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Hospitality Operations Management Certificate

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

This certificate has concentrations in: Food & Beverage Management, Hospitality Operations, Event Planning, and Hotel Management.  This certificate can be completed in 1 year!

Total Certificate of Training Units:     29-30.5

Proposed Class Schedule

Fall Semester

Spring Semester

HOSP 51 Intro to Hospitality Industry (3)
HOSP 58 Safety & Sanitation (3 units)
HOSP 56 Hospitality Sales & Marketing (1.5)
HOSP 64 Customer Service (3 units)
HOSP 63 Hospitality Supervision (1.5)
HOSP 70 Cost Control  (3 units)
BUSI 120A Basic Accounting (3)
*COOP 91.21 Work Experience  (1-2 units) 
Concentration Class (see options below)
Concentration Class (see options below)
HOSP Elective (see options below)
HOSP Elective (see options below)

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)

Apply Online at www.mpc.edu

Questions? Contact Molly Jansen at (831) 646-4123, mjansen@mpc.edu