HOSPITALITY AND FOOD SERVICE MANAGEMENT
Also a Tech Prep Program
Department Chair:
Karen Musa . . . . . . . . . . . PRC-L229 . . . . . . . . . . .972.377.1672
Academic Advisor:
Tom Bailey . . . . . . . . . . . . SCC-G148 . . . . . . . . . . .972.578.5563
Department Website:
http://www.ccccd.edu/hospitality
Students completing the Hospitality and Food Service Management program at Collin will be qualified for a variety of mid-management positions and career advancement in the hospitality industry. Students in this program may choose from two degree options: Hotel/Restaurant Management degree or a Culinary Arts specialization.
The Hospitality and Food Service Management curriculum emphasizes problem-solving, creativity and industry involvement, in addition to practical on-the-job experience. Upon completion of this degree, the student will have achieved almost 1,000 hours of work experience directly related to this chosen field.
Day and night classes are open-entry courses that provide a flexible schedule and meet a variety of individual needs. The TRVM classes may be taken for continuing education credit.
Students planning to transfer to a college or university should check with a Collin academic advisor prior to beginning this program to verify course transferability. Tech Prep students who took collegiate-level courses in hospitality and food service management while in high school may elect to receive college credit by contacting the Global EDGE office. A petition for Tech Prep credit should be completed as soon as possible upon admission to Collin.
Accreditation And Transfer
Collin’s Dietary Manager Program curriculum has been approved by the Dietary Manager’s Association (DMA). Articulation agreements are being developed with nationally recognized hospitality programs such as the University of North Texas, Johnson & Wales University, Texas Tech University, and the University of Houston.
Certifications
Students completing the Dietary Manager specialization will be eligible to take the Dietary Manager Certification exam offered by the Dietary Manager’s Association. Students will be classified as a Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP) upon successful completion of the certification examination. The Dietary Manager Program curriculum meets the minimum requirements set by the Texas Department of Health for food service directors employed in long-term care facilities.
Additional Admissions Requirements
• Complete program application procedure
• Complete Collin’s reading, writing, and mathematics assessments
Additional information and applications for the program may be obtained from the department chair or the Business and Computer Science Office.
Career Opportunities
The Hotel/Restaurant Management degree prepares students for many different job opportunities in a variety of firms including hotels, bed and breakfasts, retirement facilities, restaurants, country clubs, and hospitals. Management and supervisory positions may be found in the following occupational areas:
Accounting and Finance
Facilities Management
Food and Beverage Management
Human Resources
Rooms Division
Sales and Marketing
Security
AAS – HOTEL/RESTAURANT MANAGEMENT
63 credit hours
First Year
First Semester
ENGL 1301 Composition/Rhetoric I
HAMG 1321 Introduction to Hospitality Industry 1
HAMG 1340 Hospitality Legal Issues
HAMG 2332 Hospitality Financial Management
SPCH 1321 Business and Professional Speaking
Second Semester
HAMG 1313 Front Office Procedures
HAMG 1324 Hospitality Human Resources Management
HAMG 1380 Cooperative Education - Hospitality Administration and Management, General
HAMG 2307 Hospitality Marketing and Sales
HAMG 2337 Hospitality Facilities Management
Summer Semester
CHEF 1301 Basic Food Preparation 1
COSC 1300 Computers and Technology
HAMG 2301 Principles of Food and Beverage Operations
Second Year
First Semester
CHEF 1305 Sanitation and Safety 1, 2, 3
HAMG 2305 Hospitality Management and Leadership
MATH 1332 College Mathematics 4
PHED/DANC Any activity course
ECON 1301 Introduction to Economics
TRVM 2301 Introduction to Convention/Meeting Management
Second Semester
HAMG 2581 Cooperative Education - Hospitality Administration and Management, General (Capstone)
HUMA 1301 Introduction to the Humanities
Note: Preferred core choices in italics; other options available on the Associate of Applied Science site, unless otherwise noted.
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
4 May substitute MATH 1324 or MATH 1314 (recommended for transfer students)
CULINARY ARTS SPECIALIZATION
69 credit hours
First Year
First Semester
BIOL 1322 General Nutrition
CHEF 1301 Basic Food Preparation 1
CHEF 1305 Sanitation and Safety 1, 2, 3
ENGL 1301 Composition/Rhetoric I
HAMG 1321 Introduction to Hospitality Industry 1
HAMG 2332 Hospitality Financial Management
Second Semester
COSC 1300 Computers and Technology
CHEF 1341 American Regional Cuisine
CHEF 1345 International Cuisine
CHEF 2301 Intermediate Food Preparation
HAMG 2301 Principles of Food and Beverage Operations
PSTR 1301 Fundamentals of Baking
Summer Semester
CHEF 1380 Cooperative Education - Culinary Arts/Chef Training
HUMA 1301 Introduction to the Humanities
MATH 1332 College Mathematics 4
Second Year
First Semester
CHEF 2331 Advanced Food Preparation
HAMG 1340 Hospitality Legal Issues
HAMG 2305 Hospitality Management and Leadership
HAMG 2307 Hospitality Marketing and Sales
ECON 1301 Introduction to Economics
Second Semester
CHEF 2581 Cooperative Education - Culinary Arts/Chef Training (Capstone)
PHED/DANC Any activity course
SPCH 1321 Business and Professional Speaking
Note: Preferred core choices in italics; other options available on the Associate of Applied Science site, unless otherwise noted.
