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Hospitality student

Hospitality Leadership

Associate of Applied Science

Learn the fundamental principles of hotel and restaurant management, combined with culinary arts while completing lower-division required courses for a bachelor's degree in Hospitality Management. 

Conditional Enrollment Program: You will be eligible to enroll in CUL courses once you have completed the requirement in Program Admission and the Department has authorized your enrollment. See the program director or advisor for more information.

Title IV Financial Aid eligible: Yes

Locations

Desert Vista & Northwest Campus

Contact Information

Division of Business & IT
Dean: 520.206.7694
Director: 520.206.5242
Program Coordinator: 520.206.5302
Information Sessions

Careers

Become an accommodation manager, catering manager, chef, event manager, restaurant manager, hotel manager, baker or baker's assistant.

Academic Options

Complete a bachelor’s degree in Hospitality Leadership in Tucson through a partnership with Northern Arizona University or Grand Canyon University. This program may apply toward a Bachelor of Applied Science (BAS) at other institutions. See an advisor

Program Requirements 2020-2021

General Education Requirements

General education requirements are fulfilled by Required Support Courses in each concentration below.  A grade of C or better is required for graduation.

Required Core Courses

Course # Course Title Credits
CUL 105 Food Service Nutrition and Sanitation 3
CUL 130 Savory Cuisine 3
CUL 140 Culinary Principles 3
CUL 185 Catering Operations 3
HRM 100 Introduction to the Hospitality Industry 3
HRM 104 Hotel Food and Beverage Management 3
HRM 140 Introduction to Bar and Beverage Management 3
HRM 210 Managing Customer Service for the Hospitality Industry 3
HRM 199WK* Co-op Work: Hotel and Restaurant Management 1
Subtotal 25

Required Concentration Courses

Choose one of the following concentrations.  A grade of C or better is required for graduation. Department faculty or advisor approval is recommended.



Hotel/Restaurant Management Concentration

Complete the following required core and support courses.

Required Core Courses
Course # Course Title Credits
HRM 101 Front Office Procedures 3
HRM 110 Food Service Systems Management 3
HRM 120 Meeting and Convention Management 3
HRM 150 Hospitality Property Management 3
HRM 211 Hospitality Sales and Marketing 3
HRM 235 Hospitality Law 3
HRM 245 Hospitality Human Resources Management 3
HRM 270 Hospitality Information Technology 3
Subtotal 24

 

Required Support Courses
Credits
CTE General Education - Communication
 Recommend WRT 101
3
CTE General Education - Math or Science
 Recommend MAT 106 or MAT 142
3
CTE General Education - Social Science
  Recommend ECN 150 or ECN 150HC
3
CTE General Education - Arts & Humanities
 Recommend HUM 260
3
CTE General Education - Other Requirement
  Recomment CIS 120
3-4
Subtotal 15-16
Concentration Subtotal 39-40

Culinary Concentration

Complete the following required core and support courses.

Required Core Courses
Course # Course Title Credits
CUL 101 Principles of Restaurant Operation 3
CUL 150 Garde Manger 3
CUL 160 Pastry Arts I 3
CUL 170 Dining Room Operations 2
CUL 174 From Garden to Table 3
CUL 180 Food in History 3
CUL 251 International Cuisine: World of Flavor 3
CUL 256 Special Diets 3
CUL 289 Culinary Arts Capstone II 1
Subtotal 24

 

Required Support Courses
Credits
CTE General Education - Communication
  Recommend WRT 101
3
CTE General Education - Math or Science
  Recommend MAT 106 or MAT 142
3
CTE General Education - Social Science
  Recommend ECN 150 or ECN 150HC
3
CTE General Education - Arts & Humanities
  Recommend HUM 260
3
CTE General Education - Other Requirement
  Recommend CIS 120
3-4
Subtotal 15-16
Concentration Subtotal 39-40

Baking & Pastry Concentration

Complete the following required core and support courses.

Required Core Courses
Course # Course Title Credits
CUL 160 Pastry Arts I 3
CUL 162 Art of Chocolate 3
CUL 168 Specialty and Hearth Breads 3
CUL 244 Confections, Show Pieces and Plated Desserts 3
CUL 260 Pastry Arts II 3
CUL 266 Ice Creams, Bavarians, Mousse and Sauces 3
CUL 276 Pastry Production 3
CUL 289 Culinary Arts Capstone II 1
Subtotal 22

 

Required Support Courses
Credits
CTE General Education - Communication
  Recommend WRT 101
3
CTE General Education - Math or Science
  Recommend MAT 106 or MAT 142
3
CTE General Education - Social Science
  Recommend ECN 150 or ECN 150HC
3
CTE General Education - Arts & Humanities
  Recommend HUM 260
3
CTE General Education - Other Requirement
  Recommend CIS 120
3-4
Subtotal 15-16
Concentration Subtotal 37-38

Hotel/Restaurant Management Transfer Concentration

Complete the following required core and support courses.

Required Core Courses
Course # Course Title Credits
CUL 101 Principles of Restaurant Operations 3
HRM 101 Front Office Procedures 3
HRM 150 Hospitality Property Management 3
HRM 211 Hospitality Sales and Marketing 3
HRM 235 Hospitality Law 3
HRM 245 Hospitality Human Resources Management 3
HRM 270 Hospitality Information Technology 3
Subtotal 21

 

Required Support Courses
Course # Course Title Credits
ACC 211 Financial Accounting 3
WRT 101 English Composition I [SUN #ENG1101] 3
WRT 102 English Composition II [SUN#ENG 1102] 3
AGEC Biological and Physical Sciences Requirement
  Recommend BIO 127IN
4
AGEC Humanities and Fine Arts Requirement
  Recommend HUM 260
3
AGEC Mathematics Requirement
  Recommend MAT 142
3
AGEC Other Requirement
  Recommend CIS 120
3-4
AGEC Social & Behavioral Science Requirement
  Recommend ECN 150 or ECN 150HC
3
Subtotal 26
Concentration Subtotal 47
  
PROGRAM TOTAL 62-72

* CUL 199WK will also fulfill this requirement


Program/Major Code:  AASHSP/9HSP

www.pima.edu/hospitality-aas

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