Page 104 of Cochise College 2006-2007 Catalog by Cochise College Arizona

103 AREAS OF STUDY History of the United States Since 1877 . . . . . . . . . HIS 111. . . . . 3 Survey of Western Civilization I . . . . . . . . . . . . . . . . . HIS 140. . . . . 3 Survey of Western Civilization II . . . . . . . . . . . . . . . . . HIS 141. . . . . 3 Electives***. . . . . . . . . . . . . . . . . . . . (as needed to complete 64 credits) TOTAL DEGREE REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . 64 CREDITS * General education electives must be chosen from the general education list: www.cochise.edu/programsofstudy/curriculum/currprocess/curr_gened/ind ex.asp. ** University non-English language requirements vary. Check with your advisor. *** Elective courses must be transferable to all Arizona public universities, see http://az.transfer.org/cas. Hospitality The Associate of Applied Science in Hospitality Administration combines a firm foundation for employment in hotel administration with general education for students who plan to continue their studies at a university. This degree program has been completely articulated with Northern Arizona University. The Hospitality Administration Certificate provides grounding in business and in the fundamental principles involved in hotel and restaurant operations. The certificate is intended for those students planning to go directly to work and for those who want to prepare themselves for career advancement. HOSPITALITY ADMINISTRATION Associate of Applied Science GENERAL EDUCATION REQUIREMENTS . . . . . . . . . . . . . 33-34 CREDITS Composition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ENG 101. . . . . 3 English Composition . . . . . . . . . . . . . . . . . . . . . . . . . . ENG 102. . . . . 3 Mathematics. . . . . . . . . . . . . . . . . . . . . . . MAT 151 and higher. . . 4-5 Laboratory sciences . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Arts and humanities or social and behavioral sciences . . . . . . . 6 Foreign language (Second-semester proficiency) . . . . . . . . . . . . 8 Physical education . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Reading competency* Core Curriculum. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Credits Introduction to the Hospitality Industry. . . . . . . . HAD 100. . . . . 3 Introduction to Property Management . . . . . . . . HAD 120. . . . . 3 Guest Services Management . . . . . . . . . . . . . . . . . . . CUL 210. . . . . 3 Hospitality Law . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . HAD 235. . . . . 3 Hospitality Financial Management. . . . . . . . . . . . . HAD 250. . . . . 3 Hospitality Automation. . . . . . . . . . . . . . . . . . . . . . . . HAD 270. . . . . 3 Financial Accounting . . . . . . . . . . . . . . . . . . . . . . . . . . BUS 201. . . . . 3 Business Statistics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . BUS 219. . . . . 3 Principles of Macroeconomics. . . . . . . . . . . . . . . . . . ECN 201. . . . . 3 Principles of Microeconomics . . . . . . . . . . . . . . . . . . ECN 202. . . . . 3 Computer Applications . . . . . . . . . . . . . . . . . . . . . . . . . CIS 181. . . . . 3 Recommended Electives: Field Experience in Hospitality Administration . HAD 224. . . 1-6 Commercial Food Preparation Theory . . . . . . . . . . CUL 240. . . . . 3 Advanced Commercial Food Preparation and LabCUL 241. . . . 4 TOTAL DEGREE REQUIREMENTS . . . . . . . . . . . . . . . . . . . . 66-67 CREDITS * Must include GEO 102, GEO 104 or GEO 105, and HUM 205 or 206, or JRN 101 HOSPITALITY ADMINISTRATION Certificate CORE CURRICULUM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28-33 CREDITS Introduction to the Hospitality Industry. . . . . . . . HAD 100. . . . . 3 Introduction to Property Management . . . . . . . . HAD 120. . . . . 3 Guest Services Management . . . . . . . . . . . . . . . . . . . CUL 210. . . . . 3 Field Experience . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . HAD 224. . . 1-6 Hospitality Automation. . . . . . . . . . . . . . . . . . . . . . . . HAD 270. . . . . 3 Composition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ENG 101. . . . . 3 Business Mathematics . . . . . . . . . . . . . . . . . . . . . . . . . BUS 104. . . . . 3 Financial Accounting . . . . . . . . . . . . . . . . . . . . . . . . . . BUS 201. . . . . 3 Principles of Microeconomics . . . . . . . . . . . . . . . . . . ECN 202. . . . . 3 Computer Applications . . . . . . . . . . . . . . . . . . . . . . . . . CIS 181. . . . . 3 Recommended Electives: Commercial Food Preparation Theory . . . . . . . . . . CUL 240. . . . . 3 Advanced Commercial Food Preparation and LabCUL 241. . . . 4 TOTAL CERTIFICATE REQUIREMENTS . . . . . . . . . . . . . . . . 28-33 CREDITS

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