A Hospitality and Culinary Management minor may be earned by completing 18 hours, including:
| Course | Title | Credits |
|---|---|---|
| FCS 122 | Fundamentals of Food Preparation and Meal Management | 3 |
| FCS 323 | Experimental Foods | 3 |
| FCS 325 | Quantity Food Production | 3 |
| FCS 422 | Foodservice Management | 3 |
| Select six hours from the following: | 6 | |
| Culinary Science | ||
| Food Safety and Sanitation | ||
| International Foods | ||
| Principles of Culinary Management | ||
| Practicum in Hospitality and Tourism | ||
| Total Hours | 18 | |