CFCC 2019-2020 Catalog & Student Handbook 
    
    Jan 22, 2021  
CFCC 2019-2020 Catalog & Student Handbook [ARCHIVED CATALOG]

Hospitality Management, A.A.S. (A25110)


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This curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.

Course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas.

Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, foodservice, beverage service, catering, front office, reservations and housekeeping. Opportunities are also available in product services, and technology support and sales.

General Education Requirements


Communications


(Take 3 credits)

Major Requirements


Required Subject Area


(Take 4 credits)

Work-Based Learning


(Take 2 credits)

  • WBL 111H - Work-Based Learning I Credits: 1
  • WBL 112H - Work-Based Learning I Credits: 2
  • WBL 121H - Work-Based Learning II Credits: 1

Other Major Requirements


Required Courses


Take 1 of 2 groups.

Total Credits: 72


Selected Tracks:


Food Service: HRM 135 , HRM 225 , HRM 228 , HRM 285 
Lodging: HRM 115 /HRM 115A , HRM 120 /HRM 120A , HRM 130 , HRM 210 
Club: HRM 135 , HRM 210 , HRM 225 , HRM 228 , HRM 230  

Fall Semester I


Spring Semester I


Summer Semester I


Spring Semester II


Summer Semester II


  • WBL 121H - Work-Based Learning II Credits: 1 *
  • WBL 125H - Work-Based Learning Seminar II Credits: 1
  • Hospitality Management Elective
  • Work-Based Elective

Note:


* Student may take WBL 112H (320 hrs) in lieu of taking WBL 111H (160 hrs) & WBL 121H (160 hrs)

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