Honors students must maintain a minimum 3.4 GPA while enrolled in the Honors Program and complete the required number of honors courses and honors projects in their respective college.Bachelor’s Level Business, Hospitality: 12 total over 4 years Culinary, Baking & Pastry: 9 total over 4 years
All Bachelor’s degree candidates must also submit an Honors project as a final requirement. Honors projects are conducted under the direction of a faculty advisor and must be submitted one term before graduation.
List of Courses for Honors Students by College:
College of BusinessIB1001 Introduction to Global BusinessMG1001 Principles of ManagementMK1001 Principles of MarketingAC1021 Business Accounting IAC1022 Business Accounting IIFI2020 Financial Services ManagementMG2001 Human Resources ManagementMG2020 Organizational BehaviorMG2030 Production/Operations ManagementMK1002 Marketing BehaviorMK1011 Principles of Professional SellingLW2001 Legal Environment of Business I
International BusinessIB 2040 International Culture & ProtocolBU4020 StrategyBU4030 Senior SeminarMG2120 Accelerated ManagementIB2002 International Business IIIB2020 Seminar on the European UnionIB4099 International Business Experience (worth one H only)LW3055 International LawLW3002 Legal Environment of Business IIMG3020 Managerial AccountingMG3030 Managerial TechnologyMG3050 Compensation and Benefit ManagementMG3060 Human Resource Training & DevelopmentMG4070 HR Management StrategyMG4020 Strategic ManagementMG4030 Management SeminarPH3040 Ethics of Business Leadership*Management courses also apply
AccountingAC1001 Introduction to Accounting I and LabAC1002 Introduction to Accounting II and LabAC2011 Federal Taxes IAC2021 Intermediate Accounting Topics IAC2022 Intermediate Accounting Topics IIAC2023 Intermediate Accounting Topics IIIAC2031 Cost Accounting Procedures IAC2032 Cost Accounting Procedures IIAC3040 AuditingAC3045 Internal AuditingAC3070 Accounting for Mutual FundsAC3075 Financial ManagementAC3080 Forensic AccountingAC4050 International Accounting
Financial ServicesAC3020 Managerial FinanceEC3040 Money and BankingFI2002 Mutual FundsFI2020 Financial Services ManagementFI3010 Credit ManagementFI3050 International Banking and FinanceFI3060 Advanced Investment PracticesFI4010 Bank Management
MarketingMK1001 Principles of Marketing MK1002 Consumer Behavior MK1011 Principles of Professional Selling MK2012 Sales Management MK2020 Business-to-Business Marketing MK3005 Brand Marketing MK 3011 Direct Marketing MK3040 Electronic Commerce MK3050 Qualitative Research MK3050 Quantitative Research MK 4001 Strategic Marketing MK4030 International Marketing
ManagementMG2030 Service and ProductionMG2040 Purchasing and SupplyMG2120 Accelerated Management MG3020 Strategic ManagementMG3030 Managerial TechnologyMG3040 Process & Quality ManagementMG3050 Compensation and Benefit ManagementMG4050 Operations Management StrategyMG2040 Purchasing and Supply Chain ManagementMG4070 Human Resources Management Strategy*International Business courses also apply
The Hospitality CollegeFM 1070 - Foods IFM 2040 - Guest Service SystemsFM 2050 - Personalized Nutrition ManagementFM 3010 - Beverage Service ManagementFM 3030 - Facilities Design and AnalysisFM 3070 - Contemporary Issues in the Food Service IndustryFM 4040 - Contract Food Service ManagementHM 1011 - Hospitality Information TechnologyHM 2011 - Hospitality Sales and Meeting ManagementHM 2030 - Hospitality Human Resource and Diversity LeadershipHM 3010 - Hospitality Property ManagementHM 3020 - Tradeshow/Exhibition ManagementHM 3030 - Hospitality Property OperationsHM 3060 - Private Club ManagementHM 3070 - Contemporary Issues in the Hotel/Restaurant IndustryHM 3080 - Entertainment ManagementSF 2010 - Facilities ManagementSF 2020 - Event ManagementSF 3010 - Box Office ManagementSF 3030 - Athletic Coaching and AdministrationSF 3040 - Professional Sports Management
College of Culinary ArtsAssociate of Applied Science in Culinary ArtsCA1315 Stocks & SaucesCA1325 Essentials of Dining ServiceCA1335 Continental CuisineCA1345 Introduction to Baking & PastryCA1355 American Regional CuisineCA1365 Principles of Beverage ServiceCA1375 Nutrition & Sensory AnalysisCA1385 Principles of Food Service ProductionCA1395 Storeroom OperationsCA1405 Skills of MeatcuttingCA2215 Garde MangerCA2225 Classical French CuisineCA2235 Advanced Dining Room ProceduresCA2245 International CuisineCA2255 Advances Patisserie/Dessert
Associate of Applied Science in Pastry ArtsPA1100 Introduction to Bread & RollsPA1200 Classical French PastriesPA1300 Hot and Cold Dessert PresentationsPA1400 Introduction to Cake Decorating, Petits Fours, and MarzipanPA2100 Advanced Cake Decorating & Classical French TortesPA2200 Chocolate and Sugar Artistry & Showpieces
Arts & SciencesYou are eligible to select any course in the School of Arts & Sciences with the exception of MT0001, Math Lab, and MT1002, Survey of College Math. Since courses are added every year, you should check with professors or the Chair, School Arts & Sciences, if there is any question.
Current Core Courses with the H-Option:EN1020 English CompositionEN1021 Advanced CompositionEN1001 Literary GenresEN1030 Communication SkillsMT1H30 Quantitative Analysis 1S1015 Introduction to Life ScienceSC3010 Environmental ScienceMT2001 – StatisticsLD2001 – LeadershipLD3020 – Creative LeadershipSO2001 – SociologyPS2001 – PsychologySP1H01 (2) – Spanish I and IIGR1001 (2) – German I and IIHI 2001- World History Since 1850
Note: Food and Beverage majors are eligible for the Honors Program with minor course modification.Transfer students: Please refer to your Transfer Credit Allowance (TCA) or consult with an admissions officer to review credits previously earned.
Additional Honors Program InformationHonors Program HomeEligibilityApplicationFacultyScholarshipsClubsHonors Course Options