The hospitality management program at JCCC is a comprehensive study of the food service and public lodging industries. The program is accredited by the American Culinary Federation Educational Institute Accrediting Commission.
The JCCC hotel and lodging management program prepares the graduate to enter hotel and lodging management, usually as a trainee or department supervisor. Courses in supervisory management, hotel accounting, hotel sales and marketing, and advanced hospitality management provide a comprehensive management background. In addition the students learn basic skills through courses in housekeeping, front office management, basic and intermediate food preparation, and beverage control.
Individuals considering this field should enjoy a very active environment and a lot of contact with people.
(Major Code 2510; State CIP Code 52.0904)
Associate of Applied Science
First Semester
Second Semester
Summer
| ^ | 3 |
| HMGT 275 | Seminar in Hospitality Management: Internship* | 3 |
| Total Hours | 6 |
Third Semester
Fourth Semester
| 6 |
| HMGT 207 | Hospitality Human Resource Management* | 3 |
| HMGT 228 | Advanced Hospitality Management* | 3 |
| HMGT 268 | Hospitality Managerial Accounting* | 3 |
| Total Hours | 15 |
Hospitality Program Electives
| DIET 151 | Nutrition and Meal Planning | 3 |
| FL 135 | Basic Spanish for Hospitality Management | 3 |
| HMGT 100 | ACF Junior Culinarian | 3 |
| HMGT 126 | Food Management* | 4 |
| HMGT 150 | Seminar: Food Service Sales and Marketing | 3 |
| HMGT 165 | Food Industry Compliance Safety | 3 |
| HMGT 167 | Local Food Production | 3 |
| HMGT 221 | Design and Facilities Management* | 3 |
| HMGT 223 | Fundamentals of Baking | 3 |
| HMGT 245 | Travel for Credit* | 3 |
| HMGT 271 | Seminar in Hospitality Management: Purchasing | 3 |
| HMGT 277 | Seminar in Hospitality Management: Menu Design Planning* | 3 |
Total Program Hours: 64
