Program: Hospitality and Resort Management - Culinary Arts Concentration (B.A.) - University of Memphis - Modern Campus Catalog™

Apr 11, 2025

UofM 2020-2021 Undergraduate Catalog

Students in the B.A. program in Hospitality and Resort Management wishing to receive specialized knowledge and skills in Culinary Arts can choose to complete 24 credit hours in the culinary arts area as part of their electives to earn the concentration designation. For more information contact kwci@memphis.edu

University General Education Program (41 hours)

See University General Education Program for the General Education requirements.

College and Degree (B.A.) Requirements (6-9 hours)

The College and Bachelor of Arts requirements are in addition to the University General Education Program requirements that are listed above.

The Major (35 hours)

HPRM 1050 - Business of Hospitality Credit Hours: (3)
HPRM 2011 - Hosp Ind Managerial Acct Credit Hours: (3)
HPRM 2012 - Intro to Culinary Arts Credit Hours: (3)
HPRM 3060 - Food & Bev. Production Theory Credit Hours: (1)
HPRM 3061 - Food and Beverage Production Lab Credit Hours: (1)
HPRM 3062 - Restaurant Management Service Lab Credit Hours: (1)
HPRM 3130 - Hospitality Law Ethics & Risk Credit Hours: (3)
HPRM 3315 - Hospitality Human Resource Mgmt Credit Hours: (3)
HPRM 3320 - Hospitality Financial Mgmt Credit Hours: (3)
HPRM 3330 - Managing Hotel and Resort Operations Credit Hours: (2)
HPRM 3331 - Lodging Management Lab Credit Hours: (1)
HPRM 3911 - Pre-Intern & Prof Development Credit Hours: (3)
HPRM 4301 - Event Management for HPRM/PR Credit Hours: (3)
HPRM 4320 - Hospitality Services Mktg Credit Hours: (3)
HPRM 4911 - Hospitality Mgmt Internship Credit Hours: (2)

Culinary Arts Concentration (24 hours)

HPRM 3013 - Advanced Culinary Skills Credit Hours: (3)
HPRM 3014 - Pastry & Baking Credit Hours: (3)
HPRM 3015 - Food Analysis Credit Hours: (3)
HPRM 3016 - Garde Manger Credit Hours: (3)
HPRM 3018 - International Cuisine Credit Hours: (3)
HPRM 3050 - Food/Beverage Controls Credit Hours: (3)
HPRM 3810 - Food Safety & Sanitation in Hospitality Credit Hours: (3)
HPRM 4012 - Senior Culinary Design Credit Hours: (3)

Electives (11-14 hours)

Electives may be chosen to bring the total number of hours to 120.

Typical 4-Year Culinary Arts Concentration Sequence

**Class offered at the Kemmons Wilson Culinary Institute (Cordova)

Freshman Year

First Semester
ENGL 1010 - English Composition** Credit Hours: (3)
Foreign Language/B.A. (3)
Mathematics* (3)
History* (3)
HPRM 1050 - Business of Hospitality Credit Hours: (3)
Second Semester
ENGL 1020 - English Comp/Analysis** Credit Hours: (3)
History* (3)
Social/Behavioral Sciences* (3)
Fine Arts/B.A. (3)
Elective (1)
HPRM 2012 - Intro to Culinary Arts Credit Hours: (3) **

Semester Totals 31 hours

Sophomore Year

First Semester
HPRM 3911 - Pre-Intern & Prof Development Credit Hours: (3)
ENGL 2201 - Literary Heritage ** Credit Hours: (3)
OR
ENGL 2202 - Lit Heritage: African-American ** Credit Hours: (3)
HPRM 3013 - Advanced Culinary Skills Credit Hours: (3) **
HPRM 3810 - Food Safety & Sanitation in Hospitality Credit Hours: (3) **
HPRM 2003 - Special Events Credit Hours: (1)
Foreign Language/B.A. (3)
Second Semester
HPRM 3330 - Managing Hotel and Resort Operations Credit Hours: (2)
HPRM 3331 - Lodging Management Lab Credit Hours: (1)
Foreign Language/B.A. (3)
HPRM 2011 - Hosp Ind Managerial Acct Credit Hours: (3)
Natural Science with lab (4) *

Semester Totals 31 hours

Junior Year

First Semester
COMM 2381 - Oral Communication ** Credit Hours: (3)
Humanities/B.A.* (3)
Natural Science with lab* (4)
Social/Behavioral Sciences* (3)
HPRM 3014 - Pastry & Baking Credit Hours: (3)
Second Semester
HPRM 3130 - Hospitality Law Ethics & Risk Credit Hours: (3)
HPRM 3062 - Restaurant Management Service Lab Credit Hours: (1) **
HPRM 3315 - Hospitality Human Resource Mgmt Credit Hours: (3)
HPRM 3018 - International Cuisine Credit Hours: (3) **
HPRM 3050 - Food/Beverage Controls Credit Hours: (3) **

Semester Totals 30 hours

Senior Year

First Semester
HPRM 4301 - Event Management for HPRM/PR Credit Hours: (3) **
HPRM 3015 - Food Analysis Credit Hours: (3) **
HPRM 4320 - Hospitality Services Mktg Credit Hours: (3) **
HPRM 3016 - Garde Manger Credit Hours: (3) **
HPRM 3061 - Food and Beverage Production Lab Credit Hours: (1)
Second Semester
HPRM 4012 - Senior Culinary Design Credit Hours: (3) **
HPRM 4911 - Hospitality Mgmt Internship Credit Hours: (2)
HPRM 3017 - Culinary Procurement & Purchasing Credit Hours: (3) **
HPRM 3650 - Comm & Rec Food Serv Mgmt Credit Hours: (3)
HPRM 3680 - Intro to Wine & Spirits Credit Hours: (3)

Semester Totals 28 hours

Total Hours Required for Graduation: 120

*Must satisfy University General Education Program Requirement