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 emphasis in areas of concentration such as Hospitality Management, Culinary Arts, and Hotel/Resort 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 (AAS)
- Hospitality Management-Culinary Arts (AAS)
- Hospitality Management-Hotel/Resort 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
General Education Requirements
| Code | Title | Credits |
|---|---|---|
| Written Communication | ||
| ENGL-101 | WRITING AND RHETORIC I | 3.00 |
| Oral Communication | ||
| Select one from the following: | 3.00 | |
| FUNDAMENTALS OF ORAL COMMUNICATION | ||
| SMALL GROUP COMMUNICATION | ||
| PUBLIC SPEAKING | ||
| Mathematical Ways of Knowing | ||
| Select one of the following: | 3.00-5.00 | |
| MATH IN MODERN SOCIETY | ||
| FINITE MATHEMATICS | ||
| COLLEGE ALGEBRA | ||
| COLLEGE ALGEBRA AND TRIGONOMETRY | ||
| STATISTICAL REASONING | ||
| CALCULUS I | ||
| STATISTICAL METHODS FOR THE SCIENCES | ||
| MATHEMATICS FOR ELEMENTARY TEACHERS II | ||
| FINITE MATHEMATICS | ||
| MATH FOR TECHNOLOGY | ||
| STATISTICAL REASONING | ||
| Social & Behavioral Ways of Knowing | ||
| Select one of the following: | 3.00 | |
| DIVERSITY IN ORGANIZATIONS | ||
| HUMAN RELATIONS IN ORGANIZATIONS | ||
| Additional General Education Courses | ||
| Select one of the following: | 3.00-5.00 | |
| CULTURAL ANTHROPOLOGY | ||
| WORLD PREHISTORY | ||
| INTRODUCTION TO NATIVE AMERICAN STUDIES | ||
| RACE AND ETHNICITY | ||
| INTRODUCTION TO ART | ||
| INTRODUCTION TO BIOINFORMATICS | ||
| CONCEPTS OF BIOLOGY | ||
| PLANTS AND PEOPLE | ||
| BIOLOGY IN FILM | ||
| HUMAN BIOLOGY | ||
| HUMAN ANATOMY AND PHYSIOLOGY I | ||
| CONCEPTS OF CHEMISTRY | ||
| GENERAL, ORGANIC AND BIOCHEMISTRY | ||
| PRINCIPLES OF CHEMISTRY I | ||
| INTRODUCTION TO COMPUTER SCIENCE | ||
| INTERCULTURAL COMMUNICATION | ||
| PRINCIPLES OF MACROECONOMICS | ||
| PRINCIPLES OF MICROECONOMICS | ||
| WRITING AND RHETORIC II | ||
| COLLEGE WRITING AND RESEARCH | ||
| LITERATURE AND IDEAS | ||
| WORLD CLASSICS | ||
| INTERNATIONAL LITERATURE | ||
| NATIVE AMERICAN LITERATURE | ||
| MYTHOLOGIES | ||
| NATIVE AMERICAN WRITTEN LITERATURE | ||
| INTRODUCTION TO FORENSIC SCIENCE | ||
| INTRODUCTION TO GEOGRAPHY | ||
| PHYSICAL GEOLOGY | ||
| INTRODUCTION TO EARTH SYSTEMS | ||
| GEOGRAPHIC INFORMATION SYSTEMS | ||
| THE ART AND HISTORY OF THE MOTION PICTURE | ||
| INTRODUCTION TO THE ARTS | ||
| WORLD HISTORY I | ||
| WORLD HISTORY II | ||
| UNITED STATES HISTORY I | ||
| UNITED STATES HISTORY II | ||
| INTEGRATED SCIENCE II | ||
ID-300A - 300Z (see course descriptions for options) | ||
| HELLS CANYON INSTITUTE | ||
| SOCIAL-CULTURAL ASPECTS OF SPORTS | ||
| SURVEY OF MUSIC | ||
| MUSIC IN AMERICA | ||
| WORLD MUSIC | ||
| HISTORY OF MUSICAL THEATER | ||
| HISTORY OF JAZZ AND POPULAR MUSIC STYLES | ||
| NEZ PERCE LANGUAGE AND CULTURE | ||
| NEZ PERCE LANGUAGE AND HISTORY | ||
| INTEGRATED SCIENCE I | ||
| INTRODUCTION TO NATURAL SCIENCES | ||
| NATURAL SCIENCE FOR ELEMENTARY EDUCATOR | ||
| GENERAL PHYSICS I | ||
or PHYS-112 | GENERAL PHYSICS II | |
