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

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 200, CUL 270, BAK 265) or lecture courses (such as CUL 102, CUL 104, HM 130, HM 150, HM 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