Description

The Hospitality Management Two-Year Certificate of Completion is designed to give students a foundation for careers in hospitality management.

Program Learning Outcomes

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

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

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.

Students should consult their advisor if they have transfer credits, are not able to attend full time, or are not at college level in reading, writing, and/or math.

This certificate is designed for students planning to enter their chosen career upon graduation. Often only selected credits are considered transferable to public or private baccalaureate institutions.

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