Hospitality Management Technology

Culinary Apprenticeship Major
Dietetic Technician Major
Restaurant and Foodservice Management Major
Restaurant and Foodservice Management Major – Baking and Pastry Arts Track
Hotel Management Major

Baking Certificate
Dietary Manager Certificate
Meeting and Event Management Certificate
School Foodservice Manager Certificate

Hospitality Management Course Descriptions (HOSP)

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Alpha Listing of all Course Descriptions

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:

Demonstrate appropriate standards of professionalism, including ethical behavior and adherence to dress and grooming codes required for the industry.
Exceed the expectations of a diverse population of customers in providing the hospitality experience.
Manage effectively the resources of our industry operations, including human resources and financial controls.
Demonstrate the ability to comply with current laws, rules and regulations governing foodservice, lodging and tourism.
Demonstrate the ability to market and sell products and services.
Integrate learned or acquired skills, both personally and professionally, within the workplace.

Culinary Apprenticeship Major

In addition to the general Hospitality Management competencies, a graduate majoring in the Culinary Apprenticeship program will be able to:

Plan, organize, and supervise the production and service of appropriate high quality food and beverage to a variety of customers.

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.
Analyze and apply nutrition assessment data to plan menus and nutrition education sessions and to provide nutrition care for persons/groups on both regular and modified diets.

Restaurant and Foodservice Management Major

In addition to the general Hospitality Management competencies, a graduate majoring in Foodservice/Restaurant Management will be able to:

Plan, organize, and supervise the production and service of appropriate high quality food and beverage to a variety of customers.

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:

Plan, organize and supervise the production and service of appropriate high quality food and beverage to a variety of customers.
Plans, organizes, supervises and performs basic baking and pastry techniques in a competitive industry environment utilizing the required tasks of proper equipment usage, production, conversions and costing of formulas.

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:

Apply destination geography knowledge as required for lodging and tourism industry.
Plan, organize and supervise the delivery of services in both lodging and tourism operations.

Specific Program Admissions Information

Listed below are additional requirements for admission to the Culinary Apprenticeship major and the Dietetic Technician major.

Culinary 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

Culinary Apprenticeship 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

Dietetic Technician Major

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

Restaurant and Foodservice Management 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 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

Restaurant and Foodservice Management Major– Baking and Pastry Arts Track

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

Hotel, Tourism and Event Management Major

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

Baking Certificate

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

Dietary Manager Certificate

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

Meeting and Event Planning Certificate

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

School Foodservice Manager Certificate

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