Hospitality Management - Associate of Applied Science (AAS)
Description
The Associate of Applied Science (AAS) coursework prepares students for immediate employment in hospitality occupations. A Hospitality Management (HM) AAS degree will provide students with the skills the hospitality industry requires – specifically, skills in management, hospitality technology, food and beverage operations and basic business fundamentals of marketing, customer service and financial analysis.
Learning Outcomes
- Apply diligent management, leadership, and interpersonal skills.
- Apply thorough customer service skills.
- Demonstrate proficiency in the use of hospitality industry-specific technologies.
- Identify and apply rigorous food safety and sanitation practices.
- Understand and demonstrate business and financial management.
- Demonstrate basic measuring, conversion, food costing, and yield management practices.
- Demonstrate proficiency in the use of hospitality industry-specific communication.
Entrance Requirements
Academic Entrance Requirements
- Required
Additional Program Costs (beyond standard tuition/fees and textbooks)
Material Costs
- $23 OLCC Liquor Control Card.
- Additional cost for supplies approximately $150.
Enrollment Fees
- Specified courses carry a $185 per credit course fee for lab and consumable materials (estimated at $1295).
Course Requirements
Course | Title | Credits |
---|---|---|
Level 1 Foundation Courses | ||
BA 217 | Accounting Fundamentals | 4 |
CIS 120 | Computer Concepts (or Computer Competency Test) | 0-4 |
CIS 131 | Software Applications | 4 |
CUL 101 | Introduction to Culinary Arts 1 | 4 |
CUL 102 | Food Safety and Sanitation | 2 |
CUL 104 | Applied Math for Culinary Arts | 4 |
HM 101 | Introduction to Hospitality | 4 |
HM 130 | Hospitality Industry Supervision and Principles of Leadership | 4 |
LIB 100 | Intro to Finding Information | 1 |
WR 121 | Academic Composition | 3-4 |
or BA 214 | Business Communications | |
Level 2 Core Courses | ||
BA 178 | Customer Service | 3 |
BA 223 | Marketing Principles I 2 | 4 |
BA 250 | Entrepreneurship | 4 |
CIS 125E | Excel | 4 |
HM 150 | Procurement, Ingredient Identification and Food Cost Control | 3 |
HM 160 | Wine and Specialty Beverage Management and Service 1 | 3 |
HM 190 | Dining Room Operations | 5 |
HM 210 | Menu Composition and Analysis | 3 |
HM 230 | Lodging Management | 4 |
HM 240 | Hospitality Law | 4 |
HM 280 | Hospitality Management Industry Internship | 6 |
HM 290 | Career Success and E-Folio Presentation | 2 |
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 Credits | 91-96 |
1 | Course carries a $185 per credit fee for lab and consumable materials. |
2 | BA 101 Introduction to Business is recommended preparation for BA 223 Marketing Principles I (Level 2 core course). |
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 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 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
First Year | ||
---|---|---|
Fall | Credits | |
CIS 120 | Computer Concepts (Computer Competency Test) | 0-4 |
CUL 104 | Applied Math for Culinary Arts | 4 |
HM 101 | Introduction to Hospitality | 4 |
LIB 100 | Intro to Finding Information | 1 |
WR 121 or BA 214 | Academic Composition Business Communications | 3-4 |
Credits | 12-17 | |
Winter | ||
CUL 101 | Introduction to Culinary Arts | 4 |
CUL 102 | Food Safety and Sanitation | 2 |
HM 130 | Hospitality Industry Supervision and Principles of Leadership | 4 |
HM 160 | Wine and Specialty Beverage Management and Service | 3 |
Credits | 13 | |
Spring | ||
BA 217 | Accounting Fundamentals | 4 |
CIS 125E | Excel | 4 |
HM 150 | Procurement, Ingredient Identification and Food Cost Control | 3 |
HM 210 | Menu Composition and Analysis | 3 |
Credits | 14 | |
Summer | ||
HM 280 | Hospitality Management Industry Internship | 6 |
Credits | 6 | |
Second Year | ||
Fall | ||
CIS 131 | Software Applications | 4 |
HM 190 | Dining Room Operations | 5 |
HM 230 | Lodging Management | 4 |
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 | ||
Credits | 17 | |
Winter | ||
BA 178 | Customer Service | 3 |
BA 223 | Marketing Principles I | 4 |
BA 250 | Entrepreneurship | 4 |
HM 240 | Hospitality Law | 4 |
Credits | 15 | |
Spring | ||
HM 290 | Career Success and E-Folio Presentation | 2 |
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 | ||
Credits | 14 | |
Total Credits | 91-96 |