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.
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.
|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|
|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.|
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.