Columbus State
Community College
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Columbus, OH 43216
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Hospitality Management Course Descriptions (HOSP)
Hospitality Management home page
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Plans of Study
The Hospitality Management programs provide quality learning
experiences to enhance initial employment opportunities and to improve
technical and supervisory skills for career advancement in
foodservice, lodging, and tourism. Several majors leading to associate
degrees are available for Culinary Apprenticeship, Dietetic
Technician, Restaurant and Foodservice Management (also Baking and
Pastry Arts Track), and Hotel, Tourism, and Event Management. The
programs are accredited by the Commission on Accreditation for
Hospitality Management Programs (CAHM). In addition, Dietary Manager,
Baking, Meeting and Event Management and School Foodservice Manager
Certificate programs are available.
The Culinary Apprenticeship major is offered in cooperation with the
American Culinary Federation Columbus Chapter. It includes the
theory-related classroom instruction and on-the-job training required
for the National Apprenticeship Training Program of the American
Culinary Federation (ACF). A Supplementary Application is required.
(See Specific Program Admissions Information.) Culinary apprentices
are placed for employment for three years of on-the job training under
a professional chef in restaurants, clubs, hotels, or catering
businesses. At the same time, the apprentices attend classes at
Columbus State one full day each week to work toward the associate of
applied science degree. The Columbus State program is accredited by
the American Culinary Federation Foundation Accrediting Commission.
Program graduates qualify as Certified Culinarians through the ACF and
as Journeyman Chefs through the U.S. Department of Labor, Bureau of
Apprenticeship and Training.
The Dietetic Technician major is accredited by the Commission on
Accreditation for Dietetics Education (CADE) of the American Dietetic
Association. The seven-quarter program provides practicums coordinated
with classroom instruction. Graduates are eligible for membership in
the American Dietetic Association and qualify to take the national
examination given by the Commission for Dietetic Registration to be
credentialed as a Dietetic Technician Registered (DTR).
The Restaurant and Foodservice Management major combines classroom
instruction, laboratory experience, and hospitality industry work
experiences. The associate degree program
prepares graduates for supervisory positions in a variety of
restaurant and foodservice operations. This major is accredited by the
American Culinary Federation Foundation Accrediting Commission, and
graduates can qualify as Certified Culinarians by the American
Culinary Federation upon successful completion of national written and
practical examinations.
The Restaurant and Foodservice Management Major–Baking and Pastry Arts
Track is designed to prepare graduates to prepare and produce pies,
cookies, cakes, breads, rolls, desserts and other baked goods in a
variety of baking environments such as independent and in-store
bakeries as well as large commercial bakeries, restaurants and hotels.
The program includes classroom instruction, laboratory experience, and
industry work experience.
The Hotel, Tourism, and Event Management major prepares students for a
wide variety of positions in travel agencies, hotels, attractions, and
related tourism organizations. Required cooperative work experiences
and hands-on instruction in computer reservations systems are included
in a course of study appropriate for individual growth and advancement
in hospitality and tourism.
The 18-credit Dietary Manager Certificate is approved by the Dietary
Managers Association. It is open to persons working in the foodservice
operation of a health care facility that employs a Registered
Dietitian, who serves as the preceptor to the student. Persons
completing the program are eligible to take the national certification
exam to become a Certified Dietary Manager (CDM). Credit hours earned
may be applied to an associate of applied science degree in the
Dietetic Technician major.
The Baking Certificate program will prepare students to assist in the
preparation and production of pies, cookies, cakes, breads, rolls,
desserts, and other baked goods in a variety of baking environments
including independent and in-store bakeries as well as large
commercial bakeries, restaurants, and hotels. Duties may include
stocking ingredients, preparing and cleaning equipment, measuring
ingredients, mixing, scaling, forming, proofing, oven tending, product
finishing, and presentation. Credit hours earned may be applied
to an associate of applied science degree.
The School Foodservice Manager Certificate program includes four
courses. The completion of these four courses will prepare the student
to meet the education requirements for the third level of
certification established by the School Nutrition Association.
The Meeting and Event Management Certificate is designed to prepare
students to assume positions in meeting and event planning in
conference centers, hotels, or large corporations. The certificate
includes seven required courses. Upon successful completion of these
courses, student could apply them to the Hotel, Tourism, and Event
Management major to complete a degree in Hospitality Management.
