MAJOR: HOSPITALITY OPERATIONS
Certificate of Achievement and Associate in Science Degree
· Certificate courses: 25 Units
· Associate degree major courses: 35.5-36.5 units
|
Certificate Course Requirements |
Units |
|
HOSP 51 |
Introduction to Hospitality |
3 |
|
HOSP 52 |
Guest Services Management |
3 |
|
HOSP 53 |
Food Service Management |
3 |
|
HOSP 55 |
Lodging Operations |
3 |
|
HOSP 56 |
Hospitality Sales and Marketing |
1.5 |
|
HOSP 58 |
Sanitation, Safety, Equipment |
3 |
|
HOSP 64 |
Customer Service |
1 |
|
HOSP 66 |
Practices in Hospitality |
1 |
|
HOSP 72 |
Culinary Arts Basics |
.5 |
|
COOP 91.21 |
Hospitality Work Experience |
3 |
Select three units from the following:
|
BUSC 100A |
Word Proc.: Word/Windows I (1) |
|
BUSC 119A |
Intro. to Spreadsheets: Excel/Win. I (1) |
|
BUSC 124 |
Quicken (1) |
|
CSIS 50 |
MS Office Applications (2) & |
|
CSIS 50L |
MS Office Applications Lab (1) |
|
FACS 56 |
Life Management (3) |
|
HOSP 60 |
Special Events Management (1.5) |
|
HOSP 61 |
Intro. Professional Meeting Planning (1.5) |
|
HOSP 62 |
Professional Meeting Planning II (1.5) |
|
HOSP 63 |
Hospitality Supervision (1.5) |
|
HOSP 65 |
Legal Issues in Hospitality (.5) |
|
HOSP 67 |
Accounting For Hospitality Mgrs. (1) |
|
Associate Degree Course Requirements |
Units |
|
|
|
|
Certificate Requirements |
25 |
|
Additional major units required for associate degree |
10.5-11.5 |
Complete the following course:
Select one course from the following:
|
BUSI 1A |
Financial Accounting (4) |
|
BUSI 120A |
Basic Accounting (3) |
Select one course from the following:
|
SPCH 1 |
Introduction to Public Speaking (3) |
|
SPCH 2 |
Small Group Communication (3) |
|
SPCH 3 |
Interpersonal Communication (3) |
Select 1.5 units from HOSP 73 through 89
|
HOSP 73 |
Stocks, Soups, Sauces (.5) |
|
HOSP 74 |
Vegetables, Rice, Pasta(.5) |
|
HOSP 75 |
Fish, Poultry, Meat (.5) |
|
HOSP 76 |
Garde Manger (.5) |
|
HOSP 77 |
Bakeshop: Yeasted & Non-Yeasted Breads(.5) |
|
HOSP 78 |
Bakeshop: Basic Baking Techniques(5) |
|
HOSP 79 |
Menu Planning/Presentation for Food Serve Professionals(.5) |
|
HOSP 81 |
Bakeshop: Pies & Tarts (.5) |
|
HOSP 82 |
Bakeshop: Cakes, tortes & Decorating Techniques(.5) |
| HOSP 83 |
Bakeshop: French Pastries/Restaurant Style Desserts (.5) |
|
HOSP 84 |
Introduction to Chocolate (.5) |
|
HOSP 85 |
Beverage Preparation & Service (.5) |
|
HOSP 87 |
International Cuisine (.5) |
|
HOSP 89 |
Cooking for a Healthy Lifestyle (.5) |
Graduation Requirements
See the Hospitality Department web page or the Life Science Division web page for more information.