Hospitality Management Associate in Science for Transfer Degree
Hospitality is the study of servicing and satisfying guests within hotels, restaurants, private clubs, managed food service, event planning, tourism related businesses, and travel providers. The students will be trained in principles of supervision, marketing, purchasing, cost control, customer service, basic food service and catering, business and accounting in relationship to the hospitality and tourism industry. The courses within this program are designed to provide students with applicable skills useful in a vast range of occupations.
The Associate in Arts for Transfer (AA-T) or the Associate in Science for Transfer (AS-T) is intended for students who plan to complete a bachelor's degree in a similar major at a CSU campus. Students completing these degrees (AA-T or AS-T) are guaranteed admission to the CSU system, but not to a particular campus or major. To earn this Hospitality Management AS-T degree, students must meet the following requirements:
- completion of the following major requirements with a minimum grade of "C" (or "P");
- completion of a minimum of 60 CSU transferable semester units with a grade point average of a least 2.0; and
- certified completion of the CSU General Education-Breadth (CSUGE) or Intersegmental General Education Transfer Curriculum (IGETC) for CSU, which requires a minimum of 37-39 units.
It is highly recommended that students complete courses that satisfy the U.S. History, Constitution, and American Ideals requirement as part of CSUGE or IGETC before transferring to a CSU.
Students planning to transfer to a four-year institution and major in Hospitality Management should consult with a counselor regarding the transfer process and lower division requirements.
|HOSP 100||Introduction to Hospitality and Customer Service||3|
|List A - Three courses from the following: (9 units)|
|ECON 201||Principles of Microeconomics||3|
|or ECON 201H||Principles of Microeconomics - Honors|
|CULART 225||Sanitation and Safety||3|
|HOSP 120||Hospitality Cost Control||3|
|HOSP 130||Hospitality Food and Beverage Management Management||3|
|HOSP 160||Culinary Production and Kitchen Operations||3|
|List B - Two courses from the following (or any courses from List A not already used): (6-7 units)|
|ACCT 200||Financial Accounting||4|
|BUSAD 210||Business Law||3|
|CULART 161||Quantity Food Preparation||3|
|CULART 240||Procurement, Purchasing and Selection||3|
|ECON 208||Business and Economic Statistics||4|
|or MATH 108||Introduction to Probability and Statistics|
|or PSYCH 105||Statistics for the Behavioral Sciences|
|Total Units That May Be Double Counted||6|
|General Education (CSU-GE or IGETC) Units||37-39|
|Elective (CSU Transferable) Units||7-11|
See Section on Degree, Certificate, and Transfer Information for additional information on the Associate Degrees for Transfer.
To earn an SBVC Associate Degree for Transfer (AA-T or AS-T) students must complete one of the following general education patterns:
Program Learning Outcomes
At the completion of this program, students will be able to:
- Manage your own restaurant or manage a hospitality establishment for someone.
- Identify local governance laws, rules and procedures regarding hospitality establishments.
- Describe the relationship of human/social need for hospitality services.
- Apply concepts learned in class to create a marketing concept for any hospitality establishment.
- Create a HACCP plan for any food service establishment.