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The hospitality management program curriculum offers the student the opportunity to earn professional certificates of achievement in both culinary arts and hospitality in addition to an Associate in Science in Hospitality Management for Transfer Degree (ADT/AS-T). Both certificates and degree pair high-quality theoretical knowledge—taught in distance, hybrid, and face-to-face learning environments—with practical need that result in preparation for entry-level employment; educational, workforce, academic, and professional advancement; and the opportunity to transfer. Specifically, the ADT—often called a degree with a guarantee—prepares students to meet the California State University (CSU) minimum eligibility requirements, guaranteeing priority admission to a CSU campus that offers a bachelor degree in hospitality, tourism, recreation, parks, and/or event management. The ADT’s curriculum is designed to assure that students understand the legal, economic, and social forces that shape the culinary and hospitality industries. It emphasizes the influence of quantitative and qualitative analyses, communication, and technology on successful hospitality operation and management. Through participating in curricular and co-curricular learning opportunities (including networking with internal and external industry partners), internships, opportunities to earn industry-recognized designations (such as the Foodservice Manager Certification, Certification in Hotel Industry Analytics, Certified Restaurant Server​, Guest Service Gold Certification, and Certified Guest Service Professional), and professional work experience, students will have the competencies essential to successfully manage in an entry-level hospitality position.

The program’s curriculum includes a survey of hospitality industry concepts in production, operation, human resource, and financial management; business communications; mathematics; leadership and supervision; technology; and more, providing a practical foundation of hospitality management knowledge, skillsets, and competencies. It offers an internship component providing the student with on-the-job work experience with local and e-remote businesses and companies. The program’s curriculum offers a combination of culinary arts coursework topics in operations, management, and production; baking and cooking; and fundamentals, skills and techniques, and entrepreneurship collaboratively with hospitality coursework topics in sanitation and safety; cost control, law, and human resources; and service, alcoholic beverage management, supervision, and leadership. It prepares students for further study in a variety of programs such as Business, Communication studies, Humanities, and Social and Behavior Sciences.

The program’s curriculum prepares students to seek entry- and mid-level positions in the culinary and hospitality industries. Related local [and global] culinary career opportunities students may enter upon completion include Prep, Line, and Head Cooks; First-line and Kitchen Supervisors; Kitchen Managers; and Banquet Chefs. Related local [and global] hospitality career opportunities students may enter upon completion include Bartender, Server, Host, and Captain; Meeting, Convention, and Event Planners; and Catering, Restaurant, Food Service, Front Desk and Assistant Managers. Students of the program earn the potential of working locally [and globally] for restaurant; lodging; tourism; meeting, convention, and exposition; theme parks; clubs; cruiseline and airway; and service, consulting, and e-commerce businesses and companies.