The Hospitality Management Associate Degree is a 62–63 Credit program. The following is a typical semester breakdown of the courses within the program.
* College 101 (10-890-165) is not part of the program credit requirements but is a College Requirement for graduation that must be passed with a “C” or better.
Credit for Prior Learning Available
Examines proven strategies designed to help learners achieve greater personal, academic, and professional success. Learners will apply personal responsibility thinking and behaviors; self- management, awareness, and motivation strategies; as well as interdependence skills to develop a proactive life plan.
Examines hospitality in its many industry forms – hotels to theme parks to casinos and more. In this online course learners will discover, discuss and report on the many different forms hospitality has taken historically, currently and in the future.
Analyzes the challenging ethical landscape of the Hospitality Industry. Ethical situations are a difficult and necessary challenge to success for hospitality professionals. Learners will work with ethical theories to craft the tools and understandings necessary to maintain ethical and professional standards in a hospitality environment.
Intensive versions of the global awareness skills that help us succeed every day. This interactive course helps develop the knowledge, perspective and initiative to deliver incredible service in a dignified and business-building manner
Gain knowledge and develop the expertise necessary to apply the tools needed to perform essential supervisory and managerial functions. Learners will develop the ability to provide timely and constructive feedback, evaluate and improve performance, conduct performance appraisals, conduct employee mentoring, provide workforce training and coaching, communicate effectively and create a motivating environment. Each learner will: demonstrate the application of important management and supervisory roles including planning, organizing, staffing, leading, controlling, analysis, delegation, problem-solving, decision-making, team development, leadership, motivation, training and staff development.
This course covers real numbers, basic operations, linear equations, proportions with one variable, percents, simple interest, compound interest, annuity, apply math concepts to the purchasing/buying process, apply math concepts to the selling process and basic statistics with business/consumer applications. Keywords: Business math, Business apps
Develops writing skills which include prewriting, drafting, revising and editing. A variety of writing assignments are designed to help the learner analyze audience and purpose, research and organize ideas and format and design documents based on subject matter and content. Also develops critical reading and thinking skills through the analysis of a variety of written documents. Keywords: Written Comm, Comm, Writing
Learners develop and apply skills in all aspects of the writing process. Through a variety of learning activities and written documents, learners employ rhetorical strategies, plan, organize and revise content, apply critical reading strategies, locate and evaluate information, integrate and document sources, and apply standardized English language conventions.Keywords:English Comp, Comp 1, E Com, English 1, English
Demonstrates hospitality in action with an educational framework for both the learner (intern) and employer. The learner will begin to understand and apply the hospitality management processes and operations at their chosen internship.
Student has satisfied all of the following: [Student has completed or is in process of completing all of the following course(s): HOSPLTY 10109119 - Principles Of Hospitality, HOSPLTY 10109120 - Ethics In Hospitality, HOSPLTY 10109121 - Hospitality Service Skills] And Student has satisfied all of the following: [Students who specified one or more of these Programs of Study or Program Foci: Hospitality Management]
Breaks down the key health, safety and business components of food service. Learners will apply health and safety standards to fictional and real-life situations. Learners will explore various kitchen equipment and learn to analyze and plan for related health and safety concerns. Quality of service and product, preparation techniques and standards will be demonstrated.
Student has satisfied all of the following: [Student has completed all of the following course(s): HOSPLTY 10109119 - Principles Of Hospitality] And Student has satisfied all of the following: [Student has completed or is in process of completing all of the following course(s): CULINARY 10316100 - Sanitation For Food Service Op]
Analyzes the many aspects of managing facilities in a hospitality environment. Learners will explore hotel room maintenance, design and new construction, safety and security inspections, electrical and HVAC issues, waste management and more. Successful learners will acquire basic facilities assessment skills.
Development of skills to follow sanitation and hygiene provisions in state codes. Focuses on the challenges to food safety, developing a food safety system, Hazard Analysis Critical Control Point, working in a safe environment and maintaining sanitary facilities and equipment. Certification through the National Restaurant Associate is a requirement for completion and can be used to apply for state certification.
Students who specified one or more of these Programs of Study or Program Foci: Culinary Arts, Culinary Assistant, Food Truck Management, Hospitality Specialist
This course introduces the study of diversity from a local to a global perspective using a holistic, interdisciplinary approach that encourages exploration and prepares students to work in a diverse environment. The course introduces basic diversity concepts, examines the impact of bias and power differentials among groups, explores the use of culturally responsive communication strategies, and compares forces that shape diversity in an international context.
