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1307.00The Hospitality Management curriculum pairs high-quality theoretical knowledge with practical need that results in preparation for employment and educational, workforce, academic, and professional advancement. The program 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 and prepares students to seek entry- and mid-level positions in the culinary and hospitality industries such as head cook, first-line supervisor, lodging manager, chef, and food service manager.
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, operations, and human resources; and service, alcoholic beverage management, supervision, and leadership. It provides a practical foundation of hospitality management knowledge, skillsets, and competencies and prepares students for further study in a variety of programs such as Business, Communication studies, Humanities, and Social and Behavior Sciences.
A Certificate of Achievement is awarded upon completion of all required courses with a grade of C or better.
Program Outcomes
- Integrate the development of products and services with guest management skills to exceed expectations in a hospitality environment.
- Model the positive values, integrity, and credibility of competent and ethical leaders and make decisions that align with the fundamental principles of strategic leadership in a hospitality business environment.
- Make logical and ethical decisions by synthesizing a combination of techniques and best practices with organizational and analytical skills to interpret information and formulating rational solutions in a hospitality environment.
- 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.
- Apply current, relevant, and trending tech to enhance organizational performance, growth, and profit in a hospitality environment.
Requirements for the Certificate of Achievement
| Code | Title | Units |
|---|---|---|
| HOSP 003 | SURVEY OF HOSPITALITY MANAGEMENT AND MANAGER SANITATION AND SAFETY | 3 |
| HOSP 014 | CULINARY PRINCIPLES | 3 |
| HOSP 021 | FOOD, BEVERAGE, AND LABOR COST CONTROL | 3 |
| HOSP 050 | HOSPITALITY LAW | 3 |
| HOSP 005 | WINE TASTING, FUNDAMENTALS OF ENOLOGY, SENSORY EVALUATION, AND BEVERAGE APPRECIATION | 3 |
| or HOSP 015 | INDUSTRY CULINARY FOUNDATIONS I | |
| or HOSP 045 | GUEST SERVICE MANAGEMENT | |
| Four units from one of the following (each internship course is 4 units | ||
| BUS 070A | WORK EXPERIENCE/INTERNSHIP (PAID) | 4 |
| or BUS 070B | WORK EXPERIENCE/INTERNSHIP (UNPAID) | |
| or HOSP 030 | FOOD AND BEVERAGE MANAGEMENT AND OPERATION I | |
| or HOSP 060 | CULINARY PRODUCTION AND OPERATION MANAGEMENT | |
| Total Units | 19 | |
General Education Requirements for the Associate in Science Degree
Visit the Program Mapper for a suggested sequence of courses.