Business Technologies AAS – Hotel/Restaurant – Hospitality Management Program

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

• 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

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-211, HRM-202, HRM-203, HRM-208, HRM-209, HRM-210, HRM-212, HRM-213, HRM-219, HRM-220, HRM-223, HRM-224, HRM-225, HRM-229

other notes:

1. Those who hold NOCTI Certification in Culinary Arts will receive credit for HRM-103.
2. 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.