Aug 08, 2020  
BC3 Academic Catalog: 2010-2011 
    
BC3 Academic Catalog: 2010-2011 [ARCHIVED CATALOG]

Hospitality Management, Certificate


Return to {$returnto_text} Return to: Academic Programs

Hospitality Management (018)
Certificate of Achievement

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 for the fall; second/fourth semester courses will be scheduled for 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


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 Financial Accounting (ACCT 203).
2 Possible electives: Cultural Cuisines (FSVC 211), Events Mgt. (FSVC 135), Nutrition (FSVC 140), Catering (FSVC 220), Baking Essentials (FSVC 121) or Quantity Foods (FSVC 201).  NOTE: Quantity Foods is a 4 credit course.

Return to {$returnto_text} Return to: Academic Programs