In addition to CSCC General Education outcomes, upon completion of the
associate degree in Hospitality Management, the graduate will be able
to:
Culinary Apprenticeship Major
In addition to the general Hospitality Management competencies, a graduate majoring in the Culinary Apprenticeship program will be able to:
Dietetic Technician Major
In addition to the general Hospitality Management competencies, a graduate majoring in the Dietetic Technician program will be able to:
Restaurant and Foodservice Management Major
In addition to the general Hospitality Management competencies, a graduate majoring in Foodservice/Restaurant Management will be able to:
Restaurant and Foodservice Management Major – Baking and Pastry Arts Track
In addition to the general Hospitality Management competencies, a graduate majoring in the Restaurant and Foodservice Management – Baking and Pastry Arts Track will be able to:
Hotel, Tourism and Event Management Major
In addition to the general Hospitality Management competencies, a graduate majoring in Hotel, Tourism and Event Management will be able to:
Specific Program Admissions Information
Listed below are additional requirements for admission to the Culinary Apprenticeship major and the Dietetic Technician major.
Culinary Apprenticeship Major
Dietetic Technician Major
| COURSE | CR | |
| Quarter 1 | ||
| HOSP 101 | Researching the Hospitality and Tourism Industry | 3 |
| HOSP 102 | Foodservice Equipment | 2 |
| HOSP 122 | Hospitality Sanitation and Safety | 3 |
| HOSP 293 | Hospitality Co-Op Work Experience I | 3 |
| TOTAL CREDIT HOURS | 11 | |
| Quarter 2 | ||
| HOSP 153 | Nutrition for a Healthy Lifestyle | 5 |
| ENGL 101 | Beginning Composition | 3 |
| TOTAL CREDIT HOURS | 8 | |
| Quarter 3 | ||
| MATH 101 | Business Math | 5 |
| HOSP 107 | Food Principles | 5 |
| TOTAL CREDIT HOURS | 10 | |
| Quarter 4 | ||
| HOSP 106 | Food Laboratory I | 3 |
| CIT 101 | PC Applications I | 3 |
| COMM 110 | Conference and Group Discussion | 3 |
| TOTAL CREDIT HOURS | 9 | |
| Quarter 5 | ||
| HOSP 123 | Food Purchasing | 3 |
| HOSP 216 | Food Laboratory II | 3 |
| HOSP 294 | Hospitality Co-Op Work Experience II | 3 |
| TOTAL CREDIT HOURS | 9 | |
| Quarter 6 | ||
| HOSP 217 | Garde Manger | 3 |
| ENGL 102 | Essay and Research | 3 |
| HOSP 225 | Menu Development | 3 |
| TOTAL CREDIT HOURS | 9 | |
| Quarter 7 | ||
| HOSP 272 | Catering Services | 2 |
| SSCI 101 | Cultural Diversity | 5 |
| COMM 200 | Business Communication | 3 |
| TOTAL CREDIT HOURS | 10 | |
| Quarter 8 | ||
| NSCI 101 | Natural Science I | 5 |
| HOSP 227 | Garde Manger II | 3 |
| TOTAL CREDIT HOURS | 8 | |
| Quarter 9 | ||
| HOSP 295 | Hospitality Co-Op Work Experience III | 3 |
| HOSP 218 | Fundamentals of Baking | 3 |
| HUM xxx | Humanities 111,112,113,151,152 or 224 | 5 |
| TOTAL CREDIT HOURS | 11 | |
| Quarter 10 | ||
| ACCT 106 | Financial Accounting | 5 |
| HOSP 214 | International Cuisine | 3 |
| TOTAL CREDIT HOURS | 8 | |
| Quarter 11 | ||
| HOSP 205 | Records and Cost Control | 4 |
| BMGT 102 | Managing Interpersonal Skills I | 3 |
| TOTAL CREDIT HOURS | 7 | |
| Quarter 12 | ||
| HOSP 224 | Hospitality Supervision and Quality Management | 5 |
