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

CIS90Computer Basics (or demonstrate proficiency)2
MTH20Basic Mathematics (or placement in higher math course)4
WR90RAcademic Literacy (or placement in higher writing course)4

Program Guide

Plan of Study Grid
First Year
FallCredits
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
 Credits15
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
 Credits17
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
 Credits13
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
 Credits18
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
 Credits15
Spring
HTM280 CWE: HTM 5
BA224 Human Resource Management 3
CRT2017 Restaurant Management Supervision 3
BA233 E-Marketing 3
 Credits14
 Total Credits92

Footnotes

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.