The Hospitality and Tourism Management, Career Pathway Certificate of Completion is a 43 credit certificate fully embedded into the is a ninety-credit Hospitality and Tourism Management, AAS degree. The program 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 42 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 Courses
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 |
| HTM130 | Introduction to Hospitality Managem | 4 |
| CRT2015 | Sanitation and Safety for Managers | 3 |
| WR115 | Introduction to Expository Writing (or higher) 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) 1 | 4 |
| Credits | 14 | |
| 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 | |
| Total Credits | 42 | |
Footnotes
| 1 | Excluding WR241 Imaginative Creative Writing Fiction, WR242 Imaginative Writing Poetry Poetry, WR243 Imaginative Writing Explorations, or WR250 Autobiography Writing. |
| 2 | May substitute a higher math, excluding MTH211 Fundamentals of Elementary Mathematics I, MTH212 Fundamentals of Elementary Mathematics II or MTH213 Fundamentals of Elementary Mathematics III for MTH82 Business Mathematics. |
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 .