Hospitality
Articulation Agreement: Culinary Arts & Systems
Associate of Arts in Culinary Arts at Harrisburg Area Community College with
Bachelor of Science in Culinary Arts and Systems
Requirements
- HACC applicants must have a final cumulative GPA of 2.0 or higher
- HACC applicants must have completed the courses to be transferred (below) with grades of 'C' or higher
- Of the final 60 credits required by the bachelor-degree curriculum, 36 must be completed at Penn College.
Course Transfer Equivalencies
These courses are evaluated individually and must be completed with a grade of 'C' of better.
General Education Courses
| HACC | Penn College |
|---|---|
| Course Number | Course Number |
| ENGL 101 | ENL 111 |
| ENGL 102 | ENL 121 |
| ENGL 104 | ENL 201 |
| SPCH 101 | SPC 101 |
| MATH 100 | MTH 113 |
| MATH 111 | MTH 151 |
| MATH 113 | MTH 151 |
| MATH 114 | MTH 153 |
| CIS 105 | CSC 124 |
| MGMT 201 | MGT 115 |
| HRIM 251 | Open Elective |
| ENGL 106 | Open Elective |
Gen. Ed. Transfer Elective (one of the following)
|
Humanities Elective (3 credit) |
Transfer Elective (one of the following)
|
Science with a Lab (4 credit) |
Culinary Arts & Systems Major Courses
The following culinary arts courses will satisfy requirements in the Culinary Arts and Systems program:
| HACC | |
|---|---|
| Course Number | Course Title |
| HRIM 100 | World of Wine |
| HRIM 101 | Introduction to Hospitality Industry |
| HRIM 104 | Nutrition for Food Service |
| HRIM 110 | Menu Design & Marketing |
| HRIM 113 | Sanitation & Safety |
| HRIM 122 | Food Purchasing, Receiving, and Storing |
| HRIM 125 | Dining Room Management |
| HRIM 133 | Culinary I |
| HRIM 143 | Culinary II |
| HRIM153 | Culinary III |
| HRIM 205 | Restaurant Operations I |
| HRIM 206 | Restaurant Operations II |
| HRIM 207 | Restaurant Operations III |
| HRIM 231 | Cost Control: Food & Labor |
| HRIM 251 | Hospitality Supervision |
| HRIM 291 | Culinary Arts Practicum |
