Business Technologies AAS – Hotel/Restaurant/Hospitality – Hospitality Management Program

Code: AAS.BT.HR.HOSP
Concentrations:
Culinary, Baking and Pastry Arts, Catering and Event Planning, Hospitality and/or Lodging.

The goal of the Hospitality Management program is to develop 21st century culinary and hospitality professionals through high quality practical, theoretical, and analytical course work. The program emphasizes culinary arts, catering, and hospitality and lodging. Students pursue their studies through active learning and mentoring opportunities with a focus on leadership, critical thinking, personal growth as well as interaction with industry professionals both in class and in their chosen field. Through the externships, the program prepares students to become leaders with the ability to shape the future of the hospitality and culinary industry. The program offers concentrations in the following areas: Culinary Arts, Baking and Pastry Arts, Catering and Event Planning, and Hospitality/Lodging.

Program Learning Outcomes

  • Describe and practice the skills that lead to managerial roles in hotels, restaurants, baking, pastry shops, retail and/or catering enterprises.
  • Implement food production schedules while factoring budgets, sales forecasts, labor skill, equipment and space usage, and customary labor and legal practices.
  • Demonstrate an ability to address typical challenges in the hospitality and restaurant industry.
  • Create menus that reflect marketing, aesthetic, financial, and nutritional needs of the restaurant clientele.
  • Earn TIPS Certification and ServSafe Certification for food handling and beverage service

Career Pathways

Manager: Catering, Sales, Guest Services, Food & Beverage, Restaurant, Front Desk
Supervisor: Front Office or Housekeeping
Coordinator: Public Relations, Sales, Marketing
Concierge, Event Planner, Wedding Consultant
Baker, Chocolatier
Chef: Executive, Sous, Banquet, Pastry, Private

Recommended Semester Sequence

First Semester

  Free Elective* 3


BUS-101Introduction to Business

3

HRM-101Introduction to Hospitality Management

3

HRM-103Professional Food Preparation Techniques

3

HRM-110Introduction to Baking

3

Total Credit Hours:15
Those who hold current ServSafe Food Protection Certification will receive credit for HRM-102.
Those who hold NOCTI Certification in Culinary will receive credit for HRM-103.

Second Semester

  Gen Ed  Recommended: COM-100 or COM-102 3

HRM-102Food Protection and Safety

3

HRM-205Restaurant Service Management

3

WRT-101English Composition I

3

-Program Concentration Requirement

3

Total Credit Hours:15

Third Semester

  Humanities Elective 
3

Social Science Elective 3
  Free Elective  - Recommended: Additional HRM Program Concentration Elective 3

-Program Concentration Requirement

3

WRT-201English Composition II

3

-or

WRT-202Technical Writing

3

Total Credit Hours:15

Fourth Semester


Mathematics/ Natural Science/ Technology Elective -
One 4-cr general education course in Mathematics (MAT) or [One 3 cr general education Mathematics (MAT)+ 1-cr Food History Culture HRM-113 ] 
4
  Humanities Elective 3

-Program Concentration Requirement

3

HRM-206Commercial Restaurant Operation

3

HRM-292Co-Op Work Experience [Hotel/Restaurant/Hospitality]

2

Total Credit Hours:15

Program Concentrations

After the first semester, students will select a track that aligns with the career they wish to pursue.

Baking and Pastry Arts

HRM-220Advanced Baking Techniques

3

-Plus six credits of the following courses:

HRM-209Artisan Bread Production

3

HRM-210Specialty Cakes

3

HRM-208Confectionery Arts

3

Total Credit Hours:9

Culinary Arts

HRM-202Quantity Food Production and Services

3

-Plus six credits of the following courses:

HRM-203Beverage Management

2

HRM-105Culinary Nutrition

3

HRM-106Menu Planning and Nutrition

1

HRM-130Introduction to Wine, Beer and Spirits

3

HRM-211American Regional Cuisine

3

HRM-212International Cuisine

3

HRM-213Garde-Manger

3

HRM-220Advanced Baking Techniques

3

HRM-223Asian Cuisine

3

HRM-224Hospitality Entrepreneurship

3

HRM-225Purchasing and Cost Control

3

HRM-112Charcuterie and Butchering

3

HRM-113Food History and Culture

1

Total Credit Hours:9
Culinary Arts students will complete at least 9 credits of the HRM courses listed above.

