The Associate of Applied Science (AAS) Hospitality and Tourism Management is a 92-credit AAS degree. This degree will give students a competitive advantage in the leisure and tourism labor market. Students will receive a solid foundation in essential business skills such as human resources, accounting, business operations, law, marketing, sales, ethics, safety and sanitation, cost controls, and leadership. Food service and tourism industry-specific classes will round out the curriculum. Using specific electives students can choose to focus their studies with a selection of supportive courses. In addition to formal instruction, cooperative education internships are an integral part of the program and allow for on-the-job experiences related to the student’s career objectives.
Graduation Requirements
Students must complete a minimum of 92 credit hours with a cumulative Grade Point Average (GPA) of 2.0 or better. All courses must be completed with a grade of 'C' or better. Twenty-four (24) credits must be completed at Southwestern before the AS degree is awarded.
Courses that are developmental in nature, (designed to prepare students for college transfer courses), are not applicable to this degree.
Complete the graduation application process one term prior to the term of completion (e.g., spring term graduates must apply during winter term)
Pre-Program Guide
Students are required to take the following courses prior to the program courses, depending on students' college placement information. See advisor for details
| Code | Title | Credits |
|---|---|---|
| CIS90 | Computer Basics (or demonstrate proficiency) | 2 |
| MTH20 | Basic Mathematics (or placement in higher math course) | 4 |
| WR90R | Academic Literacy (or placement in higher writing course) | 4 |
Program Guide
| First Year | ||
|---|---|---|
| Fall | Credits | |
| CRT2002 | Intro Food and Beverage Industry | 1 |
| CIS120 | Concepts of Computing | 4 |
| CRT2015 | Sanitation and Safety for Managers | 3 |
| HTM130 | Introduction to Hospitality Managem | 4 |
| Specific Elective 1 | 3 | |
| Credits | 15 | |
| Winter | ||
| BA205 | Solving Communication Problems With Technology | 4 |
| AC2764 | Small Business Accounting | 4 |
| CRT2004 | Introduction Vineyards and Beverage | 2 |
| MTH82 | Business Mathematics (or higher) 2 | 4 |
| WR115 | Introduction to Expository Writing (or higher) 3 | 3 |
| Credits | 17 | |
| Spring | ||
| HTM140 | Travel and Tourism in the Pacific N | 3 |
| BA206 | Management Fundamentals | 3 |
| BA213 | Principles of Accounting III Managerial Accounting | 4 |
| BA277 | Business Ethics | 3 |
| Credits | 13 | |
| Second Year | ||
| Fall | ||
| CRT2000 | Introduction Professional Cooking | 5 |
| BA285 | Human Relations in Organizations 4 | 3 |
| Specific Elective 1 | 3 | |
| BA230 | Business Law | 4 |
| CIS125S | Spreadsheet Applications | 3 |
| Credits | 18 | |
| Winter | ||
| SP111 | Fundamentals of Public Speaking (or other speech course) | 3 |
| BA288 | Customer Service | 3 |
| PE231 | Wellness for Life | 3 |
| BA223 | Principles of Marketing | 3 |
| CRT2070 | Culinary of The Oregon Coast | 3 |
| Credits | 15 | |
| Spring | ||
| HTM280 | CWE: HTM | 5 |
| BA224 | Human Resource Management | 3 |
| CRT2017 | Restaurant Management Supervision | 3 |
| BA233 | E-Marketing | 3 |
| Credits | 14 | |
| Total Credits | 92 | |
Footnotes
| 1 | Specific Elective: Any BA, CRT, HTM course not required for the degree. |
| 2 | MTH82 Business Mathematics or higher, excluding MTH211 Fundamentals of Elementary Mathematics I, MTH212 Fundamentals of Elementary Mathematics II, MTH213 Fundamentals of Elementary Mathematics III |
| 3 | Excluding WR241 Imaginative Creative Writing Fiction, WR242 Imaginative Writing Poetry Poetry, WR243 Imaginative Writing Explorations, or WR250 Autobiography Writing. |
| 4 | May substitute BA120 Leadership Development, PSY100 Introduction to Psychology, PSY201 General Psychology, PSY203 General Psychology, BA120 Leadership Development or BA110 Group Dynamics for Teams for BA285 Human Relations in Organizations |
Program Student Learning Outcomes
Upon successful completion of this program, the student will be able to:
- Function in an entry-level through mid-level management position within the hospitality field.
- Demonstrate critical thinking in a business environment
- Identify the various components and career opportunities of the hospitality and tourism industry
- Apply adaptive managerial, supervisory and leadership practices in a variety of situations
- Operate in a context of legal, ethical, and service modes as practiced in the industry.
- Oversee and execute basic skills involving food preparation, and tourism operations.