Restaurant Management Minor

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A grade of “C” or better is required for courses in this program to count toward the bachelor’s degree. Students should note that programs differ in the minimum grade required.

Required Courses

HTE 1533 - Food Fundamentals Credits: 3
HTE 1603 - Food Science Credits: 3
HTE 2613 - Food Production and Service I Credits: 3
HTE 3550 - Human Resources in Hospitality Credits: 3
HTE 3603 - Labor and Product Control Credits: 3
NUT 2040 - Introduction to Nutrition Credits: 3
Subtotal: 18 credits
Select one of the following courses:
BVG 3220 - Cooking with Beer Credits: 3
HTE 3310 - Global Cuisine Credits: 3
HTE 3623 - Food Production and Service II Credits: 3
HTE 3643 - Healthy Cooking Credits: 3
HTE 3813 - Baking and Pastry Credits: 3
HTE 3833 - Garde Manger Credits: 3
UA 3875 - Urban Agriculture Cooking and Preservation Methods Credits: 3
Subtotal: 3 credits

Total for Minor: 21 credits