Culinary Arts Institute—Hospitality Management
Associate in Technical Arts
Upon completion of the ATA degree program, a student should feel competent in their abilities to understand the intricacies of the hospitality business and be able to function as the manager of such an enterprise.
Not all courses listed are offered every quarter. Please see an appropriate faculty advisor or Division Dean for course sequence and schedule details. A faculty advisor must approve the program for degree/certificate completion.
Program Outcomes
Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways:
1. Be able to supervise employees engaged in customer service in a food service and/or catering establishment.
2. Comprehend the elements of hospitality management.
3. Know the basics of food preparation and safe food handling.
4. Construct appealing menus for customers.
5. Understand the basics of liquor, beverage and bar management.
6. Be competent in the legal requirements of managing a hospitality operation.
7. Possess business cost control skills.
ADVISOR OFFICE PHONE
Giovanni, Nick Business 112A 360-475-7577
Lammers, Steve Bremer Student Ctr. 131B 360-475-7571
Plemmons, Chris Business 110 360-475-7316
REQUIRED COURSES CREDITS
BMGMT 140 Business and Personal Mathematics*___________ 5
BMGMT 203 Small Business Planning & Management_________ 5
CMPTR 150 Survey/Microcomputing—Personal Cmptr_________ 4
CULIN 101 Culinary Techniques*_________________________ 6
CULIN 103 Food Production I*___________________________ 6
CULIN 104 Dining Room Service*_________________________ 3
CULIN 105 ServSafe® Food Safety Training*______________ 1
CULIN 114 History of Cuisine*__________________________ 3
CULIN 123 International Cuisine*_______________________ 3
CULIN 125 Applied Food Service Computation_____________ 1
CULIN 132 Quantity Food Purchasing*____________________ 3
ENGL 100 Composition—Selected Prof/Tech/Voc*__________ 5
HMGMT 102 Intro to Hospitality Industry*_______________ 3
HMGMT 124 Dining Room Supervision*_____________________ 6
HMGMT 127 Menu Design and Strategy_____________________ 3
HMGMT 133 Elements of Hospitality Management___________ 6
HMGMT 135 Beverage Management*_________________________ 3
HMGMT 136 Catering and Banquet Operations*_____________ 6
HMGMT 230 Food and Beverage Cost Control_______________ 3
HMGMT 240 Legal Aspects of Hosp Mgmt___________________ 3
HMGMT 250 Internship*__________________________________ 6
OLRM 220 Human Relations in the Workplace_____________ 3
SPCH 242 Communication in Organizations_______________ 5
TOTAL CREDITS REQUIRED ____________________________ 92
* See course description for prerequisite.
Source: 2007-2008 Olympic College Catalog |