The Hospitality Management Technology program is designed to provide specialized occupational instruction in all phases of hospitality management and to prepare students for careers as managers/supervisors in the hospitality and tourism industry. All students must wear appropriate uniforms for all lab classes. Completion of the two-year program leads to an Associate in Applied Science Degree. HRT 1213 and 1114 are prerequisites to culinary lab classes and co-requisites to CUT 1513.
Students successfully completing the program may receive certificates for these National Restaurant Association ManageFirst courses: Controlling Food Service Costs, Hospitality and Restaurant Marketing, Hospitality Human Resources Management and Supervision, Customer Service, and Hospitality and Restaurant Management. Students will graduate with the ServSafe Food Protection Manager Certification.
HRT and CUT classes should be taken in the order listed below to complete the degree in two years.