Hospitality Supervision

The coursework contained in this certificate prepare sthe students for supervisory roles such as lead decorator, lead pastry cook,pastry sous chef, lead line cook, jr sous chef, bar supervisor, dining room supervisor, or shift supervisor.

Program Student Learning Outcomes: 

Upon satisfactory completion of this award, the student should be prepared to:

·        Demonstrate technical and communication skills needed to direct others in the performance of baking and pastry shop roles,kitchen production roles, or dining room operations.

·        Describe and execute daily product need inventories, order procedures, staffing requirements, station assignments, and production lists.

Approximately 100 students are enrolled in the Hospitality Management program overall.  Of those, it is expected that approximately 25 will receive this certificate each year.

The goal of the Hospitality Supervision Certificate of Achievement is to represent the preparation needed for a student to serve in a supervisory capacity in a hospitality management setting. The Hospitality Supervision Certificate of Achievement objectives are to prepare students to:

·        Demonstrate technical and communication skills needed to direct others in the performance of baking and pastry shop roles,kitchen production roles, or dining room operations.

·        Describe and execute daily product need inventories, order procedures, staffing requirements, station assignments, and production lists.

1.      Program Goals and Objectives

The goal of the Hospitality Supervision Certificate of Achievement is to represent the preparation needed for a student to serve in a supervisory capacity in a hospitality management setting. The Hospitality Supervision Certificate of Achievement objectives are to prepare students to:

·        Demonstrate technical and communication skills needed to direct others in the performance of baking and pastry shop roles,kitchen production roles, or dining room operations.

·        Describe and execute daily product need inventories, order procedures, staffing requirements, station assignments, and production lists.

2.      Catalog Description

The coursework contained in this certificate prepares the students for supervisory roles such as lead decorator,lead pastry cook, pastry sous chef, lead line cook, jr sous chef, bar supervisor, dining room supervisor, or shift supervisor.

3.      Program Requirements - see below

4.      Master Planning

This program aligns with the college’s mission to increase the number of certificate earners in fields that lead directly to employment. This certificate represents a full year of course work. Completing this certificate qualifies the student for higher-level, higher-paying employment opportunities in the field of hospitality management.

5.      Enrollment and Completer Projections

Approximately 100 students are enrolled in the Hospitality Management program overall.  Of those, it is expected that approximately 25 will receive this certificate each year.

6.      Place of Program in Curriculum/Similar Programs

The program currently offers low-unit,local Skills Attainment Certificates (SAC) and very high unit (36-41 units)Certificates of Achievement (COA). Currently, many students complete more than the SAC but fail to complete the full COA. This new certificate fills the void to provide a CCCCO-approved COA for significant coursework in the subject.

7.      Similar Programs at Other Colleges in Service Area

There are similar programs at San Joaquin Delta College in Stockton (65 miles away) and West Hills College Lemoore (130 miles away). There is little to no overlap in students between the three of these. Columbia College’s program completers serve locally in positions at large employers, such as the Black Oak Casino Resort, Jackson Rancheria, and Rush Creek/Evergreen Lodge Resorts. They also serve in small local restaurants and hotels. Graduates’ skills are also highly portable to exotic destinations, including cruise ships and international resorts.