Austin Community College

Programs of Hospitality Management, Travel and Tourism

and Meeting & Event Management

Course Description & Curriculum Listing

(Click the hyperlink of the course name to link to the Master Syllabi of the class. Please note each instructor of the course may require additional competencies. The Master Syllabi is only to serve as a minimal guideline of course requirements and competencies)

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Hospitality Management Program

RSTO 1325 PURCHASING, RECEIVING AND STORAGE OF FOOD (3-3-0).

EHKP 1301 HOUSEKEEPING SUPERVISION (3-3-0).

HAMG 1300 Introduction to the Casino and Gaming Industry (3-3-0)

HAMG 1319 COMPUTERS IN HOSPITALITY (3-1.5-2).

HAMG 1313 FRONT OFFICE PROCEDURES (3-3-0).

HAMG 1308 INTRODUCTION TO HOSPITALITY INDUSTRY (3-3-0).

HAMG 1324 HOSPITALITY HUMAN RESOURCES MANAGEMENT (3-3-0).

HAMG 1340 HOSPITALITY LEGAL ISSUES (3-3-0).

HAMG 2332 Hospitality Financial Management (3-3-0)

HAMG 2305 HOSPITALITY MANAGEMENT AND LEADERSHIP (3-3-0).

HAMG 2307 HOSPITALITY MARKETING AND SALES (3-3-0).

HAMG 2337 HOSPITALITY FACILITIES MANAGEMENT (3-3-0).

HAMG 2389 INTERNSHIP -- HOSPITALITY ADMINISTRATION AND MANAGEMENT (3-1-12).

Meeting and Event Management

HAMG 2330 CONVENTION AND GROUP MANAGEMENT AND SERVICES (3-3-0)

TRVM 2355 EXPOSITION AND TRADE SHOW MANAGEMENT (3-3-0).

TRVM 1327 Special Events DEsign (3-3-0).

TRVM 2301 INTRODUCTION TO CONVENTION/MEETING MANAGEMENT (3-3-0).

TRVM 2305 TRAVEL INDUSTRY MANAGEMENT (3-3-0).

TRVM 2333 APPLIED CONVENTION/MEETING MANAGEMENT (3-3-0).

TRVM 2341 International Convention and Meeting Management (3-3-0)

Travel and Tourism

HAMG 1317 Recreational Services (3-3-0)

TRVM 1391 SPECIAL TOPICS IN TRAVEL & TOURISM -- DESTINATION SPECIALIZATION (3-3-0).

TRVM 2335 TRAVEL AUTOMATION II (3-2-1).

TRVM 2345 ADVANCED TOPICS IN TOURISM (3-3-2).

TRVM 1323 Group Tour Operations (3-3-0)

TRVM 2300 Applied Industry On-line and Software Products (3-2-2)

Culinary Arts

CHEF 1301 Basic Food Preparation (3-1-4)

CHEF 1340 Meat Preparation and Cooking (3-1-4)

CHEF 1341 American Regional Cuisine (3-1-6)

CHEF 1345 International Cuisine (3-1-6)

CHEF 2301 Intermediate Food Preparation (3-2-4)

CHEF 2302 Saucier (3-1-4)

CHEF 2336 Charcuterie (3-1-4)

FDNS 1301 Introduction to Foods (3-2-2)

CHEF 1205 Sanitation and Safety (2-2-0)

IFWA 1217 Food Production and Planning (2-2-1)

IFWA 1319 Hotel, Restaurant and Institutional Meats (3-2-3)

PSTR 1301 Fundamentals of Baking (3-2-4)

PSTR 2331 Advanced Pastry Shop (3-2-4)

RSTO 1301 Beverage Management (3-3-0)

RSTO 1304 Dining Room Management (3-3-1)

IFWA 1318 Nutrition for the Foodservice Professional (3-3-0)

RSTO 1319 Viticulture and Enology (3-2-3)

RSTO 2307 Catering (3-2-4)