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The College offers one degree, two certificate, and two letters of recognition programs in Hotel/Restaurant Management
The Associate of Applied Science (AAS) degree recognizes curricular focus in a specific occupational area. This degree is intended primarily for immediate employment or occupational skills upgrading, but also provides opportunities for transfer to a four-year institution to complete a bachelor’s degree.
The College’s Certificate options focus on a sequence of courses at the intermediate- and advanced-levels in the student’s chosen curriculum. Most certificate programs are designed to build upon skills and sequence into degree curricula. Certificate programs include at least 12 credits and typically take a minimum of a year to complete.
Letters of Recognition (LOR) programs include a specific sequence of courses that total no more than 11 credits. These programs can be completed in the shortest period of time.
Hotel/Restaurant Management
The AAS degree in Hotel/Restaurant Management prepares students for entry into mid-level management positions in the hospitality and tourism industry. Both management and food preparation functions are addressed through the designated tracks. The program includes instruction in many areas required for competence in the hotel, restaurant, and tourism industry. It includes technical courses in food service and hotel/restaurant management; related courses in marketing, accounting, and human resources; and general education requirements. Instruction will include both theoretical concerns and practical application procedures necessary for success in the field.
The Certificate in Food Service Management is designed to provide the skills needed for entry-level employment in the food service industry. This program follows the recommended guidelines of the American Culinary Federation. Graduates with appropriate work experience can qualify for the Certified Cook Exam through the American Culinary Federation.
The Certificate in Hotel/Resort Management provides instruction in a variety of areas required for competence in the hospitality and tourism industry. Instruction includes both theory and practical application and procedures necessary for success in the field.
The Letters of Recognition in Hospitality Management and Food Service Management are designed to provide students with an opportunity to become trained for immediate entry-level employment in the hospitality industry. |
