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.
The courses that universities and colleges require for transfer vary. When selecting courses for transfer purposes, students should consult with Counseling Services to determine the particular transfer requirements of specific institutions.
Requirements for the Major
Associate Degree for Transfer Requirements
- 60 semester or 90 quarter CSU-transferable units.
- the California State University-General Education-Breadth pattern (CSU GE-Breadth); OR the Intersegmental General Education Transfer Curriculum (IGETC) pattern.
- a minimum of 18 semester or 27 quarter units in the major or area of emphasis as determined by the community college district.
- obtainment of a minimum grade point average (GPA) of 2.0.
- earn a grade of C or better, or “P” if the course is graded on a P/NP basis, in all courses required for the major or area of emphasis.
- Elemental Values of Hospitality. Integrate the development of products and services with guest management skills to exceed expectations in a hospitality environment.
- Pathway to Leadership and Strategy. Model the positive values, integrity, and creditability of competent and ethical leaders and make decisions that align with the fundamental principles of strategic leadership in a hospitality business environment.
- Critical Thinking. Make logical and ethical decisions by synthesizing a combination of techniques and best practices with organizational and analytical skills to interpret information and formulate rational solutions in a hospitality environment.
- Teamwork. Evaluate one’s own team-related transferable aptitudes—techniques, skills, and knowledge—to contribute to high-achieving and positive team performance in a diverse, sociocultural hospitality environment
- Technological Proficiency. Apply current, relevant, and trending tech to enhance organizational performance, growth, and profit in a hospitality environment.
Associate in Science in Hospitality Management for Transfer Degree
|HOSP 003||SURVEY OF HOSPITALITY MANAGEMENT AND MANAGER SANITATION AND SAFETY||3|
|List A - Select 9-11 units or three courses||9-11|
|PRINCIPLES OF MICROECONOMICS|
or ECON 001BH
|HONORS PRINCIPLES OF MICROECONOMICS|
|FOOD, BEVERAGE, AND LABOR COST CONTROL|
|FOOD AND BEVERAGE MANAGEMENT AND OPERATION I|
|CULINARY PRODUCTION AND OPERATION MANAGEMENT|
|List B: Select 6-9 units or two courses or any List A courses not already used.||6-9|
|STATISTICS FOR BUSINESS AND ECONOMICS|
or STAT 018
|STATISTICS FOR BEHAVIORAL AND SOCIAL SCIENCES|
or STAT 050
or STAT 050H
|HONORS ELEMENTARY STATISTICS|
|INDUSTRY CULINARY FOUNDATIONS I|
or HOSP 005
|FUNDAMENTALS OF ENOLOGY, SENSORY EVALUATION, AND BEVERAGE APPRECIATION|
|CSU General Education or IGETC CSU Pattern||37-39|
|Transferable Electives (as needed to reach 60 transferable units)|