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Discipline: Certificate: Hospitality: Hospitality Management - Level I - E1332

Course Name	Course Number	Objectives
Dining Room Service Management	CUL 114	Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon). Identify food safety and sanitation practices within a food service establishment.
Hospitality Work Experience	HRM 91	Demonstrate proficiency of skills specified in the measurable objectives. Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
Introduction to Hospitality	HRM 51	Locate a current hospitality job, write a report on the prospective employer, write a cover letter and resume. Identify a recognized hospitality leader and accurately describing type of leadership style adopted by this leader and the characteristics that made them successful. Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio. Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field.
Introduction to Lodging	HRM 70	Identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints. Establish room rates based on desired profits using the Hubbart formula.