Home » Programs of Study » Hospitality and Tourism Management » Your Curriculum » Hospitality and Tourism Management: Culinary/Catering AASO

Hospitality and Tourism Management:
Culinary/Catering

Associate of Applied Science Degree Program

Catalog Year 2009-2010

MHCC Faculty Advisers
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, the student 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, Associate of Science degree, page 108 of the printed catalog.

First Quarter (Fall)		Cr
HT104	Introduction to Travel and Tourism	3
HT106	Introduction to the Hospitality Industry	3
HT140	Travel and Tourism Geography	3
HT234	Sanitation and Safety	2
MTH65	Beginning Algebra II (or higher)¹‡	4
15
Second Quarter (Winter)
HT107	Introduction to Leisure/Recreation Management	3
HT133	Convention and Meetings Management	3
HT141	Customer Service Management	3
HT236	Culinary Arts: Meal Planning and Preparation	4
WR121	English Composition or WR101Workplace Communications I	3
16
Third Quarter (Spring)
HT181	Computer Applications in the Hospitality Industry	3
HT249	Hospitality Issues and Trends	3
WR122	English Composition: Critical Thinking or WR102 Workplace Communications II or SP111 Fundamentals of Public Speaking or SP112 Persuasive Speech or SP115 Intro to Intercultural Communication or BA205 Business Communication	3-4
HT237	Culinary Arts: Restaurant and Banquet Operations	4
	Health and Physical Education requirement	3
17-18
Fourth Quarter (Summer)
WE280HTD	Cooperative Education Internship	4
		4
Fifth Quarter (Fall)
HT235	Culinary Arts: Fundamentals of Cooking Soups, Stocks, Sauces, Meat and Game	4
HT241	International Hospitality and Tourism	3
HT242	Supervisory Management for the Hospitality Industry	3
HT260	Hospitality Industry Marketing	3
/BT210_	Software Applications² (requires adviser approval)	2
CIS120L	Computer Concepts Lab I	1
16
Sixth Quarter (Winter)
HT270	Food, Beverage and Labor Cost Control	3
BA211	Principles of Accounting I or AC110 General Accounting I	4
BA238	Sales	3
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
HT229	Beverage Management: Alcoholic and Non-Alcoholic Beverages	2
HT229L	Beverage Service - Alcoholic and Non-Alcoholic Lab³ (optional)	(1)
HT230	Hotel, Restaurant, Travel Law	3
HT238	Culinary Arts : Baking	4
WE280HTD	Cooperative Education Internship	4
17-18

Related Electives

Students are advised to consider additional hospitality or tourism ((HT) courses. In selecting related courses, the student must consult with an advisor to determine which courses are most appropriate to the students goals and area of interest.

HT226/227/228 Beverage Management: Wines of the World

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 BT210 Software Applications are 1-credit courses. Please refer to the Software Training of the schedule. Selection must be approved on a Catalog Exception Form.
3 This course designed for students 21 years and older.

‡See pages 7-10 of the printed catalog.