School: Business, Hospitality & Entrepreneurism
CIP Code: 52.0904
MCC Program Code: HM10
NYSED Code (BRI): 28192
This program is designed for the student who is primarily interested in a travel and tourism concentration without the broad liberal arts background. A graduate of this program will have established a basis for a career in the travel and tourism industry, and will be qualified for at least entry-level positions in tour companies, travel agencies, tourism bureaus, cruise lines, car rental companies, and hotels. Cooperative Education provides work-based experience to expand students' learning opportunities.
(Housed in the Hospitality Department)
Program Learning Outcomes
1) Identify regulations relevant to the operation of hospitality facilities to ensure compliance with the law.
2) Articulate the necessary steps to executing a successfully-planned event.
3) Describe the basic operating requirements of all the areas in a hotel.
4) Identify and discuss sales and marketing principles and procedures.
5) Demonstrate the ability to apply proper food handling techniques.
6) Apply different cooking techniques and predict their outcome.
Requirements for Program Entrance
Placement into ENG 101. TRS 094 or MTH 130 or higher.
|Distribution Requirements||Credit Hours|
|FIRST SEMESTER: 15 Credit Hours|
|ENG 101 College Composition OR|
ENG 200 Advanced Composition
|FSA 103 Culinary Arts I||5|
|FSA 106 Food Safety and Sanitation||1|
|HSP 211 Hospitality Law||3|
|HTL 206 Hotel Sales and Marketing||3|
|SECOND SEMESTER: 16 Credit Hours|
|HTL 105 Hotel Operations||3|
|HSP 102 Hospitality Service||4|
|HSP 201 Hospitality Human Resource Management||3|
|HSP 202 Banquet and Event Planning||3|
|COMPUTER RELATED CURRICULA/COMPUTER INFORMATION SYSTEMS ELECTIVE||3|
|SUMMER SEMESTER: 4 Credit Hours|
|CE 260 Cooperative Education: Hospitality*||4|
NOTE: Please see the Hospitality Management A.A.S. Degree – Hotel, for a degree option to the Certificate program.