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Hospitality, Associate of Science (AS)
Santa Barbara , United States
Tuition Fee
Start Date
Medium of studying
Duration
Details
Program Details
Degree
Courses
Major
Hospitality Management | Hotel Services | Tourism Management
Area of study
Services
Course Language
English
About Program
Program Overview
Hospitality, Associate of Science (AS)
Overview
The Hospitality Program is designed to offer students an in-depth introduction to a career in Hotel and Hospitality Management. The program is designed to allow students to further their immediate job skills as well as achieve the ability to transfer to four-year institutions.
Requirements
- Complete all of the following:
- All Department Requirements listed below with a “C” or better or “P” in each course (at least 20% of the department requirements must be completed through SBCC).
- One of the following three General Education options:
- OPTION 1: A minimum of 18 units of SBCC General Education Requirements (Areas A-D) and Institutional Requirements (Area E) and Information Competency Requirement (Area F) OR
- OPTION 2: IGETC Pattern OR
- OPTION 3: CSU GE Breadth Pattern
- A total of 60 degree-applicable units (SBCC courses numbered 100 and higher).
- Maintain a cumulative GPA of 2.0 or better in all units attempted at SBCC.
- Maintain a cumulative GPA of 2.0 or better in all college units attempted.
- A minimum of 12 units through SBCC.
Course List
| Code | Title | Units |
|---|---|---|
| Department Requirements | ||
| ACCT 110 | Introduction to Accounting | 4 |
| BUS 101 | Introduction To Business | 2-3 |
| or FIN 101 | Introduction To Finance And Banking | |
| or IBUS 102 | Introduction to International Business | |
| or CA 111 | Hospitality Controls | |
| CA 113 | Hospitality Sanitation And Safety | 2 |
| CA 117A | Hotline Kitchen Fundamentals | 2-4 |
| or CA 124 | Principles of Baking | |
| COMP 101 | Introduction to Computer Applications | 4 |
| or CIS 101 | Introduction to Computers and Information Systems | |
| HM 290 | Hotel Work Experience | 3-4 |
| Complete 4 courses from the following: | 12 | |
| HM 150 | Hospitality Law | |
| HM 151 | Front Office Operations | |
| HM 152 | Housekeeping Operations | |
| HM 153 | Food And Beverage Operations | |
| HM 256 | Supervision In The Hospitality Industry | |
| HM 257 | Hospitality Sales and Marketing | |
| HM 258 | Security And Loss Management | |
| HM 259 | Training And Development Skills For Hospitality Professionals | |
| Total Units | 29.00-33.00 |
Learning Outcomes
- Be proficient at an entry-level supervision position and have broad knowledge and experience in all subject areas the program.
- Know and enforce laws specific to the hospitality industry.
- Demonstrate mastery of front office operations both with customer service, technology, and reporting expectations.
- Organize and be able to manage or work in a housekeeping department, demonstrate effective and efficient ways of cleaning, create productivity reports and staff schedules.
- Demonstrate knowledge of food and beverage operations by creating operational plans, inventory, storage, food safety, staffing, cuisine, alcohol laws.
- Create a sales and marketing plan and be able to train staff on customer service.
- Prepare an emergency plan and train staff in its implementation. Demonstrate the ability to minimize loss.
- Create and implement training programs.
- Demonstrate proficiency in language, technical, and computational skills.
Recommended Sequence
Make an appointment with your SBCC academic counselor through Starfish to create a Student Education Plan that reflects a recommended course sequence for this program that is tailored to your individual needs.
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