Course List | Code | Title | Semester Credit Hours |
| HMGT 211 | Planning and Implementation of Events and Programs | 3 |
| HMGT 320 | Event Management and Operations | 3 |
| HMGT 424 | Event Management Capstone | 3 |
| 3 |
| Event Management in Specialized Contexts | |
| Food and Beverage Management | |
| Entrepreneurship in Hospitality, Tourism and Events | |
| International Event Management | |
| Law, Negotiation, and Risk Management in Hospitality, Tourism and Recreation | |
| 3 |
| Theory and Practice of Public Relations in Agriculture and Life Sciences | |
| Food and Agricultural Sales | |
| Agribusiness Entrepreneurship – Budgeting | |
| Agribusiness Entrepreneurship – Economic Analysis | |
| Introduction to Communication and Sports | |
| Event and Communication Planning | |
| Managing Hospitality and Tourism Organizations | |
| Service Quality in Hospitality, Hotel Management, and Tourism | |
| Marketing in the Digital Age for Hospitality, Hotel Management and Tourism | |
| Internship | |
| Floral Design | |
| Understanding Wine - From Vines to Wines and Beyond | |
| Floral Design: Weddings and Personal Flowers | |
| Arts & Entertainment Journalism | |
| Performing Arts Administration | |
| Professional Communication for the Sport Industry | |
| Sport Facility and Event Management | |
| Managing Sport Events | |
| Introduction to Theatrical Design | |
| Total Semester Credit Hours | 15 |
The PEMC program requires a minimum of 15 credit hours in designated courses. Students must earn a grade of C or better in each course used to meet the requirements, and maintain a B average (3.0 GPA) in the required courses. Students who pursue the PEMC must complete all requirements prior to graduation. Details are available in the Undergraduate Programs Office of the Department of Hospitality, Hotel Management and Tourism and on our website.