| HOSP 286 | Apprenticeship Final Project | 2 |
| HOSP 203 | Beverage Management | 3 |
| TOTAL CREDIT HOURS | 10 | |
| TOTAL DEGREE CREDIT HOURS | 110 |
| COURSE | CR | |
| Quarter 1 | ||
| HOSP 102 | Food Service Equipment | 2 |
| HOSP 122 | Hospitality Sanitation and Safety | 3 |
| DIET 191 | Dietetic Technician Practicum I | 1.4 |
| ENGL 101 | Beginning Composition | 3 |
| MULT 101 | Medical Terminology | 2 |
| MATH 102 | Beginning Algebra I | 4 |
| TOTAL CREDIT HOURS | 15.4 | |
| Quarter 2 | ||
| HOSP 153 | Nutrition for a Healthy Lifestyle | 5 |
| BIO 261 | Human Anatomy | 5 |
| DIET 192 | Dietetic Technician Practicum II | 2 |
| MLT 100 | Introduction to Healthcare | 3 |
| CIT 101 | PC Applications I | 3 |
| TOTAL CREDIT HOURS | 18 | |
| Quarter 3 | ||
| HOSP 123 | Food Purchasing | 3 |
| HOSP 107 | Food Principles | 5 |
| DIET 193 | Dietetic Technician Practicum III | 2 |
| BIO 262 | Human Physiology | 5 |
| TOTAL CREDIT HOURS | 15 | |
| Quarter 4 | ||
| BMGT 102 | Managing Interpersonal Skills I | 3 |
| ENGL 102 | Essay and Research | 3 |
| HOSP 225 | Menu Development | 3 |
| COMM 105 | Speech | 3 |
| TOTAL CREDIT HOURS | 12 | |
| Quarter 5 | ||
| DIET 261 | Community Nutrition: A Life Cycle Approach | 2 |
| DIET 297 | Dietetic Technician Practicum IV | 3 |
| DIET 275 | Medical Nutrition Therapy I | 5 |
| COMM 202 | Writing for Health and Human Services | 3 |
| DIET 263 | Nutrition Care Process | 2 |
| TOTAL CREDIT HOURS | 15 | |
| Quarter 6 | ||
| DIET 298 | Dietetic Technician Practicum V | 2 |
| DIET 276 | Medical Nutrition Therapy II | 5 |
| SSCI 101 | Cultural Diversity | 5 |
| HOSP 224 | Hospitality Supervision and Quality Management | 5 |
| TOTAL CREDIT HOURS | 17 | |
| Quarter 7 | ||
| HOSP 219 | Food Production Management | 4 |
| DIET 265 | Dietetic Technician Seminar | 1 |
| DIET 299 | Dietetic Technician Practicum VI | 2.6 |
| HOSP 223 | Sports Nutrition | 3 |
| HUM xxx | Humanities 111,112,113,151, 152 or 224 | 5 |
| DIET296 | Dietetic Technician Registration Exam Review | 1 |
| TOTAL CREDIT HOURS | 16.6 | |
| TOTAL DEGREE CREDIT HOURS | 109 |
| COURSE | CR | |
| Quarter 1 | ||
| HOSP 101 | Researching the Hospitality and Tourism Industry | 3 |
| HOSP 102 | Foodservice Equipment | 2 |
| HOSP 122 | Hospitality Sanitation and Safety | 3 |
| HOSP 153 | Nutrition for a Healthy Lifestyle | 5 |
| CIT 101 | PC Applications I | 3 |
| TOTAL CREDIT HOURS | 16 | |
| Quarter 2 | ||
| HOSP 107 | Food Principles | 5 |
| BMGT 102 | Managing Interpersonal Skills | 3 |
| ENGL 101 | Beginning Composition | 3 |
| MATH 101 | Business Math | 5 |
| TOTAL CREDIT HOURS | 16 | |
| Quarter 3 | ||
| HOSP 109 | Food Production | 3 |
| HOSP 123 | Food Purchasing | 3 |
| NSCI 101 | Natural Science I | 5 |
| ENGL 102 | Essay and Research | 3 |
| ACCT 106 | Financial Accounting I | 5 |
| TOTAL CREDIT HOURS | 19 | |
| Quarter 4 | ||
| HOSP 225 | Menu Development | 3 |
| HOSP 205 | Records and Cost Controls | 4 |
| HOSP 143 | Hospitality and Travel Law | 3 |
| HOSP 272 | Catering Services | 2 |
| SSCI 101 | Cultural Diversity | 5 |
| TOTAL CREDIT HOURS | 17 | |
| Quarter 5 | ||
| HOSP 203 | Beverage Management | 3 |
| HOSP 219 | Food Production Management | 4 |
