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This A.S. Degree program provides students with an excellent background for a career in the
hospitality and resturant management industry. Students will have the
education necessary for many entry-level positions. Most of the courses in this
program articulate with the California State University System, this provides
students the opportunity to transfer to a four year institution and earn a Bachelors
degree.
This program is designed to articulate with the Collins School of Hospitality Management
at Cal Poly, Pomona, as well as other universities.
Students wishing to transfer should consult with Hospitality and Restaurant Management
faculty member or a counselor or adviser to discuss transfer options.
Click here to download a pdf copy of the degree requirements for:
To find out more about any of the courses, click on its course number below.
Requirements for the Major:
Required core courses:
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HRM 51
-- Introduction to Hospitality (3.0 units) CSU
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Fall & Spring
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HRM 52
-- Food Safety and Sanitation (1.5 units) CSU
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Fall & Spring
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HRM 53
-- Dining Room Service Management (3.0 units) CSU
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Fall
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HRM 54
-- Basic Cooking Techniques (3.0 units) CSU
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Spring
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HRM 56
-- Management of Hospitality Personnel & Operations (3.0 units) CSU
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Fall
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HRM 57
-- Restaurant Cost Control (3.0 units) CSU
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Spring
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HRM 64
-- Hospitality Financial Accounting 1 (3.0 units) CSU
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Fall
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HRM 66
-- Hospitality Law (3.0 units) CSU
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Spring
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HRM 70
-- Introduction to Lodging (3.0 units) CSU
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Fall & Spring
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Plus select three (3) units from:
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HRM 61
-- Menu Planning (3.0 units) CSU
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Spring
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HRM 62
-- Catering (3.0 units) CSU
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TBA
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NF 20
-- Principles of Foods with Lab (3.0 units) CSU
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Fall & Spring
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HRM 91
- Work Experience in Restaurant/Hospitality (Variable units 1-4) CSU
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Fall
Spring
Summer
Winter
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Total units = 28.5
Recommended Electives:
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HRM 91
- Work Experience in Restaurant/Hospitality (Variable units 1-4) CSU
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Fall
Spring
Summer
Winter
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Degree Level Student Learning Outcomes:
Students completing the Hospitality & Restaurant Management Degree (S1307) will:
- be able to differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
- be able to identify and describe the food handling and storage procedures necessary for the prevention of food-borne illnesses.
- be able to identify and safely utilize commercial tools and equipment.
- be able to conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine number of customers required to attain desired profits.
- be able to conduct an employee: interview, performance evaluation, and apply effective discipline techniques.
- be able to develop an Income (P&L) Statement for a hospitality operation.
- be able to analyze a civil case related to the hospitality industry and determine the facts, elements of negligence, possible consequences and outcomes.
- be able to identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
- be able to establish room rates based on desired profits using the Hubbart formula.
- be able to utilize their acquired knowledge and skills to facilitate the exploration of job opportunities in the hospitality industry, or the development of a business plan for future hospitality entrepreneurs.
- acquire current and marketable skills in the industry.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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PROGRAM:
STUDENTS:
ACADEMICS:
RELATED LINKS:
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