Hospitality Management AAS
Students enrolled in the Hospitality Management AAS for 60 credits will receive relevant and industry-driven instruction in management processes directly aligned to the hospitality industry. This degree provides professional technical hands-on instruction combined with up-to-date theory provided by some of the leading experts in the industry. The AAS option begins with the “Semester of Exploration” and leads through “Pathways” to emphasize areas of concentration such as Culinary/Food & Beverage Management, Hotel/Resort Management, and Events & Facilities Management. The unique delivery aspect of the Hospitality Management program not only focuses on technical skills, but also incorporates the vital business and marketing “Owner Mindset” with industry design components, management fundamentals, and ethics to give the students the knowledge to be successful and DO MORE.
Pathways
- Hospitality Management-Culinary/Food & Beverage Management (AAS)
- Hospitality Management-Hotel/Resort Management (AAS)
- Hospitality Management-Events & Facilities Management (AAS)
Participation in internships is required by all students.
Coursework is credited through:
- American Hotel & Lodging Educational Institute
- National Restaurant Association of America
- Idaho Career Technical Education
- Industry Technical Advisory Committee
Upon completion of chosen “Pathway”, students will:
- Demonstrate an Associate level or higher, knowledge and skills base required of the hospitality management, travel & tourism industry in the student’s chosen “Pathway” or completer program.
- Demonstrate communication skills needed in working in the hospitality industry with guests, employees, co-workers, and upper management.
- Understand and address issues and concerns related to safety, security of people, property, and the well-being of the industry
- Regardless of “Pathway” or emphasis, understand that all aspects of hospitality, travel & tourism are connected
- Understand the cross-culture, management fundamentals, business structures, and ethics of the hospitality, travel & tourism industry
List of skill assessments or industry certifications students will be eligible to test for during the program:
- National Restaurant Association of America
- ServSafe Manager Certification
- American Hotel & Lodging Educational Institution
- Supervision in the Hospitality Industry
- Hospitality Sales & Marketing
- Hospitality Managerial Accounting
- Conventions Sales & Service
- Hospitality Security & Loss
- Managing Beverage Operation
General Education Requirements
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Program Requirements
| Code | Title | Credits |
|---|---|---|
| Semester of Exploration | ||
| CULPT-101 | CULINARY SKILLS I | 3.00 |
| HSMPT-101 | INTRODUCTION TO HOSPITALITY WITH SERVSAFE CERTIFICATION | 3.00 |
| HSMPT-210 | FOOD AND BEVERAGE MANAGEMENT | 3.00 |
| Pathways | ||
| Select one pathway: | 36.00 | |
| Culinary/Food & Beverage Pathway | ||
| MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY | ||
| BUSINESS COMMUNICATIONS | ||
| CULINARY SKILLS II | ||
| CATERING AND EVENTS MANAGEMENT | ||
| ADVANCED CULINARY | ||
| NUTRITION | ||
| HOSPITALITY SUPERVISION | ||
| BAR AND BEVERAGE MANAGEMENT | ||
| HOSPITALITY SALES AND MARKETING | ||
| HOSPITALITY ENTREPRENEURSHIP | ||
| INTERNSHIP IN HOSPITALITY MANAGEMENT | ||
or BUS-294 | INTERNSHIP IN BUSINESS | |
| Hotel/Resort Pathway | ||
| MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY | ||
| BUSINESS COMMUNICATIONS | ||
| CATERING AND EVENTS MANAGEMENT | ||
| HOSPITALITY SUPERVISION | ||
| FRONT OFFICE MANAGEMENT | ||
| HOUSEKEEPING MANAGEMENT | ||
| HOSPITALITY SALES AND MARKETING | ||
| HOTEL/MOTEL OPERATIONS | ||
| SECURITY AND LOSS PREVENTION MANAGEMENT | ||
| HOSPITALITY ENTREPRENEURSHIP | ||
| INTERNSHIP IN HOSPITALITY MANAGEMENT | ||
or BUS-294 | INTERNSHIP IN BUSINESS | |
| Events/Facilities Pathway: | ||
| MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY | ||
| BUSINESS COMMUNICATIONS | ||
| CATERING AND EVENTS MANAGEMENT | ||
| HOSPITALITY SUPERVISION | ||
| HOSPITALITY SALES AND MARKETING | ||
| CONVENTION MANAGEMENT AND SERVICE | ||
| SECURITY AND LOSS PREVENTION MANAGEMENT | ||
| THE ART OF EVENT PLANNING | ||
| HOSPITALITY ENTREPRENEURSHIP | ||
| INTERNSHIP IN HOSPITALITY MANAGEMENT | ||
