Your Curriculum

Hospitality and Tourism Management:
Certificate Program

Catalog Year 2014-2015

For program information, dial 503-491-7515

Medical Office Specialist
Click the image above for the
Career Pathway Roadmap

For program costs, completions and job placement information, please click here.

Students completing the certificate program may apply these credits toward an associate degree in Hospitality and Tourism Management.

First Quarter (Fall) Credits
HT108 Introduction to the Hospitality and Tourism Industry 4
HT112 Essential Etiquette for Business and Hospitality 2
HT234 Sanitation and Safety 2
HT235 Culinary Arts: Fundamentals of Cooking Soups, Stocks, Sauces, Meat and Game 4
BA223 Principles of Marketing
CIS120L Computer Concepts Lab I 1
Second Quarter (Winter)
HT141 Customer Service Management 3
HT236 Culinary Arts: Meal Planning and Preparation 4
HT270 Food, Beverage and Labor Cost Control 3
MTH065 Beginning Algebra II (or higher)1 4
WR121 English Composition or
Workplace Communications I
Third Quarter (Spring)
HT229 Beverage Management: Alcoholic and Non-Alcoholic Beverages 2
HT229D Beverage Service - Alcoholic and Non-Alcoholic Tasting2 1
HT237 Culinary Arts: Restaurant and Banquet Operations 4
HT238 Culinary Arts : Baking 4
PSY201 General Psychology or
PSY101 Psychology of Human Relations
Fourth Quarter (Summer)
WE280HT_ Cooperative Education Internship3 4
 Total Credits 51-53

1 Students may not use demonstrated proficiency on the College Placement Test (CPT) to satisfy this requirement.
2 This course is designed for students 18 years and older. Students must show proof of age.
3 Students may use any combination of WE280HTA, WE280HTB, WE280HTC or WE280HTD to meet program requirements. Instructor and dean permission is required; check with instructor for the course number and credits appropriate to the internship assignment.

‡ See Associate of Applied Science degree, page 20 of the printed catalog.

© 2014 Mt. Hood Community College | 26000 SE Stark St. | Gresham, OR 97030 | 503-491-6422
 Last Modified: 3/31/2015 02:08:54 PM