| HOSP 291 | Hospitality Co-Op Work Experience I | 3 |
| HOSP 224 | Hospitality Supervision and Quality Management | 5 |
| COMM 105 | Speech | 3 |
| or | ||
| COMM 110 Conference and Group Discussion | ||
| TOTAL CREDIT HOURS | 18 | |
| Quarter 6 | ||
| HOSP 246 | Hospitality Sales and Marketing | 3 |
| XXX xxx | Technical Elective | 3 |
| HOSP 292 | Hospitality Co-Op Work Experience II | 3 |
| HUM xxx | Humanities 111,112,113,151, 152 or 224 | 5 |
| COMM 200 | Business Communications | 3 |
| TOTAL CREDIT HOURS | 17 | |
| TOTAL DEGREE CREDIT HOURS | 103 |
Technical Electives
The following courses are approved for technical elective
requirements:
| HOSP 217 | Garde Manger | 3 |
| HOSP 218 | Fundamentals of Baking | 3 |
| BMGT 216 | Ethics and Leadership | 4 |
| HOSP 214 | International Cuisine | 3 |
| HOSP 223 | Sports Nutrition | 3 |
| HOSP 270 | Event Management | 3 |
| HOSP 273 | Casino Management | 3 |
| BMGT 231 | Entrepreneurship 1 | 4 |
| COURSE | CR | |
| Quarter 1 | ||
| HOSP 101 | Researching the Hospitality and Tourism Industry | 3 |
| HOSP 110 | Baking Principles | 3 |
| HOSP 102 | Foodservice Equipment | 2 |
| HOSP 122 | Hospitality Sanitation and Safety | 3 |
| MATH 101 | Business Math | 5 |
| TOTAL CREDIT HOURS | 16 | |
| Quarter 2 | ||
| HOSP 107 | Food Principles | 5 |
| HOSP 112 | Basic Yeast and Quick Breads | 4 |
| ENGL 101 | Beginning Composition | 3 |
| CIT 101 | PC Applications I | 3 |
| BMGT 102 | Managing Interpersonal Skills | 3 |
| TOTAL CREDIT HOURS | 18 | |
| Quarter 3 | ||
| HOSP 123 | Food Purchasing | 3 |
| HOSP 109 | Food Production | 3 |
| HOSP 113 | Pies and Pastries | 3 |
| ENGL 102 | Essay and Research | 3 |
| HUM XXX | Humanities 111,112,113,151, 152 or 224 | 5 |
| TOTAL CREDIT HOURS | 17 | |
| Quarter 4 | ||
| HOSP 205 | Records and Cost Controls | 4 |
| HOSP 153 | Nutrition for a Healthy Lifestyle | 5 |
| HOSP 115 | Cakes, Cookies and Other Desserts | 3 |
| HOSP 116 | Baked Goods and Dessert Presentation | 3 |
| NSCI 101 | Natural Science | 5 |
| TOTAL CREDIT HOURS | 20 | |
| Quarter 5 | ||
| SSCI 101 | Cultural Diversity | 5 |
| HOSP 114 | Advanced Yeast and Quick Breads | 4 |
| HOSP 111 | Baking Operations | 3 |
| HOSP 291 | Hospitality Cooperative Work Experience I | 3 |
| COMM 110 | Conference and Group Discussion | 3 |
| TOTAL CREDIT HOURS | 18 | |
| Quarter 6 | ||
| HOSP 224 | Hospitality Supervision and Quality Management | 5 |
| ACCT 106 | Financial Accounting | 5 |
| COMM 200 | Business Communications | 3 |
| HOSP 292 | Hospitality Cooperative Work Experience II | 3 |
| HOSP 285 | Baking and Pastry Final Project | .3 |
| TOTAL CREDIT HOURS | 19 | |
| TOTAL DEGREE CREDIT HOURS | 108 |
| COURSE | CR | |
| Quarter 1 | ||
| CIT 101 | PC Applications I | 3 |
| ENGL 101 | Beginning Composition | 3 |
| MATH 101 | Business Math | 5 |
| HOSP 101 | Researching the Hospitality and Tourism Industry | 3 |
| HOSP 154 | Destination Geography | 5 |
| TOTAL CREDIT HOURS | 19 | |
| Quarter 2 | ||
| HOSP 145 | Lodging Operations | 5 |
| MKTG 111 | Marketing Principles | 5 |
| HOSP 157 | Tourism Operations | 5 |
| ENGL 102 | Essay and Research | 3 |
| TOTAL CREDIT HOURS | 18 | |
| Quarter 3 | ||
| PSY 100 | Introduction to Psychology | 5 |
