Hospitality Management (19 units). The Certificate of Achievement in Hospitality Management curriculum offers the student the opportunity to earn a professional certificate on both culinary arts and hospitality pathways. Upon completion, it serves as a Pasadena City College campus-recognized Associate of Science in Hospitality Management degree and is foundational toward earning an Associate of Science in Hospitality Management Degree for Transfer (ADT). The certificate pairs 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. The curriculum is designed to assure that students understand the legal, economic, and social forces that shape the culinary and hospitality industries. It emphasizes the influence of quantitative and qualitative analyses, communication, and technology on successful hospitality operation and management. 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 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 includes a survey of hospitality industry concepts in production, operation, human resource, and financial management; business communications; mathematics; leadership and supervision; technology; and more, providing a practical foundation of hospitality management knowledge, skillsets, and competencies. It offers an internship component providing the student with on-the-job work experience with local and e-remote businesses and companies. The program’s curriculum offers a combination of culinary arts coursework topics in operations, management, and production; baking and cooking; and fundamentals, skills and techniques, and entrepreneurship collaboratively with hospitality coursework topics in sanitation and safety; cost control, law, and human resources; and service, alcoholic beverage management, supervision, and leadership. It prepares students for further study in a variety of programs such as Business, Communication studies, Humanities, and Social and Behavior Sciences.
The curriculum prepares students to seek entry- and mid-level positions in the culinary and hospitality industries. Related local [and global] culinary career opportunities students may enter upon completion include Prep, Line, and Head Cooks; First-line and Kitchen Supervisors; Kitchen Managers; and Banquet Chefs. Related local [and global] hospitality career opportunities students may enter upon completion include Bartender, Server, Host, and Captain; Meeting, Convention, and Event Planners; and Catering, Restaurant, Food Service, Front Desk and Assistant Managers. Students of the program earn the potential of working locally [and globally] for restaurant; lodging; tourism; meeting, convention, and exposition; theme parks; clubs; cruiseline and airway; and service, consulting, and e-commerce businesses and companies. The certificate/AS objectives include identifying, acquiring, and applying value sets, strategy and leadership, critical thinking, teamwork, and technology. The hospitality management program competencies are the following:
Elemental Values of Hospitality. Integrate the development of products and services with guest management skills to exceed expectations in a hospitality environment.
Pathway to Leadership and Strategy. Model the positive values, integrity, and creditability of competent and ethical leaders and make decisions that align with the fundamental principles of strategic leadership in a hospitality business environment.
Critical Thinking. Make logical and ethical decisions by synthesizing a combination of techniques and best practices with organizational and analytical skills to interpret information and formulate rational solutions in a hospitality environment.
Teamwork. 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
Technological Proficiency. Apply current, relevant, and trending tech to enhance organizational performance, growth, and profit in a hospitality environment.
The courses that universities and colleges require for transfer vary. When selecting courses for transfer purposes, students should consult with Counseling Services to determine the particular transfer requirements of specific institutions.
Background and Rationale. At Pasadena City College, the Academic Senate appointed an ad-hoc committee called the STAR Committee, short for Student Transfer Achievement Reform Act. The goal of the committee was to serve as the lead organizers for the planning and implementation of the new associate degrees for transfer that guarantee admission with junior standing to the CSU system. Potential committee members were identified based and past experience with local associate degrees at PCC. Other faculty and staff were identified based on their expertise for example faculty from the Transfer Center, Social Sciences Division, and the Counseling department. Discipline faculty also discussed and determined whether to align the major requirements with the TMC during department meetings. Before doing so, key faculty members from each discipline were invited to the STAR Committee meetings where guidance was provided. The purpose, guidelines, and process were presented. In short, the opportunity for early approval by the Chancellor’s Office played a key role in following the proposed models.
Benefit. PCC students will benefit from having access to the Hospitality Management certificate/degree by gaining a clear pathway to transfer to a CSU. Students who are awarded an AS-T or AA-T degree are guaranteed admission with junior standing somewhere in the CSU system and given priority to their local CSU or to a program that is deemed similar to their community college major. The AS-T in Hospitality Management provides clearly defined degree requirements which students can follow leading to efficient time-of-completion, which will also meet the new financial aid guidelines. In short, the students will benefit from being able to identify and complete a clear education plan to meet their academic goal to transfer into the CSU system with junior standing.
