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Plan of Study 2016-2017

These are 2016-2017 Plans of Study.

Search 2017-2018 Courses and Programs

 

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 Baking and Pastry Arts, Culinary Apprenticeship, Hotel, Tourism, and Event Management, Nutrition and Dietetics and Restaurant and Foodservice Management. The programs are accredited by the Accreditation Commission on Programs in Hospitality Administration (ACPHA) and the American Culinary Federation Educational Foundation Accrediting Commission. In addition, Baking, Casino Management, and Meeting and Event Management Certificate programs are available.

The Baking and Pastry Arts Major 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. This major is accredited by the American Culinary Federation Foundation Accrediting Commission, and graduates can qualify as a Certified Pastry Culinarians (CPC) by the American Culinary Federation.

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 employed for on-the-job training under a professional chef in restaurants, clubs, hotels, or catering businesses. Those selected for the apprenticeship program will interview with prospective employers; however, work placement cannot be guaranteed by the college or the ACF Columbus Chapter. While employed, 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 to take the Certified Sous Chef, practical and written exams.

The Hotel, Tourism, and Event Management Major combines classroom instruction, laboratory practice, and required industry work experiences.

This degree prepares students for a wide variety of positions in hotels, resorts, cruise lines, convention and visitors bureaus, airlines, event management companies, sport management companies, travel agencies, tour operations, attractions and entertainment.

Coursework includes customer service, travel and tourism operations, lodging operations, meeting planning, business management, marketing, and communication skills.

The Nutrition and Dietetics Major is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. The five semester program provides practicums coordinated with classroom instruction. Graduates are eligible for membership in the Academy of Nutrition and Dietetics and qualify to take the national examination given by the Commission on 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 Culinarian (CC) by the American Culinary Federation upon successful completion of national written and practical examinations.

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 Casino Management Certificate is designed to provide students with an opportunity to gain the knowledge associated with the casino industry. The certificate will provide students with an overview of the legal and regulatory aspects of the casino industry. Students will develop an understanding of the relationship of the casino industry to the overall tourism environment. The certificate includes nine required courses. Upon successful completion of these courses, students could apply them to the Hotel, Tourism, and Event Management major to complete a degree in Hospitality Management.

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 eight 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.

Hospitality Management Department Competencies

In addition to Columbus State 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.

Baking and Pastry Arts

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
  • Plan, organize, perform and supervise the completion of basic baking and pastry techniques in a competitive industry environment utilizing the required tasks of proper equipment usage, production, conversions and costing of formulas.

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.

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.

Nutrition and Dietetics Major

In addition to the general Hospitality Management competencies, a graduate majoring in the Nutrition and Dietetics major 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 Restaurant and Foodservice 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.

Specific Program Admissions Information

Listed below are additional requirements for admission to the Culinary Apprenticeship major and the Nutrition and Dietetics major.

Culinary Apprenticeship Major

High school graduate or GED equivalency

Supplemental application required by the department (March 1 deadline for Summer Semester start)

Completion of program prerequisites: HOSP 1101, HOSP 1122, HOSP 1107, MATH 1104, COLS 1100, HNTR 1153, HOSP 1109, ENGL 1100, GEOL 1101

Nutrition and Dietetics Major

High school graduate or GED equivalency

Recommended high school or equivalent courses in Algebra, Chemistry and Biology

Completed health statement (see program coordinator)

Background check / Drug Test

Placement above MATH 1050

Placement into ENGL 1100

Supplemental application required by the department (May 1 deadline for Autumn Semester start

