First Year, Fall Semester

ABM 404  Principles of Management, 4 cr.
FSM 201  Food Prep Fundamentals, 3 cr.
FSM 226  Dining Room Practicum, 3 cr.
FSM 407  Hospitality Sanitation and Safety, 2 cr.
COM 209  Expository Writing and Reading, 4 cr.

First Year, Spring Semester

ABM 208  Managerial Accounting, 4 cr.
ABM 226  Business Computer Applications, 4 cr.
ABM 407  Applied Marketing, 4 cr.
FSM 422  Local Foods, 4 cr.
COM 210  Public Speaking, 2 cr.

Second Year, Fall Semester

ABM 202  Professional Writing, 3 cr.
ABM 214  Applied Sales, 4 cr.
ABM 406  Human Resource Management, 4 cr.
FSM 206  Food and Beverage Cost Controls, 4 cr.
FSM 298  Work Experience, 0 cr.
MTH 20_  Math Course (Determined by placement assessment)

Second Year, Spring Semester

ABM 211  Business Policy, 4 cr.
ABM 232  Business Law, 4 cr.
FSM 211  Food and Beverage Facilities Planning, 3 cr.
SSCI 20_  Human Relations (201) or Social Issues (202), 4 cr.
Elective

Program Information Subject to Change