Hospitality Operations Diploma

The Hospitality Operations Diploma program prepares students for basic entry-level positions with food and safety, customer service and event planning, purchasing and cost control, and general hospitality functions. Students gain fundamental knowledge and skills that may lead to positions in hotels, restaurants or other hospitality industries.

Plan of Study

Term 1

SDV 108 - The College Experience 1 credits
HCM 100 - Sanitation and Safety 2 credits
HCM 303 - Front of House 3 credits
MKT 110 - Principles of Marketing 3 credits
BCA 206 - Applied Computer Concepts 3 credits
BUS 102 - Introduction to Business 3 credits
HCM 412 - Culinary and Hospitality Seminar 2 credits

Term 2

HCM 239 - Customer Service 2 credits
HCM 240 - Menu Planning and Design 2 credits
HCM 262 - Financial Management, Purchasing and Cost Control 3 credits
HCM 314 - Beverage Service 1 credits
MAT 772 - Applied Math 3 credits
MGT 101 - Principles of Management 3 credits
SOC 108 - Fundamentals of Diversity 3 credits

Hospitality Operations Diploma

Plan of Study

Term 1

Term 2

Program Total: 34