Jan 15, 2021  
BC3 Academic Catalog: 2008-2009 
BC3 Academic Catalog: 2008-2009 [ARCHIVED CATALOG]

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


* 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).

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