or BUS-294 | INTERNSHIP IN BUSINESS | |
| INTRO/GRAPHIC COMMUNICATIONS | ||
| Total Credits | 45.00 | |
Sequential Plan of Study - Culinary/Food & Beverage Pathway
| First Year | ||
|---|---|---|
| Fall | Credits | |
| CORE | Mathematical Ways of Knowing | 3.00 |
| ENGL-101 | WRITING AND RHETORIC I | 3.00 |
| HSMPT-101 | INTRODUCTION TO HOSPITALITY WITH SERVSAFE CERTIFICATION | 3.00 |
| CULPT-101 | CULINARY SKILLS I | 3.00 |
| CORE | Social & Behavioral Ways of Knowing | 3.00 |
| Credits | 15.00 | |
| Spring | ||
| ACCPT-234 | MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY | 3.00 |
| CULPT-201 | CULINARY SKILLS II | 3.00 |
| HSMPT-220 | HOSPITALITY SUPERVISION | 3.00 |
| CORE | Oral Communication | 3.00 |
| HSMPT-210 | FOOD AND BEVERAGE MANAGEMENT | 3.00 |
| Credits | 15.00 | |
| Second Year | ||
| Fall | ||
| HSMPT-230 | BAR AND BEVERAGE MANAGEMENT | 3.00 |
| HSMPT-243 | HOSPITALITY SALES AND MARKETING | 3.00 |
| CULPT-240 | CATERING AND EVENTS MANAGEMENT | 3.00 |
| BUS-220 | BUSINESS COMMUNICATIONS | 3.00 |
| HLTH-253 | NUTRITION | 3.00 |
| Credits | 15.00 | |
| Spring | ||
| HSMPT-285 | HOSPITALITY ENTREPRENEURSHIP | 3.00 |
| CULPT-290 | ADVANCED CULINARY | 3.00 |
| HSMPT-294 | INTERNSHIP IN HOSPITALITY MANAGEMENT | 6.00 |
| CORE | Social & Behavioral Ways of Knowing | 3.00 |
| Credits | 15.00 | |
| Total Credits | 60.00 | |
Sequential Plan of Study - Hotel/Resort Pathway
| First Year | ||
|---|---|---|
| Fall | Credits | |
| ENGL-101 | WRITING AND RHETORIC I | 3.00 |
| CORE | Mathematical Ways of Knowing | 3.00 |
| HSMPT-101 | INTRODUCTION TO HOSPITALITY WITH SERVSAFE CERTIFICATION | 3.00 |
| CULPT-101 | CULINARY SKILLS I | 3.00 |
| BUS-220 | BUSINESS COMMUNICATIONS | 3.00 |
| Credits | 15.00 | |
| Spring | ||
| HSMPT-220 | HOSPITALITY SUPERVISION | 3.00 |
| HSMPT-210 | FOOD AND BEVERAGE MANAGEMENT | 3.00 |
| HSMPT-222 | HOUSEKEEPING MANAGEMENT | 3.00 |
| ACCPT-234 | MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY | 3.00 |
| CORE | Social & Behavioral Ways of Knowing | 3.00 |
| Credits | 15.00 | |
| Second Year | ||
| Fall | ||
| CULPT-240 | CATERING AND EVENTS MANAGEMENT | 3.00 |
| HSMPT-221 | FRONT OFFICE MANAGEMENT | 3.00 |
| HSMPT-243 | HOSPITALITY SALES AND MARKETING | 3.00 |
| HSMPT-251 | HOTEL/MOTEL OPERATIONS | 3.00 |
| HSMPT-270 | SECURITY AND LOSS PREVENTION MANAGEMENT | 3.00 |
| Credits | 15.00 | |
| Spring | ||
| CORE | Social & Behavioral Ways of Knowing | 3.00 |
| HSMPT-285 | HOSPITALITY ENTREPRENEURSHIP | 3.00 |
| HSMPT-294 | INTERNSHIP IN HOSPITALITY MANAGEMENT | 6.00 |
| CORE | Oral Communication | 3.00 |
| Credits | 15.00 | |
| Total Credits | 60.00 | |
Sequential Plan of Study - Events/Facilities Pathway
| First Year | ||
|---|---|---|
| Fall | Credits | |
| CORE | Mathematical Ways of Knowing | 3.00 |
| HSMPT-101 | INTRODUCTION TO HOSPITALITY WITH SERVSAFE CERTIFICATION | 3.00 |
| CULPT-101 | CULINARY SKILLS I | 3.00 |
| ENGL-101 | WRITING AND RHETORIC I | 3.00 |
| BUS-220 | BUSINESS COMMUNICATIONS | 3.00 |
| Credits | 15.00 | |
| Spring | ||
| CORE | Oral Communication | 3.00 |
| HSMPT-210 | FOOD AND BEVERAGE MANAGEMENT | 3.00 |
| CULPT-240 | CATERING AND EVENTS MANAGEMENT | 3.00 |
| ACCPT-234 | MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY | 3.00 |
| HSMPT-243 | HOSPITALITY SALES AND MARKETING | 3.00 |
| Credits | 15.00 | |
| Second Year | ||
| Fall | ||
| PITPT-102 or CITPT-265 |
INTRO/GRAPHIC COMMUNICATIONS or IMAGE EDITING AND ILLUSTRATION |
3.00 |
| HSMPT-220 | HOSPITALITY SUPERVISION | 3.00 |
| HSMPT-273 | THE ART OF EVENT PLANNING | 3.00 |
| HSMPT-252 | CONVENTION MANAGEMENT AND SERVICE | 3.00 |
| HSMPT-270 | SECURITY AND LOSS PREVENTION MANAGEMENT | 3.00 |
| Credits | 15.00 | |
| Spring | ||
| CORE | Social & Behavioral Ways of Knowing | 3.00 |
| HSMPT-252 | CONVENTION MANAGEMENT AND SERVICE | 3.00 |
| HSMPT-285 | HOSPITALITY ENTREPRENEURSHIP | 3.00 |
| HSMPT-294 | INTERNSHIP IN HOSPITALITY MANAGEMENT | 6.00 |
| Credits | 15.00 | |
| Total Credits | 60.00 | |
Graduates from Hospitality Management programs go on to obtain careers in a variety of fields:
- Entrepreneurship
- Event Planning
- Catering
- Travel and Tourism
- Hotel and Restaurant Management
- Food and Beverage Management
- Marketing and Promotions
- Customer Service
Check out the U.S. Bureau of Labor Statistics website for more information about the potential careers above.