Culinary Apprenticeship Major

Semester 1 . .
HOSP 1122 Hospitality Facilities & Sanitation 2
HOSP 1107 Food Principles & Purchasing 4
MATH 1104 Mathematical Concepts for Business 3
COLS 1100 First Year Experience Seminar 1
TOTAL CREDIT HOURS . 10
Semester 2 . .
HNTR 1153 Nutrition for a Healthy Lifestyle 3
HOSP 1109 Basic Food Production 4
ENGL 1100 Composition I 3
GEOL 1101 Introduction to Earth Science 4
TOTAL CREDIT HOURS . 14
Summer Semester . .
HOSP 2902 Hospitality Cooperative Work Experience II 3
HOSP 2218 Baking Fundamentals 2
SBS XXXX Refer to approved GE - SBS list 3
TOTAL CREDIT HOURS . 8
Semester 3 . .
HOSP 2216 Food Laboratory & Menu Management 4
BMGT 1102 Interpersonal Skills 2
SES XXXX Basic Elective 2
TOTAL CREDIT HOURS . 8
Semester 4 . .
HOSP 2217 Garde Manger 3
HUM XXXX Refer to approved GE - HUM list 3
TOTAL CREDIT HOURS . 6
Summer Semester . .
BMGT 2216 Business Ethics 3
HOSP 2214 International Cuisine 2
TOTAL CREDIT HOURS . 5
Semester 5 . .
HOSP 2271 Catering & Event Services 3
HOSP 2207 Hospitality Financial Analysis 3
TOTAL CREDIT HOURS . 6
Semester 6 . .
HOSP 2224 Hospitality Supervision & Quality Management 3
COMM 2200 Business Communication 3
HOSP 2286 Apprentice Final Project 2
TOTAL CREDIT HOURS . 8
TOTAL DEGREE CREDIT HOURS . 65

Basic Electives

The following courses are approved for basic elective requirements:

SES 1112 Total Body Conditioning 1
SES 1104 Yoga 1
SES 1105 Intro Strength & Resistance Training 1
SES 1106 Golf 1
SES 1108 Women’s Self Defense 1
SES 1109 Bowling 1
SES 1110 Fitness Kick Boxing 1

Nutrition and Dietetics Major

Semester 1 . .
ENGL 1100 Composition I 3
STAT 1350 Elementary Statistics 3
HNTR 1901 Dietetic Practicum I** 1.5
HOSP 1122 Hospitality Facilities & Sanitation 2
HNTR 1153 Nutrition for a Healthy Lifestyle** 3
COLS 1100 First Year Experience Seminar 1
TOTAL CREDIT HOURS . 13.5
Semester 2 . .
BIO 2300 Human Anatomy 4
HOSP 1109 Basic Food Production 4
HNTR 1902 Dietetic Practicum II ** 2
HOSP 1107 Food Principles & Purchasing 4
TOTAL CREDIT HOURS . 14
Summer Semester . .
BIO 2301 Human Physiology 4
MULT 1110 Medical Terminology 2
SAHS 1115 Intro Helping Skills 3
SBS XXXX Refer to approved GE - SBS list 3
TOTAL CREDIT HOURS . 12
Semester 3 . .
COMM 2200 Business Communication 3
HUM XXXX Refer to approved GE - HUM list 3
HNTR 2275 Medical Nutrition Therapy I** 3
HNTR 2903 Dietetic Practicum III A** 1
HNTR 2904 Dietetic Practicum III B** 1
HOSP 2224 Hospitality Supervision & Quality Management 3
TOTAL CREDIT HOURS . 14
Semester 4 . .
HOSP 2219 Food Production & Menu Management 5
HNTR 2276 Medical Nutrition Therapy II** 3
HNTR 2277 DTR Exam Review** 1
HNTR 2905 Dietetic Practicum IV** 2.5
TOTAL CREDIT HOURS . 11.5
TOTAL DEGREE CREDIT HOURS . 65

