Printed on 5/20/2022

Hospitality Management

10-109-2 Associate Degree (AAS) Part Time, Full Time 60 Credits Financial Aid Eligible Times of Day: Day, Evening Location*: Appleton

*If general education courses are required, they may be available at multiple locations.

Whether you’re preparing for an important business meeting or wedding reception, learn to create memorable experiences for customers through this degree program. Gain the necessary customer service, room operations, and dining room and food service operations skills for these exciting careers. This degree program will also teach you to sell to convention organizers and businesses, and coordinate tourism efforts for communities. You’ll learn about catering and special event planning, as well as hospitality law and liability. Tourism is an integral part of the economy and creates a broad range of employment opportunities.

COURSE LIST

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Course list for reference only. Current students please refer to your individualized program plan or see your advisor.
**Outside effort hours are an estimate based on state standards, and may vary from person to person.

    Technical Studies (42 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • MS Office Suite, Introduction
    10-103-120
    2Credit
    54
    54

    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10103120
    • Credits: 2.00

    Provides an opportunity to gain technical skills employers are seeking, by using the features in Outlook, Word, Excel, and PowerPoint. Through hands-on course work, students will be able to integrate Word, Excel and PowerPoint.

  • Customer Service Management
    10-109-126
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109126
    • Credits: 3.00

    Helps students to understand, apply and manage the principles of good customer service in a variety of hospitality environments. Particular attention will be given to the various roles and responsibilities of hospitality employees as they relate to customer service.

    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
  • Introduction to Hospitality
    10-109-152
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109152
    • Credits: 3.00

    Introduces various aspects of the hospitality industry including lodging, food service, tourism and customer service. Students evaluate potential internship and career opportunities as they explore topics including professionalism, ethics & etiquette.

  • Sanitation for Food Service Operations
    10-316-118
    1Credit
    18
    36

    • Instructional Hours: 18
    • Outside Effort Hours: 36
    • Course Number: 10316118
    • Credits: 1.00

    Focuses on the development of skills to follow sanitation and hygiene provisions in state codes. The Servsafe certification test is included.

  • Culinary Applications
    10-316-120
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10316120
    • Credits: 2.00

    Applies the basic principles of culinary calculations involved in the purchase, preparation and use of goods related to the hospitality field.

    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+/Arith 46+, Next Gen Read 250+/Sent 237+/Arith 250+, ACT Read 18+/Engl 15+/Math 16+, OR Read Prep 10838105/Sent Prep 10831103/Arith Prep 10834109 OR Not pursuing degree
  • Hospitality Concept Development
    10-109-105
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109105
    • Credits: 2.00

    Introduces the learner to the basic process and consideration for a hospitality business concept start-up. Included in this study will be concept and menu development, equipment, facility layout, and design. In addition, this course will evaluate the business idea from a financial, operational, and practical view.

    Coreq: Introduction to Hospitality 10109152 and Culinary Applications 10316120; OR not pursuing a degree
  • Hospitality Sales and Promotion
    10-109-125
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109125
    • Credits: 2.00

    Covers sales and promotion in the hospitality industry. The emphasis is on promoting hospitality entities to attract new customers, selling principles and merchandising techniques for products and services, and innovative ways to maintain the interest of existing customers.

    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
  • Principles of Group Sales
    10-109-140
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109140
    • Credits: 2.00

    Provides a thorough understanding of the principles, practices and importance of group sales in the hospitality and tourism industry. Comparisons and contrasts will be examined between the functions of in-house marketing departments, convention and visitor's bureaus, chambers of commerce and municipality-based entities.

    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
  • Food Production, Introduction to
    10-316-101
    3Credit
    72
    90
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 90
    • Course Number: 10316101
    • Credits: 3.00

    Introduces quantity food production to the non-culinary student. Topics include preparation of a variety of menu items, equipment use, cooking methods and terminologies, recipe conversion and the essentials of timing and coordination of service.

    Coreq: Sanitation for Food Service Operations 10316118 OR Not pursuing a degree
  • Hospitality Industry Experience
    10-109-109
    1Credit
    72
    0

    • Instructional Hours: 72
    • Outside Effort Hours: 0
    • Course Number: 10109109
    • Credits: 1.00

    Learn through hands-on experience within the hospitality industry by establishing work-related goals, developed with a mentor, and put into practice through daily industry experience.

    Prereq: Intro to Hospitality 10109152
  • Guest Service Experience
    10-109-110
    1Credit
    72
    0
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 0
    • Course Number: 10109110
    • Credits: 1.00

    Provides students real-life experience in a face-to-face, customer focused position within the hospitality industry. This course will focus on active customer engagement and the demonstration of employability essentials.

    Prereq: Customer Service Management 10109126
  • Room Operations
    10-109-111
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109111
    • Credits: 3.00

    Introduces the functions of the housekeeping and front desk departments and their interdependency.

  • Hospitality Security
    10-109-119
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109119
    • Credits: 2.00

    Focuses on the need to provide a safe and secure environment for customers and employees. Areas of study include physical security, internal security, protection of funds, emergency management and guest room security.

    Coreq: Customer Service Management 10109126 OR not pursuing degree OR active in Event Management plan
  • Tourism: A Community Approach
    10-109-131
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109131
    • Credits: 3.00

    Focuses on the opportunities and advantages of approaching tourism from a community viewpoint. Students study the economic, employment and environmental impact of tourism on the quality of life experienced by a community.

