Hospitality Management - Associate of Applied Science (AAS)

Description

The Associate of Applied Science in Hospitality Management prepares students for immediate employment in hospitality occupations. The degree provides students required industry skills, including management, hospitality technology, food and beverage operations, fundamentals of business marketing, customer service, and financial analysis.

Program Learning Outcomes

Upon successful completion of the program, students will be able to:

  1. Apply diligent management, leadership, and interpersonal skills.
  2. Apply thorough customer service skills.
  3. Demonstrate proficiency in the use of technologies specific to the hospitality industry.
  4. Identify and apply rigorous food safety and sanitation practices.
  5. Understand and demonstrate business and financial management.
  6. Demonstrate basic measuring, conversion, food costing, and yield management practices.
  7. Demonstrate proficiency in the use of terminology and communication protocols specific to the hospitality industry.

ENTRANCE REQUIREMENTS

Academic Entrance Requirements

  • Completion of or concurrent enrollment in WR 121Z Composition I or BA 214 Business Communications
  • Completion of MTH 015 Basic Mathematics or minimum placement Math Level 7

ADDITIONAL PROGRAM COSTS (BEYOND STANDARD TUITION/FEES AND TEXTBOOKS)

Material Costs

  • Oregon Liquor Control Commission service permit: $28.65
  • Knives, uniforms, and additional supplies: approximately $1,500

Enrollment Fees

  • Specified courses: $185 per credit fee for lab and consumable materials (see program requirements for courses with these fees indicated with: courses1)

Course Requirements

Course Title Credits
Level 1 Foundation Courses
BA 101ZIntroduction to Business4
BA 217Accounting Fundamentals4
CIS 120Computer Concepts (or Computer Competency Test)0-4
CUL 101Introduction to Culinary Arts 14
CUL 102Food Safety and Sanitation2
CUL 104Applied Math for Culinary Arts4
HM 101Introduction to Hospitality4
HM 130Hospitality Industry Supervision and Principles of Leadership4
LIB 100Introduction to Finding Information1
WR 121ZComposition I3-4
or BA 214 Business Communications
Level 2 Core Courses
BA 178Customer Service3
BA 223Marketing Principles I4
CIS 125EExcel4
CIS 131Software Applications4
HM 150Procurement, Ingredient Identification and Food Cost Control3
HM 160Wine and Specialty Beverage Management and Service 14
HM 190Dining Room Operations5
HM 210Menu Composition and Analysis4
HM 230Lodging Management4
HM 240Hospitality Law4
HM 280Hospitality Management Industry Internship10
HM 290Career Success and eFolio Presentation2
Level 3
Choose 12 credits from the following:12
Human Resources Management
Branding
Internet Marketing
Marketing Research
Advertising
Retailing
Entrepreneurship
Consumer Behavior
Sustainable Food and Nutrition
Mixology and Beverage Operations
Sustainable Food and Agriculture
Total Credits93-98
1

 Course carries a $185 per credit fee for lab and consumable materials.

Advising Notes

See COCC Bookstore complete Cascade Culinary Institute uniform. Ask CUL 101 instructor about which knives are needed for that course, and/or see bookstore.

Foundation courses ensure that students have basic skills and basic business concepts to address further skill development. Foundation courses include math, computer, and writing skills. Core courses that will allow students to begin to understand concepts in their specialization courses are taken in level 3. Students should take as many level 1 courses as possible before attempting level 2 courses, level 2 courses before level 3 courses, etc. This will enable students to approach each class with the background necessary to succeed and to enjoy the course content.

This degree is designed for students planning to enter their chosen career upon graduation. Only selected credits are considered transferable to public or private baccalaureate institutions. See advisor for additional information.

Culinary program fees of $185/credit for most lab-based courses with the CUL, BAK, or HM-prefixes cover food costs and equipment maintenance. Courses associated with Elevation Restaurant (such as HM 190,CUL 200CUL 270BAK 265) or lecture courses (such as CUL 102CUL 104HM 130HM 150HM 290) do not have additional culinary program fees.

Performance Standards

  • Academic Requirements:
    • Students must have a 2.0 cumulative GPA to earn a COCC certificate or degree.
    • All courses in the program must be completed with a grade of C or higher.

Sample Plan

Sample Plan Grid
First Year
FallCredits
BA 101ZIntroduction to Business4
CIS 120Computer Concepts (or Computer Competency Test)0-4
CUL 104Applied Math for Culinary Arts4
HM 101Introduction to Hospitality4
LIB 100Introduction to Finding Information1
 Credits13-17
Winter
BA 223Marketing Principles I4
CUL 101Introduction to Culinary Arts4
CUL 102Food Safety and Sanitation2
HM 130Hospitality Industry Supervision and Principles of Leadership4
WR 121Z
Composition I
or Business Communications
3-4
 Credits17-18
Spring
HM 150Procurement, Ingredient Identification and Food Cost Control3
HM 160Wine and Specialty Beverage Management and Service4
HM 190Dining Room Operations5
 Credits12
Summer
HM 280Hospitality Management Industry Internship10
 Credits10
Second Year
Fall
BA 178Customer Service3
CIS 131Software Applications4
HM 230Lodging Management4
Choose 4 credits from the Level 3 list:4
Human Resources Management
Branding
Internet Marketing
Marketing Research
Advertising
Retailing
Entrepreneurship
Consumer Behavior
Sustainable Food and Nutrition
Mixology and Beverage Operations
Sustainable Food and Agriculture
 Credits15
Winter
HM 210Menu Composition and Analysis4
HM 240Hospitality Law4
Choose 4 credits from the Level 3 list:4
Human Resources Management
Branding
Internet Marketing
Marketing Research
Advertising
Retailing
Entrepreneurship
Consumer Behavior
Sustainable Food and Nutrition
Mixology and Beverage Operations
Sustainable Food and Agriculture
 Credits12
Spring
BA 217Accounting Fundamentals4
CIS 125EExcel4
HM 290Career Success and eFolio Presentation2
Choose 4 credits from the Level 3 list:4
Human Resources Management
Branding
Internet Marketing
Marketing Research
Advertising
Retailing
Entrepreneurship
Consumer Behavior
Sustainable Food and Nutrition
Mixology and Beverage Operations
Sustainable Food and Agriculture
 Credits14
 Total Credits93-98

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