**A grade of “C” or higher is required.

Hotel, Tourism and Event Management Major

Semester 1 . .
HOSP 1145 Lodging Operations 3
HOSP 1154 Tourism Geography 3
COLS 1100 First Year Experience Seminar 1
ENGL 1100 Composition I 3
MATH 1104 Mathematical Concepts for Business 3
TOTAL CREDIT HOURS . 13
Semester 2 . .
HOSP 1155 Tourism Operations 4
ENGL 2XX7 2367 or 2567 or 2667 or 2767 Composition II 3
SBS XXXX Refer to approved GE - SBS list 3
SES 2711 Financial Controls & Regulations 3
. or .
SES 2528 Casino Culture 3
. or .
SES 2730 Security Management Sport & Special Events 3
TOTAL CREDIT HOURS . 13
Summer Semester . .
HOSP 1143 Hospitality Tourism Law 2
HOSP 2273 Gaming Operation 2
COMM 2200 Business Communications 3
SES 2712 Promotion & Public Relations in Sport & Events 3
TOTAL CREDIT HOURS . 10
Semester 3 . .
HOSP 2246 Hospitality Sales & Marketing 3
GEOL 1101 Introduction to Earth Science 4
SES 2529 Sport & Event Management 3
SES 2720 Facilities Management 3
TOTAL CREDIT HOURS . 13
Semester 4 . .
HOSP 2207 Hospitality Financial Analysis 3
HOSP 2224 Hospitality Supervision & Quality Management ** 3
HOSP 2901 Hospitality Cooperative Work Experience I 3
HUM XXXX Refer to approved GE - HUM list 3
SES 2272 Event Management 3
TOTAL CREDIT HOURS . 15
TOTAL DEGREE CREDIT HOURS . 64

**A grade of “C” or higher is required.

Restaurant and Foodservice Management Major

Semester 1 . .
HOSP 1122 Hospitality Facilities & Sanitation 2
HOSP 1107 Food Principles & Purchasing 4
HOSP 1109 Basic Food Production 4
COLS 1100 First Year Experience Seminar 1
TOTAL CREDIT HOURS . 11
Semester 2 . .
MATH 1104 Mathematical Concepts for Business 3
HNTR 1153 Nutrition for a Healthy Lifestyle 3
ENGL 1100 Composition I 3
HOSP 1143 Hospitality & Tourism Law 2
TOTAL CREDIT HOURS . 11
Summer Semester . .
BMGT 1102 Interpersonal Skills 2
GEOL 1101 Introduction to Earth Science 4
ENGL 2XX7 2367 or 2567 or 2667 or 2767 Composition II 3
SBS XXXX Refer to approved GE - SBS list 3
TOTAL CREDIT HOURS . 12
Semester 3 . .
BMGT 2216 Business Ethics 3
HOSP 2207 Hospitality Financial Analysis 3
HOSP 2271 Catering & Event Services 3
HOSP 2246 Hospitality Sales & Marketing 3
COMM 2200 Business Communication 3
TOTAL CREDIT HOURS . 15
Semester 4 . .
HOSP 2901 Hospitality Cooperative Work Experience I 3
HOSP 2219 Food Production & Menu Management** 5
HOSP 2224 Hospitality Supervision & Quality Management** 3
HIST XXXX 1111, 1112, 1151, 1152 or 2223 3
TOTAL CREDIT HOURS . 14
TOTAL DEGREE CREDIT HOURS . 63

** A grade of “C” or higher is required.

Baking and Pastry Arts Major

Semester 1 . .
HOSP 1110 Principles of Baking 2
HOSP 1122 Hospitality Facilities & Sanitation 2
HOSP 1107 Food Principles & Purchasing 4
HOSP 1109 Basic Food Production 4
COLS 1100 First Year Experience Seminar 1
TOTAL CREDIT HOURS . 13
Semester 2 . .
ENGL 1100 Composition I 3
HOSP 1112 Breads 4
MATH 1104 Mathematical Concepts for Business 3
HNTR 1153 Nutrition for a Healthy Lifestyle 3
TOTAL CREDIT HOURS . 13
Summer Semester . .
HOSP 1113 Pastries I 4
BMGT 2216 Business Ethics 3
ENGL 2XX7 2367 or 2567 or 2667 or 2767 Composition II 3
SBS XXXX Refer to approved GE - SBS list 3
TOTAL CREDIT HOURS . 13
Semester 3 . .
HOSP 2207 Hospitality Financial Analysis 3
HOSP 2114 Pastries II 4
BMGT 1102 Interpersonal Skills 2
GEOL 1101 Introduction to Earth Science 4
TOTAL CREDIT HOURS . 13
Semester 4 . .
HOSP 2224 Hospitality Supervision & Quality Management** 3
HUM XXXX Refer to approved GE - HUM list 3
HOSP 2901 Hospitality Cooperative Work Experience I 3
COMM 2200 Business Communication 3
TOTAL CREDIT HOURS . 12
TOTAL DEGREE CREDIT HOURS . 64

