Hospitality Management - Two-Year Certificate of Completion (CC2)

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 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
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
Total Credits48-53

Advising Notes

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.

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 TermCredits
CUL 104Applied Math for Culinary Arts4
CIS 120Computer Concepts (Computer Competency Test)0-4
HM 101Introduction to Hospitality4
LIB 100Intro to Finding Information1
WR 121
Academic Composition
Business Communications
3-4
 Credits12-17
Second Term
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
Third Term
BA 217Accounting Fundamentals4
HM 150Procurement, Ingredient Identification and Food Cost Control3
HM 210Menu Composition and Analysis3
 Credits10
Fourth Term
CIS 131Software Applications4
HM 190Dining Room Operations5
HM 230Lodging Management4
 Credits13
 Total Credits48-53

Outside of
expected

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