Hospitality AAS

Purpose

The two-year hospitality management program prepares students for a wide variety of entry-level to mid-level positions in the hospitality industry. The program introduces students to the basic philosophies of the hospitality industry and offers the student a well-rounded academic experience that prepares the student for a successful career as a hospitality professional. Upon completion of the program, graduates receive an Associate of Applied Science Degree.

Program Outcomes

Upon successful completion of this program, graduates will be able to:

  • Demonstrate the concepts and skills necessary to achieve customer service excellence.
  • Demonstrate the ethical, legal, and social standards accepted in the hospitality industry.
  • Make creative and appropriate decisions for a variety of hospitality management situations.
  • Apply basic culinary terminology, knife skills, cooking techniques, and appropriate safety and sanitation practices for the hospitality industry.
  • Use technology to achieve operational efficiency and productivity in hospitality operations.
  • Exhibit personal and business standards accepted in the hospitality industry.
  • Develop a professional career portfolio.

Program of Study:


First Semester
CUL 101 Culinary Foundations 3
CUL 102 Hospitality Fundamentals 3
CUL 120 Introduction to Culinary Techniques 3
HOS 111 Introduction to Hospitality Management 3
OFM 101 Business Software Essentials 3
ACC 110 Business Math 3
 Total 18

Second Semester

CUL 114 Food and Beverage Operations 3
CUL 151 Purchasing and Cost Control 3
CUL 170 Management and Supervision 3
HOS 185 Managing the Customer Experience 3
ENG 101 English Composition I 3
PSY 137 Introduction to Organizational Psych. 3
 Total 18

Third Semester

CUL 220 Menu Planning 3
HOS 214 Fundamentals of Special Event Mgt. 3
HOS 231 Hospitality Marketing 3
HOS 251 Principles of Tourism, Hotel & Casino Mgmt. 3
SPC 120 Public Speaking 3
 Total 15

Fourth Semester

HOS 297 Cooperative Internship in Hospitality Management 3
MGT 210 Ethical Decision Making in Business 3
Elective ESW 206 Nutrition, ESW 207 Food & Culture, or ESW 245 Safety and First Aid 3
Elective Any Core Goal 6: Intellectual Heritage course 3
Elective Any Core Goal 8: Physical and Life Science course 4
 Total 16
         

Total Credit Hours:  67 credits

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