Hospitality Management, Certificate

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This program emphasizes food preparation and service, management techniques, and general education requirements to provide students with the skills required for career entry and advancement. Graduates of this program seeks employment as Food Service Supervisor, Front Desk Clerk, and Reservation Clerk.

Minimum - 32 credits

First Semester (18)

Second Semester (14/15)

^*a ACCT 110 - Basic Accounting or
ACCT 201 - Accounting I
FSVC 115 - Commercial Food Analysis
FSVC 230 - Hospitality Cost Control and Analysis
FSVC 126 - Sanitation Certification
^b Business Elective 3

Note(s):

^* Course has a prerequisite

^a Any Mathematics course that is taken as part of the requirements in any Business Program must be taken concurrently with or prior to Basic Accounting (ACCT110) or Accounting I (ACCT 201).

^b Possible electives: Cultural Cuisines (FSVC 211), Events Mgt. (FSVC 135), Nutrition (FSVC 140), Lodging (FSVC 215), Human Resource Management Practicum (BUSN 163), *Catering (FSVC 220), and Principles of Mgt. (BUSN 123).