Hospitality Management - College of Business and Public Service

Hospitality Management Department

Learn the skills needed to thrive in a fast-paced and rapidly growing industry.
Train in how to prepare delicious regional and international specialties, and learn how to serve the public in a variety of settings.
Between now and 2031, about 23 percent of all new jobs will be created in the hospitality and leisure industry, which is the fastest growth rate of any sector.

source: Bureau of Labor Statistics

ASSOCIATE DEGREES

CULINARY ARTS - BAKING AND PASTRY ARTS CONCENTRATION, A.S.C.T.

Students can earn an associate degree in Culinary Arts with a concentration in baking and pastries. The degree prepares students to become bakers and pastry chefs with an emphasis on laboratory experience to help students achieve the technical excellence needed to prepare pastry in large quantities.

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CULINARY ARTS, A.S.

Students can earn an associate degree in Culinary Arts, with an emphasis on the technical skills needed to work in all facets of food preparation. Classes include quantity food production, pastry and bake shop production, haute cuisine and specialty foods, menu planning, and supervision of the food facility.

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HOTEL AND MOTEL MANAGEMENT - HOSPITALITY MANAGEMENT STUDIES CONCENTRATION, A.S.

Students can earn an associate degree in Hotel and Motel Management, which prepares students for careers in the hospitality management industry. The program is designed for students who plan to transfer to a bachelor-degree program.

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HOTEL AND MOTEL MANAGEMENT - TOURISM MANAGEMENT CONCENTRATION, A.S.

Students can earn an associate degree in Hotel and Motel Management, with a concentration in tourism management. The program is designed for students who plan to transfer to a bachelor-degree program.

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HOTEL AND MOTEL MANAGEMENT, A.S.

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HOTEL AND MOTEL MANAGEMENT, A.S.C.T.

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Certificate Programs

ADVANCED CULINARY TECHNIQUES CERTIFICATE, C.P.C.

Students can earn a certification in Culinary Arts, with an emphasis on the technical skills needed to work in all facets of food preparation. Classes include quantity food production, pastry and bake shop production, haute cuisine and specialty foods, menu planning, and supervision of the food facility.

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