powered by
Center for Curriculum and Transfer Articulation
Major: 5086
First Term: 2019 Fall   
Award: CCL  
Total Credits: 39
CIP Code: 52.0904
Occupational Area: Hospitality and Tourism

Instructional Council: Hospitality (58)

GPA: 2.00
SOC Code: Upon completion of this certificate, students may pursue a career as:
11-9081.00 Lodging Managers
11-1021.00 General and Operations Managers
11-3121.00 Human Resources Managers
11-9051.00 Food Service Managers
37-1011.00 First-line supervisors of housekeeping and janitorial workers


Description: The Certificate of Completion (CCL) in Hospitality: Hotel Management is designed to prepare graduates for management careers in the hotel and resort industry. The curriculum provides professional skills in guest services, facilities management, information systems, accounting, marketing, human resources, and hospitality law. Students may apply these courses towards the Associate in Applied Science (AAS) in Hospitality: Hotel Management (3086).

Suggested Course Plan Sequenced by Semester



Required Courses
ACC211 Financial Accounting (3) OR
+ HRM265 Financial Management for Hospitality and Tourism (3) 3

HRM110 Introduction to Hospitality and Tourism Management 3
HRM120 Hotel Facility Management 3
HRM130 Guest Services Management 3
HRM140 Food Production Concepts 3
+ HRM150 Hospitality and Tourism Information Systems I 3
+ HRM220 Hospitality Managerial Accounting 3
+ HRM250 Hospitality and Tourism Information Systems II 3
+ HRM260 Hospitality Human Resource Management 3
+ HRM270 Hospitality Marketing 3
+ HRM280 Hospitality and Tourism Law 3
Credits: 33

Learning Outcomes
1. Create favorable guest experiences by using professional service management techniques in a hospitality environment. (HRM110, HRM120, HRM130, HRM145, HRM150, HRM235, HRM240, HRM250, HRM265, HRM270, HRM275, HRM280, HRM290, HRM295AA, HRM295AB, HRM295AC, REC210)
2. Demonstrate the essential functions of hospitality industry management, including human resources, guest services, property management, food production, marketing, as well as hospitality and tourism law. (HRM120, HRM140, HRM235, HRM240, HRM260, HRM270, HRM275, HRM280, HRM290, HRM295AA, HRM295AB, HRM295AC)
3. Communicate in an effective manner, consistent with the professional standards of the hospitality industry. (HRM110, HRM260, HRM275, HRM295AA, HRM295AB, HRM295AC, REC210)
4. Integrate professional, ethical, and legal standards into hospitality business practice. (ACC211, HRM110, HRM120, HRM130, HRM140, HRM142, HRM145, HRM220, HRM230, HRM235, HRM240, HRM260, HRM265, HRM270, HRM275, HRM280, HRM290, HRM295AA, HRM295AB, HRM295AC, REC210)
5. Demonstrate an understanding of the elements and current trends that comprise the hospitality industry. (HRM110, HRM130, HRM140, HRM142, HRM145, HRM150, HRM230, HRM235, HRM240, HRM250, HRM260, HRM270, HRM275, HRM290, HRM295AA, HRM295AB, HRM295AC, REC210)
6. Critically analyze a wide range of problems in the hospitality industry to generate applicable solutions. (ACC211, HRM120, HRM150, HRM220, HRM235, HRM240, HRM250, HRM260, HRM265, HRM270, HRM275, HRM280, HRM290, HRM295AA, HRM295AB, HRM295AC)
7. Employ industry specific and current business technologies to inform and enhance individual and organizational performance. (ACC211, HRM150, HRM220, HRM250, HRM275, HRM295AA, HRM295AB, HRM295AC)
8. Apply the principles and practices of financial and managerial accounting to analyze hospitality management financial statements. (ACC211, HRM220, HRM265, HRM295AA, HRM295AB, HRM295AC)
MCCCD Governing Board Approval Date: May 28, 2019

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.





FreeForm1