    Coreq: Customer Service Management 10109126 OR Not pursuing a degree
  • Catering and Special Event Planning
    10-316-142
    2Credit
    54
    54
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316142
    • Credits: 2.00

    Introduces how to develop, plan and execute catering and special events to the exacting details of the customer. Emphasis is on the importance of details in planning to achieve the best possible results. Activities will encourage both creative thinking and functionality to ensure customer satisfaction and business profitability.

    Coreq: Sanitation for Food Service Operations 10316118 OR not pursuing a degree
  • Hospitality Law and Liability
    10-109-103
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109103
    • Credits: 3.00

    Introduces legal principles together with standard business law concepts and emphasizes their implications for the hospitality and tourism industry. Among the topics covered are contracts, torts and negligence, hotel/guest relationships, Americans with Disabilities Act, food service and employment laws, and consumer protection. Case studies involving the basic principles of law are used to assist in developing judgment in these areas.

    Coreq: Culinary Applications 10316120 OR Not pursuing a degree
  • Hospitality Supervision
    10-316-123
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10316123
    • Credits: 3.00

    Introduces fundamental management techniques including leadership styles; interpersonal skills; planning, organizing and decision-making processes, as well as interviewing, hiring, training and evaluating employees.

    Coreq: Culinary Applications 10316120 OR not pursuing a degree
  • Food, Beverage and Labor Cost Controls
    10-316-141
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10316141
    • Credits: 3.00

    Covers the concepts and techniques of controlling costs with particular emphasis placed on the cost-to-sales relationship. Students calculate the cost of goods, selling price and relative percentages. They also forecast sales, conduct yield analyses and calculate break-even points.

    Prereq: Culinary Applications 10316120
  • First Aid/CPR, Principles and Practices
    10-531-101
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10531101
    • Credits: 1.00

    Presents and evaluates basic first aid skills necessary to care for the ill and injured until medical help arrives. Covers the use of an Automated External Defibrillator (AED), as well as CPR for all ages and the recognition and care of cardiac emergencies. Students receive an AHA Healthcare CPR card and a FVTC First Aid certificate upon course completion.

    General Studies (15 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • Written Communication
    10-801-195
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10801195
    • Credits: 3.00

    Teaches the writing process which includes prewriting, drafting and revising. Through writing assignments, students analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Class sessions and assignments involve giving oral presentations and using computers.

    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 250+, ACT Read 18+/Engl 18+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
  • Oral/Interpersonal Comm
    10-801-196
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10801196
    • Credits: 3.00

    Focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication.

    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 74851745 OR not pursuing a degree
  • Intro to Sociology
    10-809-196
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10809196
    • Credits: 3.00

    Focuses on the basic concepts of the intercultural discipline of sociology. Emphasis is placed on culture, socialization and social stratification. The course also looks at five institutions: family, politics, economics, religion and education. Additional topics include demography, deviance, technology, environmental social issues, and social change and organization.

    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 74851745 OR not pursuing a degree
  • Math w Business Apps
    10-804-123
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10804123
    • Credits: 3.00

    Covers real numbers, basic operations, linear equations, proportions with one variable, percents, simple interest, compound interest, annuities, applying math concepts to the purchasing/buying process, applying math concepts to the selling process, and basic statistics with business/consumer applications.

    Prereq: Arith – HS GPA 2.75+ OR ACPL 46+, Next Gen 250+, ACT Math 16+ OR Arith Prep 10834109 OR Not pursuing a degree
  • Intro to Psychology
    10-809-198
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10809198
    • Credits: 3.00

    Focuses on the theoretical foundation of human functioning and looks at learning, motivation, emotions, personality, deviance and pathology, physiological factors and social influences. Students consider the complexities of human relationships in personal, social and vocational settings.

    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 74851745 OR not pursuing a degree

    Suggested Electives (3 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • Meeting & Event Management Fundamentals
    10-106-140
    3Credit
    72
    90

    • Instructional Hours: 72
    • Outside Effort Hours: 90
    • Course Number: 10106140
    • Credits: 3.00

    Focuses on coordinating business meetings and planning successful business events. Students will develop the fundamentals skills of meeting and event logistics.

  • Ice Carving
    10-316-154
    1Credit
    27
    27
    N/A

    • Instructional Hours: 27
    • Outside Effort Hours: 27
    • Course Number: 10316154
    • Credits: 1.00

    Covers the ice carving techniques used in on-premise catering. Each student completes an ice carving project.

    Coreq: Culinary Foundations 10316125 OR Science of Baking 10316170 OR not pursuing a degree
  • Pairing Wines with Foods
    10-316-185
    2Credit
    54
    54
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316185
    • Credits: 2.00

    Introduces basic wine knowledge and service to the student. Explores the principles of taste as it relates to the pairing of appropriate wines, spirits and beers with a wide range of food and flavor profiles.

  • Risk Management for Hospitality
    10-109-106
    2Credit
    36
    72

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109106
    • Credits: 2.00

    Addresses security and crisis management issues encountered in the Meeting and Event Planning industry. Students will focus on understanding the impact of these issues while developing strategies and identifying resources to support appropriate resolutions.

  • Prof. Field Study - Hospitality & Culinary
    10-109-116
    3Credit
    162
    36
    N/A

    • Instructional Hours: 162
    • Outside Effort Hours: 36
    • Course Number: 10109116
    • Credits: 3.00

    Gives students a global perspective of the Hospitality and Culinary Arts fields through hands-on experiences in a professional field study program. Students will be exposed to global tourism, food, culture, and differences in hospitality presented by the host country.

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Expected Competencies


For more information visit our Credit For Prior Learning page.