Academics

Associate in Science Industrial Management Technology, Hospitality Management/Culinary Arts [2035]

Program Manager: Doug Scott

Program Goal:

To enable students, who have gained competency in the technical institute post-secondary adult vocational level, to acquire an associate in science degree and to provide the prerequisites for matriculating into a bachelor of applied science degree, at the University of South Florida.

This is an articulated program between Manatee Technical Institute (MTI), SCF and the University of South Florida-Sarasota/Manatee.  Students who have completed the post-secondary adult vocational certificate (PSAV) in Commercial Foods and Culinary Arts at MTI, and the courses listed below at SCF, will be awarded an associate in science degree. After completion of this A.S. degree, students will have the required 62 transferable hours, overall GPA of 2.0 and the prerequisites for matriculating to USF-Sarasota/Manatee for the Bachelor of Applied Science Program with a concentration in Hospitality Management.

Program Entrance Requirements:

To be admitted to the Industrial Management Technology Degree Program, a student must:

  1. Present a copy of the PSAV certificate of completion awarded by MTI to SCF's director of occupational and technical education;
  2. Complete all of the required courses listed below with a grade of "C" or better.

General Academic Courses **

Course Description Term Hours
ENC 1101 Written Communication I
3
ENC 1102 Written Communication II
3
MGF 1106 Topics in Mathematics OR
 
MGF 1107 Liberal Arts Mathematics OR
 
MAC 1105 College Algebra
3
ECO 2013 Principles of Macroeconomics
3
Humanities Choose from Area IV
9
Behav. Sci. Choose from Area III
3
 
Total
24

Program Core Courses **

Course Description Semester Hours
ACG 2021C Principles of Financial Accounting
4
ACG 2071* Principles of Managerial Accounting
3
ECO 2023 Microeconomics
3
CGS 1000 Computer Information Systems
3
STA 2023 Elementary Statistics
3
GEB 1011 Introduction to Business
3

 

Total
19

Credit from MTI Industrial Program in Commercial Foods and Culinary Arts:

Basic soups, stocks and sauces

 

Fruit and vegetable preparations

 
Meat, fish and poultry operations  
Desserts and bread baking
 
Menu planning, food costs and catering
 
Dining room operations   
 
Sanitation and equipment safety operation  
Customer relations, employability and entrepreneurship skills  
On-the-Job Training (OJT)  
   
Total 20

Notes: ** A grade of "C" or better must be attained for all courses taken for this degree.

Page Eng