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Hospitality Program Final
- 1. Hospitality Programs Link to Video
- 2. The Shasta CollegeHospitality Program is designed to provide students with the basic skills, abilities and knowledge necessary to prepare them for various positions in lodging operations, restaurants, wineries clubs, schools, resorts, recreation companies, airlines, and cruise ship companies.
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- 5. CULINARY ARTS REQUIREMENTS FORASSOCIATE IN SCIENCE DEGREE: Recommended Course Sequence: First Semester Business Mathematics Basic Food Production Sanitation and Saf ety Nutrition Introduction to the Hospitality Industry Second Semester Adv anced Foods Menu Planning and Cost Analy sis Purchasing Culinary Arts Works Site Learning Stocks, Soups, Sauces & Basic Culinary Preparation The Art of Garde Manger Third Semester Gourmet Food Preparation Bev erage Management Dining Room Serv ice Culinary Arts Worksite Learning Baking Hospitality Superv ision Fourth Semester Business Communication Culinary Arts Worksite Learning General Education 60 Units Total **Culinary Arts Certif icate-44 Units without f ourth semester
- 6. Hospitality Management -Hotel/Restaurant Management Concentration REQUIREMENTS FOR ASSOCIATE IN SCIENCE DEGREE: Recommended Course Sequence: First Semester Business Mathematics Computer Literacy Workshop Saf ety and Sanitation Introduction to the Hospitality Industry General Education Second Semester Business Communications Customer Serv ice Purchasing Hospitality Operations Management Hospitality Worksite Learning General Education Third Semester Computer Applications in the Hospitality Industry Restaurants, Hotels, and Lawf ul Management Hospitality Marketing, Sales and Adv ertising Hospitality Superv ision Hospitality Worksite Learning General Education Fourth Semester Introduction to Wines OR Wine with Food Human Resource Management in the Hospitality Industry Hospitality and Financial Management Hospitality Worksite Learning General Education Associate in Science Degree Requirements Additional General Education 15 TOTAL 60
- 7. Hospitality Managem ent- Hotel/Restaurant Managem ent Concentration REQUIREMENTS FOR CERTIFICATE: Principles of Customer Service Introduction to the Hospitality Industry Hospitality Operations Management Computer Applications in the Hospitality Industry Human Resource Management in the Hospitality Industry Hospitality Worksite Learning TOTAL UNITS FOR CERTIFICATE 17
- 8. Mini-Certificates •Baking – CulinaryArts Em phasis: 4-7 Units •Bartender – Culinary Arts Em phasis- 6 Units •Dining Room Managem ent – Culinary Arts Em phasis: 12-15 Units •Hospitality – Dining Room Staff – Culinary Arts Em phasis: 5-8 Units
- 9. Winemaking and Marketing-17 Units Certificate Includes: •Introduction to Wine •Wine with Food •Basic Winemaking •Intermediate Winemaking •Sensory Evaluation of Wine •Wine Sales and Marketing •Wines of the North State •Vineyard Design and Construction •Vineyard Care •Horticulture Worksite Learning
- 10. Wine Mini-Certificates •European andCalifornia Wines- 11 Units •Introduction to Wine •Wines of California •Cultural Appreciation of Wine •Wines of France and Italy •The Wines of the North State •Enology and Viticulture Practices- 7 Units •Horticulture Worksite Learning •Vineyard Design and Construction •Vineyard Care •Basic Winemaking •Intermediate Winemaking
- 11. Worksite Learning Allows thestudent to gain on-the-job experience through employment/volunteerism at an approved job site that is acquired by the student. A faculty member supervises the course to ensure that the work experience is of educational value. •Culinary Arts- 2 units •Hospitality Management- 4 units •Winemaking and Marketing- 1 unit
- 12. Faculty and Staff Chef Sadie Roy, Culinary Arts Chef Che Stedman, Culinary Arts Chef Landa Peters, Culinary Arts Chef Brad Peters, Culinary Arts Kelly Nickel, Winemaking and Marketing John Strahan, Winemaking and Marketing Roger Gerard, Hospitality Management, Culinary Arts Winemaking and Marketing Robert Stellato, Viticulture Leimone Waite, Viticulture Lisa Lanctot, Business, Technology, Family and Consumer Sciences
- 13. Program Advantages: •Articulation withCal State system and four-year programs •Course certified by National Restaurant Association and American Hotel and Lodging Association •Transferable courses •Only $26 per unit vs.(30-50K per year-Private Post Secondary-Non- Transferable) •AA or Certificate in two-years or less •Six courses difference between AA in Hospitality Management and Culinary Arts •Financial aid available on campus •Work site learning •Hospitality-largest employer in the world