Program Overview

Hospitality Operations Specialist, Skills Competency Award (SCA)

Overview

The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry. This unique program mirrors industry standards by providing training in a realistic work environment. Students have the option of selecting either hotel or restaurant/culinary program tracks.

Requirements

Complete all department requirements with a “C” or higher or "P" in each course. Candidates for a Skills Competency Award are required to complete at least 20% of the department requirements through SBCC.

Course List

• HM 150: Hospitality Law (3 units)
• HM 151: Front Office Operations (3 units)
• or HM 152: Housekeeping Operations
• or HM 153: Food And Beverage Operations
• HM 258: Security And Loss Management (3 units)
• Total Units: 9.00

Learning Outcomes

1. Describe and analyze the laws that impact the hospitality industry.
2. Describe and demonstrate effective security and loss management practices.
3. Describe the operations of one of the three major departments of the hospitality industry (Front Office, Housekeeping, or Food and Beverage).
4. Demonstrate a mastery of the skills necessary to supervise the operations of this department.