2024-2025 Catalog
Business Technologies AAS - Hotel/Restaurant - Hospitality Management Program
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 Return to: Academic Programs (A-Z)
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 (PLOs)
- 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 |
Baker, Chocolatier |
Chef: Executive, Sous, Banquet, Pastry, Private |
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Recommended Semester Sequence
Subtotal: 15 Credits
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 .
Program Concentrations
After the first semester, students will select a track that aligns with the career they wish to pursue. HRM PLUS 3 credits of the following course
Catering and Event Planning
Hospitality and/or Lodging
General Education Requirements
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
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:
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:
Unassigned General Education Credits
Recommended: 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: 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)
*Free Electives: IST-123 Success 101 will fulfill 3 Free Elective credits for students who place into the course Recommended: Additional HRM Program Concentration
*-View the COMPLETE list of ALL HRM courses
**HRM Electives (to fulfill 3 remaining credits needed for Program Concentration Requirements):
HRM-105 , HRM-106 , HRM-107 , HRM-112 , HRM-113 , HRM-129 , HRM-130 , HRM-132 , HRM-140 , HRM-202 , HRM-203 , HRM-208 , HRM-209 , HRM-210 , HRM-211 , HRM-212 , HRM-213 , HRM-219 , HRM-220 , HRM-223 , HRM-224 , HRM-225 , HRM-229
- Those who hold NOCTI Certification in Culinary Arts will receive credit for HRM-103 .
- Those who hold current ServSafe Food Protection Manager Certification will receive credit for HRM-102 .
- 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.
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