Hospitality Management: AS-T Degree
The Hospitality, Culinary, and Tourism Management Program is designed to expose students to the fundamentals of the hospitality industry; the second largest employer in the Napa Valley region. Students will receive in-depth training in the skills necessary to be successful in a leadership role in the service industry.
Career Opportunities
Front Line Supervisor, Restaurant Manager, Hotel Manager, Executive Housekeeper, Food and Beverage Manager, Sales and Meeting Manager, Kitchen Manager.
Program Learning Outcomes
- Identify the areas of liability associated with the hospitality and tourism industry.
- Identify career opportunities in the hospitality, culinary, and tourism management industry, and the required skills, knowledge and abilities of a successful leader in the hospitality industry.
Degree Requirements
| Code | Title | Units |
|---|---|---|
| Required Core Courses (3 units) | ||
| HCTM-120 | Introduction to Hospitality Management | 3 |
| Required Electives: List A (9 units) | ||
| Complete 3 courses from the following: | 9 | |
| Sanitation and Safety | ||
| Introduction to Professional Culinary Arts & Kitchen Operations | ||
| Hospitality Cost Control | ||
| Principles of Hotel Administration | ||
| Hospitality Law | ||
| Food, Beverage & Restaurant Management | ||
| Required Electives: List B (6-8 units) | ||
| Complete at least 2 courses from the following: | 6-8 | |
| Any course from List A not already used. | ||
| Total Units | 18-20 | |
To receive an Associate Degree for Transfer, students must complete 60 CSU transferable semester units with a grade point average of at least 2.0, and either the California State University General Education (CSU-GE) or the Intersegmental General Education Transfer Curriculum (IGETC) pattern. Consultation with a Counselor is highly encouraged to ensure all requirements are met.