| MKTG 226 | Customer Service Principles and Practices | 4 |
| HOSP 122 | Hospitality Sanitation and Safety | 3 |
| HOSP 143 | Hospitality and Travel Law | 3 |
| COMM 110 | Conference and Group Discussion | 3 |
| TOTAL CREDIT HOURS | 18 | |
| Quarter 4 | ||
| BMGT 102 | Managing Interpersonal Skills I | 3 |
| HOSP 206 | Management Accounting for Hospitality | 4 |
| HOSP226 | Event Menu Planning | .3 |
| HOSP 270 | Event Management | 3 |
| HOSP 291 | Hospitality Co-Op Work Experience I | 3 |
| TOTAL CREDIT HOURS | 16 | |
| Quarter 5 | ||
| ACCT 106 | Financial Accounting | 5 |
| COMM 200 | Business Communications | 3 |
| HOSP 257 | Global Distribution Systems | 3 |
| HOSP 246 | Hospitality Sales and Marketing | 3 |
| HUM xxx | Humanities 111,112,113,151, 152 or 224 | 5 |
| TOTAL CREDIT HOURS | 19 | |
| Quarter 6 | ||
| NSCI 101 | Natural Science I | 5 |
| SSCI 101 | Cultural Diversity | 5 |
| HOSP 224 | Hospitality Supervision and Quality Management | 5 |
| HOSP 292 | Hospitality Co-Op Work Experience II | 3 |
| TOTAL CREDIT HOURS | 18 | |
| TOTAL DEGREE CREDIT HOURS | 108 |
| COURSE | CR | |
| Quarter 1 | ||
| HOSP 122 | Hospitality Sanitation and Safety | 3 |
| HOSP 110 | Baking Principles | 3 |
| TOTAL CREDIT HOURS | 6 | |
| Quarter 2 | ||
| HOSP 112 | Basic Yeast and Quick Breads | 4 |
| HOSP 113 | Pies and Pastries | 3 |
| TOTAL CREDIT HOURS | 7 | |
| Quarter 3 | ||
| HOSP 111 | Principles of Baking Operations | 3 |
| HOSP 114 | Advanced Breads | 4 |
| TOTAL CREDIT HOURS | 7 | |
| Quarter 4 | ||
| HOSP 115 | Cakes, Cookies and Other Desserts | 3 |
| HOSP 116 | Baked Goods and Dessert Presentation | 3 |
| TOTAL CREDIT HOURS | 6 | |
| TOTAL CERTIFICATE CREDIT HOURS | 26 |
| COURSE | CR | |
| Quarter 1 | ||
| DMGR 101 | Dietary Manager Seminar I | 4 |
| DMGR 194 | Dietary Manager Co-Op/Work Experience I | 2 |
| TOTAL CREDIT HOURS | 6 | |
| Quarter 2 | ||
| DMGR 102 | Dietary Manager Seminar II | 4 |
| DMGR 195 | Dietary Manager Co-Op/Work Experience II | 2 |
| TOTAL CREDIT HOURS | 6 | |
| Quarter 3 | ||
| DMGR 103 | Dietary Manager Seminar III | 4 |
| DMGR 196 | Dietary Manager Co-Op/Work Experience III | 2 |
| TOTAL CREDIT HOURS | 6 | |
| TOTAL CERTIFICATE CREDIT HOURS | 18 |
| COURSE | CR | |
| Quarter 1 | ||
| HOSP 122 | Hospitality Sanitation | 3 |
| HOSP 226 | Event Menu Planning | 3 |
| TOTAL CREDIT HOURS | 6 | |
| Quarter 2 | ||
| HOSP 206 | Management Accounting for Hospitality | 4 |
| HOSP 224 | Hospitality Supervision and Quality Management | 5 |
| TOTAL CREDIT HOURS | 9 | |
| Quarter 3 | ||
| HOSP 272 | Catering Services | 2 |
| HOSP 246 | Hospitality Sales and Marketing | 3 |
| HOSP 270 | Event Management | 3 |
| TOTAL CREDIT HOURS | 8 | |
| TOTAL CERTIFICATE CREDIT HOURS | 23 |
| COURSE | CR | |
| Quarter 1 | ||
| HOSP 122 | Hospitality Sanitation | 3 |
| TOTAL CREDIT HOURS | 3 | |
| Quarter 2 | ||
| SMGR 101 | Introduction to School Foodservice | 3 |
| TOTAL CREDIT HOURS | 3 | |
| Quarter 3 | ||
| SMGR 102 | School Nutrition and Menu Planning | 4 |
| TOTAL CREDIT HOURS | 4 | |
| Quarter 4 | ||
| SMGR 103 | School Foodservice Management/Human Resources | 4 |
| TOTAL CREDIT HOURS | 4 | |
| TOTAL CERTIFICATE CREDIT HOURS | 14 |