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.

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

BUS-101Introduction to Business

3

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-108Computer Applications for the Hospitality Industry

1

HRM-110Introduction to Baking

3

Total Credit Hours:16
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

  Math/Computer Science/Natural Science/Technology Elective* 3-4
  Social Science Elective  3
HRM...
Program Concentration Requirements 2-3

BUS-205Entrepreneurship

3

HRM-205Restaurant Service Management

3

WRT-101English Composition I

3

Total Credit Hours:17-19

Third Semester

  Humanities Elective*
3
HRM...
Program Concentration Requirements
3

HRM-201Food and Beverage Cost Control

1

HRM-202Quantity Food Production and Services

3

ACC-206Hospitality Accounting

3

COM-100Speech Communication

3

-or

COM-102Public Speaking

3

WRT-201English Composition II

3

-or

WRT-202Technical Writing

3

Total Credit Hours:16

Fourth Semester

HRM...
 Program Concentration Requirements
3
   Humanities Elective* 3

HRM-206Commercial Restaurant Operation

3

HRM-207Hotel Sales and Convention Planning

1

HRM-219/LGL-219Hospitality Law

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.

Culinary Arts

HRM-106Menu Planning and Nutrition

1

HRM-204Food Purchasing

2

HRM-212International Cuisine

3

HRM-213Garde-Manger

3

HRM-220Advanced Baking Techniques

3

HRM-211American Regional Cuisine

3

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

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

Catering and Event Planning

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

3

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

3

HRM-203Beverage Management

2

Total Credit Hours:8

Hospitality and/or Lodging

ACC-206Hospitality Accounting

3

-Plus six credits of the following courses:

HRM-104Front Office Procedures

2

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

3

HRM-203Beverage Management

2

HRM-217Issues in the Hospitality Industry

2

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

Additional General Education Elective**

COM-100Speech Communication

3

-or

COM-102Public Speaking

3

Total Credit Hours:3

Total Credit Hours: 21-22

Program Requirements

HRM...
  Program Concentration requirements
8-9

BUS-101Introduction to Business

3

BUS-205Entrepreneurship

3

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-108Computer Applications for the Hospitality Industry

1

HRM-110Introduction to Baking

3

HRM-201Food and Beverage Cost Control

1

HRM-202Quantity Food Production and Services

3

HRM-205Restaurant Service Management

3

HRM-206Commercial Restaurant Operation

3

HRM-207Hotel Sales and Convention Planning

1

HRM-219/LGL-219Hospitality Law

3

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

2

Total Credit Hours:35

Total Credit Hours: 43-44

Total Credit Hours: 65-66

Specific Program Notes

**General Education Elective(s).

Students who enter this program in the spring should reverse the THIRD and FOURTH semesters, that is, take the FOURTH semester before the THIRD semester.

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.

* General Education Elective(s).