Also a Tech Prep Program

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, Information, and Engineering Technologies Office.

Career Options
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
64 credit hours

First Year
First Semester
CHEF 1305 Sanitation and Safety ^{1, 2, 3}
ENGL 1301 Composition/Rhetoric I
HAMG 1321 Introduction to Hospitality Industry ¹
HAMG 1340 Hospitality Legal Issues
HAMG 2307 Hospitality Marketing and Sales

Second Semester
HAMG 1313 Front Office Procedures
HAMG 1324 Hospitality Human Resources Management
HAMG 2337 Hospitality Facilities Management
HUMA 1301 Introduction to the Humanities
RSTO 1325 Purchasing for Hospitality Operations

Summer
ECON 1301 Introduction to Economics
HAMG 1319 Computers in Hospitality
MATH 1332 College Mathematics ⁴

Second Year
First Semester
HAMG 2301 Principles of Food and Beverage Operations
HAMG 2305 Hospitality Management and Leadership
SPCH 1321 Business and Professional Speaking
TRVM 2301 Introduction to Convention/Meeting Management

Second Semester
HAMG 2332 Hospitality Financial Management
HAMG 2380 Cooperative Education - Hospitality Administration/Management, General (Capstone)
PHED/DANC Any activity course
RSTO 2307 Catering
Elective*

Note: Preferred core choices are underlined.  See other options in AAS core, unless otherwise noted.

 
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)


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/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/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

Note: The second digit in a course number indicates the number of credit hours
for that course.