MCCCD Program Description

Major: 5918 Catalog Year: 2023-2024 Effective Term: 2019 Fall Last Admit Term: 2024 Summer Award: CCL Total Credits: 18 CIP Code: 52.0907	Primary College: Initiating College: Scottsdale Community College Program Availability: Not Found Program Availability: College-Specific Program Availability: College-Specific Field of Interest: Business, Entrepreneurialism and Management Instructional Council: Hospitality GPA: 2.00
SOC Code: Upon completion of this certificate, students may pursue a career as: 13-1121.00 Meeting, Convention, and Event Planners 11-1021.00 General and Operations Managers 11-9199.00 Managers, All Other

Description: The Certificate of Completion (CCL) in Hospitality: Meeting and Event Management program is designed to prepare students to work in the role of a meeting planner for the hospitality, corporate and non-profit industries. A professional meeting and event manager is responsible for assessing the unique needs of personal, professional and corporate clients to create and execute meetings and special events.

Required Courses

HRM110 Introduction to Hospitality and Tourism Management 3
HRM140 Food Production Concepts 3
HRM145 Events Management 3
+ HRM146 International Meetings, Conventions and Exhibitions 3
HRM230 Beverage Management 3

Credits: 15

Restricted Electives
HRM142 Wine: From Vine to Table 3 HRM150 Hospitality and Tourism Information Systems I 3 + HRM240 Commercial Food Production 3 + HRM295AA Hospitality Internship (1) OR + HRM295AB Hospitality Internship (2) OR + HRM295AC Hospitality Internship (3) 1-3 INT105 Introduction to Interior Design 3 MGT253 Owning and Operating a Small Business 3 MKT110 Marketing and Social Networking 3	Credits: 3

General Electives
	Credits:

Learning Outcomes
1. Demonstrate an understanding of the elements and current trends that comprise the hospitality industry. (HRM110, HRM140, HRM142, HRM145, HRM146, HRM150, HRM230, HRM240, HRM295AA, HRM295AB, HRM295AC) 2. Apply the components of beverage management, menu development, cost control, and alcohol law for beverage operation. (HRM140, HRM142, HRM230, HRM240) 3. Manage the organization of special events from concept through completion, including planning, coordinating, designing, marketing, financing and managing risk. (HRM110, HRM145, HRM146, HRM150, INT105, MKT110) 4. Integrate professional, ethical, and legal standards into hospitality business practice. (HRM110, HRM145, HRM146, HRM295AA, HRM295AB, HRM295AC, MGT253) 5. Create favorable guest experiences by using professional service management techniques in a hospitality environment. (HRM110, HRM145, HRM146, HRM295AA, HRM295AB, HRM295AC) 6. Communicate in an effective and culturally-responsive manner, consistent with the professional standards of the hospitality industry. (HRM110, HRM145, HRM146, HRM295AA, HRM295AB, HRM295AC, MKT110) 7. Critically analyze a wide range of problems in the hospitality industry to generate applicable solutions. (HRM110, HRM145, HRM146, HRM295AA, HRM295AB, HRM295AC, MGT253)
+ indicates course has prerequisites and/or corequisites. ++ indicates that any suffixed course may be selected. 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.