Hospitality Management A.A.S. with Restaurant/ Food Service Option

Program Description

The offerings of the Hospitality Management and Culinary Arts Programs prepare students for careers in the food and hospitality industry by providing unparalleled college-level professional education and training. Students pursue associate degrees in hotel/motel management or restaurant/foodservice management or a certificate in culinary arts. Students learn the theory, principles and applied skills necessary for success in the dynamic and growing food and hospitality industry. The College's location in the metropolitan New York region benefits students by exposing them to a sophisticated, international customer base and standards of excellence that have built the many world-class restaurants and hotels in the area. Approval of the program director is necessary for admission to the program's degree and certificate offerings.

* The College offers English as a Second Language and developmental courses to assist students in meeting entry-level standards for program courses.

The Hotel/Motel Management curriculum is designed for the individual seeking professional knowledge, skills and techniques required of personnel primarily concerned with the management of a hotel or lodging facility. Graduates typically work in various lead, supervisory, assistant manager, management trainee, and/or management roles. As they gain experience, they often find their educational  background and the attainment of a college degree makes them attractive candidates for increasing responsibilities, promotion, and enhanced earning potential. Should graduates wish to pursue a baccalaureate degree in the hospitality field or business, other institutions recognize credits earned in the program.

Program Outcomes

The Restaurant/Foodservice Management option enables students to:

  1. Implement methods, processes and techniques involved in operating a restaurant business in today's complex economy;
  2. Identify and interpret financial and economic trends and how they impact the foodservice and opportunities for innovation;
  3. Plan, organize, coordinate, lead and control activities, projects, budgets and staff;
  4. Communicate accurately and effectively with subordinates, peers, supervisors, suppliers, customers and industry professionals;
  5. Develop skills in food preparation, inventory control, kitchen organization, taking initiative, problem solving, teamwork,  motivation of self and others, and handling job stress;
  6. Master skills in customer service and the practices required for customer relationship management. 
  7. Use computers and systems to enhance productivity and overall operational performance and business success;
  8. Specify purchasing requirements for efficient and effective layouts and workflows in commercial kitchens and dining rooms;
  9. Comply with laws and regulations governing human resources, health, safety and environment, and industry practices.
  10. Adapt to necessary cultural, economic and social demands placed on the foodservice industry;
  11. Relate general education courses to the practical needs of foodservice management;
  12. Broaden career choices and build a marketable portfolio to present to potential employers or lenders, especially for management and ownership positions.

     
 COLLEGE CORE REQUIREMENTS (25 Credits)
 ENG 101 Composition 3 credits
 ENG 102 Literature and Composition 3 credits
 COM 173 Public Speaking 3 credits
 BBG 114 Business Application Software 4 credits
 MAT 121 Applications for Business and Other Careers 3 credits (or Higher level MAT) 3-4 credits
 BIO 112 Applied Nutrition 3 credits
 HUM ELE  Humanities Elective 3-4 credits 3 credits *
 SSC ELE  Social Science Elective 3-4 credits 3 credits *
 BUSINESS/HOSPITALITY CORE (17 CREDITS)
 ACC 113 Principles of Financial Accounting 3 credits
 HSP 101 Principles of Food Preparation 3 credits
 HSP 102 Food Production and Purchasing 4 credits OR HSP 296 Cooperative Education Work Experience 3 credits (Hotel Option only)
 HSP 109 Food Safety Certification 1 credit
 HSP 135 Service Management 3 credits
 HSP 211 Food and Beverage Cost Control 3 credits
 Note

# Please see Catalog Home  for important information regarding this program and Fall 2023 opening of Connecticut State Community College.

 Requirements (60 Credits)
 RESTAURANT/FOOD SERVICE OPTION COURSES (18 CREDITS)
 HSP 130 Introduction to Club Management 3 credits
 HSP 202 Catering and Event Management 3 credits OR HSP 204 World Cuisines 3 credits
 HSP 212 Equipment Design and Layout 3 credits
 HSP 231 Hospitality Law 3 credits
 HSP 232 Restaurant Management 3 credits
 HSP 237 Hospitality Marketing 3 credits
 Recommended Sequence of Study
 Semester 1
 ENG 101 Composition 3 credits
 MAT 121 Applications for Business and Other Careers 3 credits (or Higher level MAT) 3-4 credits
 HSP 101 Principles of Food Preparation 3 credits
 HSP 109 Food Safety Certification 1 credit
 HSP 212 Equipment Design and Layout 3 credits
 Semester 2
 ENG 102 Literature and Composition 3 credits
 COM 173 Public Speaking 3 credits
 BIO 112 Applied Nutrition 3 credits
 HSP 102 Food Production and Purchasing 4 credits
 HSP 135 Service Management 3 credits
 Semester 3
 ACC 113 Principles of Financial Accounting 3 credits
 BBG 114 Business Application Software 4 credits
 HSP 202 Catering and Event Management 3 credits OR HSP 204 World Cuisines 3 credits
 HSP 237 Hospitality Marketing 3 credits
 SSC ELE  Social Science Elective 3-4 credits 3 credits*
 Semester 4
 HSP 211 Food and Beverage Cost Control 3 credits
 HSP 231 Hospitality Law 3 credits
 HSP 232 Restaurant Management 3 credits
 HSP 130 Introduction to Club Management 3 credits
 HUM ELE  Humanities Elective 3-4 credits 3 credits*

Complete guide to salaries in the hospitality & foodservice industry