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 hospitality industry-specific technologies.
  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 hospitality industry-specific communication.

ENTRANCE REQUIREMENTS

Academic Entrance Requirements

  • Completion of or concurrent enrollment in WR 121 Academic Composition 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 217Accounting Fundamentals4
CIS 120Computer Concepts (or Computer Competency Test)0-4
CIS 131Software Applications4
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 100Intro to Finding Information1
WR 121Academic Composition3-4
or BA 214 Business Communications
Level 2 Core Courses
BA 178Customer Service3
BA 223Marketing Principles I 24
BA 250Entrepreneurship4
CIS 125EExcel4
HM 150Procurement, Ingredient Identification and Food Cost Control3
HM 160Wine and Specialty Beverage Management and Service 13
HM 190Dining Room Operations5
HM 210Menu Composition and Analysis3
HM 230Lodging Management4
HM 240Hospitality Law4
HM 280Hospitality Management Industry Internship6
HM 290Career Success and E-Folio Presentation2
Level 3
Choose 16 credits from the following:16
Introduction to Business 2
Human Resources Management
Retailing
Consumer Behavior
Internet in Depth
Sustainable Food and Nutrition
Mixology and Beverage Operations
Total Credits91-96

Advising Notes

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.

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.
  • Additional Requirements:
    • Academic dishonesty will not be tolerated and can result in the offending student being dropped from the program. Students wishing reinstatement must seek endorsement from the department chair after completing a progressive review.

Sample Plan

Sample Plan Grid
First Year
FallCredits
CIS 120Computer Concepts (Computer Competency Test)0-4
CUL 104Applied Math for Culinary Arts4
HM 101Introduction to Hospitality4
LIB 100Intro to Finding Information1
WR 121
Academic Composition
Business Communications
3-4
 Credits12-17
Winter
CUL 101Introduction to Culinary Arts4
CUL 102Food Safety and Sanitation2
HM 130Hospitality Industry Supervision and Principles of Leadership4
HM 160Wine and Specialty Beverage Management and Service3
 Credits13
Spring
BA 217Accounting Fundamentals4
CIS 125EExcel4
HM 150Procurement, Ingredient Identification and Food Cost Control3
HM 210Menu Composition and Analysis3
 Credits14
Summer
HM 280Hospitality Management Industry Internship6
 Credits6
Second Year
Fall
CIS 131Software Applications4
HM 190Dining Room Operations5
HM 230Lodging Management4
Choose 4 credits from the following:4
Introduction to Business 
Human Resources Management 
Retailing 
Consumer Behavior 
Internet in Depth 
Sustainable Food and Nutrition 
Mixology and Beverage Operations 
 Credits17
Winter
BA 178Customer Service3
BA 223Marketing Principles I4
BA 250Entrepreneurship4
HM 240Hospitality Law4
 Credits15
Spring
HM 290Career Success and E-Folio Presentation2
Choose 12 credits from the following:12
Introduction to Business 
Human Resources Management 
Retailing 
Consumer Behavior 
Internet in Depth 
Sustainable Food and Nutrition 
Mixology and Beverage Operations 
 Credits14
 Total Credits91-96

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expected

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