Hospitality and Tourism Management:
Culinary/Catering

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

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

First Quarter (Fall)		Cr
HT104	Introduction to Travel and Tourism	3
HT106	Introduction to the Hospitality Industry	3
HT234	Sanitation and Safety	2
HT235	Culinary Arts: Fundamentals of Cooking Soups, Stocks, Sauces, Meat and Game	4
HT260	Hospitality Industry Marketing	3
CIS120L	Computer Concepts Lab I	1
16
Second Quarter (Winter)
HT141	Customer Service Management	3
HT236	Culinary Arts: Meal Planning and Preparation	4
HT270	Food, Beverage and Labor Cost Control	3
MTH65	Beginning Algebra II (or higher)¹	4
WR121	English Composition or WR101Workplace Communications I	3
17
Third Quarter (Spring)
HT229	Beverage Management: Alcoholic and Non-Alcoholic Beverages	2
HT229L	Beverage Service - Alcoholic and Non-Alcoholic Lab³ (optional)	(1)
HT237	Culinary Arts: Restaurant and Banquet Operations	4
HT238	Culinary Arts : Baking	4
PSY201	General Psychology or PSY101 Psychology of Human Relations	3
13-14
Fourth Quarter (Summer)
WE280HTD	Cooperative Education Internship	4
		4

1 Students may not use demonstrated proficiency on the College Placement Test (CPT) to satisfy this requirement.

‡See pages 7-10 of the printed catalog.