Need. Place of Program in Curriculum/Similar Programs. The certificate does not replace an existing program in the college’s inventory. The new certificate will be placed in the Business Division and in the catalog; it will be categorized under CSU Transferable Degrees. No existing inventory entries need to be removed or modified in connection with the approval of the program. The new program will fulfill the current need for a clear and efficient pathway to transfer.
Adequate Resources. No additional resources will be required beyond the college’s current resources. This includes library and learning resources, facilities and equipment, and financial support. All of the faculty that will teach in the program meet the state minimum qualifications.
Compliance. There are no licensing or accrediting standards that apply to this program.
Analysis of labor market need or job availability
What wages can I expect? The coursework required for this certificate has been identified as good preparation for the hospitality management industry upon completion of a Bachelor's degree. The Los Angles / Orange County Center for Excellence (COE) for Labor Market Research (2019) states that 66 percent of industry employers that advertised a hospitality position with an educational requirement requested vocational training and 25 requested a Bachelor’s degree. The most common career opportunities with a baccalaureate degree include Executive and Corporate Chef; Food and Beverage Director; and Lodging, Restaurant, and General Manager.
The mean annual salaries in 2019 for an Executive or Corporate Chef was $73,624 or $35.40 hourly; Food and Beverage Director was $95,670 or $46.00 hourly; and Lodging, Restaurant, and General Manager was $75,563 or $36.32 hourly. Experienced hospitality food and beverage workers earn between $27.05 and $41.47 per hour, which is higher than the living wage (COE, 2019).
Analysis of labor market need or job availability; What is the Job Outlook? Los Angeles, California is a hot spot for these fields. The Los Angeles job outlook for culinary positions, such as Head Chefs, is 11 percent higher (10-year forecast) than the national average (Bureau of Labor Statistics, 2019). The Bureau of Labor Statistics (2019) states the Los Angeles job outlook for Chefs is also 11 percent higher and Food and Beverage Servers—for instance—is14 percent higher than the national averages.
Projections for Employment. Five-year projections for hospitality positions in Los Angeles are expected to increase at a mean of eight percent for First-line Supervisors, Food and Lodging Managers, and Event Planners (Bureau of Labor Statistics, 2019). Five-year projections for culinary positions in Los Angeles are also expected to increase at a mean of 12 percent for Restaurant, Institutional, and Cafeteria Cooks (Bureau of Labor Statistics, 2019). The COE (2019) reports the number of jobs in Los Angeles County related to food safety and food and beverage management are expected to increase by 11 percent over the next five years. Occupational demand (COE, 2019) states that 14,000 job openings will be available annually for this group of occupations through 2022 due to new job growth and replacement need. The COE (2019) claimed in the past 12 months, there have been 16,777 online job postings for the abovementioned positions, the majority of job postings are for assistant managers, restaurant managers, general managers, and shift leaders.
Where Could This Job Lead? These jobs can lead to careers in both the public and private sector in the fields of culinary and hospitality. They can also lead to entrepreneurship and business ownership in these fields.
There are three highlights to this Certificate of Achievement for General Education Transfer Patterns / Associate of Science (AS) in Hospitality Management: (1) it provides four in-class opportunities to earn industry-standard certifications and it fulfills required courses for (3) five additional certificates and (3) the associate degree for transfer.
First, this hospitality management program certificate will provide opportunities for students to take the following four hospitality industry-standard examinations:
The National Restaurant Association's ServSafe Alcohol Certification (ServSafe Alcohol),
The American Hotel and Lodging Education Institute Guest Service Gold Certification (Gold),
The Always Food Safe, ANSI certified, Foodservice Manager Certification, and
The American Hotel and Lodging Educational Institute Certification in Hotel Industry Analytics.
Second, completion of this certificate places students on the pathways to earn the following five professional certificates:
Professional Culinary Certificate (19 units),
Professional Baking Certificate (19 units),
Hospitality Service Leadership (9 units),
Medical Sector Hospitality Food and Beverage Leadership (9 units),
Cruiseline Sector Hospitality Leadership (9 units), and
Finally, the curriculum will fulfill the major requirements for the associate of science degree for transfer in hospitality management (total 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 six classes--nineteen units--to earn the certificate.
|Course||Title||Units||Year/Semester (Y1 or S1)|
|HOSP003||Survey of Hospitality Management and Manager Sanitation and Safety||3||Y1|
|Food and Beverage Management and Operation I OR|
Culinary Production and Operation Management I
|HOSP021||Food, Beverage, and Labor Cost Control||3||Y2|
|Fundamentals of Enology, Sensory Evaluation, and Beverage Appreciation OR|
Professional Culinary Foundations OR
Guest Service Management