UNT Hotel Restaurant Management-DCCCD Food and Hospitality
| The information provided below illustrates courses that can be taken at DCCCD to meet merchandising requirements at the University of North Texas. This information is for advising purposes, may be subject to change, and is "unofficial" until a degree plan is completed. A minimum of 25% (31 hours) of the degree must be completed at UNT: 24 of the last 30 hours must be at UNT. | | Credit Hours | DCCCD Courses | Title | UNT Equivalent | Credit Hours | | 3 | ENGL 1301 | Composition 1 | ENGL 1310 | 3 | | 3 | ENGL 2311 | Technical Writing | ENGL 2700 | 3 | | 3 | ENGL 2332 | World Literature | ENGL 2210 | 3 | | 3 | ENGL 2333 | World Literature | ENGL 2220 | 3 | | 3 | HIST 1301 | History of U.S. | HIST 2610 | 3 | | 3 | HIST 1302 | History of U.S. | HIST 2620 | 3 | | 3 | GOVT 2301 | American Government (State) | PSCI 1040 | 3 | | 3 | GOVT 2302 | American Government (U.S.) | PSCI 1050 | 3 | | 3 | ECON 2301 | Principles of Economics I (macro) | ECON 1110 | 3 | | 3 | ECON 2302 | Principles of Economics II (micro) | ECON 1100 | 3 | | 3 or 4 | MATH 1314 or 1470 | College Algebra | MATH 1100 | 3 | | 4 | BIOL 2420 | General Microbiology | BIOL 2380 | 4 | | 4 | CHEM 1370 | Chemical Science | CHEM 1350 | 4 | | 3 | CISC 1470 | Introduction to Computer Concepts and Applications | BCIS 2610 | 3 | | 3 or 4 | ACCT 2301 or 2401 | Principles of Accounting I (financial) | ACCT 2030 | 3 | | 3 or 4 | ACCT 2302 or 2402 | Principles of Accounting II (managerial) | ACCT 2020 | 3 | | 3 | #(SEE LIST BELOW) | Visual and Performing Arts | Core-approved | 3 | | 3 | ##(SEE LIST BELOW) | Understanding of Ideas and Values | Core-approved | 3 | | 3 | FSHV 1371 | Dining Room Service | SMHM 2550 | 3 | | 3 | *FSHV 1373 | Front Office | *SMHM 3700 | 3 | | 3 | FSHV 1378 | Food Preparation | SMHM 1470 | 3 | | 3 | FSHV 1379 | Safety and Sanitation | SMHM 1420 | 1 | | 3 | NUTR 1322 or FSHV 1381 | Principles of Nutrition or Nutrition and Menu Planning | SMHM 1450 | 3 | | 3 | FSHV 1382 | Food Service Cost Controls | *SMHM 4210 | 3 | | 3 | *FHSV 2471 | Advanced Quantity Food Preparation and Service | *SMHM4250 | 3 | | 8 | ----------------------------- | Electives | ------------------- | 8 | *UNT requires a minimum of 124 semester hours for a bachelor's degree, of which 42 must be advanced work (see page 44 of the 1997 Undergraduate Catalog). This major has 48 advanced hours; therefore, a maximum of 6 hours at the lower level can be considered for SMHM upper level courses. Additionally, students who believe they have met the requirements for a specific SMHM upper level course may test out of the course through credit by examination. A maximum of 18 hours may be accepted through credit by examination. | Courses at DCCCD that fulfill the UNT core requirement for this major are: | # Visual and Performing Arts (3 hrs.) | ARTS 1303 ARTS 1304 DRAM 1310 DRAM 1351 DRAM 1370 MUSI 1306 ARTS 1301 | Survey of Art History Survey of Art History Introduction to the Theater Acting 1 Contemporary Theater Music Appreciation Art Appreciation | ## Ideas and Values, Group 1 or 2 (3 hrs.) | ANTH 2346 ANTH 2351 GEOG 1303 GEOG 1302 PHIL 2303 PSYC 2301 SOCI 1301 SOCI 1306 HIST 2321/2322 | Introduction to Anthropology Cultural Anthropology World Geography Cultural Geography Logic Introduction to Psychology Introduction to Sociology Social Problems World Civilizations | Note 1:
Students may want to refer to the DCCCD catalog to learn about the "Associate of College/University Transfer Degree." Note 2:
If you have questions, please call the School of Merchandising and Hospitality Management at the University of North Texas at 940-565-2436. Please ask for the Academic Counselor or the Associate Dean. You may visit our website at http://www.scs.unt.edu/smhm and the UNT homepage at http://www.unt.edu/for catalog and schedule information. | A total of 120 semester hours is required for graduation with at least 51 upper level hours |
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