Hospitality Management Certificate

The Hospitality Management Certificate prepares students for entry-level positions in the hospitality industry. Courses teach knowledge and marketable skills in the area of guest services, hospitality operations, budget and cost controls, management, marketing and human resources. Students will complete a 240-hour practicum (internship) experience. Students will earn several industry certifications such as Serv Safe Food Manager^® and Certified Guest Service Professional^®, among others.

Success in the program is defined by your ability to apply what you’ve learned in real-world scenarios. This program ensures that every student achieves the following core competencies:

•  Calculate and/or adjust recipe yields, ingredient and recipe costs, and menu cost using at least two different pricing methods, considering fixed and labor costs.
• Analyze the nutritional composition of a recipe and be able to modify and prepare dishes meeting recognized nutritional guidelines.
• Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.
• Exhibit interpersonal skills and respect in the treatment of colleagues and patrons.
• Apply traditional management theory, leadership, and supervisory roles in hospitality.

Success starts with a solid plan. Your program's course sequence is designed to build your skills step-by-step. By following this plan, you ensure you're meeting all program requirements and staying on track.

 Program Pathway