Hospitality Management, Certificate

Print Degree Planner (opens a new window) |

Hospitality Management (018)
Certificate

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.

NOTE: Courses listed in the first/third semester will be scheduled in the fall; second/fourth semester courses will be scheduled in the spring. The student is encouraged to use the curriculum planner to keep track of courses taken and those still needed. In some cases, one or more courses may be taken in a different order than indicated on the planner. However, individual course prerequisites must be observed.

Prerequisites/Corequisites – Some courses require another course be taken beforehand or at the same time. To check if a course has a prerequisite or corequisite, see the course description.

Minimum - 32 credits

First Semester (17)

ENGL 101 - English I 3 credits
or ENGL 110 - Workplace Communications 3 credits
FSVC 110 - Hospitality Management 3 credits
BUSN 121 - Business Mathematics 3 credits ¹
FSVC 115 - Commercial Food Analysis 4 credits
FSVC 126 - Sanitation Certification 1 credits
FSVC 215 - Lodging Operations 3 credits

Second Semester (15/16)

ACCT 110 - Accounting for Managers 3 credits ¹
or ACCT 201 - Accounting I 4 credits ¹
FSVC 230 - Hospitality Cost Control and Analysis 3 credits
FSVC 203 - Food and Beverage Purchasing 3 credits
FSVC 128 - Customer Relations for the Hospitality Industry 3 credits
Food Service (FSVC) Elective 3 credits ²

Note(s):

¹ Any Mathematics course that is taken as part of the requirements in any Business Program must be taken concurrently with or prior to Accounting for Managers (ACCT110) or Accounting I (ACCT 201).

² Possible electives: Cultural Cuisines (FSVC 211), Events Mgt. (FSVC 135), Nutrition (FSVC 140), Catering (FSVC 220), Baking Essentials (FSVC 163) or Quantity Foods (FSVC 201). NOTE: Quantity Foods is a 4 credit course.