Event Management - AAS

First Semester

1. EVNT 110

   Introduction to Event Management

   Not resolved to a course
   3
2. HOSP 100

   Orientation to Hospitality Management

   Not resolved to a course
   1
3. HOSP 105

   Fundamentals of Hospitality Management

   Not resolved to a course
   3
4. HOSP 130

   Menu Planning and Controls

   Not resolved to a course
   3
5. HOSP 135

   Applied Foodservice Sanitation

   Not resolved to a course
   1
6. General Education 23WC/23IL: ENGL 100 - Composition I

   Not resolved to a course
   3
7. General Education: 23DV

   Not resolved to a course
   3

Second Semester

1. EVNT 215

   Event Design & Production

   Not resolved to a course
   3
2. HOSP 210

   Hospitality Human Resources

   Not resolved to a course
   3
3. HOSP 215

   Hospitality Marketing

   Not resolved to a course
   3
4. General Education: 23MA

   Not resolved to a course
   3-4
5. General Education: 23NS/23RE

   Not resolved to a course
   3-4

Summer Session

1. HOSP 235

   Professional Experience II

   Not resolved to a course
   1

Third Semester

1. HOSP 260

   Food and Service Fundamentals

   Not resolved to a course
   3
2. HOSP 265

   Food and Service Fundamentals Laboratory

   Not resolved to a course
   1
3. CITA 110

   Introduction to Software Applications

   Not resolved to a course
   3
4. General Education Elective: 23WG or 23WL or 23UC or 23HU or 23AR

   Not resolved to a course
   3

Fourth Semester

1. ACCT 115

   Financial Accounting
   3
2. BUSI 120

   Business Communications

   Not resolved to a course
   3
3. ECON 110

   Introductory Microeconomics

   Not resolved to a course
   3
4. EVNT 280

   Banquet & Event Operations

   Not resolved to a course
   6

SUNY General Education Requirement

Technical Standards for Hospitality Programs

1. Attend and participate in all classroom courses.

   Not resolved to a course
2. Perform all course objectives in classroom or laboratory environments.

   Not resolved to a course
3. Communicate effectively and professionally when interacting with peer, faculty, other college personnel, guests and potential employers.

   Not resolved to a course
4. Maintain the safety and well being of fellow students in all environments on campus, during internships, and at other college-sponsored activities.

   Not resolved to a course
5. Acquire information from written documents and computer information systems (including literature searches and data retrieval), identify information presented in images from paper, videos, transparencies, slides, graphic images and all digital and analog representations.

   Not resolved to a course
6. Perform kitchen, lab, internship/work experience, dining room, and classroom activities and procedures, including, but not limited to:

   Not resolved to a course
7. work in a refrigerated classroom;

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8. transport food, that may be hot, along with other culinary or baking product, equipment, small wares, and utensils;

   Not resolved to a course
9. transport trays with plated foods, small wares, and other items; and serve and clear tables where guests are seated;

   Not resolved to a course
10. safely pour and serve liquids and beverages, including hot liquids;

    Not resolved to a course
11. safely manage hot foods and other items coming out of a heat source;

    Not resolved to a course
12. safely use knives and other commercial cooking, baking or serving utensils for food preparation;

    Not resolved to a course
13. perform repetitive tasks required in the kitchen and food industry, such as whisking, dicing or piping;

    Not resolved to a course
14. follow and maintain the National Restaurant Associations Serve Safe Sanitation standards for safe food handling;

    Not resolved to a course
15. safely and effectively operate standard commercial cooking and food service equipment;

    Not resolved to a course
16. participate and/or work in an environment where commercial microwaves and convection ovens are being used continuously;

    Not resolved to a course
17. test and evaluate food and beverage products;

    Not resolved to a course
18. produce food products within the time parameters designed by a course objective within a class or for a hands-on cooking or baking practical;

    Not resolved to a course
19. prepare different varieties of fish, seafood, beef, pork, chicken, lamb, venison or other meats, vegetable and fruit products;

    Not resolved to a course
20. prepare and bake/cook using different flours, including all grains, as well as using chocolate, fruits and nuts.

    Not resolved to a course
21. Attend and participate in all classroom courses.

    Not resolved to a course
22. Attend and participate in production kitchen classes, instructional kitchen classes, dining rooms, restaurants and/or laboratory classes or internship/work experience for a minimum of eight consecutive hours per session; those sessions may start at different hours of the day.

    Not resolved to a course
23. Meet for the hours required to fulfill the task and perform all course objectives that are essential in all classroom, laboratory, dining room, restaurants, internship/work experience and kitchen environments.

    Not resolved to a course
24. Communicate professionally when interacting with peers, faculty, staff, other college personnel, guests and employers. Examples of relevant communication activity include, but are not limited to:

    Not resolved to a course
25. use communication skills;

    Not resolved to a course
26. communicate in the English language;

    Not resolved to a course
27. interpret communication from other people and respond in a professional fashion.

    Not resolved to a course
28. Meet and perform all course objectives in all classroom, laboratory, dining room, restaurants, internship/work experience and kitchen courses. Examples of cognitive ability include, but are not limited to:

    Not resolved to a course
29. follow directions;

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30. perform independently;

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31. process information to prioritize tasks;

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32. demonstrate recent and cumulative skills;

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33. perform mathematical computations;

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34. prepare essays, reports, and a research project, as well as other college-level assignments;

    Not resolved to a course
35. Demonstrate the emotional, behavioral; and social attributes required to work individually and in teams within classrooms, laboratories, dining rooms, restaurants kitchen environments and internship/work experience. Examples include, but are not limited to:

    Not resolved to a course
36. develop professional working relationships with classmates, instructors, guests, employers, and others;

    Not resolved to a course
37. function under stress and regulate one’s own reaction;

    Not resolved to a course
38. adapt to multiple situations and performing multiple tasks;

    Not resolved to a course
39. focus and maintain attention on tasks;

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40. ability to self-manage;

    Not resolved to a course
41. Maintain the safety and well-being of fellow students without posing a safety threat to yourself or others in all environments on campus, during internship/work experience and other college sponsored trips.

    Not resolved to a course