Feb 07, 2026

2023-2024 Catalog

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2023-2024 Catalog [ARCHIVED CATALOG]

Culinary/Hospitality Diploma - Hospitality Management

For more information contact:

Abigail Hoch, Program Co-Chair
402-437-2524, 800-642-4075 ext. 2524
ahoch@southeast.edu

Vicki Rethmeier, Program Co-Chair
402-437-2528, 800-642-4075 ext. 2528
vrethmeier@southeast.edu

or the College Admissions Office
Lincoln 402-437-2600, 800-642-4075 ext. 2600

General Education Requirements

Take one course from one of the GELO categories listed below. Credits: 3
General Education Courses (GELOS)

GELO #1: Communication Studies
GELO #2: Written Communication
GELO #3: Critical Thinking and Problem Solving
GELO #4: Global Awareness and Citizenship
GELO #6: Career and Life Skills

in addition take:
GELO #5: Analytical, Quantitative, and Scientific Reasoning (Science) Credits: 3

FSDT 1350 - Basic Nutrition

Total: 6 hours

Culinary/Hospitality Core Classes

ACFS 1015 - Success@SCC Credits: 1
FSDT 1010 - Introduction to Culinary/Hospitality Credits: 2
FSDT 1020 - Culinary Fundamentals Credits: 4
FSDT 1030 - Guest and Beverage Service Credits: 2
FSDT 1118 - Food Purchasing Credits: 3
FSDT 1130 - Food Service Management Credits: 3
FSDT 1602 - Introduction to Sanitation and Safety Credits: 1.5

Total: 16.5 hours

Hospitality Management Required Classes

FSDT 1080 - Front of the House Supervision Credits: 2
OFFT 1310 - Office Accounting Credits: 3

Total: 5 hours

Choose 3 classes from the following:

BSAD 1070 - Customer Service Credits: 3
BSAD 2370 - Human Resources Management Credits: 3
EVOM 1150 - Venue Operations and Risk Management Credits: 3
FSDT 1090 - Hospitality Décor and Design Credits: 3
FSDT 1210 - Introduction to Food and Culinary Communications Credits: 2
FSDT 1220 - Food Photography Credits: 3

Total: 8 hours

Total: 35.5 hours