Columbus State
Community College


550 East Spring Street
Columbus, OH 43216

(614) 287-5353
(800) 621-6407

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Hospitality Management

Chef Apprenticeship Major
Dietetic Technician Major
Foodservice/Restaurant Management Major
Foodservice/Restaurant Management Major – Baking and Pastry Arts Track
Travel/Tourism/Hotel Management Major
 
Baking Certificate
Dietary Manager Certificate
Meeting and Event Management Certificate
School Foodservice Manager 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 (also Baking and Pastry Arts Track), and Travel/Tourism/Hotel 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 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 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 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 Foodservice/Restaurant 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 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 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. 
 
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:

Chef Apprenticeship Major

In addition to the general Hospitality Management competencies, a graduate majoring in the Chef 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:

Foodservice/Restaurant Management Major

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

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:

Specific Program Admissions Information

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

Chef Apprenticeship Major

Dietetic Technician Major

Chef 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 . .
HOSP 219 Food Production Management  4
DIET 298 Dietetic Technician Practicum V  2
DIET 276 Medical Nutrition Therapy II  5
HOSP 224 Hospitality Supervision and Quality Management  5
TOTAL CREDIT HOURS . 16
 Quarter 7 . .
SSCI 101  Cultural Diversity  5
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
TOTAL CREDIT HOURS . 16.6
TOTAL DEGREE CREDIT HOURS . 108

Foodservice/Restaurant 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 3
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

Foodservice/Restaurant 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
TOTAL CREDIT HOURS . 16
TOTAL DEGREE CREDIT HOURS . 105

Travel/Tourism/Hotel 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 Travel and 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 . .
XXX xxx  Technical Elective  3
BMGT 102 Managing Interpersonal Skills I  3
ACCT 106  Financial Accounting  5
HOSP 270 Event Management  3
HOSP 291 Hospitality Co-Op Work Experience I  3
TOTAL CREDIT HOURS . 17
 Quarter 5 . .
COMM 200 Business Communications  3
HOSP 206 Management Accounting for Hospitality  4
HOSP 257 Global Distribution Systems  3
HOSP 224 Hospitality Supervision and Quality Management  5
HOSP 246 Hospitality Sales and Marketing  3
TOTAL CREDIT HOURS . 18
 Quarter 6 . .
NSCI 101  Natural Science I  5
SSCI 101  Cultural Diversity  5
HUM xxx Humanities 111,112,113,151, 152 or 224  5
HOSP 292 Hospitality Co-Op Work Experience II  3
TOTAL CREDIT HOURS . 18
TOTAL DEGREE CREDIT HOURS . 108
 Technical Elective: . .
The following courses are approved for technical elective requirements:
HOSP 203 Beverage Management  3
BMGT 216 Ethics and Leadership  4
BMGT 281 Studies in Contemporary Business  3
BMGT 231 Entrepreneurship 1  3
HOSP 273 Casino Management  3
HOSP 226 Event Menu Planning .3

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 270 Event Management  3
TOTAL CREDIT HOURS . 6
 Quarter 2 . .
HOSP 224 Hospitality Supervision and Quality Management  5
HOSP 226 Event Menu Planning   3
TOTAL CREDIT HOURS . 8
 Quarter 3 . .
HOSP 272 Catering Services  2
HOSP 206 Management Accounting for Hospitality  4
HOSP 246 Hospitality Sales and Marketing  3
TOTAL CREDIT HOURS . 9
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