| PHYS SCIENCES FOR ELEMENTARY EDUCATORS | ||
| DESCRIPTIVE ASTRONOMY | ||
| PHYSICS FOR SCIENTISTS AND ENGINEERS I | ||
| AMERICAN NATIONAL GOVERNMENT | ||
| INTERNATIONAL POLITICS | ||
| COMPARATIVE GOVERNMENT | ||
| INTRODUCTION TO GENERAL PSYCHOLOGY | ||
| LIFESPAN DEVELOPMENTAL PSYCHOLOGY | ||
| INTRODUCTION TO SOCIOLOGY | ||
| SOCIAL PROBLEMS | ||
| ELEMENTARY SPANISH I | ||
| ELEMENTARY SPANISH II | ||
| INTERMEDIATE SPANISH I | ||
| INTERMEDIATE SPANISH II | ||
| SURVEY OF THE THEATER | ||
| Total Credits | 15.00-19.00 | |
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 |
| Emphasis | ||
| Take one of the following emphasis areas: | 36.00 | |
| Hospitality Management Pathway: | ||
| MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY | ||
| BASIC ACCOUNTING | ||
| BUSINESS COMPUTER SKILLS | ||
| FINANCIAL BUSINESS APPLICATIONS | ||
| INTERNSHIP IN HOSPITALITY MANAGEMENT | ||
| HOSPITALITY MARKETING | ||
| HOTEL/MOTEL OPERATIONS | ||
| HOSPITALITY LAB/SKILLS DEVELOPMENT | ||
| HOSPITALITY LAB/SKILLS DEVELOPMENT | ||
| EVENTS MANAGEMENT | ||
| TECHNOLOGY IN HOSPITALITY, TRAVEL & TOURISM | ||
| INTERNSHIP IN HOSPITALITY MANAGEMENT | ||
| Culinary Arts Pathway: | ||
| IN:MANAGEMENT I | ||
| CULINARY SKILLS II | ||
| PATISSERIE ESSENTIALS | ||
| LIFESTYLE CUISINE AND NUTRITION | ||
| CATERING ESSENTIALS AND DESIGN | ||
| INTERNATIONAL CUISINE | ||
| GARDE MANGER AND SAUCIER | ||
| IN: MANAGEMENT II | ||
| BUTCHERY/CHARCUTERIE | ||
| BASIC ACCOUNTING | ||
| FINANCIAL BUSINESS APPLICATIONS | ||
| EVENTS MANAGEMENT | ||
| Hotel/Resort Pathway: | ||
| MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY | ||
| CATERING ESSENTIALS AND DESIGN | ||
| BASIC ACCOUNTING | ||
| FINANCIAL BUSINESS APPLICATIONS | ||
| INTERNSHIP IN HOSPITALITY MANAGEMENT I | ||
| FRONT OFFICE MANAGEMENT WITH EXECUTIVE HOUSE KEEPING | ||
| HOSPITALITY MARKETING | ||
| HOTEL/MOTEL OPERATIONS | ||
| EVENTS MANAGEMENT | ||
| TECHNOLOGY IN HOSPITALITY, TRAVEL & TOURISM | ||
| INTERNSHIP IN HOSPITALITY MANAGEMENT | ||
| BUSINESS LAW I | ||
| Total Credits | 45.00 | |
Sequential Plan of Study - Hospitality Management
| First Year | ||
|---|---|---|
| Fall | Credits | |
| CORE | Mathematical Ways of Knowing | 3.00 |
| CORE | Oral Communication | 3.00 |
| ENGL-101 | WRITING AND RHETORIC I | 3.00 |
| GNBPT-101 | BASIC ACCOUNTING | 3.00 |
| HSMPT-101 | INTRODUCTION TO HOSPITALITY WITH SERVSAFE CERTIFICATION | 3.00 |
| Credits | 15.00 | |
| Spring | ||
| CULPT-101 | CULINARY SKILLS I | 3.00 |
| GNBPT-202 | FINANCIAL BUSINESS APPLICATIONS | 3.00 |
| HRPT-184 or HRPT-185 |
DIVERSITY IN ORGANIZATIONS or HUMAN RELATIONS IN ORGANIZATIONS |
3.00 |
| HSMPT-210 | FOOD AND BEVERAGE MANAGEMENT | 3.00 |
| CORE | Additional General Education Course | 3.00 |
| Credits | 15.00 | |
| Second Year | ||
| Fall | ||
| ACCPT-234 | MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY | 3.00 |
| GNBPT-110 | BUSINESS COMPUTER SKILLS | 3.00 |
| HSMPT-194 | INTERNSHIP IN HOSPITALITY MANAGEMENT | 3.00 |
| HSMPT-243 | HOSPITALITY MARKETING | 3.00 |
