See list of Department Chairs on the Personnel page.
The Hospitality Studies program prepares you for a variety of careers relating to culinary arts, food service management, travel, tourism, convention centers and event planning. The two Culinary Arts tracks prepare you for skilled or supervisory jobs in cooking, baking, dining room management, bar and lounge management, restaurant management and institutional food service supervision. The Tourism, Conventions and Events track prepares you for employment in travel, tour management and event planning, as well as supervisory positions in the lodging and resort business.
The Hospitality Studies program teaches you to perform many skills relating to the specific track you choose. Skills covered in the Culinary Arts tracks include sanitation and safety, hot and cold food production, baking, dining room management, bartending (including responsible alcohol service), garde manger, nutrition, supervision and basic cost controls. The Culinary Arts tracks are accredited by the American Culinary Federation and include a number of courses endorsed by the National Restaurant Association. Skills taught in the Tourism, Conventions and Events track include event planning, tour management, supervision, business planning and development, marketing and travel planning. To complete a degree, you must finish an on-the-job internship experience. Often this leads directly to employment in the field.
There are no entrance requirements for this program. However, by the time you have completed 30 credits, you must meet all college requirements for basic skill proficiency in Reading, Math, English, Communications and Computer usage.
In addition to program requirements, you must complete ENG 121 , COM 115 , a college math course, 3 credits of humanities, 3 credits of social science and 3 credits of computer instruction.