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 food and beverage management program prepares graduates to enter restaurant, club or food service management as a trainee or assistant manager. Courses in the 68-credit-hour program include supervisory management, hospitality accounting, hospitality law, food management, design techniques and advanced hospitality management. In addition, students learn food preparation skills through courses in basic and intermediate food preparation, menu planning, purchasing, nutrition and beverage control. Individuals considering this field should enjoy a very active environment and a lot of contact with people.
(Major Code 2550; State CIP Code 12.0504)
Food and Beverage Management Program web page
Associate of Applied Science Degree
First Semester
| ENGL 121 | Composition I* | 3 |
| HMGT 120 | Food Service Sanitation | 1 |
| HMGT 121 | Perspectives of Hospitality Management | 3 |
| HMGT 123 | Professional Cooking I* | 3 |
| HMGT 271 | Seminar in Hospitality Management: Purchasing | 3 |
| MATH 120 | Business Mathematics* (or higher) | 3 |
| Total Hours | 16 |
Second Semester
Summer
| ^ | 3 |
| PSYC 121 | Applied Psychology | 3 |
| or PSYC 130 | Introduction to Psychology |
| Total Hours | 6 |
Third Semester
| HMGT 207 | Hospitality Human Resource Management* | 3 |
| HMGT 221 | Design and Facilities Management* | 3 |
| HMGT 230 | Professional Cooking II* | 3 |
| HMGT 277 | Seminar in Hospitality Management: Menu Design & Planning* | 3 |
| HMGT 279 | Beverage Control | 3 |
| Total Hours | 15 |
Fourth Semester
| 3 |
| HMGT 126 | Food Management* | 4 |
| HMGT 228 | Advanced Hospitality Management* | 3 |
| HMGT 268 | Hospitality Managerial Accounting* | 3 |
| HMGT 275 | Seminar in Hospitality Management: Internship* | 3 |
| Total Hours | 16 |
Total Program Hours: 68
Hospitality Program Electives
