Hospitality Management

The Hospitality Management Certificate & AA Degree curriculum prepares students for positions in lodging, food service, institutional or resort operations including restaurant supervising, event planning and purchasing. Examples include Food and Beverage Manager, Kitchen Manager, Event Planner, Banquet Captain, Room Service Manager and Concierge. Hospitality is the second largest employing industry in the state of California and the United States. The students will gain the skills and experience necessary to fill the need for qualified individuals in this industry.

We are projecting that 5 students will complete this certificate and degree program the first 2 years and enrollment will increase as the program grows.

The goal of the Hospitality Management Certificate and AA Degree Program is to prepare students for a career in the Hospitality Industry. The competencies of this certificate are based on the knowledge section of o*Net Online Summary report for SOC code 11-9051.00 - Food Service Managers and 43-1011.00 - First-Line Supervisors of Office and Administrative Support Workers. The list below includes the courses within this certificate that substantially address each competency. This is a vocational instruction program and is therefore, aligned with the California Community Colleges mission as defined in CAL. O*Net Skills Active Listening - CULART 101, CULART 160, CULART 180, CULART 225 & CULART 240 Speaking - CULART 101, CULART 180, CULART 225 & CULART 240 Service Orientation - CULART 101, CULART 160 & CULART 180 Reading Comprehension - CULART 101, CULART 160, CULART 180, CULART 225 & CULART 240 Critical Thinking - CULART 101, CULART 160, CULART 180, CULART 225 & CULART 240 Active Learning - CULART 101, CULART 160, CULART 180, CULART 225 & CULART 240 Monitoring - CULART 180 & CUALRT 240 Coordination - CULART 180 & CUALRT 240 Management of Personnel Resources – CULART 101, CULART 180, CULART 201, CULART 225 & CULART 280 Management of Financial Resources – CULART 101, CULART 180, CULART 201, CULART 225, CULART 280, BUSAD 100 & ACCT 200 Management of Material Resources – CULART 101, CULART 180, CULART 201, CULART 225 & CULART 280 The program‐level student learning objective is: Upon successful completion of the program, graduates will have the opportunity to: • Understand and practice food and beverage service concepts. • Manage food, beverage, and human resource costs including monitoring staff and correction principles. • Establish and maintain safety and sanitation procedures. • Prepare and follow standardized recipes using a variety of cooking techniques which meet industry quality standards. • Understand and implement customer service using active listening and understanding and communicate effectively. • Define and articulate the core values of the Hospitality Industry. • Understand the basics of business within the industry and participate in monitoring activities including self and others.

CULART 101 Introduction to Hospitality and Customer Service CULART 160 Introduction to Foods CULART 180 Small Business and Catering Management CULART 201 Management of Human Resources in Hospitality CULART 225 Sanitation & Safety CULART 240 Procurement, Purchasing and Selection CULART 275 Food, Beverage and Labor Cost Control CULART 280 Principles of Food and Beverage Management ACCT 200 Financial Accounting BUSAD 100 Introduction to Business BUSAD 103 Marketing