Hospitality Management (A.A.S.) (Contains Specializations)

Culinary Management (A.A.S.)

Food Service/Institutional Management (A.A.S.)

Hotel Management (A.A.S.)

Restaurant Management (A.A.S.)

Hospitality – Showing kindness to visitors. Management – The organizing and controlling of business.

Growth in the Hospitality Industry continues at an undaunted pace with endless career possibilities. The Hospitality Management program offers four different specializations to give students the skills necessary to excel in this exciting field:

• Culinary Management
• Food Service / Institutional Management
• Hotel Management
• Restaurant Management

All Hospitality Management students take a group of core courses that develop skills and knowledge in Sanitation, Nutrition, Basic Culinary Skills and Serving, Restaurant Operation, and Hospitality and Human Resources Management. Students are also required to complete 400 hours of work experience in the Hospitality Industry while matriculated in the Hospitality Management program. Students are encouraged to consider the Walt Disney World College Program, not only to fulfill the work requirements but for the experience of working for a world-renowned organization.

Additional expenses will be incurred for an approved uniform and shoes, and optional trips to the International Hotel/Motel and Restaurant show in NYC in the fall and spring.

Many of the Hospitality faculty are members of the American Culinary Federation (ACF) and involve students in numerous ACF activities. Our student’s classroom education is further enhanced by off campus field trips to local beef and produce farms as well as tours of area restaurants, hotels and other Hospitality Industry operations.

Specialization: Culinary Management

If a fast pace is your pace, and you have never been in a kitchen that was too hot, then consider a career as a commercial cook, caterer or kitchen manager. Your passion for cooking and your creative edge will be sharpened by coursework in commercial cooking and advanced culinary skills. Courses such as Artisanal Bread Baking, Pastries, Tortes, Chocolate Work, Advanced Plating or International Cuisines, are just some of the courses we offer. Coursework in cost controls, menu planning, human resource management and purchasing prepares you to not only cook but be in charge of a commercial kitchen.

Specialization: Food Service / Institutional Management

The Food Service / Institutional Management specialization includes coursework in diet therapy, menu design, food and equipment purchasing, and cost control which will help you in a career as a diet technician, food service manager or dietary supervisor. People in these professions are part of a team that serves nutritious, wholesome and tasty food to the public in child care centers, schools, hospitals, nursing homes, business and industry facilities, and senior centers.

Specialization: Hotel Management

Country Inns, large metropolitan hotels, and facilities any size in between all need a management team to help them meet their guests’ expectations. The Hotel Management specialization includes courses in housekeeping and properties management, front office management and events coordinating. Career choices include front office supervisor or manager, housekeeping supervisor, assistant hotel manager, hotel manager, and events/convention coordinator.

Specialization: Restaurant Management

If you are interested in managing a restaurant, owning your own restaurant, managing a private or public club, or managing a catering operation, the Restaurant Management specialization will give you skills for success in cost control, purchasing food, menu writing, restaurant design, and catering special events.

Program Learning Outcomes

1. Demonstrate the ability to accurately produce a food production plan, prepare food items, garnish and display items.
2. Demonstrate the knowledge of food and beverage products, including product identification and specifications.
3. Demonstrate the understanding and knowledge of essential nutrients, appropriate combinations of food for individual meals as well as full scale menus and be able to write a nutritional well-balanced diet which has customer appeal.
4. Understand and apply management theory in order to operate a hospitality-related operation.
5. Explain and apply cost control techniques for hospitality operations.
6. Develop a menu and select/design the appropriate equipment and facility layout to produce that menu.
7. Demonstrate the knowledge of meal planning and nutrient density and therapeutic diets.
8. Demonstrate the knowledge of front office operations of the major types of lodging properties.
9. Demonstrate the knowledge of services provided in a lodging operation including events planning.
10. Demonstrate advanced level culinary skills through the presentation of a final product at the conclusion of each course taken.
11. Demonstrate the knowledge of proper sanitation and safety practices within the Hospitality industry.