objectives are met, speed of service is optimal at all times and monthly safety talk meetings are completed. Our successful
candidate will have at least 1 year of supervisory experience and solid knowledge of the food service industry. Prior supervisory and/or line
level experience in fast service, buffet or high-volume full service restaurants with a strong emphasis on back-of-the-house operations is
essential. The individual we seek must be able to demonstrate superior skills in team-building and subordinate development throughout
their food service experience, and also exhibit excellent communication and computer capabilities. A Bachelor’s degree in Hospitality with
Culinary emphasis or current enrollment in a Culinary degree program is needed. Individuals applying from out of state will receive a
signing bonus.

For prompt consideration, please e-mail resume in body of message with job code HJO00-1422 in subject field to:
kenzi.scott@unistudios.com

Send resume to:
Universal Studios Strategic Staffing
ATTN: HJO00-1422
P.O. Box 8152
Universal City, CA 91618-8152
All resumes must include job code.
EOE.

                                                             Hotel Management


Red Lion Inn
Internship Programs -- 6, 12 or 18 months

An internship at The Red Lion Inn offers: A privately-owned and family-operated inn with a 225-year lodging tradition An in-depth,
"hands-on" working experience with exposure to many levels of operations. The Red Lion Inn, in the picturesque village of Stockbridge, in
the Berkshires of western Massachusetts, offers its guests comfortable lodging and up-to-date regional food in the New England cuisine. Ê
Exciting opportunities are available for Hospitality students to experience a rewarding internship.

The Red Lion Inn's affiliations include: Massachusetts Lodging Association; Independent Innkeepers' Association; Historic Hotels of
America; New England InnkeepersÕ Association. More...

Send e-mail to recruitment@redlioninn.com, for internship opportunities


International Internships, Classes, Apprenticeships
CDS International
A non-profit organization committed to the advancement of international practical training opportunities for young professionals and
students. Check out the Culinary Arts & Hospitality Internship Program in Switzerland or other opportunities. Many opportunities exist
for hospitality management and hotel/restaurant fields.

Rising Star: Culinary Internships
Site lists internship opportunities within the United States and beyond.

Get That Gig: Culinary Internships
INternship listings in foodservice and culinary arts.

Alliance Abroad
Find work study, volunteer, and interships abroad.

Planet.edu
PlanetEdu provides its users with quick and easy access to outstanding education programs worldwide. Search under hotels or culinary.

Pinpoint: International Training Placement
When searching positions, scroll down to section Hotel & Restaurant Management to find jobs.

Overseasjobs.com
Great place to look for summer jobs and short term jobs in other countries. Many restaurant, private chef, resort jobs available. Search by
country and view listings.

Cruise Ship Jobs
Find summer, part time, or year round employment on cruise lines.

STA Travel
A grea tplace to find discounted airline tickets for students.




                                                   Food Service Management Internships or

                                                                 Culinary Internships