The School of Hotel, Culinary Arts and Tourism’s primary mission
is to provide quality education and technical training for students
entering the Hospitality Industry. This will enable graduates to achieve
success in hotel, culinary arts, and tourism professions.
Individuals may earn a certificate or an Associate’s degree in their
chosen field and/or have the opportunity to take specific courses of
interest that will add to their specialized skills and personal
knowledge, as well as assist them in running a hospitality business.
The Hospitality and Tourism Certificate provides training and
instruction in tourism and sales, specifically booking conventions,
meetings and training seminars, advertising and promotion. The
processing of reservations, registering guests, assigning rooms,
handling mail and messages, providing financial and credit
accommodations and furnishing information about the hotel,
community or special events are also covered in this program. Those
desiring a better understanding of dining room and banquet
operations (front of the house operations) should take
- HOT 238-Dining Room Management and Operations, and
- HOT 253-Banquet Management and Operations
electives, though not required in the program.
This program is designed for students wishing a shorter course of study than the Hospitality and Tourism Management A.A.S. degree program. However, graduates of this program may transfer into the degree program with no loss of credit.
Graduates of this program are qualified for entry level positions in
tourism, meeting planning, and front desk positions. Students who
take the additional electives will be qualified for entry level positions
in catering and banquet offices, as well as entry level positions in
dining room operations.