Culinary Arts Institute—Hospitality Management

Associate in Technical Arts (INVALID DEGREE TOTALS)

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.

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.

*See course description for prerequisite.

Source: 2009-2010 Olympic College Catalog (Incorrect--total credits changed from 92 to 100, program not yet submitted to IPC or SBCTC as of 6/1/09)

Common Course Numbering Crosswalk (Effective Summer 2008)

for Former and Continuing Students