Introduces accounting concepts and financial statements for sole proprietorships. Learners analyze and record routine transactions, adjusting entries, and closing entries. Learners prepare the Income Statement, Statement of Owner's Equity, and the Balance Sheet from the financial records they create for service and merchandising businesses. Covers accounting for sales, inventory, cash, and receivables.
Examines the basic accounting principles and procedures for those individuals who will work with accounting information, accountants, and in a business related setting. The learner will identify the accounting cycles, prepaid expenses, accruals, merchandise inventory, uncollectible accounts, and depreciation. The course is not intended as an in-depth study of accounting.
Introduces skills to effectively plan and manage meetings, event pre-planning activities, facilitate meetings and events, produce minutes of meetings, coordinate equipment and facility setup, complete travel arrangements and conduct follow-up activities.
Dissects the daily and global operations of restaurants to discover underlying organization and management principles. Learner will gain familiarity with standard restaurant operations, lingo, attitudes and expectations while developing leadership skills pertinent to the restaurant environment.
Demonstrates hospitality in action within an educational framework for both the learner (intern) and employer. The learner will develop a deeper understanding of and ability to work within, the hospitality management processes of their chosen internship.
Student has completed all of the following course(s): HOSPLTY 10109124 - Introductory Hospitality Inter
Investigates the lodging sector of the hospitality industry. Learner will be able to organize hotel happenings and understand the basics of managing people and events. In addition, the learner will explore lodging hospitality standards and procedures for achieving them in the varied workplaces with varied workforces found in the lodging industry.
Examines the components of successful wedding event planning. The learner will be able to recommend and design weddings and surrounding events, with exposure to human logistics, specialty customer service, event space planning and contemporary wedding aesthetics.
Sketches an overview of general accounting practices and their application to the Hospitality industry. Learner will acquire the skills to evaluate and perform many of the duties of a Controller, payroll officer or other hospitality accounting professional.
Focuses upon developing speaking, verbal and nonverbal communication and listening skills through individual presentations, group activities and other projects. Keywords: Oral, Oral Comm, Comm, Speech
Examines destination marketing organizations, tourist attractions and travel businesses. The learner will explore tourism sales, travel trends and destination types
Demonstrates advanced hospitality in action within an educational framework for both the learner (intern) and employer. The learner will develop a robust understanding of the hospitality management processes of their chosen internship; successful learners will critique and improve upon current operations in their internship that their employer identifies as problematic.
Student has completed all of the following course(s): HOSPLTY 10109125 - Intermediate Hospitality Inter
Investigates legalities involved in management of contacts, property, employees and guests in the hospitality industry. Learners will their legal rights and responsibilities with hospitality aspects such as guests’ property, beverage service, travel, and safety and security issues. A successful learner will be able to protect company interests and assets in basic legal contexts.
Examines the behavior of individual decision makers, primarily consumers and firms. Topics include choices of how much to consume and to produce, the functioning of perfectly and imperfectly competitive markets, the conditions under which markets may fail, and arguments for and against government intervention. The student applies the fundamental tools of economics to real world problems.
Explores the relationship between the general principles of psychology and our everyday lives. Students are given the opportunity to achieve a deepened sense of awareness of themselves and others. This understanding enables students to improve their relationships with others at work, in the family and in society. Keywords: Psych, Relationships, Human Relations, Hr psych
This introductory course in psychology is a survey of the multiple aspects of human behavior. It involves a survey of the theoretical foundations of human functioning in such areas as learning, motivation, emotions, personality, deviance and pathology, physiological factors and social influences. It directs the student to an insightful understanding of the complexities of human relationships in personal, social and vocational settings. Keywords: Psych, Intro to Psych
An exam that is scored by faculty or staff in NTC’s Testing Center.
A performance of your expertise that is evaluated by faculty.
A combination of both a test and a skill demonstration.
A collection and explanation of your past learning through work or life experience.
If you have questions about this program, please contact our Career Coaches at 715.803.1645.
If you have further questions regarding our Credit for Prior Learning options, please contact Student Records at studentrecords@ntc.edu or 715.803.1796.