Low Unit Certificate of Achievement in Cruiseline Sector Hospitality Leadership (nine units). Linguistic and cultural patterns; how and what people communicate. Designed to aid both Americans and foreign students in the development of intercultural understanding and communication skills. Techniques to exceed guest expectations with a focus on procedural—and often improvisational—practices to neutralize, recover from, capitalize on, and transition service failure into transformational experiences. Review of historical and trending wine, beer, spirit, and other alcoholic beverages and styles. Elemental mechanics—and influence—of agricole-based beverages on industry practices, safety and liability, appreciation, guest experience, and service. The following are major student learning outcomes:
Use appropriate communication skills and strategies to decrease misunderstanding in a variety of
professional and non-professional cross-cultural interactions.Describe guest service techniques that increase operational profit.
List the major, modern styles of wine, beer, and spirits.
There are three highlights to this Certificate of Achievement in Medical Sector Hospitality Food and Beverage Leadership: (1) it provides two in-class opportunities to earn industry-standard certifications and it fulfills required courses for (3) three additional certificates and (3) the associate degree for transfer.
First, the ServSafe Alcohol Certification makes students hirable for entry-level food and beverage positions such as barback, wine steward, bar manager, and assistant beverage manager. The Gold Certification is focused on customer service and provides an excellent base for additional training or as a career foundation. Therefore, a student who has earned these certifications is highly desirable in the industry. This hospitality management program certificate will provide opportunities for students to take the following two hospitality industry-standard examinations:
The National Restaurant Association's ServSafe Alcohol Certification (ServSafe Alcohol) and
The American Hotel and Lodging Education Institute Guest Service Gold Certification (Gold).
Second, completion of this certificate places students on the pathways to earn the following three professional certificates:
Hospitality Service Leadership (9 units),
Medical Sector Hospitality Food and Beverage Leadership (9 units), and
Hospitality Management (19 units).
Finally, this course will fulfill two courses that meet the requirements for the associate of science degree for transfer in hospitality management (60 units) to such [currently accepted for transfer] institutions as Pomona (Hospitality Management), Northridge (Tourism, Hospitality, and Recreation Management), Long Beach (Hospitality Management), Sacramento (Recreation Administration), and San José (Hospitality, Tourism and Event Management; Chicana and Chicano Studies).
Certificate goals. The certificate goals are to pair high-quality theoretical knowledge with practical need that result in preparation for entry- to mid-level employment; educational, workforce, academic, and professional advancement; and the opportunity to transfer. Through participating in curricular and co-curricular learning opportunities (including networking with internal and external industry partners), internships, opportunities to earn industry-recognized designations (such as the Foodservice Manager Certification, Certification in Hotel Industry Analytics, Certified Restaurant Server, Guest Service Gold Certification, and Certified Guest Service Professional), and professional work experience, students will have the competencies essential to successfully manage in an entry- to mid-level hospitality position. The certificate objectives include identifying, acquiring, and applying value sets, strategy and leadership, critical thinking, teamwork, and technology.Certificate objectives. The student certificate objectives are to (1) integrate the development of products and services with guest management skills to exceed expectations in a hospitality environment; (2) model the positive values, integrity, and credibility of competent and ethical leaders and make decisions that align with the fundamental principles of strategic leadership in a hospitality business environment; (3) make logical and ethical decisions by synthesizing a combination of techniques and best practices with organizational and analytical skills to interpret information and formulating rational solutions in a hospitality environment; (4) evaluate one’s own team-related transferable aptitudes—techniques, skills, and knowledge—to contribute to high-achieving and positive team performance in a diverse, sociocultural hospitality environment; and (5) apply current, relevant, and trending tech to enhance organizational performance, growth, and profit in a hospitality environment.
All courses must be completed with a grade of C or better. All courses in the hospitality management major must be numbered 1-99 and articulated for private and four-year academic institutions. Students must complete all three classes--nine units--to earn the certificate.
Course Title Units Year/Semester (Y1 or S1) HOSP005 Fundamentals of Enology, Sensory Evaluation, and Beverage Appreciation 3 Y1 ENGL012 / LING012 Intercultural Communications 3 Y1 HOSP045 Guest Service Management 3 Y1