Associate of Applied Science | 64 credits
Culinary
Miller Campus CART 102A
General Information 801-957-4073
Program Information 801-957-5348
Program Website
Academic and Career Advising
Program Faculty
Associate Professors - Basil S. Chelemes
Assistant Professors - Jim Bielefeld
Program Description
This program prepares students for entry-level management responsibility in the dynamic field of hospitality. The curriculum emphasizes a broad base of industry skills built on a strong business core, customer relations skills, and creative problem solving. Cooperative Education provides work-based experience to expand students’ learning opportunities. The Hospitality Management Department offers Certificates of Proficiency (CP) in the following areas:
The three (3) Certificates of Proficiency above, along with the completion of the General Education requirements (14 CREDITS MINIMUM) allows a student to be eligible to apply for an Associate of Applied Science Degree in Hospitality Management.
Career Opportunities
Food Service Managers, Banquet Manager, Assistant Food and Beverage Manager, Hotel Front Office Operations Supervisor, Guest Services Manager, Event Coordinator, Wedding/Social Event Planner, Conference Services Planner, and Special Events Coordinator
Estimated Cost for Students
Tuition + Books: Cost varies with course selection and credit hours. Some courses in the School of Business may have course fees - check the class schedule and course description for details.
Estimated Time to Completion
If students follow the suggested semester schedules, time to completion is 5 semesters.
| Program Student Learning Outcomes |
Related College-Wide Student Learning Outcomes |
| |
1 - Acquire substantive knowledge
2 - Communicate effectively
3 - Develop quantitative literacies
4 - Think critically & creatively
5 - Become a community engaged learner
6 - Work in professional & constructive manner
7 - Develop computer & information literacy
8 - Develop lifelong wellness
|
| Acquire and correctly use general industry information, technical skills, and certifications for employment in the hospitality industry. |
1 |
| Demonstrate effective oral, written and numerical communication skills in a positive, professional, and ethical manner with customers and colleagues of diverse backgrounds. |
2, 3 |
| Demonstrate and accurately interpret standard performance indicators of the organization’s financial health. |
1, 3 |
| Utilize research and problem-solving techniques to employ “out of the box” critical thinking skills in a variety of hospitality situations. |
1, 3, 4 |
| Display a professional image, positive attitude, strong work ethic, and recognize your role in the success of the organization and community where you are employed. |
1, 5, 6, 8 |
| Develop leadership and supervisory skills, and an appreciation of diversity to support the organization and its goals. |
1, 6 |
| Use appropriate technology for written communication, information gathering, and data analysis to facilitate smooth operation of a hospitality organization. |
1, 2, 3, 7 |
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