School(s): Applied Sciences & TechnologiesMCC Program Code: HM14
CIP Code: 52.0901
NYSED Code (BRI): 41942
This program is designed for the student who is interested in the hospitality industry, event planning, hotel operations, or restaurant management without the broad liberal arts background. A graduate of this program will have established a basis for a career in the hospitality industry and will be qualified for a range of entry-level positions in restaurants, catering, cruise lines, car rental companies, hotels, and grocery stores. Cooperative Education provides work-based experience to expand students’ learning opportunities.
Program Learning Outcomes
1. Identify and discuss the various career opportunities that make up the hospitality industry.
2. Explore and analyze current and future trends in the industry.
3. Apply sales and marketing principles.
4. Apply technology applications to stay current with the hospitality industry.
5. Work effectively as a team member.
6. Perform career planning strategies.
Requirements for Program Entrance
Algebra (1-year high school math) or MCC Level 2 Mathematics placement, and English placement (TRS 200) or higher. The Math and English requirements are aligned with Hospitality Management A.A.S Degree requirements
|FIRST SEMESTER: 14-15 Credit Hours|
|HSP 101 Introduction to the Hospitality||3|
|HSP 102 Hospitality Service OR HSP 115 Guest Service Hospitality*||3-4|
|HSP 201 Hospitality Human Resource`||3|
|ANY PROGRAM ELECTIVE (HSP, FSA, TVL**)||3|
|ANY CRC ELECTIVE***||2|
|SECOND SEMESTER: 16 Credit Hours|
|HSP 251 Hospitality Marketing||3|
|HSP 275 Current Issues and Trends in Hospitality||3|
|ANY PROGRAM ELECTIVE (HSP, FSA, TVL)||3|
|ANY PROGRAM ELECTIVE (HSP, FSA,TVL**)||3|
|HSP 260 Cooperative Education - Hospitality Management||4|
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