Your Curriculum


Hospitality and Tourism Management:
Culinary/Catering
Associate of Applied Science Degree Program

Catalog Year 2013-2014 

MHCC Faculty Adviser:
Court Carrier: 503-491-7486 - Room AC 2661
Court.Carrier@mhcc.edu
 

For program information, dial 503-491-7515
www.mhcc.edu/hospitality 

Hospitality and Tourism Management is an associate degree program designed to prepare students for careers in the hospitality and tourism industry. The curriculum includes instruction and training in hotel, travel, recreation, tourism, food service, convention and meeting planning, culinary, and related service industries. In addition to formal instruction, cooperative education internships are an integral part of the program and allow for on-the-job experiences in a wide variety of settings and occupations directly related to each student’s career objectives.

Program Outcomes

At the completion of this program, students should be able to:

  • Identify and interpret laws specific to our industry
  • Demonstrate physical, cultural and destination geographic knowledge.

For alternative degree opportunities, please refer to Hospitality and Tourism Management, transfer plan degree, page 108 of the printed catalog.

First Quarter (Fall)  Credits 
HT108  Introduction to the Hospitality and Tourism Industry 4
HT140  Travel and Tourism Geography 3
HT234  Sanitation and Safety 2
HT235  Culinary Arts: Fundamentals of Cooking Soups, Stocks, Sauces, Meat and Game 4
MTH065  Beginning Algebra II (or higher)1 4
17 
Second Quarter (Winter) 
HT107  Introduction to Leisure and Recreation Management 3
HT133  Convention and Meetings Management 3
HT141  Customer Service Management 3
HT236  Culinary Arts: Meal Planning and Preparation 4
CIS120L 

Computer Concepts Lab I

1
WR121  English Composition or
WR101
Workplace Communications I
3-4
17-18 
Third Quarter (Spring) 
HT181  Computer Applications in the Hospitality Industry 3
HT229 

Beverage Management: Alcoholic and Non-Alcoholic Beverages

2
HT229D  Beverage Service - Alcoholic and Non-Alcoholic Tasting3  1
HT237  Culinary Arts: Restaurant and Banquet Operations 4
WR122  English Composition: Critical Thinking or
SP111
Fundamentals of Public Speaking or
SP112
Persuasive Speech or
SP115
Intro to Intercultural Communication or
BA205 Business Communication
3-4
  Health and Physical Education requirement‡ 3
16-17 
Fourth Quarter (Summer) 
WE280HT_ Cooperative Education Internship 3  4
4 
Fifth Quarter (Fall) 
HT112  Essential Etiquette for Business and Hospitality 2
HT241  International Hospitality and Tourism 3
HT242  Supervisory Management for the Hospitality Industry 3
HT260  Hospitality Industry Marketing or
HT250 Travel and Tourism Marketing
 
3
BT210_ Software Applications4
(requires adviser approval)
 
2
13 
Sixth Quarter (Winter) 
HT270  Food, Beverage and Labor Cost Control  3
BA211  Principles of Accounting I or
AC110 General Accounting I
4
BA238  Sales 4
PSY201  General Psychology or
PSY101 Psychology of Human Relations
3-4
  Related electives 3
17-18 
Seventh Quarter (Spring) 
HT105 

Catering, Restaurant and Food Management: Concept to Customers

4
HT230  Hotel, Restaurant and Travel Law
 
3
HT238  Culinary Arts : Baking 4
HT249  Hospitality Issues and Trends 3
WE280HT_ Cooperative Education Internship 3  4
18 
  Total Credits  102-105 

Related Electives
Students are advised to consider additional hospitality or tourism (HT) courses. In selecting related courses, the student must consult with an adviser to determine which courses are most appropriate to the student’s goals and area of interest.
HT226/227/228 Beverage Management: Wines of the World
HT225 Beverage Management for Fermented Beverages: Beer, Sake and Cider
HT225D Beverage Management for Fermented Beverages: Beer, Sake and Cider Tasting3 

Note: Please check the course description section of the catalog for those courses which require a prerequisite.

1 Students may not use demonstrated proficiency on the College Placement Test (CPT) to satisfy this requirement.
2 This course designed for students 18 years and older. Students must show proof of age.
3 Students may use any combination of WE280HTA, WE280HTB or WE280HTC through WE280HTL to meet program requirements. Instructor and dean permission is required; check with instructor for the course number and credits appropriate to the internship assignment.
4 BT210 Software Applications are one-credit courses. Please refer to the Software Training section of the schedule. Selection must be approved on a Catalog Exception form.

‡See pages 20 of the printed catalog.

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 Last Modified: 5/8/2013 02:14:26 PM