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Previous courses Hospitality Management (HOSP)

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 employed for three years of 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 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 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 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 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 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 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.

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.

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.

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.

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

Quarter 1

Course Name Credits
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

Course Name Credits
HOSP 153 Nutrition for a Healthy Lifestyle  5
ENGL 101 Beginning Composition  3
TOTAL CREDIT HOURS . 8

Quarter 3

Course Name Credits
MATH 101 Business Math  5
HOSP 107 Food Principles  5
TOTAL CREDIT HOURS . 10

Quarter 4

Course Name Credits
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

Course Name Credits
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

Course Name Credits
HOSP 217 Garde Manger   3
ENGL 102 Essay and Research  3
HOSP 225 Menu Development  3
TOTAL CREDIT HOURS . 9

Quarter 7

Course Name Credits
HOSP 272 Catering Services  2
SSCI 101 Cultural Diversity  5
COMM 200 Business Communication  3
TOTAL CREDIT HOURS . 10

Quarter 8

Course Name Credits
NSCI 101 Natural Science I  5
HOSP 227 Garde Manger II  3
TOTAL CREDIT HOURS . 8

Quarter 9 

Course Name Credits
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

Course Name Credits
ACCT 106 Financial Accounting  5
HOSP 214 International Cuisine  3
TOTAL CREDIT HOURS . 8

Quarter 11

Course Name Credits
HOSP 205 Records and Cost Control   4
BMGT 102 Managing Interpersonal Skills I  3
TOTAL CREDIT HOURS . 7

Quarter 12

Course Name Credits
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

Quarter 1

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Hotel, Tourism and Event Management Major

Quarter 1

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Restaurant and Foodservice Management Major

Quarter 1

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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:

Course Name Credits
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

Quarter 1

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Course Name Credits
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

Baking Certificate

Quarter 1

Course Name Credits
HOSP 122 Hospitality Sanitation and Safety  3
HOSP 110 Baking Principles  3
TOTAL CREDIT HOURS . 6

Quarter 2

Course Name Credits
HOSP 112 Basic Yeast and Quick Breads  4
HOSP 113 Pies and Pastries  3
TOTAL CREDIT HOURS . 7

Quarter 3

Course Name Credits
HOSP 111 Principles of Baking Operations  3
HOSP 114 Advanced Breads  4
TOTAL CREDIT HOURS . 7

Quarter 4

Course Name Credits
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

Casino Management Certificate

Quarter 1

Course Name Credits
HOSP 122 Hospitality Sanitation and Safety  3
HOSP 270 Event Management  3
HOSP 246 Hospitality Sales and Marketing  3
TOTAL CREDIT HOURS . 9

Quarter 2

Course Name Credits
HOSP 206 Management Accounting for Hospitality  4
HOSP 224 Hospitality Supervision and Quality Management  5
HOSP 273 Casino and Gaming Operations  3
TOTAL CREDIT HOURS . 12

Quarter 3

Course Name Credits
HOSP 143 Hospitality and Travel Law  3 
HOSP 298 Special Topics in Hospitality  3
HOSP 298 Special Topics in Hospitality  3
TOTAL CREDIT HOURS . 9
TOTAL CERTIFICATE CREDIT HOURS . 30

Dietary Manager Certificate

Quarter 1

Course Name Credits
DMGR 101 Dietary Manager Seminar I  4
DMGR 194 Dietary Manager Co-op Work Experience I  2
TOTAL CREDIT HOURS . 6

Quarter 2

Course Name Credits
DMGR 102 Dietary Manager Seminar II  4
DMGR 195 Dietary Manager Co-op Work Experience II  2
TOTAL CREDIT HOURS . 6

Quarter 3

Course Name Credits
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

Quarter 1

Course Name Credits
HOSP 122 Hospitality Sanitation  3
HOSP 226 Event Menu Planning   3
TOTAL CREDIT HOURS . 6

Quarter 2

Course Name Credits
HOSP 206 Management Accounting for Hospitality  4
HOSP 224 Hospitality Supervision and Quality Management  5
TOTAL CREDIT HOURS . 9

Quarter 3

Course Name Credits
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

Quarter 1

Course Name Credits
HOSP 122 Hospitality Sanitation  3
TOTAL CREDIT HOURS . 3

Quarter 2

Course Name Credits
SMGR 101 Introduction to School Foodservice  3
TOTAL CREDIT HOURS . 3

Quarter 3

Course Name Credits
SMGR 102 School Nutrition and Menu Planning  4
TOTAL CREDIT HOURS . 4

Quarter 4

Course Name Credits
SMGR 103 School Foodservice Management/Human Resources  4
TOTAL CREDIT HOURS . 4
TOTAL CERTIFICATE CREDIT HOURS .  14