Chef Apprenticeship Major
Dietetic Technician Major
Foodservice/Restaurant Management Major
Travel/Tourism/Hotel Management Major
Baking Certificate
Dietary Manager Certificate
Meeting and Event Management Certificate
School Foodservice Manager Certificate
Travel Industry Certificate

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 Chef Apprenticeship, Dietetic Technician, Foodservice/ Restaurant Management, and Travel/Tourism/Hotel Management. The programs are accredited by the Commission on Accreditation for Hospitality Management Programs (CAHM). In addition, Dietary Manager, Travel Industry, Baking, Meeting and Event Management and School Foodservice Manager Certificate programs are available.

The Chef 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.) Chef 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 in 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 Foodservice/Restaurant 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 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 Travel/Tourism/Hotel 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 in Applied Science degree in the Dietetic Technician major.

The Travel Industry Certificate program consists of four courses that give students a fundamental core knowledge of the travel industry. It prepares students for entry positions with travel agencies, tour companies, airlines, car rental or other travel organizations. Courses satisfactorily completed can be applied to the Associate in Applied Science degree in the Travel/Tourism/Hotel Management major at Columbus State.

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.

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 Travel/Tourism/Hotel 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:
• Maintain appropriate standards of professionalism, including ethical behavior and adherence to dress and grooming codes required for the industry.
• Set and maintain high quality service standards for satisfying diverse customers.
• Demonstrate effective written and oral communication with management, employees and customers.
• Demonstrate skills in team-building, coaching, motivating, and supervising employees.
• Demonstrate knowledge of hiring and training processes.
• Utilize computer software and online resources applicable to the industry.
• Perform mathematical calculations necessary for the industry.
• Demonstrate problem solving and critical thinking skills.
• Analyze financial reports and determine appropriate operational procedures.
• Establish and maintain safety, sanitation, and security standards.
• Demonstrate the ability to market and sell products and services.
• Demonstrate basic knowledge of, and ability to comply with, current laws, rules, and regulations governing food service, lodging, and tourism.

Chef Apprenticeship Major

In addition to the general Hospitality Management competencies, a graduate majoring in the Chef Apprenticeship program will be able to:
• Produce high quality food products using appropriate ingredients and equipment.
• Apply nutrition principles to menu planning and food production for a variety of customers.
• Define concepts and procedures for purchasing, receiving, storage, and inventory and develop specifications for purchase of food and nonfood items.
• Identify methods for controlling bar/lounge operations including beverage identification and responsible legal beverage service.
• Demonstrate a basic knowledge of meeting planning and catering services.
• Plan, organize, and supervise the production and service of food and beverage to customers.
• Work effectively as a first-line supervisor and trainer in food production.

Dietetic Technician Major

In addition to the general Hospitality Management competencies, a graduate majoring in the Dietetic Technician program will be able to:
• Apply nutrition principles to menu planning and food production for a variety of customers.
• Modify diets and menus to meet the needs of persons requiring texture, energy, and nutrient modifications.
• Gather and analyze diet history data and apply this information to nutrition care planning for persons on normal and modified diets.
• Provide basic nutrition education for individuals and groups.
• Plan, organize, and supervise the production and service of food and beverage to customers.
• Define concepts and procedures for purchasing, receiving, storage and inventory and develop specifications for purchase of food and nonfood items.
• Produce high quality food products using appropriate ingredients and equipment.
• Monitor and analyze quality of patient care and foodservice operations.

Foodservice/Restaurant Management Major

In addition to the general Hospitality Management competencies, a graduate majoring in Foodservice/Restaurant Management will be able to:
• Produce high quality food products using appropriate ingredients and equipment.
• Apply nutrition principles to menu planning and food production for a variety of customers.
• Define concepts and procedures for purchasing, receiving, storage and inventory and develop specifications for purchase of food and nonfood items.
• Identify methods for controlling bar/lounge operations including beverage identification and responsible legal beverage service.
• Plan, organize, and supervise the production and service of food and beverage to customers.
• Demonstrate a basic knowledge of meeting planning and catering services.

Travel/Tourism/Hotel Management Major

In addition to the general Hospitality Management competencies, a graduate majoring in Travel/Tourism/Hotel Management will be able to:
• Apply destination geography knowledge as required in hotels and tourism.
• Utilize travel industry reference materials and the internet.
• Complete detailed customer travel itineraries for individuals and group tours.
• Demonstrate a working knowledge of lodging operations.
• Demonstrate a basic knowledge of meeting planning and catering services.
• Create a plan for promoting a tourist event or site in the community or region.

Specific Program Admissions Information

Listed below are additional requirements for admission to the Chef Apprenticeship Major and the Dietetic Technician Major.

Chef Apprenticeship Major
• High school graduate or GED equivalency
• Placement into ENGL 101: Beginning Composition
• Placement into MATH 101: Business Mathematics
• Supplemental application required by the department (May 15 and November 15 deadlines)

Dietetic Technician Major
• High school graduate or GED equivalency
• Recommended high school or equivalent courses in Algebra, Chemistry and Biology
• Completed health statement (see Program Coordinator)
• Placement into DEV 031 or higher
• Placement into ENGL 100 or higher

Chef Apprenticeship Major

Dietetic Technician Major

Foodservice/Restaurant Management Major

Travel/Tourism/Hotel Management Major

Baking Certificate

Dietary Manager Certificate

Meeting and Event Planning Certificate

School Foodservice Manager Certificate

Travel Industry Certificate*