The Hospitality Management Associate in Science Degree for Transfer 2.0, also called the Hospitality Management AS-T Degree, prepares students to transfer to CSU campuses that offer bachelor’s degrees in Hospitality Management. Students who earn the Hospitality certificate are prepared for entry-level positions that can lead to supervisory roles in a variety of lodging, restaurant and entertainment venues. The certificate opens doors for graduates to apply for a variety of jobs in the hospitality industry, and on-site internships offer student access to multiple departments for on-the-job training. The Hospitality Management AS-T requires a minimum of 18 units. The following is required for all AA-T or AS-T degrees, and there are no additional graduation requirements: (1) Completion of 60 semester units or 90 quarter units that are eligible for transfer to the California State University, including both of the following: (a) The Intersegmental General Education Transfer Curriculum (IGETC) or the California State University General Education – Breadth Requirements. (b) A minimum of 18 semester units or 27 quarter units in a major or area of emphasis, as determined by the community college district. (2) Obtainment of a minimum grade point average of 2.0. (3) ADTs also require that students must earn a C or better in all courses required for the major or area of emphasis. A “P” (Pass) grade is an acceptable grade for courses in the major only if the P is defined to be equivalent to a C or better.
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| Program Justification | |||
|---|---|---|---|
| A new program recommended by the Advisory committee tha has a high hiring potential. | |||
| Program Level Student Learning Outcomes | |||
| Program Justification | | ||
| Outcome 1: | Use knowledge and skills associated with problem solving, creative and critical thinking, reflection and decision making to function effectively in a real-world working environment | ||
| Outcome 2: | Apply the concepts and skills necessary to achieve guest satisfaction. | ||
| Outcome 3: | Use knowledge of best practices to further sustainability (economic, environmental, and cultural/social) in the industry. | ||
| Program Justification | |||
|---|---|---|---|
| A new program recommended by Advisory committee that has a high hiring potential. | |||
| Program Level Student Learning Outcomes | |||
| Program Justification | | ||
| Outcome 1: | Use knowledge and skills associated with problem solving, creative and critical thinking, reflection and decision making to function effectively in a real-world working environment | ||
| Outcome 2: | Apply the concepts and skills necessary to achieve guest satisfaction. | ||
| Outcome 3: | Use knowledge of best practices to further sustainability (economic, environmental, and cultural/social) in the industry. | ||
| Required Courses | Units | |
|---|---|---|
| BUS 120 | Introduction to Hospitality and Tourism | 3 |
| BUS 121 F | Survey of Hospitality Management and Manager Sanitation And Safety | 3 |
| BUS 122 F | Food, Beverage, and Labor Cost Control | 3 |
| BUS 124 F | Introduction to Food and Beverage Management | 3 |
| BUS 125 F | Introduction to Hotel/Resort Operations and Guest Relations | 3 |
| BUS 240 F | Legal Environment of Business | 3 |
| or | ||
| BUS 240HF | Honors Legal Environment of Business | 3 |
| or | ||
| BUS 245 F | Business Law I | 3 |
| Total Units | 18 | |
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