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
4 May substitute MATH 1324 or MATH 1314 (recommended for transfer students)
Certificates
HOTEL/RESTAURANT MANAGEMENT CERTIFICATE
27 credit hours
First Semester
HAMG 1321 Introduction to Hospitality Industry 1
HAMG 1340 Hospitality Legal Issues
HAMG 2307 Hospitality Marketing and Sales
HAMG 2332 Hospitality Financial Management
Second Semester
CHEF 1305 Sanitation and Safety 1, 2, 3
HAMG 2301 Principles of Food and Beverage Operations
HAMG 2305 Hospitality Management and Leadership
HAMG 2337 Hospitality Facilities Management
RSTO 1380 Cooperative Education - Food and Beverage/Restaurant Operations Manager (Capstone)
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
CATERING MANAGEMENT SPECIALIZATION
24 credit hours
First Semester
BUSG 2309 Small Business Management
CHEF 1305 Sanitation and Safety 1, 2, 3
HAMG 2307 Hospitality Marketing and Sales
HAMG 2332 Hospitality Financial Management
Second Semester
HAMG 2301 Principles of Food and Beverage Operations
HAMG 2337 Hospitality Facilities Management
RSTO 1380 Cooperative Education - Restaurant, Culinary, and Catering Management/Manager (Capstone)
Elective*
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
* Elective (3 credit hours): Any BUSG, CHEF, HAMG, or TRVM course (excluding CHEF 1380, CHEF 2581, HAMG 1380, HAMG 2581, and TRVM 1380)
CULINARY ARTS SPECIALIZATION
27 credit hours
First Semester
CHEF 1301 Basic Food Preparation 1
CHEF 1341 American Regional Cuisine
CHEF 2301 Intermediate Food Preparation
HAMG 1321 Introduction to Hospitality Industry 1
Second Semester
CHEF 1305 Sanitation and Safety 1, 2, 3
CHEF 1345 International Cuisine
CHEF 1380 Cooperative Education - Culinary Arts/Chef Training (Capstone)
CHEF 2331 Advanced Food Preparation
HAMG 2301 Principles of Food and Beverage Operations
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
DIETARY MANAGER SPECIALIZATION
15 credit hours
First Semester
BIOL 1323 Nutrition and Diet Therapy
HAMG 1324 Hospitality Human Resources Management
HAMG 2301 Principles of Food and Beverage Operations
Second Semester
CHEF 1305 Sanitation and Safety 1, 2, 3
HAMG 1380 Cooperative Education - Hospitality Administration and Management, General 4 (Capstone)
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
4 May substitute CHEF 1380
HOTEL MANAGEMENT SPECIALIZATION
24 credit hours
First Semester
HAMG 1321 Introduction to Hospitality Industry 1
HAMG 1340 Hospitality Legal Issues
HAMG 2307 Hospitality Marketing and Sales
HAMG 2332 Hospitality Financial Management
Second Semester
HAMG 1313 Front Office Procedures
HAMG 1324 Hospitality Human Resources Management
HAMG 1380 Cooperative Education - Hospitality Administration and Management (Capstone)
HAMG 2337 Hospitality Facilities Management
1 Tech Prep course which may have been completed in high school
MEETINGS AND EVENT MANAGEMENT SPECIALIZATION
24 credit hours
First Semester
HAMG 1321 Introduction to Hospitality Industry 1
HAMG 2307 Hospitality Marketing and Sales
TRVM 1327 Special Events Design
TRVM 2301 Introduction to Convention/Meeting Management
Second Semester
HAMG 2301 Principles of Food and Beverage Operations
TRVM 1380 Cooperative Education - Tourism and Travel Services Management (Capstone)
TRVM 2333 Applied Convention/Meetings Management
TRVM 2355 Exposition and Trade Show Operations
1 Tech Prep course which may have been completed in high school
PASTRY ARTS SPECIALIZATION
15 credit hours
First Semester
CHEF 1305 Sanitation and Safety 1, 2, 3
PSTR 1301 Fundamentals of Baking
PSTR 1340 Plated Desserts
Second Semester
PSTR 1380 Cooperative Education - Baking and Pastry Arts/Baker/Pastry Chef (Capstone)
PSTR 2331 Advanced Pastry Shop
1 Tech Prep course which may have been completed in high school
2 Certification in ServSafe
3 Certification in Food Protection Management