** A grade of “C” or higher is required.

Approved General Education (GE) List

SBS
GE-SOCIAL BEHAVORIAL SCIENCE REQUIREMENT (SELECT ONE)

ANTH 2202 Introduction to Cultural Anthropology 3
ECON 2200 Principles of Microeconomics 3
GEOG 2400 Economic and Social Geography 3
POLS 1100 American Government 3
PSY 1100* Introduction to Psychology 3
SOC 1101 Introduction to Sociology 3

* Optional course for Nutrition and Dietetics Major only

HUM
GE-ART/HUMANITIES REQUIREMENT (SELECT ONE)

ARCH 2100 History of Architecture 3
HART 1201 History of Art I 3
HART 1202 History of Art II 3
HIST 1111 European History to 1648 3
HIST 1112 European History since 1648 3
HIST 1151 American History to 1877 3
HIST 1152 American History since 1877 3
HIST 1181 World Civ. I: Non-Western/Non-American to 1500 3
HIST 1182 World Civ. II: Non-Western/Non-American since 1500 3
HIST 2223 African-American History I: 1451-1876 3
HIST 2224 African-American History II: 1877-Present 3
HUM 1100 Introduction to Humanities 3
HUM 1270 Comparative Religions 3
MUS 1251 Survey of Music History 3
PHIL 1101 Introduction to Philosophy 3
PHIL 1130 Ethics 3

Baking Certificate

Gainful Employment Disclosure

Semester 1 . .
HOSP 1122 Hospitality Facilities & Sanitation 2
HOSP 1110 Baking Principles 2
TOTAL CREDIT HOURS . 4
Semester 2 . .
HOSP 1112 Breads 4
HOSP 1113 Pastries I 4
TOTAL CREDIT HOURS . 8
Summer Semester . .
HOSP 2114 Pastries II 4
TOTAL CREDIT HOURS . 4
TOTAL CERTIFICATE CREDIT HOURS . 16

Casino Management Certificate

Gainful Employment Disclosure

Semester 1 . .
HOSP 2246 Hospitality Sales & Marketing 3
SES 2712 Promotion & Public Relations in Sport & Events 3
SES 2273 Event Management 3
TOTAL CREDIT HOURS . 9
Semester 2 . .
HOSP 2207 Hospitality Financial Analysis 3
HOSP 2273 Gaming Operations 2
SES 2524 Sport Management Foundations 3
TOTAL CREDIT HOURS . 8
Summer Semester . .
HOSP 1143 Hospitality & Tourism Law 2
SES 2528 Casino Culture 3
SES 2711 Financial Controls & Regulations 3
TOTAL CREDIT HOURS . 8
TOTAL CERTIFICATE CREDIT HOURS . 25

Meeting and Event Management Certificate

Gainful Employment Disclosure

Semester 1 . .
HOSP 2246 Hospitality Sales & Marketing 3
SES 2272 Event Management 3
SES 2712 Promotion & Public Relations in Sport & Events 3
TOTAL CREDIT HOURS . 9
Semester 2 . .
SES 2529 Sport & Event Management 3
HOSP 1143 Hospitality & Tourism Law 2
HOSP 2224 Hospitality Supervision & Quality Management** 3
TOTAL CREDIT HOURS . 8
Summer Semester . .
HOSP 2207 Hospitality Financial Analysis 3
SES 2720 Facilities Management 3
TOTAL CREDIT HOURS . 6
TOTAL CERTIFICATE CREDIT HOURS . 23