| HSMPT-251 | HOTEL/MOTEL OPERATIONS | 3.00 |
| Credits | 15.00 | |
| Spring | ||
| HSMPT-273 | EVENTS MANAGEMENT | 3.00 |
| HSMPT-256 | HOSPITALITY LAB/SKILLS DEVELOPMENT | 3.00 |
| HSMPT-257 | HOSPITALITY LAB/SKILLS DEVELOPMENT | 3.00 |
| HSMPT-280 | TECHNOLOGY IN HOSPITALITY, TRAVEL & TOURISM | 3.00 |
| HSMPT-294 | INTERNSHIP IN HOSPITALITY MANAGEMENT | 3.00 |
| Credits | 15.00 | |
| Total Credits | 60.00 | |
Sequential Plan of Study - Culinary Arts Emphasis
| First Year | ||
|---|---|---|
| Fall | Credits | |
| CORE | Mathematical Ways of Knowing | 3.00 |
| CORE | Oral Communication | 3.00 |
| ENGL-101 | WRITING AND RHETORIC I | 3.00 |
| GNBPT-101 | BASIC ACCOUNTING | 3.00 |
| HSMPT-101 | INTRODUCTION TO HOSPITALITY WITH SERVSAFE CERTIFICATION | 3.00 |
| Credits | 15.00 | |
| Spring | ||
| CULPT-101 | CULINARY SKILLS I | 3.00 |
| GNBPT-202 | FINANCIAL BUSINESS APPLICATIONS | 3.00 |
| HRPT-184 or HRPT-185 |
DIVERSITY IN ORGANIZATIONS or HUMAN RELATIONS IN ORGANIZATIONS |
3.00 |
| HSMPT-210 | FOOD AND BEVERAGE MANAGEMENT | 3.00 |
| CORE | Additional General Education Course | 3.00 |
| Credits | 15.00 | |
| Second Year | ||
| Fall | ||
| CULPT-194 | IN:MANAGEMENT I | 3.00 |
| CULPT-201 | CULINARY SKILLS II | 3.00 |
| CULPT-215 | PATISSERIE ESSENTIALS | 3.00 |
| CULPT-240 | CATERING ESSENTIALS AND DESIGN | 3.00 |
| CULPT-260 | GARDE MANGER AND SAUCIER | 3.00 |
| Credits | 15.00 | |
| Spring | ||
| CULPT-260 | GARDE MANGER AND SAUCIER | 3.00 |
| CULPT-250 | INTERNATIONAL CUISINE | 3.00 |
| CULPT-294 | IN: MANAGEMENT II | 3.00 |
| CULPT-295 | BUTCHERY/CHARCUTERIE | 3.00 |
| HSMPT-273 | EVENTS MANAGEMENT | 3.00 |
| Credits | 15.00 | |
| Total Credits | 60.00 | |
Sequential Plan of Study - Hotel/Resort Emphasis
| First Year | ||
|---|---|---|
| Fall | Credits | |
| CORE | Mathematical Ways of Knowing | 3.00 |
| CORE | Oral Communication | 3.00 |
| ENGL-101 | WRITING AND RHETORIC I | 3.00 |
| GNBPT-101 | BASIC ACCOUNTING | 3.00 |
| HSMPT-101 | INTRODUCTION TO HOSPITALITY WITH SERVSAFE CERTIFICATION | 3.00 |
| Credits | 15.00 | |
| Spring | ||
| CULPT-101 | CULINARY SKILLS I | 3.00 |
| GNBPT-202 | FINANCIAL BUSINESS APPLICATIONS | 3.00 |
| HRPT-184 or HRPT-185 |
DIVERSITY IN ORGANIZATIONS or HUMAN RELATIONS IN ORGANIZATIONS |
3.00 |
| HSMPT-210 | FOOD AND BEVERAGE MANAGEMENT | 3.00 |
| CORE | Additional General Education Course | 3.00 |
| Credits | 15.00 | |
| Second Year | ||
| Fall | ||
| ACCPT-234 | MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY | 3.00 |
| CULPT-240 | CATERING ESSENTIALS AND DESIGN | 3.00 |
| HSMPT-194 | INTERNSHIP IN HOSPITALITY MANAGEMENT | 3.00 |
| HSMPT-221 | FRONT OFFICE MANAGEMENT WITH EXECUTIVE HOUSE KEEPING | 3.00 |
| HSMPT-251 | HOTEL/MOTEL OPERATIONS | 3.00 |
| Credits | 15.00 | |
| Spring | ||
| HSMPT-243 | HOSPITALITY MARKETING | 3.00 |
| HSMPT-273 | EVENTS MANAGEMENT | 3.00 |
| HSMPT-280 | TECHNOLOGY IN HOSPITALITY, TRAVEL & TOURISM | 3.00 |
| HSMPT-294 | INTERNSHIP IN HOSPITALITY MANAGEMENT | 3.00 |
| LAWPT-265 | BUSINESS LAW I | 3.00 |
| 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.