Hospitality/Tourism-Management Associate in Applied Science
Program Description
The purpose of this program is to create training and employment opportunities for students in the field of hospitality and for those already in the workforce. The Hospitality/Tourism Management degree will produce graduates with the skills needed to be employable in many areas of hotel management, event planning, and food service industries. Graduates will be conversant in software skills and laws governing travel, hotels, restaurants, and alcohol service.
Entrance Requirements
High school diploma or GED
Type of Program
Day
Requirements for Completion
A grade of "C" or higher in all courses is required.
Employment Opportunities
Hotel management, event planning and food services industries
Visit our web pages at https://www.gvltec.edu/culinary_institute/
Recommended Program Schedule
| First Semester | Hours | |
|---|---|---|
| HOS 130 | Professional Etiquette and Manners | 3 |
| COL 105 | Freshman Seminar | 3 |
| CUL 155 | Sanitation | 3 |
| HOS 157 | Hospitality Service | 3 |
| ENG 101 | English Composition I | 3 |
| or ENG 165 | Professional Communications | |
| Total Semester Hours | 15 | |
| Second Semester | ||
| MAT 155 | Contemporary Mathematics | 3 |
| HOS 265 | Hotel, Restaurant & Travel Law | 3 |
| HOS 256 | Hospitality Management Concepts | 3 |
| HOS 168 | Front Office Management | 3 |
| Humanities Elective (HIS 201 preferred) | 3 | |
| Total Semester Hours | 15 | |
| Third Semester | ||
| ACC 101 | Accounting Principles I | 3 |
| HOS/CUL/BKP Elective 1 | 3 | |
| Social Science Elective (PSC 201 preferred) | 3 | |
| Total Semester Hours | 9 | |
| Fourth Semester | ||
| ACC 102 | Accounting Principles II | 3 |
| HOS 245 | Hospitality Marketing | 3 |
| HOS 162 | Housekeeping Administration | 3 |
| HOS 262 | Hospitality Software Applications | 3 |
| SPC 205 | Public Speaking | 3 |
| or SPC 209 | Interpersonal Communication | |
| Total Semester Hours | 15 | |
| Fifth Semester | ||
| BUS 110 | Entrepreneurship | 3 |
| HOS 128 | Culinary Management and Human Resources | 3 |
| HOS 164 | Travel and Tourism | 3 |
| MKT 123 | Event Planning and Promotion | 3 |
| HOS 150 | Hotel Management | 3 |
| Total Semester Hours | 15 | |
| Total Required Credit Hours | 69 | |
Food and Beverage Concentration
| First Semester | Hours | |
|---|---|---|
| HOS 130 | Professional Etiquette and Manners | 3 |
| COL 105 | Freshman Seminar | 3 |
| CUL 155 | Sanitation | 3 |
| HOS 157 | Hospitality Service | 3 |
| ENG 101 | English Composition I | 3 |
| or ENG 165 | Professional Communications | |
| Total Semester Hours | 15 | |
| Second Semester | ||
| MAT 155 | Contemporary Mathematics | 3 |
| HOS 265 | Hotel, Restaurant & Travel Law | 3 |
| HOS 256 | Hospitality Management Concepts | 3 |
| CUL 101 | Principles of Food Production I | 3 |
| Humanities/Fine Arts Elective (HIS 201 preferred) | 3 | |
| Total Semester Hours | 15 | |
| Third Semester | ||
| HOS 160 | Purchasing for Hospitality | 3 |
| BKP/CUL/HOS Elective 1 | 3 | |
| Social Science Elective (PSC 201 preferred) | 3 | |
| Total Semester Hours | 9 | |
| Fourth Semester | ||
| ACC 101 | Accounting Principles I | 3 |
| HOS 245 | Hospitality Marketing | 3 |
| CUL 102 | Principles of Food Production II | 3 |
| HOS 171 | Food and Beverage Controls | 3 |
| SPC 205 | Public Speaking | 3 |
| or SPC 209 | Interpersonal Communication | |
| Total Semester Hours | 15 | |
| Fifth Semester | ||
| ACC 102 | Accounting Principles II | 3 |
| CUL 235 | Menu Planning | 3 |
| HOS 262 | Hospitality Software Applications | 3 |
| HOS 264 | Food and Beverage Pairing | 3 |
| CUL 145 | Dining Room Operations | 3 |
| Total Semester Hours | 15 | |
| Total Required Credit Hours | 69 | |
- 1
- Hospitality Management Track: One elective from the following: CUL 145 Dining Room Operations, CUL 235 Menu Planning, HOS 264 Food and Beverage Pairing, HOS 299 Special Topics in Culinary Studies, CWE 113 Cooperative Work Experience (NOTE: This class is reserved for Culinary/Hospitality students and requires instructor approval)
- Food and Beverage Management Track: One elective from the following: CUL 103 Nutrition, CUL 108 Food Production Techniques, CUL 225 Buffet Organization, HOS 164 Travel and Tourism, HOS 299 Special Topics in Culinary Studies, CWE 113 Cooperative Work Experience I (NOTE: This class is reserved for Culinary/Hospitality students and requires instructor approval)