Office: Multi-Purpose Center, Room 215
Address: 855 E. Lavaca St., Beaumont, TX 77705
Phone: (409) 839-2045
This program is designed to prepare students for entry-level supervisory positions in the food service
industry. A number of scholarships for students who wish to enroll in this program are available. Several courses
can result in certifications from nationally recognized hospitality organizations. The AAS degree requirements
are spaced over a two-year period.
An Associate of Applied Science Degree in food management will qualify students for a wide variety of careers in
areas of the food service industry including catering, school or hospital food service, fast food and restaurants.
A certificate of completion in food service is available and is THEA-waived.
Lamar Institute of Technology also requires students to register for the College Success Skills Course in their
first semester. The course is designed to provide students with a thorough orientation to the campus,
postsecondary education, and the classroom skills necessary for success. Students
must earn a 'C' or better in all cources in the degree plan.
Degree Plan for Associate of Applied Science in Restaurant/Institutional Food Management
|DORI 0200||College Success Skills||2 : 2 : 0|
|CHEF 1305||Sanitation and Safety||3 : 3 : 0|
|CHEF 1401||Basic Food Preparation||4 : 2 : 4|
|CHEF 2301||Intermediate Food Preparation||3 : 1 : 5|
|FDNS 1305||Nutrition||3 : 3 : 0|
|HAMG 1321||Introduction to Hospitality Industry||3 : 3 : 0|
|HAMG 1340||Hospitality Legal Issues||3 : 3 : 0|
|HAMG 2305||Hospitality Management and Leadership||3 : 3 : 0|
|HAMG 2307||Hospitality Marketing and Sales||3 : 3 : 0|
|PSTR 1302||Cake Baking and Production||3 : 2 : 4|
|RSTO 1301||Beverage Management||3 : 3 : 0|
|RSTO 1306||Facilities Layout and Design||3 : 3 : 0|
|RSTO 1321||Menu Management||3 : 3 : 0|
|RSTO 1325||Purchasing for Hospitality Operations||3 : 3 : 0|
|RSTO 2264||Practicum (or Field Experience) - Restaurant, Culinary, and Catering Management/Manager||2 : 0 : 16|
|RSTO 2307||Catering||3 : 3 : 0|
|RSTO 2405||Management of Food Production and Service||4 : 2 : 4|
|Program Credits : Lecture Hours : Lab Hours||67 : 58 : 33|