Catering and Event Planning

HRM-203Beverage Management

2

HRM-106Menu Planning and Nutrition

1

-Plus six credits of the following courses:

HRM-129/BUS-129Event Planning and Management I

3

HRM-229/BUS-229Event Planning and Management II

3

HRM-130Introduction to Wine, Beer and Spirits

3

HRM-202Quantity Food Production and Services

3

HRM-224Hospitality Entrepreneurship

3

HRM-225Purchasing and Cost Control

3

Total Credit Hours:8

Hospitality and/or Lodging

HRM-203Beverage Management

2

HRM-106Menu Planning and Nutrition

1

-Plus six credits of the following courses:

ACC-206Hospitality Accounting

3

HRM-104Front Office Operations

3

HRM-107Housekeeping

3

HRM-129/BUS-129Event Planning and Management I

3

HRM-229/BUS-229Event Planning and Management II

3

HRM-130Introduction to Wine, Beer and Spirits

3

HRM-219/LGL-219Hospitality Law

3

HRM-224Hospitality Entrepreneurship

3

HRM-225Purchasing and Cost Control

3

Total Credit Hours:9

General Education Requirements

Communication

WRT-101English Composition I

3

WRT-201English Composition II

3

-or

WRT-202Technical Writing

3

Total Credit Hours:6

Humanities Electives**

Two general education courses selected from the following fields, with no more than one course in any one field: Arts (Art [ART], Music [MUS], Theatre Arts [THR], Cinema Studies [CIN]); History (HIS); Literature (LIT); Philosophy and Religion (PHR); World Languages and Cultures (LAN).

Recommended: 1 Foreign Language LAN course (Italian, French, or Spanish) PLUS 1 additional Humanities elective from a different field

Total Credit Hours:6

Social Science Elective**

One general education course selected from the following fields: Economics (ECO); Geography (GEO); Political Science (POL); Psychology (PSY); Sociology (SOC) and Anthropology (ANT).

Recommended:

ECO-101Principles of Macroeconomics

3

Total Credit Hours:3

Mathematics, Natural Science, and Technology**

One general education course to be selected from the following fields: Mathematics (MAT); Computer Science (CIS) Information Technology (INF); Biology (BIO); Chemistry (CHM); Physics (PHY).

Recommended:

MAT-130Contemporary Math

3

-or

MAT-150Statistics I

3

Total Credit Hours:3-4

Unassigned General Education Credits

Recommended:

COM-100Speech Communication

3

-or

COM-102Public Speaking

3

Total Credit Hours:3

Total Credit Hours: 21-22

Program Requirements

HRM...
  Program Concentration requirements
9

BUS-101Introduction to Business

3

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-110Introduction to Baking

3

HRM-205Restaurant Service Management

3

HRM-206Commercial Restaurant Operation

3

HRM-292Co-Op Work Experience [Hotel/Restaurant/Hospitality]

2

Total Credit Hours:32-33

Free Electives

IST-123 will fulfill 3 Free Elective credits for students who place into the course;

Recommended: Additional HRM Program Concentration elective

Total Credit Hours:6

Total Credit Hours: 43-44

Total Credit Hours: 60

Specific Program Notes

Students are encouraged to take their courses in semester sequence order.

Please note that required courses may have prerequisites. Click on each course to view details.

General Education Elective(s)**

  1. Those who hold NOCTI Certification in Culinary Arts will receive credit for HRM-103.
  2. Those who hold current ServSafe Food Protection Manager Certification will receive credit for HRM-102.
  3. Free Electives: 
     IST-123 Success 101 will fulfill 3 Free Elective credits for students who place into the course
    Recommended: Additional HRM Program Concentration

Students who enter this program in the spring should reverse the THIRD and FOURTH semesters. 
Students enrolled in this program are NOT REQUIRED to successfully complete a course in basic algebra if indicated by the Accuplacer Test, unless they choose the college math/computer science elective.