Hospitality Management – Associate in Science Degree, Certificate of Achievement
The 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 man
Courses
- BUS 070A — WORK EXPERIENCE/INTERNSHIP (PAID)
- BUS 070B — WORK EXPERIENCE/INTERNSHIP (UNPAID)
- HOSP 003 — SURVEY OF HOSPITALITY MANAGEMENT AND MANAGER SANITATION AND SAFETY
- HOSP 005 — WINE TASTING, FUNDAMENTALS OF ENOLOGY, SENSORY EVALUATION, AND BEVERAGE APPRECIATION
- HOSP 014 — CULINARY PRINCIPLES
- HOSP 015 — INDUSTRY CULINARY FOUNDATIONS I
- HOSP 021 — FOOD, BEVERAGE, AND LABOR COST CONTROL
- HOSP 030 — FOOD AND BEVERAGE MANAGEMENT AND OPERATION I
- HOSP 045 — GUEST SERVICE MANAGEMENT
- HOSP 050 — HOSPITALITY LAW
- HOSP 060 — CULINARY PRODUCTION AND OPERATION MANAGEMENT