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Hospitality Operations Management Associate Degree

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Prepare yourself to enter the workforce with a Hospitality Operations Management Associate Degree!  

This degree has concentrations in: Food & Beverage Management, Hospitality Operations, Event Planning, and Hotel Management.

Total Major Units for Associate Degree Requirements: 35-36.5

Total Degree Units: 60
(Complete Competency Requirements and MPC General Education Pattern for a total of 60-degree-applicable units)

Proposed Class Schedule

Fall Semester (First Year)

Spring Semester (First Year)

HOSP 51 Intro to Hospitality Industry (3)
HOSP 64 Customer Service (3 units)
BUSI 120A Basic Accounting (3)
HOSP 70 Cost Control  (3 units)
Concentration Class (see options below)
Concentration Class (see options below)
HOSP Elective (see options below)
HOSP Elective (see options below)

 

Fall Semester (Second Year)

Spring Semester (Second Year)

BUSI 18 Business Law (3)
ECON 2 Macro Economics (3)
HOSP 56 Hospitality Sames & Marketing (1.5)
HOSP 65 Hospitality Law (3)
HOSP 63 Hospitality Supervision (1.5)
HOSP 66 Practices in Hospitality (1)
GE Requirement
GE Requirement

Choose a Concentration (6-6.5 units)

Event Planning Concentration

  • HOSP 20     Catering (2)
  • HOSP 60     Special Events Management (3)
  • HOSP 61     Introduction to Professional Meeting Planning (1.5)

Food and Beverage Management Concentration

  • HOSP 53     Introduction to Food and Beverage Management (3)
  • HOSP 58     Sanitation, Safety, Equipment (3)

Hospitality Management Concentration

  • HOSP 52     Guest Services Management (3)
  • HOSP 53     Introduction to Food and Beverage Management (3)

Hotel Management Concentration

  • HOSP 52     Guest Services Management (3)
  • HOSP 55     Lodging Operations (3)

Hospitality Electives (Select 3 units from the following)

(cannot include courses required for your selected concentration area)

HOSP 21 Urban Ag - Culinary (1.5) (summer)
HOSP 53 Introduction to Food and Beverage Management (3) (fall)
HOSP 81 Bakeshop: Pies & Tarts (.5) (fall/spring)
HOSP 22 Sustainable Cooking (1.5) (summer)
HOSP 55 Lodging Operations (3) (spring)
HOSP 82 Bakeshop: Cakes, Tortes & Decorating Techniques (1) (spring)
HOSP 23 Cul. Foundations of Prof. Cooking (3) (fall)
HOSP 58 Sanitation, Safety, Equipment (3) (spring)
HOSP 83 Bakeshop: French Pastries & Rest Style Desserts (.5) (summer)
HOSP 24 Cul. Foundations of Prof. Cooking II (3) (spring)
HOSP 60 Special Events Mgmt (3) (fall)
HOSP 84 Chocolate I: Introduction to Chocolate (.5) (fall/spring)
HOSP 40 Wine Fundamentals (1.5) (fall/spring)
HOSP 61 Introduction to Professional Meeting Planning (1.5) (fall)
HOSP 87 Bakeshop: Regional French Desserts (.5) (summer)
HOSP 41 Wine Appreciation & Analysis (1)  (fall/spring)
HOSP 77 Bakeshop: Yeasted & Non-Yeasted Breads (.5) (fall/spring)
HOSP 88 Chocolate II: Chocolates and Confections (.5) (fall/spring)
HOSP 52 Guest Services Mgmt (3) (fall)
HOSP 78 Bakeshop: Basic Baking Techniques (1) (fall/spring/summer)
 

Hands-on Experience (Choose 1-2 units)

  • HOSP 20        Catering (fall/spring)
  • COOP 91.21   Hospitality Work Experience (fall/spring)